The best Turkish restaurants in Sydney right now

The sheer ambition alone is enough to make Aalia worthy of any diner's bucket list, with display cabinets of dry-aged duck, fish and lamb, intense use of regional flavours and necessary and educational service that a search engine cannot replace. Aalia is an elegant exploration of the Middle East in the revamped Martin Place precinct and if you haven't checked it out yet, you need to change that.

With Izgara, owners Efe Topuzlu and Ozgur Sefkatli – who are also behind Malika Bakehouse in Botany and Surry Hills – want to change the way Australians view Turkish cuisine and showcase the food they grew up eating in Istanbul, but with a modern spin. The share-style menu – which is headed up by executive chef Topuzlu – features street food snacks like char-grilled Turkish peppers with pul biber (a spice) and smoked labneh; crisp and golden brown kibbeh with fried bulgur, lamb mince and garlic yoghurt; and haloumi drizzled with honey with walnuts, sun-dried tomatoes and currants.

It should come as no surprise that the Efendy group features so frequently on lists of the best Turkish in Sydney. After all, the casual fine diners have brought astonishing quality and attention to detail across the board, to delicious effect. Maydanoz is worth the visit for aesthetics alone, with tumbling heirloom pumpkins on display and gorgeous verdent subway tiles across the entire space. The only thing better is the food.

The spicy sujuk and kashar cheese pide at Baharat – Barangaroo’s cocktail bar and restaurant – is a thing of beauty. The flat bread comes out perfectly golden, flaky and shaped like a boat. It’s topped with spiced sausage and melted cheese, and has us asking, pizza who? You can also get Turkey’s famous flat bread with feta and halloumi; and pastrami and egg at this spot by the Efendy Group (also Anason and Maydanoz). Or, opt for the lahmacun, a glorious flatbread with spiced and salty minced meat and fresh herbs.

In keeping with its waterfront ocation, Anason’s menu dips into the sea while giving a nod to the meyhanes of Istanbul. We’re excited about the charcoal octopus leg with tarhana and pickled chillies, and the lamb loin with beğendi, a cold eggplant dish with tomatoes. Those passing through can grab a heart-starting Turkish coffee and a simit, a sesame-covered Turkish-style pretzel, all served from the restaurant’s outdoor cart.

Turkish for breakfast may not be the first thing that comes to many minds, but Turka on the North Shore is proving that this diverse and delicious cuisine can truly be an all-day affair. Felafel bowls with hummus, poached eggs and dry-cured pastirma are a strong way to start the day. At night, meze platters are served to the masses of locals and those who travel alike.