Lamb loin, burghul, young coz

Chef Murat Ovaz opened contemporary Turkish restaurant on Wednesday, 18 October.

Located at South Yarra, Yagiz offers refined, yet approachable dining with a nostalgic menu and contemporary fit-out.

Ovaz’s will incorporate the skills he attained while working with Colin Fassnidge at Sydney’s Four in Hand, with the modern approach to Turkish he became known for during his time at Tulum, in Melbourne’s Balaclava.

“Much like classic Turkish food, Yagiz brings people together. I wanted to create an unpretentious atmosphere, where refined dining could be enjoyed in a warm and vibrant atmosphere with no fuss,” says Ovaz. “Expect to experience all the flavours of Turkey with a modern, unique twist.”

Diners can choose between a set menu or à la carte with a selection of small snacks, followed by entrées or ‘mezze’, shared mains, eclectic sides and assortment of sweet Turkish delights. Signature dishes include Marine levrekpickled sea bream, pear and sea grape; Kuzu tartar — lamb loin, couscous, young cos; Kalamar dolmasi — calamari, ezine cheese, and ink; Sutlu irmik tatlisi — semolina pudding, blood orange sorbet, pistachio; and the whole roast — Bultarra saltbush lamb for ten people, which will require 24 hours to prepare.

Consultant sommelier Christian Maier has curated a unique wine list, featuring Turkish wines that are often overlooked in Australia.

“The wine list at Yagiz is open-minded and nonconformist, emphasizing smaller producers and lesser-known wines,” he says. “Its collection spans the world, with an emphasis on Turkish wines, and Australian and European references for good measure.”

Designed by Archier, Yagiz is separated into two sections; a more casual walk-in bar and an expansive dining space fit with banquette seating and subtle pops of Middle Eastern-inspired furnishings, such as colourful cushions and Turkish linen.

Yagiz seats 60 in the dining room and 30 at the bar, with an adjoining 12-seat private dining room that will launch later in the year.

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