Maydanoz

Vegetarians will be in heaven at this mod-Turkish restaurant, which comes courtesy of one of Australia’s most esteemed Turkish chefs, Somer Sivrioğlu, also behind Sydney’s Efendy and Anason restaurants.

The dining room is low-lit and intimate, while the menu is an ode to the fresh, plant-based fare that define the cuisine of the Aegean coastline. Somer puts an inventive spin on dishes like spinach borani, with yoghurt, chickpeas, dukkah and dill. And whipped feta served with raki-infused melon, tarragon and finger lime. The leeks with eggplant and mushroom XO, macadamia and artichoke cream is inspired, as is the imam bayildi: eggplant, tomato, bullhorn, tamarind and green herbs.

There are, however, a couple of meat and seafood dishes on the menu, if you can’t go without. Order the kingfish collar kebab with sumac onion, ezme salsa and toum, or perhaps the Tencere-style chicken with bulgur pilaf, chilli and tomato. Can’t decide what to order? Opt for Somer’s banquet, which offers a taste of most dishes.