Owner/chef Serif Kaya’s modern interpretations of Turkish classics slide effortlessly from the kitchen to the lavish dining room at Ottoman Cuisine. Packed full of flavour and predominantly locally sourced, the extensive menu offers a wide range of choices.
With the soothing sound of water from the outdoor water feature, an azure recess in the ceiling mimicking a starry sky, and full-wall glass French doors, this lush and serene location matches the opulent dishes.
Ease into your meal with the meze of house-made dips – carrot, spinach, beetroot, bell peppers, hummus and smoky eggplant – and fresh Turkish bread. And it’s hard to resist the zucchini puffs, with their feather-light texture and crisp coat, drizzled with a zingy yoghurt sauce and dusted with dill and sumac. Bronzed, crunchy yufka pastry boreks hide soft shredded duck meat, currants and pine nuts. Fat, juicy Queensland prawns are simply sautéed, reclining in a luscious golden lake of saffron-infused broth lifted by the tang of pomegranate.
PSST! Ottoman Cuisine has a range of dining spaces and private rooms, so it’s the perfect venue for a group celebration or special occasion.