LOCATION
Midway between Balmain and Rozelle, Efendy sits just off Darling Street 10-15 minutes from the CBD over the Anzac Bridge.
PROFILED BY DE GROOTS MEDIA
Sydney may be blessed with a myriad of cuisines from far-flung places but as far as Turkish food goes, the buck has pretty much stopped at the humble kebab and pide. Not so anymore. Accomplished restaurateur Somer Sivrioglu took over Balmain’s Italian favourite, L’Unico, in late 2007. But within a matter of months Sivrioglu had decided to put it all on the line and follow his dream of establishing a modern Turkish restaurant in Sydney.
Head chef, Christien Darvall takes inspiration from traditional Turkish recipes and then puts a modern spin on the classic dishes using quality local produce. The flavours of pomegranate and cherry are perennial in Turkish cuisine, so you might like to start with a Vishenpolitan cocktail as you read through the menu and drink in the dimly lit, elegant room. Begin with a meze journey for two, a beautifully presented platter of small dishes designed to take you on a culinary tour of the flavours of Turkey. A main of Kuzu In Cik arrives as a shank of lamb with the meat falling from the bone, slow cooked in pomegranate and saffron, resting on a chickpea and barley pilaf. Duck breast in sour cherry glaze with baby fennel and brown fig salad is delightfully pink and the fresh figs are divine. The baklava is a must do for dessert no matter how full you are; or linger over another cocktail in the Mey Bar.
Amy Looker, March 2008
DETAILS
The venue is situated on the Balmain peninsula midway between Balmain and Rozelle – a short drive from the CBD. With a stunning outdoor courtyard, a separate cocktail bar and several private rooms, the restaurant is the ideal place for office parties, special occasions and sharing small plates with friends. The décor is a blend of classical and contemporary design consisting of modern Turkish art, Jorge Pensi chairs and Louis Poulsen light fittings.
Previously called L’unico, the restaurant is now owned by restaurateur, Somer Sivrioglu. Following many successful years of experience in hospitality managing the Bavarian Hospitality Group and acting as operations director for Wagamama, Somer has followed his dream to create a modern Turkish concept – unique to Australian dining.
We welcome Christien Darvall to the position of Head Chef.
Christien brings extensive fine dining experience from London and the South of France and more recently collecting various accolades and awards for his take on Modern Mediterranean fare, at 'Kazbah on Darling'. His Mediterranean Culinary fame took him to the Gourmet Summit in Dubai to represent Sydney, and to Shanghai to promote Turkish Cuisine.
He has vast experience and passion for Modern Turkish cuisine and very excited with the opportunity on working with the talented kitchen team.
FOOD & BEVERAGE
The menu consists of an array of cold and hot meze plates, mains and desserts. Examples include zucchini flowers stuffed with lobster and pomegranate, king prawns wrapped in Kadayif served with sour cherry and mint, salmon fillets with baby artichokes and broad beans, eye fillet beef roasted in vine leaf and served with truffle butter and cauliflower mash and cream brulee with Turkish coffee served with pistachio biscotti.
You can enjoy cocktails with a Turkish touch, aperitifs, digestives, cigars and variety of boutique European and Australian wines by the glass before or after your dinner in Mey bar.
FUNCTIONS
Efendy offers a variety of menus and beverage packages for events and functions. This would be a lovely location to enjoy a wedding.
Providing elegant rooms and surrounds for a Wedding, Birthday or other Special Occasions, Efendy is able to tailor a dining and venue experience to suit you.
Personal Statement
Recently Published Reviews
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Sarah Blake - Food and Wine - Sunday Telegraph - January 2008
4/5 ****
Last year's arrival in Sydney of Ottoman was our first taste of Istanbul's restaurant fare. Now, with Efendy, we have a second exponent of that previously rare find - fine Turkish food.
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Jeff Collerson - Food for Thought Daily Telegraph - January 2008
3.5/5 ***1/2
The blue eye was a winner, perfectly cooked fish presented warm with a fresh salad of rocket, dried figs, walnuts and pomegranate vinaigraitte
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The Glebe – November, 2007 - Eat Your Words – Marie Sansom
“ Every mouthful produced a balanced, life affirming sensation”
“If you’ve never been further than a kebab or pide before Efendy is the Turkish education you’ve been missing.”
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Lifestyle – November, 2007 - Sarah Lorden
“The beautiful food is matched by sunning surroundings. With a superb outdoor courtyard, a separate cocktail bar and several private rooms, Efendy is the ideal place for office parties, special occasions or just sharing small plates with friends”
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Inner West Courier – November, 2007 – Restaurant review -Melba Toast
“ It’s great to see different cuisines attempting a more up-market experience and Efendy hits the right spots with an adventurous menu that educates and delights the palate. The service is excellent. Try this place out when you feel like something a bit different but stylish at the same time”
