🌿 Maydanoz: Sydney's Modern, Plant-Predominant Turkish Gem
#australiatrip
Maydanoz (Turkish for "parsley") is a highly acclaimed, hatted restaurant in the heart of Sydney's CBD, known for shifting perceptions of Turkish cuisine away from just kebabs towards the vibrant, vegetable-driven fare of the Aegean coastline.
· Location & Ambiance: Situated at 1/50 Carrington St, near Wynyard Station. The interior is stylishly designed by Guru Projects, featuring elegant green marble, velvet, and a lush, verdant aesthetic inspired by the Aegean Sea. The vibe is cosy, trendy, and perfect for both power lunches and lively dinners.
· Cuisine Concept (Plant-Predominant): This is the key difference. Led by award-winning Chef Somer Sivrioğlu, the menu is largely plant-based (or zeytinyagli—cooked in olive oil), paying homage to the vegetable meze bars of Western Turkey. While it has some meat and seafood, vegetables are the hero.
· Must-Try Dishes: Standouts include the theatrical Barbecue Halloumi served smoking on a mini charcoal grill (often with honey and sesame), the refreshing Whipped Feta with Pistachio, and traditional dishes like Imam Bayildi (stuffed eggplant).
· Awards & Recognition: Maydanoz is highly decorated, having earned 1 Chef's Hat in the Sydney Morning Herald Good Food Guide for multiple years, solidifying its place among Sydney's top-tier dining spots.
· Beverage Program: The bar offers a fantastic selection of creative, herbaceous cocktails (like the parsley-infused Zumrut cocktail) and a well-curated list of rare Turkish wines.
· Price Point: The pricing is generally described as $$$ (Premium/Fine Dining). While not cheap (mains often $30-$40 AUD), the value is considered high given the exceptional quality, innovation, and service. They also offer an excellent value Express Lunch option.