The force behind Efendy Group, Somer Sivrioğlu and Tarik Köni, have continued their recent expansion in Sydney with the launch of Tombik.
The kebab bar has opened in The Streets of Barangaroo precinct and is serving up Anatolian street food you’d find in Istanbul, ushering in a new era for the foundational cuisine.
“For so long, doner kebab has been seen as a mass-produced, after-drink option in Sydney, so we are excited to bring an all-day dining bar to life, highlighting delicious homemade doner kebab served in the traditional puffy Tombik bread staple,” says Sivrioğlu.
Executive Chef Arman Uz has worked alongside Sivrioğlu to create the menu, which revolves around wood-fired tombik, the restaurant’s namesake and signature dish.
The stone-baked bread can be ordered with meat alone (lamb, beef) or teamed with garlic yoghurt, salad, herbs, pickles for the full experience.
Guests can try doner in a number of other applications including pilav ustu with salad or iskender, which sees chopped bread covered in tomato and capsicum sauce and yoghurt.
Tombik’s menu also lists a range of other dishes from dips, fries and falafel to biber flat bread with chilli and tahini humus pistachio baba.
Beers from Turkey, Greece and Lebanon are on offer along with a cocktail list that heroes traditional Turkish ingredients such as pickled turnip and chilli juice.
The 45-seat restaurant is the latest opening for Efendy Group, which recently launched veg-centric eatery Maydanoz.
Tombik is open for walk-ins only from 12pm till late seven days a week.
