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 - $8

House Village style Bread, Cypriot Style marinated Olives

Cicek Dolma - $8.5 each

Lightly fried crispy Zucchini Flower filled with Hellim, Ricotta and Sheeps Milk Feta with Carrot and Caraway Yoghurt

Meze

Coban Salata - $14

The Shepherds Salad; Vegetables and Herbs chopped to order and dressed with lots of Olive Oil and Lemon Juice

Gavurdagi Salata $14

A piquant salad of fine chopped Green Olives, Walnuts and Pistachios with Queensland Spanner Crab and Pomegranates

Kizartma $14

Fried Eggplant and Olive Oil Split Tomato served at room temperature with Garlic Yoghurt

Patlican $14

Smoky Eggplant Salad with Garlic, Tomato and Parsley

Manti $16

Potato Dumpling filled with Ground Beef, Onions and Parsley with Garlic Yoghurt and Paprika Butter

Ciger $16

Pan-fried Veal Liver, spiced with Cumin and Chilli, Bulgur Pilav and Onion Salad

Charcoal

Kuzu Izgara $30

Plate of Lamb Forequarter Chops cut thinly, cooked over Ironbark Wood and Charcoal, with warm Tomato braised White Beans

Ahtapot - $26

Marinated Tasmanian Octopus cooked over Ironbark and Charcoal, with Tarama; a Mullet Roe emulsion

Adana Kebap - $20

Hand minced Lamb Belly and Shoulder kneaded with Chilli, Capsicum and Salt, cooked over Ironbark and Charcoal with Beetroot Yoghurt

Tavuk $30

Whole Chicken (500g) marinated in Paprika and Garlic, cooked to order, slowly over Charcoal and Wood Fire

Kalamar $28

Local Calamari, marinated in Garlic and its own Ink, cooked slowly over the Wood Fire with Potato-Caper puree and smoked Oyster Cream

Hellim $22

Sheep and Cow's Milk Cheese with Fermented Turkish Sausage cooked slowly over Charcoal with a Fried Egg

Sides

Coban Salatasi - $14

Shepherds Salad; Seasonal Vegetables and Herbs chopped to order and dressed with lots of Olive Oil and Lemon Juice

Desserts

Muhallebi - $14

Orange Blossom Milk Pudding, Mastic Ice Cream and Mandarin Granita

Tahini Parfait - $14

Tahini Helva Parfait with Vanilla Cream and Turkish Coffee Ice Cream

Baklava - $14

Peanut, Cashew and Chocolate with Buttered Pastry and Chocolate Sorbet

Sutlac - $14

Mumma's Style Rice Pudding, Cinnamon Ice Cream and Poached Quince

Chef's Menu

$70 per person

Available for groups of 2 or more

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 - $8

House Village style Bread, Cypriot Style marinated Olives

Cicek Dolma - $8.5 each

Lightly fried crispy Zucchini Flower filled with Hellim, Ricotta and Sheeps Milk Feta with Carrot and Caraway Yoghurt

Meze

Coban Salata - $14

The Shepherds Salad; Vegetables and Herbs chopped to order and dressed with lots of Olive Oil and Lemon Juice

Gavurdagi Salata $14

A piquant salad of fine chopped Green Olives, Walnuts and Pistachios with Queensland Spanner Crab and Pomegranates

Kizartma $14

Fried Eggplant and Olive Oil Split Tomato served at room temperature with Garlic Yoghurt

Patlican $14

Smoky Eggplant Salad with Garlic, Tomato and Parsley

Manti $16

Potato Dumpling filled with Ground Beef, Onions and Parsley with Garlic Yoghurt and Paprika Butter

Ciger $16

Pan-fried Veal Liver, spiced with Cumin and Chilli, Bulgur Pilav and Onion Salad

Charcoal

Kuzu Izgara $30

Plate of Lamb Forequarter Chops cut thinly, cooked over Ironbark Wood and Charcoal, with warm Tomato braised White Beans

Ahtapot - $26

Marinated Tasmanian Octopus cooked over Ironbark and Charcoal, with Tarama; a Mullet Roe emulsion

Adana Kebap - $20

Hand minced Lamb Belly and Shoulder kneaded with Chilli, Capsicum and Salt, cooked over Ironbark and Charcoal with Beetroot Yoghurt

Tavuk $30

Whole Chicken (500g) marinated in Paprika and Garlic, cooked to order, slowly over Charcoal and Wood Fire

Kalamar $28

Local Calamari, marinated in Garlic and its own Ink, cooked slowly over the Wood Fire with Potato-Caper puree and smoked Oyster Cream

Hellim $22

Sheep and Cow's Milk Cheese with Fermented Turkish Sausage cooked slowly over Charcoal with a Fried Egg

Sides

Coban Salatasi - $14

Shepherds Salad; Seasonal Vegetables and Herbs chopped to order and dressed with lots of Olive Oil and Lemon Juice

Desserts

Muhallebi - $14

Orange Blossom Milk Pudding, Mastic Ice Cream and Mandarin Granita

Tahini Parfait - $14

Tahini Helva Parfait with Vanilla Cream and Turkish Coffee Ice Cream

Baklava - $14

Peanut, Cashew and Chocolate with Buttered Pastry and Chocolate Sorbet

Sutlac - $14

Mumma's Style Rice Pudding, Cinnamon Ice Cream and Poached Quince

Chef's Menu

$70 per person

Available for groups of 2 or more

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