The Sunday Telegraph (Sydney) - Stellar - - DELICIOUS.100 -


The vi­sion of chef Ibrahim Kasif – and backed by the Porteño Group – Stan­buli is in­spired by tra­di­tional Turk­ish tav­erns, mey­hane, and de­liv­ered in a con­tem­po­rary Aus­tralian aes­thetic.

From the kitsch pur­ple and pink ‘Marie-Louise’ ’50s hair salon façade through to the smart, en­er­getic down­stairs bar and lively bistro-style din­ing room up­stairs, the fit-out is beau­ti­ful, but not over­stated.

Bro­ken into sec­tions, the menu starts with small ‘raki mezesi’, medium ‘meze’ and fi­nally large ‘char­coal’ and main dishes all in­spired by Is­tan­bul street food. Although you can’t re­ally go wrong, there are two things that you must al­ways order when they are avail­able – mus­sels stuffed with fra­grant rice, and the blue mack­erel sand­wich, a house­made bun with let­tuce, pick­led turnips and, of course, grilled fish.

Stan­buli con­tin­ues to be one of our best by over-de­liv­er­ing on their prom­ise of a good time in the style of Is­tan­bul’s buzzy mey­hane cul­ture.

■ Must-eat dish Fish sand­wich

■ Cui­sine Turk­ish

■ Chef Ibrahim Kasif

■ Price $$$

■ Book­ings Yes

■ Open Din­ner Wed-Sun

■ In­sta­gram @stan­bu­lirestau­rant

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.