Our guests will enjoy a truly memorable experience showcasing the very best that Turkey has to offer.
You will experience four superb Turkish wines, personally curated for our event by Enis Guner, La Chaîne des Rôtisseurs Bailliage National de Turquie Vice Echanson and Sevilen Group Winemaker
These will be presented by and expertly paired with an exquisite Turkish feast prepared by Somer Sivrioglu, Executive Chef and Owner, Efendy Balmain
BEFORE WE BEGIN: The Bakeries of the Black Sea
Puffy lavash / Mini pogaca / Ramadan Pide
DAY ONE: Mezes of Istanbul
2013 Narince, Isabey, Tokat
Introduced and paired with-
Olive oil braised Jerusalem artichokes
Salmon Pastirma; zucchini flowers
White cod roe tarama, finger limes
Smoked eggplant baba, tahini, pistachio
DAY TWO: Aegean Coast
2015 Karasakiz, Suvla, Gallipoli Peninsula
Introduced and paired with-
Kadayif prawns, walnut muhammara
DAY THREE: South East Anatolia
2013 Kalecik Karasi Plato, Denizli
Introduced and paired with –
Ali Nazik; Lamb kebap, smoked eggplant, buffalo yogurt
Gavurdagi spoon salad
Veiled saffron pilav
DAY FOUR: To Conclude – Our Ode to the New Home
2013 Muscat, Sevilen Late Harvest, Izmir
Introduced and paired with –
Turkish mess; merengue, Turkish delight cream, raspberries, rose and pistachio
Efendy, 79 Elliott Street (Corner of Darling Street), Balmain
Cost
$120.00 per person – member and first guest
$130.00 per person – non-member/additional guests
Attire
Smart Casual and Chaîne ribbon for members
About Efendy, Balmain
The Mission is Simple: Serve Delicious Food that Guests will want to return to week after week.
Executive Chef and Owner Somer Sivrioglu grew up around the vibrancy of urban Turkish cuisine. It is these early culinary experiences, combined with his many years in the restaurant and hospitality industry, that gave Chef Sivrioglu the inspiration behind Efendy, and his journey continues with the new venture “Aanason” at Barangaroo.
Efendy displays the charm, attention to detail and warmth typical of the Turkish culture, creating a superb culinary experience.