Melbourne’s favourite nomadic chef and hummus maestro, Tom Sarafian, will be serving Lebanese brunch and bar snacks at the Australian Open 2024, paired with cocktails from leading Fitzroy bar The Everleigh.

Sarafian, who was head chef at CBD restaurant Bar Saracen, a sibling to long-running Middle Eastern restaurant Rumi until Saracen closed in early 2021, says his menu for the tennis will be “fun, easy, shareable and very suitable for the conditions”.

From January 14 to 28, he’ll be cooking at Melbourne Park’s popular Bar Atrium, which will be open to the public for the duration of the tournament for the first time next year.

The indoor-outdoor venue, which has a rooftop that offers views of the Yarra River and city skyline, has previously hosted Attica chef Ben Shewry cooking chicken souvlaki and lasagne, as well as Flinders Lane restaurant Nomad, and Melbourne chef-restaurateur Scott Pickett.

Sarafian’s three-course brunch will kick off with crudites and baba ghanoush, a foretaste of a dip he’s adding to his Sarafian retail range, plus pickles and labne with Mount Zero olive oil.

For mains, diners will be able to choose between ful medames (a broad bean stew based on his grandmother’s recipe), eggs fried in confit lamb fat, and fish fatteh, a Bar Saracen signature of fried pita crisps layered with Goulburn Valley rainbow trout, chickpeas, yoghurt and tahini. To finish, there will be summer fruits, semolina cake and a Lebanese milk pudding known as mahalabia.

The menu was inspired by Sarafian’s last trip to Lebanon, where he says tables loaded with cold mezze, hot dishes and sweets are a common morning ritual.

“It’s really colourful, fresh and summery. I thought it would be a cool opportunity to do something like that at the Atrium,” he says.

Award-winning cocktail bar The Everleigh will pour on-theme drinks such as the Crosscourt Cooler, featuring Campari, manzanilla sherry, cucumber and a splash of soda, and Net Cord negronis, freshened up with pink grapefruit.

Tournament-goers can book one of two brunch sittings each day of the tournament before Atrium switches into sundowner mode.

The venue will be open to the public from 8pm for more Everleigh cocktails and Sarafian snacks, including sambousek (halloumi-filled crescent pastries), gildas (anchovy, green chilli and olive skewers), chicken kebabs in pita and more. These dishes are available to order a la carte.

Elsewhere at the Australian Open, punters will find Atlas Dining chef Charlie Carrington’s Cubano sandwich shop Little Havana, contemporary Filipino restaurant Serai (recently visited by Gordon Ramsay), Persian social enterprise SalamaTea and Andrew McConnell’s cafe Morning Market.

McConnell’s butchery brand, Meatsmith, has partnered with the Open’s official champagne, Piper-Heidsieck, at its champagne bar on the Rod Laver Arena Terrace. Tennis-goers can snack on the likes of Western Australian-style Conti rolls, featuring deli meats on a Baker Bleu ciabatta roll, with a Piper-Heidsieck cuvee.

Tom Sarafian at Bar Atrium, January 14-28 from 10.30am daily. Brunch from $175 a head, plus the ticket cost. Evenings a la carte, plus the ticket cost. ausopen.com/dining-experiences#bar