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Get a taste of contemporary Turkish cuisine at Balaclava's Tulum (named after a Turkish goat's cheese). Chef Coskun Uysal takes modern techniques, local farm produce, and the memories of his mother's Anatolian recipes to turn out a refined menu of mezze to share, and Turkish delightful desserts you probably won't want to share. Forget kebabs and kofte. Think duck breast with black tahini, Jerusalem artichoke rice pudding and cocktails with rosewater. Gozleme be gone. This relative newcomer is already listed in the Australian Gourmet Traveller Restaurant Guide's top 100.

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