Flavours of Istanbul join best of Balmain
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villagevoice.com.au
DINING
Flavours of Istanbul join best of Balmain
Efendy proprietor Somer Sivrioglu.
Picture: PHIL BLATCH
~PP463438
DETERMINED to change Turkish cuisine in Australia, Istanbul-born Somer Sivrioglu opened Efendy in Balmain four years ago. ‘‘There’s great multicultural food available in Sydney but unfortunately the main Turkish foods are kebab shops which are a very small part of Turkish cuisine,’’ Sivrioglu said. The friendly, opulent restaurant and bar lives up to its name Efendy, meaning ‘‘gentleman’’ in old Turkish. Sivrioglu believes in the importance of sourcing local and sustainable produce. ‘‘We’re lucky to be in Balmain, it has the best of everything. I go to the markets at least once a week,’’ he said.
Authentic Turkish experience FOR an authentic Turkish experience, try hot mezes ($8-$10). You can choose six of 10 daily, changing options. Here are some of the popular ones: ■ Karides (Hervey Bay king prawn, shredded pastry, walnut, capsicum muhammara) WHAT: Efendy WHERE: 79 Elliot St, Balmain PHONE: 9810 5466 ‘‘Food doesn’t have a nationality, just geography. ‘‘Whatever the land gives you, that’s what you end up
■ Borek (Pastirma and kashar cheese pastry) ■ Patlican salata (smoked eggplant and capsicum salad) ■ Mereimek Kafte (lentil and bulghur kafte) ■ Kofte (chargrilled lamb kofte, roasted capsicum and tomato ezme) with.’’ His favourite dish for this season is the kuzu tandier, a seven-hour slow roasted Gathercole Saltbush lamb shoulder with beetroot yoghurt and almond rice pilav. The restaurant fuses traditional Turkish recipes with a contemporary touch, using the best of local produce.
673 darling street Rozelle • t - 02 9555 9448 • www.demon-barber.com VILLAGE VOICE - BALMAIN, Friday, September 2, 2011
1340164
NAEUN KIM
23
villagevoice.com.au
DINING
Flavours of Istanbul join best of Balmain
Efendy proprietor Somer Sivrioglu.
Picture: PHIL BLATCH
~PP463438
DETERMINED to change Turkish cuisine in Australia, Istanbul-born Somer Sivrioglu opened Efendy in Balmain four years ago. ‘‘There’s great multicultural food available in Sydney but unfortunately the main Turkish foods are kebab shops which are a very small part of Turkish cuisine,’’ Sivrioglu said. The friendly, opulent restaurant and bar lives up to its name Efendy, meaning ‘‘gentleman’’ in old Turkish. Sivrioglu believes in the importance of sourcing local and sustainable produce. ‘‘We’re lucky to be in Balmain, it has the best of everything. I go to the markets at least once a week,’’ he said.
Authentic Turkish experience FOR an authentic Turkish experience, try hot mezes ($8-$10). You can choose six of 10 daily, changing options. Here are some of the popular ones: ■ Karides (Hervey Bay king prawn, shredded pastry, walnut, capsicum muhammara) WHAT: Efendy WHERE: 79 Elliot St, Balmain PHONE: 9810 5466 ‘‘Food doesn’t have a nationality, just geography. ‘‘Whatever the land gives you, that’s what you end up
■ Borek (Pastirma and kashar cheese pastry) ■ Patlican salata (smoked eggplant and capsicum salad) ■ Mereimek Kafte (lentil and bulghur kafte) ■ Kofte (chargrilled lamb kofte, roasted capsicum and tomato ezme) with.’’ His favourite dish for this season is the kuzu tandier, a seven-hour slow roasted Gathercole Saltbush lamb shoulder with beetroot yoghurt and almond rice pilav. The restaurant fuses traditional Turkish recipes with a contemporary touch, using the best of local produce.
673 darling street Rozelle • t - 02 9555 9448 • www.demon-barber.com VILLAGE VOICE - BALMAIN, Friday, September 2, 2011
1340164
NAEUN KIM
23
