Zareh by chef Tom Sarafian opening in Collingwood autumn 2025

After a “few ups and downs”, Melbourne dip king and star chef Tom Sarafian’s new restaurant project is taking shape — minus one notable hospitality group.

Dip king and Melbourne chef Tom Sarafian is now launching Zareh in Collingwood next March.

Dip king and star chef Tom Sarafian has revealed a new direction for his anticipated restaurant debut, Zareh.

The former Bar Saracen chef has severed ties with The Mulberry Group boss and cafe heavyweight Nathan Toleman to go out on his own, launching a fresh concept in Collingwood next March.

“I’m feeling really good about it, it’s all happening really quickly,” he told the Herald Sun.

“It’s been a journey, with a few ups and downs and I’ve learnt so much.

“This is finally my chance to create something that really reflects who I am, what I believe in, and the food I’m passionate about.”

Sarafian told the Herald Sun said struggled to find an appropriate city location for both the day-to-night eaterty, Zarah, and grab-and-go deli, Sarafian.

The 40-seater in the former E.S Smith building on Smith St will also act as the new HQ for Sarafian’s dip production.

“We had a commercial kitchen in Coburg, but now we’ll move it all under the one roof. So you could get even fresher hummus, as well as yoghurts and cheeses,” he said.

Sarafian said “it just felt right” to open along Smith St; next door to Hotel Collingwood and near Mischa Tropp’s Toddy Shop.

Chef Tom Sarafian said he had “a good gut feeling” about the new location.

“I have a good gut feeling about this one,” he said.

“We were weighing up a few options, but this is an exciting street for me. While it seems like the deader end of Smith St, and somewhere mum and dad used to take me to buy cheap Nikes, it’s been changing over the years and I’ve seen it develop.”

The building was initially earmarked for restaurateur Jessi Singh’s curry pub and fine diner projects, which are no longer going ahead.

Zareh will still champion flavours from Sarafian’s Arabic and Armenian heritage, with a focus on breakfasts, healthy lunches and dinners to follow in the coming months.

Expect Arabic breakfasts such as traditional Lebanese claypot cooked eggs, dips, salads and slow-cooked room temperature veg for lunch and a dinner offering that’ll be an extension of Sarafian’s famed Bar Saracen dishes.

“It’ll be things you’ve seen me cook at pop-ups, with more of an Armenian focus,” he said.

Wines will lean Lebanese, Armenian and Georgian, with a focus on Arabic spirit Arak and refreshing cocktails.

Zareh, 368 Smith Street, Collingwood, opening autumn 2025