Wondrous Entertainment, the hospitality group behind Above Par and Malika Bakehouse, have opened the doors to Turkish restaurant and bar, Izgara, in Sydney’s Potts Point.
Co-Owner and Group Executive Chef Efe Topuzlu has drawn inspiration from ocakbasi restaurants in Istanbul where chefs cook in front of diners and serve to the tables directly.
The kitchen team is made up of chefs that have been brought over from Turkey and use Australian produce to make authentic Turkish recipes.
An open chef’s table and grill is at the heart of the space which also features a semi-private dining area.
The meat-driven menu includes a yoghurt-based kebab called iskender, sliced lamb loin on smoked eggplant (lokum) and premium steak from Jack’s Creek and Riverine Farms.
Guests can also order Turkish starters such as kibbeh, raw kofte and köpoğlu (smoked eggplant) along with housemade Turkish bread, charcuterie, freshly shucked oysters and caviar.
Co-owner and group sommelier Ozgur Sefkatli has curated a wine list that showcases Australian producers, European classics, skin contact varieties, and Turkish wines.
The cocktails on the menu are classic riffs that use Turkish ingredients.
Weekend brunches will be introduced in July and later in 2023 a speakeasy and bar will be directly connected to the venue.
Izgara is open for dinner Tuesday to Saturday.
