Tombik

From Somer Sivrioğlu and the team behind Efendy and Anason, Tombik will be a 45-seat neighborhood kebab bar where you'll find Istanbul-style street food, including the restaurant's namesake: puffy woodfired tombik bread. 

The menu at Tombik has been dreamt up by the group's executive chef Arman Uz, and is inspired by his upbringing in Tarsus in Turkey. Expect house beef rump and lamb belly kebabs, falafel, and biber flatbread with chili and tahini. 

To drinks, it's an edit of Turkish wines and beers and bespoke cocktails, including a spiked shalgam, which is a pickled turnip and chili juice, typically enjoyed with raki and food. 

"Tombik is a kebab-bar concept like no other," explains Sivrioğlu. "For so long, doner kebab has been seen as a mass-produced, after-drink option in Sydney, and we are excited to showcase an authentic, quality version paired with a premium selection of Turkish drinks and Istanbul vibes”.

Tombik is slated to open in January 2022. 

Image credit: Steven Woodburn