Sezar Restaurant sits in a Melbourne CBD laneway at 6 Melbourne Place, bringing modern Armenian and Middle Eastern cooking to one of Australia's most vibrant dining cities. Opened in 2013 by Chef Garen Maskal and co-founder Aret Arzadian, the kitchen blends the rich flavour traditions of the Armenian diaspora — bastourma, manti, pomegranate, sumac — with the best of Australian seasonal produce and fire-cooked technique.
Signature items
Signature dessert — filo with walnut toffee ice cream
For two or more, served with sides and sauce
Available Tuesday–Saturday before 6:15 pm
Ideal for groups; must be ordered by the whole table
The full Sezar experience with a dessert tasting plate to finish
A quick reference across all menu sections so you can plan your order before you arrive.
| Dish | Section | Price |
|---|---|---|
| Oysters (2) | Snacks | $9 |
| Kataifi Wrapped Lamb Neck (2) | Snacks | $12 |
| Spanner Crab Manti (3) | Starters | $15 |
| Grain Salad | Small Plates | $15 |
| BBQ King Brown Mushrooms | Small Plates | $17 |
| Pomegranate Glazed Chicken Wings | Small Plates | $20 |
| Spiced Beef Kebab (2) | Small Plates | $22 |
| BBQ Lamb Belly (2) | Small Plates | $25 |
| Spiced Beef Cheek | Large Plates | $34 |
| Smoked Half Chicken | Large Plates | $34 |
| Steamed Barramundi | Large Plates | $36 |
| Slow-Roasted Lamb Shoulder | Large Plates | $70 |
| New Style Baklava (2) | Desserts | $14 |
| Chocolate Ganache | Desserts | $16 |
| Dessert Tasting Plate | Desserts | $35 |
Like-for-like comparison of entry-level prices, shared plates, and a typical dinner per person.
| Category | Sezar | Alinea-style fine dining | Casual Mediterranean |
|---|---|---|---|
| Cheapest snack / starter | $8–$9 | $15–$20 | $10–$14 |
| Shared small plates (each) | $12–$25 | $20–$35 | $15–$22 |
| Main course / large plate | $34–$70 | $45–$85 | $28–$45 |
| Signature dessert | $14–$16 | $18–$24 | $12–$16 |
| Banquet / set menu (pp) | $88–$98 | $150–$250 | $55–$75 |
| Pre-theatre / early-bird menu | $60 pp | Rarely offered | $45–$55 pp |
Sezar Restaurant opened its doors in 2013 inside a Melbourne CBD laneway at 6 Melbourne Place, just off Russell Street near Collins Street and Flinders Lane. The restaurant is the second concept from the KALIAN hospitality group, founded by Chef Garen Maskal and co-founder Aret Arzadian. The pair set out to translate the cuisine of the Armenian diaspora into a modern Australian dining context — not as a heritage museum piece, but as a living, evolving kitchen that prizes seasonal produce and live-fire cookery just as much as the ancient flavour pairings of the Caucasus.
The menu at Sezar draws on ingredients and techniques deeply rooted in Armenian culinary culture: bastourma (air-dried spiced beef), manti (hand-folded dumplings), kataifi pastry, pomegranate molasses, sumac, and labne appear throughout, alongside dishes that reflect Melbourne's multicultural larder. The kitchen's wood-fired approach lends a smoky intensity to everything from half-chickens to lamb shoulders, while oysters dressed with compressed apple and aniseed and crab-filled manti showcase the lighter, fresher register the team is equally comfortable in.
Since opening, Sezar has built a loyal following in Melbourne's competitive dining scene, earning praise for its award-winning wine list and a commitment to sharing-style service that suits everything from a date-night dinner to a private function for up to 45 guests. The restaurant operates for lunch on Thursdays and Fridays and for dinner Tuesday through Saturday, and its seasonal menu means the offering evolves across the year to make the most of what is freshest in market.
Book a table, check current seasonal menu offerings, and confirm tonight's hours on the official Sezar website.
Book at Sezar RestaurantSezar is located at 6 Melbourne Place, Melbourne CBD, Victoria 3000 — a short walk from Flinders Street Station and accessible from Collins Street via Russell Street. It sits within a characterful Melbourne laneway.
Sezar serves modern Armenian and Middle Eastern cuisine. The kitchen draws on Armenian culinary traditions — bastourma, manti, kataifi, pomegranate, sumac — while incorporating Australian seasonal produce and live-fire cooking techniques.
Sezar is open for lunch on Thursdays and Fridays from 12 pm, and for dinner Tuesday through Saturday from 5 pm. Hours can change seasonally, so it is worth checking the official website before visiting.
Yes. Sezar offers a 4-course group banquet at $88 per person (including the signature baklava dessert) and a 5-course banquet at $98 per person featuring a dessert tasting plate. A pre-theatre 2-course menu is also available before 6:15 pm for $60 per person.
The New Style Baklava is arguably Sezar's signature dessert — a contemporary spin on the classic with crisp filo pastry, walnut toffee ice cream, and salted caramel. For savoury dishes, the slow-roasted lamb shoulder and kataifi wrapped lamb neck are frequently cited as must-orders.
Yes. The menu includes vegetarian options such as the grain salad with labne, muhamarra with buckwheat flat bread, spinach and feta boreg, and BBQ king brown mushrooms. Staff can also advise on dietary requirements when you book.
Yes — Sezar accommodates private dining for up to 45 guests. It is a popular choice for corporate dinners, celebrations, and group events in Melbourne's CBD. Contact the restaurant directly at info@sezar.com.au to discuss packages.
Sezar sits in the $$$–$$$$ range for Melbourne dining. Snacks start from $8–$12, small plates range $15–$25, and large plates run $34–$70. Expect to spend approximately $70–$110 per person for a full à la carte dinner with drinks, or opt for the banquet menus at $88–$98 per person.
Absolutely. Sezar's laneway setting, considered service, and share-style format make it well suited to romantic dinners, birthdays, and anniversaries. The 5-course banquet in particular offers a memorable end-to-end experience. Booking ahead is strongly recommended, especially on weekends.