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Ottoman Cuisine
Ottoman Cuisine

Consistency may not be sexy but it can spell longevity. Add quality and generosity and you've struck gold. Ottoman has been working this winning formula since 1992. Its airy, restrained rooms open onto a cheerful courtyard with geraniums, palm trees and the plash of water. Whether you're a big  group or a small one, the staff respond with warmth and engagement.  It's easy to be waylaid by entrées such as pastry rolls with duck, currants and pinenuts, or zucchini flowers rich with feta and haloumi, but slivers of charry garfish with sour, salty purslane await, as do curlicues of squid, tender and peppery. The char-grilled chicken with barberries and saffron rice shows the earthy heat of Turkish cuisine, offset by tart fruits, spices and cooling sauces. The wine list barracks strongly for Australia, with some Italian options shouting from the sidelines, while a sweet semolina and orange cake and Turkish coffee strike a final mellow note.

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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $18-$24

    M $29-$33

    D $12-$16

    Dégustation $75


  • Feature:
  • BYO
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Serif Kaya


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