Sydney’s CBD has welcomed a new plant-based restaurant on Carrington Street from Somer Sivrioğlu.
The chef has teamed up with business partner Tarik Koni to launch Maydanoz, which revolves around traditional dishes from western Turkey.
“We are thrilled to debut a new dining concept for Sydney with the launch of Maydanoz, as one of the country’s first plant-predominant Turkish restaurants,” says Sivrioğlu.
“So often, people equate Turkish cuisine to kebab or lamb, but in fact the meat is often secondary to the incredible array of vegetable-driven dishes available in Turkish cuisine, particularly in the west.”
The menu hones in dishes cooked in olive oil, referred to as zeytinyagli, with Arman Uz heading up the restaurant as group executive chef.
Diners can expect house dips, dolmas, cabbage kebabs, sarmas and plates showcasing seasonal vegetables.
Turkish wines take pride of place on the beverage list (which also includes Turkish beers and cocktails), with whites covering Kolorko and Narince and reds including Papaskarasi and Karalahna.
Maydanoz joins Sivrioğlu portfolio of restaurants, which also includes Efendy in Balmain and Anason in Barangaroo.
The restaurant is open for dinner six days a week and will launch lunch service after 26 May.
