http://bit.ly/nfryiY Business Card - Ottoman Cuisine

We can never ever resist hoping out new dining establishments when we're travelling, so when we had a chance to lunch in Canberra, we picked a thing unique. On hindsight, Tyurkish meals isn't really truly that unique when we have suburbs of Brunswick and Coburg with gems like Pinarbasi and Alasya.

Even though the support was attentive and useful, we couldn't help but experience that possibly they lacked encounter.

Food-smart, the presentation and focus to detail was quite great, but nevertheless nonetheless not overly pretentious. What we felt Ottoman lacked was spices. Having had Turkish meals just before, the spices have been what attracted us. The chargrilled quail at Pinarbasi staying a standout with it is smokey charriness. At Ottoman, the Kulbasti Veal arrived the closest to matching it. It is stunning how the simplest seeking items taste the greatest. It was also a nice surpise when the waiter dished it up to use clean from the grill, fifty percent-way by means of our mains. When asked if it was element of the meal, we have been advised that it was, and that the chef likes to shock friends with it for a contrast of flavours. Nice touch :)

We also felt that there was a bit as well considerably emphasis on the sweetness in the dishes. My karniyarik eggplant with lamb mince was packed with currants. Even though the Karides prawn with lemon yoghurt and Salmon and Prawn Dolma, each fried, each doused in their respective sauces, were also on the sweet facet.

Julia's Pilic Chargrilled Spatchcock was moist and tender, but yet again, somewhat lacking in the spice department. The mattress of cracked-wheat pilaf was another winner with us for the textural contrast of firm minor grains.

The pilaf rice was a stand-out. There is certainly that simplicity once again. The shiny rice slick with a skinny coating of a fragrant oil, onion probably, was firm to the bite and an absolute handle to eat on it's individual. The Fatush Salata had a good garlic and mint edge to it, but I was expecting the pita bread to be a lot more spongey and significantly less crispy.

Total, the meals was great, but to pay AUD70 for a degustation and AUD31 for a chargrilled spatchcock appeared a bit a lot, particularly when for AUD40 per head at Pinarbasi, you could get dips galore, mounds of spicy and smoky chargrilled meats and stomach dancing! Granted, the meals was far more refined and ready with a lot more restraint, but possibly it require to be bolder and far more assertive.


Ottoman Cuisine
Modern Turkish Cuisine
(02) 6273 6111
nine Broughton St (cnr Blackall St)
Barton ACT 2600
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