Steven Woodburn

Somer Sivrioglu’s Efendy Group has confirmed it will open a new concept this Friday in the location formerly occupied by Tombik in Sydney’s Barangaroo.

Casual kebab eatery Tombik arrived on the dining scene in 2022, with the team realising the space was more suited to a bar akin to those you might find in Istanbul.

“After much deliberation and rethinking, we are proud to relaunch Tombik as Baharat, in the form it was originally intended – your favourite neighbourhood bar and eatery,” says Sivrioglu.

“Our spice shop is a place of wonder, where customers can explore the depth and variety of Turkish spices. We believe that every spice has a story, and we are dedicated to sharing those stories with our customers.”

The 50-seater has a newly expanded outdoor seating area and as well as a honed-in focus on cocktails, with two of Turkey’s most lauded bartenders heading up the drinks list.

Bar Manager Emre Bilgin (Geyik) and Assistant Bar Manager Berk Abdullahoglu (Kaia) have drwan inspiration from traditional spices and incorporated them into cocktails including a pickled shalgam Bloody Mary, sumac and black salt margaritas and a spiced Negroni. The pair have also sourced a range of Turkish beers and wines.

Group Executive Chef Arman Uz has designed a menu that features a combination of traditional Turkish dishes as well as street food snacks.

Diners can kick off their meal with stone-baked bread, olives, dips and complimentary pickle plates before moving onto falafel, chopped salad, sucuk-ekmek and ox tongue with kokorec spices and bread.

There’s also a selection of pides to choose from – including lahmacun, zataar with walnut, three-cheese and pastirma with kashar cheese – and slow-cooked lamb cooked in a traditional stone oven which is served with flatbread and pickles and sold in 100g portions.

Baharat is open from midday Monday to Friday until late and from 4pm on Saturday.