Healthy Eating

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  • 79 Elliott St,
    Sydney, NSW
  • (02) 9810 5466,
  • Breakfast Sat & Sun 9am-2pm;

    Lunch Fri-Sun noon-3pm;

    Dinner Tue-Sun 5pm-10pm



Chef Somer Sivrioğlu aims to rescue the reputation of the kebab, from greasy midnight snack for nights on the tiles to restaurant-quality, hand-minced, char-grilled lamb, as it's commonly served in Turkey. To this end, he has skewed main courses at his Balmain terrace eatery towards Mirrool Creek lamb, bought whole and cut in-house. The flavour is a cut above. Cubes of marinated lamb, relieved of their skewers, sit with intensely flavoured slivers of pastirma in a pool of hummus, while a half-shoulder of lamb is fragrant and slow-cooked, tandir-style, with smoked bulgur pilaf. Team them with smoky stuffed eggplant and a Levantine salad of string haloumi, figs, rocket and hazelnuts. Knowledgeable waitstaff are eager to explain regional culinary traditions and the lively drinks list, featuring Turkish wines and raki. For a lighter, breezier, more drinks-focused expression of chef Sivrioğlu's art, check out Anason, his alfresco eatery at Barangaroo.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $9-$18

    M $24-$32

    D $14-$16

  • Feature:
  • Licensed
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Somer Sivrioğlu


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