Stanbuli

Our Story

STANBULI & Marie-Louise

The name Stanbuli is taken from the local lingo of Istanbul’s streets. Stanbuli is an affectionate term for an Istanbul local and is an exciting Turkish Restaurant from Chef and Owner Ibrahim Kasif.

While travelling to Istanbul and Northern Cyprus Ibrahim dreamed of reinterpreting the cuisine of his own cultural heritage. Years later the dream of his own restaurant took on the form of a style of eatery known as a Meyhane.

Intrinsic to a Meyhane is a sense of nostalgia and romance. Underpinning the Meyhane tradition is a convivial atmosphere characterised by a fun, social style of eating and drinking. Food is always shared – a central tenet of Turkish custom and an underlying feature in hosting guests.

Meze – abundant / colourful and creative / seemingly endless little dishes – invites the diner to commence their evening with cold dishes serving up an array of vegetables, yoghurts, cheeses, fish and offal. Then seamlessly the diner moves to hot dishes, which crescendos into meats cooked over charcoal, all to be enjoyed with beer, wine or perhaps a Raki.

The Menu

Raki Mezesi

Ekmek - $2 per person

Today's Daily Baked House Bread

Midye Dolma - $3.5 each

Stuffed Mussels; Filled with Fragrant Rice of Black Pepper & All Spice, Made Daily and Served at Room Temperature

Cicek Dolma - $8 each

Crispy Zucchini Flower filled with Spinach, Ricotta, Feta and Hellim on a Roasted Chilli & Walnut Ezme

Raki Mezesi - $18

Plate of Turkish Cypriot Style Green Olives, House Cured Pastirma & Pickles, Seasonal Melon & Turkish Feta

Patlican - $14

Smokey Eggplant Salad with Charred Peppers, Tomatoes & Chillies, Dressed with Lemon, Vinegar & Olive Oil

Kisir - $18

Turkish Tabouli; Fragrant Bulgur, Parsley & Chillies with Raw Kingfish, diced and lightly marinated in Sumac, Lemon & Pomegranates

Bakla - $15

Broad Beans in their Pods, Braised in Olive Oil, Tomato & Lemon with Parsley & Dill

Meze

Supya Tursu - $18

Pickled Cuttlefish, Celeriac and Black-Eyed Pea Salad with Chilli, Wild Oregano, Coriander Seed and Parsley

Pancar - $15

Beetroot with Fresh Cows Milk Curd, Currants and Pinenut Dressing and Beetroot Yoghurt

Kizartma - $16

Fried Zucchinis and Eggplants with Charcoal Roasted Peppers, Spicy Split Tomato Oil & Garlic Yoghurt

Ispanak - $20

Sauteed Spinach in Garlic, Parsley Yoghurt, Chilli and Hazelnuts with a Soft Egg

Yaprak Ciger - $15

Pan-Fried Lamb Liver spiced with Cumin & Chilli served with Onion & Parsley Salad

Karnibahar - $18

Fried Cauliflower in a Perfumed Saffron Sauce, Charcoal Onions and Tahini Yoghurt

Kalamar - $18

Plate of Floured and Lightly Fried Calimari, Hazelnut Tarator, Lemon & Arugula

Charcoal

Balik Izgara - Market Price

Today's Seafood Cooked over Charcoal and Wood

Hellim - $22

Plate of Sheep and Cows Milk Cypriot Style Cheese with Marinated Cucumber & Mint Salad

House Kebap - $32

Two, Hand Minced, Smoky Lamb and Beef Kofte mixed with Onions, Parsley & Cumin served with Paprika Macerated Tomatoes

Bildiricn - $35

Four half Quail marinated Onions, Honey & Paprika, cooked over Charcoal & Wood with a Silky Yoghurt spiked Chickpea Humus

Sides

Lahana Salatasi - $13

Salad of Marinated Cabbage, Raw Grated Carrot & Shallots with Pomegranate, Molasses & Lime

Coban Salatasi - $13

The Shepherds Salad; Fresh Market Vegetables and produce with herbs, lemon & olive oil

Patates Yumurta - $13

Hand Cut Mumma Style Chips with an Olive Oil Fried Egg, Paprika, Salt & Lemon

Desserts

Muhallebi - $15

Rosewater Milk Pudding and Watermelon Granita

Tel Kadayif - $15

Orange Blossom Cream and Shredded Pastry with Apricots, Pistachio & Pear Sorbet

Tahini Parfait - $15

Tahini Helva Parfait with Barley, Pomegranates, Almonds & Sesame Seeds

Ekmek Kadayif - $15

Bread soaked in Honey with Clotted Cream and Crushed Peanuts

Chef's Menu

$75 per person

A chef's banquet menu is available for groups of 2 or more people

Our Story

STANBULI & Marie-Louise

The name Stanbuli is taken from the local lingo of Istanbul’s streets. Stanbuli is an affectionate term for an Istanbul local and is an exciting Turkish Restaurant from Chef and Owner Ibrahim Kasif.

While travelling to Istanbul and Northern Cyprus Ibrahim dreamed of reinterpreting the cuisine of his own cultural heritage. Years later the dream of his own restaurant took on the form of a style of eatery known as a Meyhane.

Intrinsic to a Meyhane is a sense of nostalgia and romance. Underpinning the Meyhane tradition is a convivial atmosphere characterised by a fun, social style of eating and drinking. Food is always shared – a central tenet of Turkish custom and an underlying feature in hosting guests.

Meze – abundant / colourful and creative / seemingly endless little dishes – invites the diner to commence their evening with cold dishes serving up an array of vegetables, yoghurts, cheeses, fish and offal. Then seamlessly the diner moves to hot dishes, which crescendos into meats cooked over charcoal, all to be enjoyed with beer, wine or perhaps a Raki.

 
 
 
 
 
 
 
 
 

The Menu

Raki Mezesi

Ekmek - $2 per person

Today's Daily Baked House Bread

Midye Dolma - $3.5 each

Stuffed Mussels; Filled with Fragrant Rice of Black Pepper & All Spice, Made Daily and Served at Room Temperature

Cicek Dolma - $8 each

Crispy Zucchini Flower filled with Spinach, Ricotta, Feta and Hellim on a Roasted Chilli & Walnut Ezme

Raki Mezesi - $18

Plate of Turkish Cypriot Style Green Olives, House Cured Pastirma & Pickles, Seasonal Melon & Turkish Feta

Patlican - $14

Smokey Eggplant Salad with Charred Peppers, Tomatoes & Chillies, Dressed with Lemon, Vinegar & Olive Oil

Kisir - $18

Turkish Tabouli; Fragrant Bulgur, Parsley & Chillies with Raw Kingfish, diced and lightly marinated in Sumac, Lemon & Pomegranates

Bakla - $15

Broad Beans in their Pods, Braised in Olive Oil, Tomato & Lemon with Parsley & Dill

Meze

Supya Tursu - $18

Pickled Cuttlefish, Celeriac and Black-Eyed Pea Salad with Chilli, Wild Oregano, Coriander Seed and Parsley

Pancar - $15

Beetroot with Fresh Cows Milk Curd, Currants and Pinenut Dressing and Beetroot Yoghurt

Kizartma - $16

Fried Zucchinis and Eggplants with Charcoal Roasted Peppers, Spicy Split Tomato Oil & Garlic Yoghurt

Ispanak - $20

Sauteed Spinach in Garlic, Parsley Yoghurt, Chilli and Hazelnuts with a Soft Egg

Yaprak Ciger - $15

Pan-Fried Lamb Liver spiced with Cumin & Chilli served with Onion & Parsley Salad

Karnibahar - $18

Fried Cauliflower in a Perfumed Saffron Sauce, Charcoal Onions and Tahini Yoghurt

Kalamar - $18

Plate of Floured and Lightly Fried Calimari, Hazelnut Tarator, Lemon & Arugula

Charcoal

Balik Izgara - Market Price

Today's Seafood Cooked over Charcoal and Wood

Hellim - $22

Plate of Sheep and Cows Milk Cypriot Style Cheese with Marinated Cucumber & Mint Salad

House Kebap - $32

Two, Hand Minced, Smoky Lamb and Beef Kofte mixed with Onions, Parsley & Cumin served with Paprika Macerated Tomatoes

Bildiricn - $35

Four half Quail marinated Onions, Honey & Paprika, cooked over Charcoal & Wood with a Silky Yoghurt spiked Chickpea Humus

Sides

Lahana Salatasi - $13

Salad of Marinated Cabbage, Raw Grated Carrot & Shallots with Pomegranate, Molasses & Lime

Coban Salatasi - $13

The Shepherds Salad; Fresh Market Vegetables and produce with herbs, lemon & olive oil

Patates Yumurta - $13

Hand Cut Mumma Style Chips with an Olive Oil Fried Egg, Paprika, Salt & Lemon

Desserts

Muhallebi - $15

Rosewater Milk Pudding and Watermelon Granita

Tel Kadayif - $15

Orange Blossom Cream and Shredded Pastry with Apricots, Pistachio & Pear Sorbet

Tahini Parfait - $15

Tahini Helva Parfait with Barley, Pomegranates, Almonds & Sesame Seeds

Ekmek Kadayif - $15

Bread soaked in Honey with Clotted Cream and Crushed Peanuts

Chef's Menu

$75 per person

A chef's banquet menu is available for groups of 2 or more people

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