“Sezar is nominally Armenian,” explains Dani Valent, “but like many diaspora cuisines the notion of Armenian food is slippery and it’s simplest to think of Sezar as influenced by the Middle East, eastern Europe and the fertile food culture of Melbourne.” She cites the soft lavash flatbread (“comes with roast pumpkin puree, heady with orange blossom water, rounded by cinnamon”), a canapé of brioche, garlic jam, quail egg and bastourma (air-dried beef), and crab manti (dumplings) which are “luxurious and silky.” Le Petite Foodie describes the Kataifi wrapped lamb neck with sesame mayo as “delicious meat cigars of succulent lamb wrapped with crispy kataifi,” and the duck boreg as “crispy filo pastry filled with tender slow-cooked duck meat … the lemon labne lightened the boreg with the lovely tangy flavor.” And Broadsheet points to Sezar’s “new-style baklava” which takes the form of “an ice-cream sandwich, with Ricketts Point vanilla and walnut praline ice cream enveloped between layers of buttery filo pastry, then doused in salted caramel.” Sezar is nestled in a two-story building at Melbourne Place just off Russell Street, explains Le Petite Foodie, where “the interior design is minimalist and the atmosphere is cosy and warm.”