Turkish Chef Somer Sivrioğlu and his business partner Tarik Köni will launch their new kebab-bar concept, Tombik, in Sydney’s Barangaroo.
The 45-seat venue is set to open January 2022 and will be the third venture for the Origins Dining Group alongside Anason (Barangaroo) and Efendy (Balmain).
“We’re excited to debut a new concept for Origins Dining, with Tarik Köni, my long-time friend and business partner,” says Sivrioğlu.
“Tarik will draw on his two decades of experience in global events and hospitality to manage our existing Sydney-based portfolio and launch new venues such as Tombik in the new year.”
Leading the kitchen is Executive Chef Arman Uz who will deliver a menu inspired by his time in Tarus, Turkey with items like turkey with doner; house beef rump and lamb belly kebabs and falafel.
The restaurant’s signature dish, Tombik bread will be cooked in a wood-fired oven situated at the heart of the restaurant.
Other street-style dishes include biber flat bread with chili and tahini, silky humus and pistachio baba.
A range of Turkish wines and beers will also be on offer, along with bespoke cocktails with shalgam, a pickled turnip and chili juice concoction.
“Launching in the popular Barangaroo district, Tombik is a kebab-bar concept like no other,” adds Sivrioğlu.
“For so long, doner kebab has been seen as a mass produced, after-drink option in Sydney, and we are excited to showcase an authentic, quality version paired with a premium selection of Turkish drinks and Istanbul vibes.”
Tombik will open 7 days a week from lunch until late.
