Dinner Wed-Sat 6pm-10pm, Sun 4pm-9pm
Charry mackerel stuffed in a roll with tonnes of pickled turnip, just like you'd see on the shores of the Bosphorus. A salad of ripe tomato, onion and radish enlivened with lemony leaves of purslane. Grilled lamb chops on bones a foot long, scattered with hot green peppers. Comfortably outclassing its Turkish-restaurant brethren in Sydney, Stanbuli stands out not by getting tricky or modern for the most part, but rather by simply diving deeper into the source material. Turkish lager and raki segue neatly into a smart list of Turkish wines. The prettily plated likes of raw scallops bejewelled with pomegranates and gently giving octopus with kipflers and beans bring a freshness to proceedings that chimes neatly with the perky and informed service, and the cool good looks of the two-storey converted classic beauty parlour. It's fun, it's noisy and it repays repeat visits with consistency. Stanbuli is playing for keeps.