Maydanoz, the brand new CBD restaurant adorned by one among Sydney’s most esteemed Turkish cooks

It is the subdued luxurious of eating that strikes first at chef, writer and restaurateur Somer Sivrioğlu’s new CBD restaurant Maydanoz. However it’s the delicately balanced, vegan menu that may doubtless draw diners. The brand new 100-seat restaurant is the primary plant-based venue for Sivrioğlu’s Origins Eating Group – which is behind Efendy from Balmain (which is within the means of relocating) and Anason from Barangaroo, each of that are recognized for his or her seafood and meat. menus.

An ode to the contemporary, plant-based dishes that outline Aegean Coast delicacies, Maydanoz (Turkish for “parsley”) affords a inventive eating expertise the place meat takes second place to greens. Flatbread is charred in Pepe Saya butter, seasonal greens are adorned with pomegranate, and do-it-yourself labneh is tossed with chewy barley and topped with olive oil-infused zucchini.

The chef’s favorites are the vegan coconut-yogurt dip and the fava bean mash topped with charred caulilini (child cauliflower) stalks. “It is my mom’s recipe, and one of many first recipes I realized to prepare dinner,” says Sivrioğlu Giant format.

One of many few meat dishes is sheep’s head soup: a dish often served to the bride and groom at Turkish weddings, which arrives at your desk in an ornate copper pot.

“Turkish weddings are big, and the mutton soup is made to feed everybody, however the bride and groom get the top soup as a result of… it is their day,” mentioned Sivrioğlu – who can also be a choose in Turkey. Chef – Clarify.

The meze-style menu – a collaboration between Sivrioğlu and Group Government Chef Arman Uz – is filled with dishes to share, together with savory halloumi skewers topped with a lightweight cos lettuce salad and a choice of do-it-yourself dips. The dessert menu – historically thought of the magnum opus of cooks within the Ottoman Empire – can also be shareable, with a wealthy knafeh completely balanced by a subtly candy yoghurt keskul (creamy almond pudding) that arrives topped with rhubarb, plums and toasted almonds.

The wine listing consists of European and Australian choices in addition to a choice of new and previous Turkish wines, together with a smoky kalecik karasi and a flippantly spiced syrah imported from the provincial city of Güney. The cocktail listing additionally nods to Turkey with twists on the classics: the Spicy Negroni is made with seven-spice infused gin and served with candied orange and star anise, and the signature cocktail, the Zumrut, is a gin-based concoction that mixes apple, lime, rum and parsley – a zesty tribute to the herb that gave Maydanoz its title.

Designed by Guru Initiatives (Carbon, Santa Catarina and Ezra), the interiors are additionally influenced by the Aegean coast, with the deep greens and blues of the shoreline integrated into velvet banquettes. Marble counter tops are traced with gold accents, stone-gray partitions are lined with neatly positioned rows of Turkish copper pots, and an in depth wine library occupies one wall towards the again of the area. The restaurant’s facade opens to a candlelit out of doors seating space, and the chef’s desk affords a extra communal eating expertise – it’s going to start internet hosting occasions and collaborations within the coming months.

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