Ottoman Cuisine
Ottoman Cuisine

With owner Serif Kaya clocking up nearly 25 years at the helm, Ottoman has enjoyed leadership stability unknown in the nation's capital. His command shines through in consistent and confident service, generous servings and quality produce. Ottoman accommodates a broad church. The country's movers and shakers focus on business over a banquet menu that includes fine mezze such as a smoky baba ghanoush and char-grilled mushrooms followed by spicy lamb kofte. Away from the flames, there are zucchini flowers filled with goat's cheese, or the classic dolma of salmon and prawn meat wrapped in vine leaves and deep fried. Desserts include a standout orange and semolina cake that goes nicely with a Turkish coffee. Heavyweight wines from Henschke, Clonakilla and Grant Burge match the big flavours, while the large dining space, looking out onto palm trees and water features, still creates a big-occasion buzz.

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At a glance

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

    M $29-$33

    D $12-$16

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


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