Maydanoz

An almost entirely plant-based restaurant might be the last thing you'd expect from celebrated Turkish chef Somer Sivrioğlu—but that's exactly what we have with Maydanoz.

It's the Efendy and Anason restauranteur's third Sydney venue—and it does not disappoint. Nestled among Carrington Street's other top-tier spots (like Vini Divini and Shell House), Maydanoz (Turkish for parsley) pays homage to the Aegean's vegetable-driven meze bars and the traditional veg-focused dishes of the western region of Turkey.

Designed by Guru Projects, we love the lashings of green marble used on the intimate four-seat chef's table bar (pictured above) and throughout the restaurant and picked to reflect the colours of the Aegean Sea.

The group's executive chef is responsible for the menu, which is designed to be shared, meze-style. Haloumi kebabs drizzled in honey and sesame and served smoking over rosemary ash are an absolute highlight of the menu, but we also loved the carrot hummus and ultra-fresh cacik made with coconut yoghurt.

To drink, Maydanoz's signature cocktails and edit of new organic and ancient-style Turkish wines are reason enough to visit themselves. Try the Zumrut, a refreshing, easy-t0-drink gin cocktail infused with parsley, or the Spice Market Negroni. 

Image credit: Steven Woodburn