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L'avis de Gault&Millau
Talented Head Chef Kemal Barut has been at the helm of his own restaurant, Lezzet, since he was just 22 years of age. He has developed a strong menu of authentic Turkish dishes with flavours and spices that do not overpower the palate. A traditional Middle Eastern decor – including many gorgeous decorative screens – greets you as you walk through the door at Lezzet. The warm and welcoming ambience is enhanced by Arabic music playing in the background and tantalising aromas wafting from the kitchen.
From wood-fire wonders to superb sides and salads, the appealing menu has something for everyone. Grilled kofte are lamb patties that have been given a lift thanks to sumac spice. They sit on a bed of caramelised onions, and are topped with creamy yoghurt sauce. Cooked in the wood-fire oven, Tasmanian salmon comes wrapped in vine leaves and surrounded by a rich champagne sauce. It is served with dollops of sweet date mousse as well as delightfully herby minish potatoes.
PSST! Enjoy a magnificent feast with The Sultan’s 5-Course Sofra – five of Chef Barut’s signature dishes for just $58 per person.
Reviewed for the 2017 guide