Think you know Turkish cuisine? Think again.
Don't come to Tulum looking for a kebab and some dips, because this Balaclava restaurant is taking Turkish cuisine to new heights, as well as introducing Melbourne to a broader, contemporary take on Turkish cuisine. Chef and owner Coskun Uysal takes inspiration from the dishes he's grown up with, like his mother's cilbir, and presented them in a very modern way – think sprinklings of dehydrated ingredients and splatters of emulsions.
Uysal is still very conscious, however, of staying in tune with what makes Turkish cuisine so notable. Tulum (named after a Turkish goat's milk cheese) makes their own sauces, yoghurt, fresh cheeses, vinegars, tahini and pickles. This means that the kitchen is always working with currently seasonal ingredients to save for future dishes. Today's in-season radish maybe served raw tonight, or set aside for a pickle.
They don't do your usual kofte or gozleme here, but you'll leave with a new-found appreciation of Turkish food.
217 Carlisle St
|Opening hours:||Tue-Sat 4-11pm|