New Space, New Menu – Farzi’s Fresh Start

Farzi, one of Hobart’s most photographed cafés, has recently moved to new premises in Salamanca.

The co-founder of Farzi, Varun Khetarpal, tells Tasmanian Times that he “always knew [the café] would grow beyond its first home”.

“The demand, the energy, and the love from the community made that clear,” he says.

“When the lease ended on our other location and this new location came up just two doors down, it felt like the natural next step. Salamanca is vibrant, creative, and full of life, and that matches who we are.”

Khetarpal adds that the new venue, which Farzi shares with the crew from TiAma, reflects how the restaurant has evolved and gives it more colour, more personality, and more space to plate the kind of dishes people know it for.

Shortly after the move, Farzi released a new summer menu packed with Tasmanian produce.

“We wanted the menu to feel like pure summer on a plate – bright, fresh, colourful, and full of beautiful produce,” Khetarpal says.

“You’ll see pops of colour, edible flowers, citrus, berries, and a lot of textural play.

“We always aim to bring some subtle Middle Eastern and South Asian flavour into our food, which we’ve tried to do here too. It’s food that feels light, joyful, and is almost too pretty to eat!”

Khetarpal explains that the visual design of the dishes is “very intentional” because of Farzi’s reputation as one of Hobart’s most photographed cafés – “but never at the expense of flavour”.

“Food is emotional, and the way it looks is the first part of that story,” he says.

“We don’t just plate a dish, we design it. We think about colour, contrast, texture and how it will photograph, because people love sharing their food experiences, and that connection helps small venues like ours grow.

“But at the heart of it, every dish still needs to taste incredible. The visuals draw you in, but the flavours are what make you come back.”

Khetarpal hopes people feel joy when they visit Farzi’s new venue and try the new menu.

“I want [them] to step into [the café] and immediately feel the warmth, the colour, the energy,” he says.

“The new venue has this incredible light and atmosphere, and with the summer menu, everything feels fresh and alive.”

Putting Tasmania on the plate

Khetarpal tells Tasmanian Times that Farzi works closely with Tasmanian suppliers to showcase its signature style.

“We start with beautiful local ingredients, then bring in our global influences to make something unique,” he says.

“Our style is all about big flavour, playful plating, and layers of spice, so we’re constantly asking: ‘How can we elevate this amazing ingredient in a Farzi way?’”

This balance, he explains, keeps the menu grounded in the community while still being exciting and unexpected.

Farzi is open seven days a week.

Callum J. Jones is passionate about telling stories. He studied English, History, and Journalism at the University of Tasmania and lived in Western Sydney from 2022 to 2024 while working as a journalist for Professional Planner, a leading online publication for financial planners. Callum has written for Tasmanian Times since 2018 and has also been published in a range of other outlets, including Quadrant and the BAD Western Sydney anthologies.

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