{"id":16585,"date":"2012-11-30T08:25:43","date_gmt":"2012-11-29T22:25:43","guid":{"rendered":"\/\/www.lastminute.com.au\/vc\/blog\/?p=16585"},"modified":"2018-05-15T04:18:56","modified_gmt":"2018-05-14T18:18:56","slug":"efendy-restaurant-review","status":"publish","type":"post","link":"https:\/\/www.lastminute.com.au\/vc\/blog\/efendy-restaurant-review\/","title":{"rendered":"Efendy: Restaurant Review"},"content":{"rendered":"
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Dreaming of dining alfresco style this summer? Fancy sampling some exotic flavours with a side of warm Turkish hospitality? lastminute lovely Louise gives us the lowdown on Efendy restaurant in leafy Balmain, Sydney.<\/strong><\/div>\n<\/blockquote>\n
Regulars of Efendy<\/a> will tell you to go the \u2018Anatolian Feast\u2019 banquet menu. They\u2019ll say it\u2019s a smorgasbord of Turkish delights. And of course they\u2019d be right. Chef, owner and all-round Turkish cuisine aficionado Somer Sivrioglu runs the joint so you know his share-plate feast is going to be rich in authentic Anatolian yumminess. Pop the belt in preparation; you\u2019re gonna be here for the night.
\n\"\"<\/a>The meal kicks off with a round of warm pide and a selection of cold meze brought on a tray to the table by our friendly waiter. We take his advice (judging by his groomed Turkish good-looks and impressive moustache he knows what he\u2019s talking about) and go the capsicum and pomegranate humus, braised fresh almonds with tahini<\/em> and sauteed eggplant, zucchini and potato saksuka. <\/em><\/p>\n\"\"<\/a>\n

I fear the meal may have peaked too early. I kid you not when I say the pomegranate infused humus is the BEST humus I have ever had. Big call. But as a once (admittedly part-time) vegetarian I know my humus and this one\u2019s a winner. The fresh almonds are light and interesting and the saksuka is tomatoey and rich with a good balance of olive oil but the humus is the stand-out. Okay enough about the humus, move on from the humus.<\/p>\n

And move on we did to entrees. We sample Icli, poached bulgur shells, spiced lamb and walnut, chili oil and yogurt<\/em>, and Karides, shredded pastry wrapped king prawns over capsicum muhammara<\/em>. The poached bulgar has an acquired, almost rubbery, texture which doesn\u2019t really float my boat. But the delicately spiced lamb insides are very good. And hummah-hummah the Karides are amazing; beautifully cooked and seasoned prawns with a crunchy pastry coating \u2013 phenomenal. I have to hold back Mr LML from ordering more.
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With the sun setting above our outdoor terrace table, the share-plate mains arrive with a flourish. We get the traditional chopped lamb kebabs, strained yogurt and smoked eggplant<\/em> and the chargrilled chicken thighs, haloumi, pastime and pearl barley salad.<\/em> The hot dishes are rich in Turkish flavours and we crush hard on the lamb kebab\u2019s eggplant accompaniment \u2013 silky smooth in texture with a warm yet not overpowering smokiness – mmmm. A side of crisp wild rocket, hazelnut, feta and brown pear salad<\/em> breaks up the protein heavy mains.<\/p>\n\"\"<\/a>\n\"\"<\/a>\n

With a food coma approaching we persevere to be rewarded with dessert \u2013 the chef\u2019s dessert platter to be precise – phew! We sample the Dondurma, a marash style knife cut salep and mastic ice cream with pistachio<\/em> and the Kitir Kabak, candied crunchy blue pumpkin, yogurt mousse and walnut praline<\/em>. The pumpkin provides an interesting take on a savoury sweet dessert for those that way inclined.<\/p>\n

But it\u2019s the Dondurma that has our tastebuds-a-tingling. It\u2019s unlike anything I\u2019ve ever had. Candy-floss meets creaminess meets lolly. It\u2019s sticky and sweet, yet has a fragrant, delicate taste. Definitely put it on the unusual, must-eat list.
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At fifty-eight bucks per person (or an extra ten dollars if you\u2019re adding seafood, which I would really recommend for those heavenly prawns) the \u2018Anatolian Feast\u2019 is great value. But you can dine a la carte if you want something lighter. Some more unusual Turkish offerings that we side-stepped included pan fried lamb testicles with isot and hazelnut tarator and deboned and roasted head of lamb cheeks, brain and tongue with dry spices.<\/em> Offal lovers eat your heart out.<\/p>\n

And it\u2019s not all about the food. Efendy has a good wine list. When in Rome, I mean Turkey, go for an authentic drop. We chose the Sevilen \u2018Majestik\u2019 Sauvignon Blanc<\/em> to be precise. It\u2019s a perfect light accompaniment to the meal and at thirty-eight dollars per bottle it\u2019s also reasonably priced.
\nWhether you want a romantic dinner for you and your piece of hot stuff, or are planning a large group gathering, Efendy has both bases covered. On a balmy summer evening my advice is to arrive early, settle in to your courtyard table and stay long. Mmm summer dining bliss Turkish style.<\/p>\n

Louise and Mr LML dined as guests of Efendy.<\/em><\/h5>\n\"Efendy<\/a>\n
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Book a table at Efendy<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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