Ottoman Cuisine

Ph: (02) 6273 6111; Broughton St cnr Blackhall St, BARTON 2600 www.ottomancuisine.com.au

Ottoman Cuisine, $$ +, *** for Ambience
Open Lunch Tue-Fri noon-2.30pm Dinner Tue-Sat 6-10.30pm, Closed Some public holidays; Licensed, BYO, Corkage $10 bottle; AE DC MC V EFT
Chef Erkin Esen (29-11-08) Owner Serif & Gulbahar Kaya (29-11-08)

Mietta's Review
A beautiful 1920s building with a massive red tiled roof supported by intricate wooden columns and detailing reminiscent of the Griffins. One enters between two long conservatory-like rooms, one of which is Ottoman the other an unrelated cafe. There a couple of attractive private rooms and a cigar lounge. The main room stretches before you lined with windows that give onto established greenery. It's a large and elegant space topped by an already famous star spangled ceiling from which hang rows of glass, reproduction, lamps. It is a very elegant room. The setting just skates by - good linen, serviceable glassware and inadequate stainless cutlery clothe the comfortably spaced tables. Sound carries in this space so it can be noisy when full. The service mostly tries hard but can't quite match the the splendor of the room. Nor can the food, which, as the name suggest, draws its inspiration from the Ottoman empire, and tends to be serviceable rather than inspired. These very minor blemishes are more than compensated for by the beauty of the situation and the exceptionally reasonable prices (mains $25-$27), even for Canberra. A must visit restaurant that dares to be different - it is arguably Canberra's best restaurant.

Other published opinions

Age Good Food Guide 2009 "The Ottoman empire now extends to Sydney as well, but the Canberra original remains as good as ever"

Sydney Morning Herald Good Food Guide 2009 Score: 15/20, One Hat "Nibbling rosewater-scented Turkish delight on a starry night is a pleasure enjoyed any time at this ever-popular fine diner. The entrance and main room feature a starstrewn ceiling to help you contemplate tales of Arabian nights as you savour divine dishes such as the signature dolma: salmon, cray and prawns tightly wrapped in vine leaves with a crisp and ever-so-thin batter"

Gourmet Traveller 2009 Australian Restaurant Guide "Canberra's most famous restaurant still packs them in, years on. The private rooms are the delight of departmental banqueting, while the vast vine-shaded main room rings with the sound of people happily laying into favourites such as the lobster- and salmon-rich take on stuffed vine leaves, or the peerless sis tavuk, a kebab-shop classic raised to new brilliance"

Sydney Morning Herald Good Food Guide 2008 Score: 15/20, One Hat "The Ottoman empire expanded to Sydney in early 2007, but our loyalty remains with the Canberra original. It's a restaurant of Sultanlike proportions: palatial and generous down to the glossy palm trees and cigar cabinet, and it runs with easy grace"

Gourmet Traveller 2008 Australian Restaurant Guide "Canberra's Ottoman Cuisine may have spread its wings to Sydney, but the highly acclaimed flagship has lost little of its appeal."

Sydney Eats 2008 "We love the ordek, crispy confit duck legs with mash and juniper berry jus from heaven $33"

Canberra Times Bryan Martin, 25-10-06 "Serif Kaya is larger than life and passionate about his business, which has travelled from humble beginnings in Manuka to one of the region's, if not the country's, most unique venues, highly commended and reviewed. ... First impressions, always important, are of the elegant building that houses Ottoman, faithfully restored to its art deco theme. The main dining room is stunning, with starry ceiling and huge timeless glass lanterns. It is reminiscent of a few classic Canberra rooms, the main foyer in the Hyatt, the Ginger Room at Old Parliament House and Chifley's at the nearby Kurrajong."

Sydney Morning Herald Good Food Guide 2007 Score: 15/20, One Hat "Plans for a Sydney version of Ottoman have been on the drawing board for more than a year, but for now you'll have to head south for some of the nation's best Turkish. In a huge, opulent space that eschews the cliches of Middle Eastern decor, the whole operation runs like a well-oiled machine, with highly professional staff who'll silver serve your shared entrees."

Gourmet Traveller 2007 Restaurant Guide "When navigating the extensive menu at this Canberra stalwart, veer towards the authentically Turkish and you can't go wrong. A selection of shared plates proves to be wholly more satisfying than the main dishes, while also leaving room to enjoy a selection of housemade Turkish ice-creams, including a superb pomegranate version."

SMH Good Food Guide 2006 Score 15/20 One Hat "Over 12 years, the Ottoman has built a reputation for excellent food while broadening our understanding of the potential of contemporary Turkish cuisine. Inside this opulent, freestanding faux-art deco conservatory you can still take the familiar route to Istanbul with the best dips, pide and kebabs you've ever tasted - but that's only the tip of the crescent moon."

Gourmet Traveller Australian Restaurant Guide 2006 * "The large, low building used to be a Commonwealth cafeteria - half of it still is, actually. But don't let the sight of public servants trooping out with sandwiches at lunchtime put you off- Ottoman is still one of the best in town."

SMH GFG 2005 Score 15/20 One Hat Good Wine List "Please forgive our bad manners for ignoring the old Turkish saying, 'Never mind what you ate and drank, tell me where you have been and what you have seen.' For while there's no doubt many a post-study-tour pollie has strolled along the dark carpet in this long mock-art-deco conservatory, plonked themselves in the plush chairs under the gold-starred roof and leant across the damask tablecloth to tell a yarn, we want to praise chef Serif Kaya from the minaret tops."

The Age AGFG 2005 "THERE'S a sense of opulence in this latest incarnation of the Ottoman empire."

Sydney Cheap Eats 2005 "Located in the Parliamentary triangle, in what was the Barton Cafeteria, Ottoman now has its perfect owners the Kaya extended family. Chef Serif's kitchen garden provides much of the herbal and some of the vegetable needs."

Gourmet Restaurant Guide 2005 One Star "The Ottoman is a magnet for the nation's political movers and shakers. Chef/owner Serif Kaya is a spin-doctor of the culinary kind ... Keep to the smaller rooms for intimacy and personal service, lest you go unnoticed on the back benches"

SMH GFG 2004,Score 15/20,Consistently very good,'There's an alchemy in this kitchen that leaves you marvelling at how Kaya does it.This wonderous mock art-deco building,with its nooks and crannies and a large atrium,is abuzz with the hubbub of happy diners as the cheery team zooms from one end to the other.'

Gourmet Traveller Restaurant Guide Australia 2004, 1 Black Star, Excellent wine list, Good Vegetarian options,'a warm. evocative venue for subtle and diverse modern Turkish food...a refined, spacious dining room decked in aubergine tones...The wine list is impressive and well chosen. Service, while usually professional and attentive, is occasionally marred by aruptness'

The Weekend Australian, 17/18/1/04, Matt Price,'impressive columns, large windows, high ceilings and border reflection pool, the new Ottoman strikes an intimaidating pose...The plates and prices on the wall hang as testimony to the Ottoman's excellence...Unambiguously excellent value'

AGFG 2004

The Sydney Morning Herald, good living, Eat out, Matthew Evans, 2/4/02, Score 15/20. "Make a trip for the capital for food unlike any you've tasted before."