Maydanoz is located in Sydney’s CBD and pays homage to the Aegean Turkish coast’s vegetable-driven meze bars.
The third venue from Turkish influenced hospitality group, Origins Dining Group, the restaurant opened on May 16 and is led by chef/restaurateur Somer Sivrioğlu and business partner, Tarik Köni.
The 100-seat restaurant and bar showcases traditional dishes from the western region of Turkey, where plant-led dining is abundant.
With most of the dishes prepared ‘zeytinyagli’ style (cooked in olive oil), hero ingredients include wild weeds, fresh herbs, ancient seeds, grains and legumes.
Group executive chef, Arman Uz, has compiled a menu with signature dishes including the cabbage or ‘Lahana’ kebap, house-made dips, dolmas, sarmas and seasonal vegetables.
Sivrioğlu, who also operates Sydney restaurants Efendy and Anason, said “We are thrilled to debut a new dining concept for Sydney with the launch of Maydanoz, as one of the country’s first plant-predominant Turkish restaurants. So often, people equate Turkish cuisine to kebab or lamb, but in fact the meat is often secondary to the incredible array of vegetable-driven dishes available in Turkish cuisine, particularly in the West. We look forward to introducing Sydney to this side of Turkish cuisine, and to continue showcasing the incredible wines from the region as well.”
Designed by Sydney-based hospitality project team, Guru Projects, the venue draws inspiration from the Aegean coastline, featuring green and gold tones with marble countertops, wood detailing and velvet banquettes.
The venue boasts a chef’s table for special events as well as a large wine library behind the bar, showcasing unique Turkish wines.