Enver Katranci has joined Sydney eatery Above Par as head chef.
Katranci trained in Istanbul, before working under late chef Gary Rhodes OBE in Dubai and Neil Perry at Sydney’s The Cut Bar & Grill.
Above Par opened its doors on Clarence Street in March this year, with Efe Topuzlu and Ozgur Sefkatli behind the Middle Eastern concept.
The venue is open for breakfast, lunch and dinner, with Katranci creating dishes made from family recipes and local Australian produce.
New menu items include calamari with baba ganoush; vegan lentil patties with bulgur and lamb liver with Dutch cream potato cubes, sumac onion, and grilled Aleppo pepper.
Above Par is open from Monday to Saturday for dine-in and takeaway.
