Arman Uz has joined The Kyle Bay’s Jaaks Restaurant as head chef.
Uz has previously worked at Efendy and Flanagan’s Dining Room in Thirroul, and has revamped the menu to have a Mediterranean influence.
The venue has a seafood focus which will feature heavily on the menu, along with a vast offering of seasonal produce.
The menu is split up into ‘flora’, ‘ocean’ and ‘fauna’.
Small plates include house-made village bread with tahini olives; golden beetroot hummus and charred broccolini with capsicum and walnut.
Seafood dishes span from Narooma oysters with pink shallots and balsamic to salt and pepper leather jacket and tuna sashimi with fennel, plum and Ouzo dressing.
Signature dishes include octopus with smoked yoghurt and black-eyed beans, pan-roasted 1kg Jewfish on the bone and kreatopita; a Greek lamb meat pie with minted yoghurt.