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L'avis de Gault&Millau
Murat Ovaz began his career in Turkey when he was just 15 years old. He came to Australia in 2009 and has had stints at Sydney’s Four in Hand and, more recently, at Tulum in Melbourne, before starting his own enterprise, Yagiz.
Located at the bustling end of Toorak Road, this modern restaurant has a touch of Turkish spice and an inviting bar at the front.
The contemporary Turkish menu offers dishes that are designed for sharing. Start with a cigar – this one featuring delicious confit duck and smoky salt in a pastry case. The lamb kofta dish hits the mark with unique Middle Eastern spices, house-made pepper paste and teeny bites of burnt cucumber. The biftek – a lean piece of veal topside, charred on the outside and pink in the centre – is served with a juicy whole bone marrow. For something a little larger, try the kuzu tandir – slow-roasted Flinders Island lamb shoulder for two.
PSST! Larger groups (10–12 people) can pre-order the whole roasted Bultarra bush lamb and enjoy exceptional Australian produce with a Turkish twist.
Reviewed for the 2019 Guide