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  • Gourmet Traveller

    Movers and shakers

    Dec 29, 2019 2 minutes

    SYDNEY

    atching buses across Lebanon to carry out food research and cranking out more than 50 kilograms of falafel mix for taste-testing purposes – that was just part of Simon Zalloua’s prep for opening at Merivale’s Ivy precinct in the CBD. The chef’s menu will have a veg-heavy focus,. It might be a scaled-down spin-off of Merivale’s Bondi restaurant, Totti’s, but Mike Eggert will ensure that Bar Totti’s is a worthy detour, thanks to his antipasti dishes and woodfired bread. , a social-enterprise eatery, in Enmore has opened its doors to diners seeking a menu inspired by Sri Lanka (think beetroot bahjis, roti tacos and fried chicken with a green-chilli mango glaze).

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