AWARDSAwarded one chef's hat 2009, Good Food Guide.
PROFILED BY DE GROOTS MEDIASydney is home to the little sister of Canberra’s Ottoman Cuisine. This newborn has just had five million dollars spent on her, and she is doing well to attract Sydney’s fickle dining public – though is the lure the location or the fascinating Turkish cuisine? The latter describes the position on top an old industrial pier at Dawes Point, heavy carpets and velvet smooth lighting enveloping the dining room. The view of the Harbour Bridge and the Opera House combined with the class of the restaurant mean you can comfortably to take out of town visitors here and show of the city in style.
Let your curiosity take hold and try the salmon dolma, a dish of deep-fried vine leaves enclosing salmon belly, crayfish and minced prawns. The “wow” ingredients of last year – zucchini flowers – are done well, stuffed with goats’ cheese and pine nuts, and the mains get saucy (and more Middle-Eastern) with ingredients like chickpeas, lentils and lamb. The dessert menu is delightful – and devotees will note the inclusion of a syrupy sweet Turkish delight – pretty in pink, and the perfect finale for such a meal.
Jennifer Miller, June 2007
