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 Cracked Green Olives and Butter

Cicek Dolma - $8 each

Lightly Fried Crispy Zucchini Flowers filled with Hellim, Ricotta and Feta with Spinach Yoghurt

Balik Ekmek - $9 each

Fish Sandwich; Charred Blue Mackerel, Lettuce and Onion in our house Bun with Pickled Turnips

Meze

Karpuz ve Peynir - $14

Watermelon, Sheep’s Milk White Cheese, Macerated Apricots and Almonds

Midya Dolma - $18

Plate of Stuffed Mussels, filled with fragrant Rice, Currants and Pine nuts

Crab Ezme - $14

Finely Chopped Tomatoes and Chillies with Australian Spanner Crab and Hazelnuts

Ton Balik - $18

Raw Yellow Fin Tuna marinated in Ginger, Chillies and Mint

Murekkepbaligi - $18

Charred Cuttlefish, Leeks and Carrots in Olive Oil and Smoky Anchovy Sauce

Icli Kofte - $8 each

Fried Bulgur Shell, filled with ground Beef, Walnuts and Chilli with Parsley Yoghurt

Charcoal

Hellim and Sucuk - $22

Sheep and Cow’s Milk Cheese, Fermented Turkish Sausage with Black Olives cooked slowly over Charcoal and Wood

Ahtapot - $26

Marinated Octopus cooked over Charcoal and Wood with Olive Oil and Tomato braised Flat Beans (served at room temperature)

Adana Kofte - $20

Hand Minced Lamb Belly and Shoulder with Chilli and Capsicum cooked over Charcoal and Wood with Beetroot Yoghurt and Pickled Red Cabbage

Tavuk - $30

Whole Chicken (500g) cooked slowly over Charcoal and Wood, Fried Eggplant Salad and Garlic Tarator

Balik - $MP

Today's Fish over Charcoal and Wood Grill

Kuzu Izgara - $30

Plate of Foreqaurter Lamb Chops and warm Tomato Braised White Beans

Sides

Coban Salatasi - $14

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

Patlican - $14

Smoky Eggplant Salad with Garlic, Tomato and Parsley

Desserts

Muhallebi - $14

Rosewater Milk Pudding, Mastic Ice Cream and Strawberry 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

Chef's Menu

$60 or $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 Cracked Green Olives and Butter

Cicek Dolma - $8 each

Lightly Fried Crispy Zucchini Flowers filled with Hellim, Ricotta and Feta with Spinach Yoghurt

Balik Ekmek - $9 each

Fish Sandwich; Charred Blue Mackerel, Lettuce and Onion in our house Bun with Pickled Turnips

Meze

Karpuz ve Peynir - $14

Watermelon, Sheep’s Milk White Cheese, Macerated Apricots and Almonds

Midya Dolma - $18

Plate of Stuffed Mussels, filled with fragrant Rice, Currants and Pine nuts

Crab Ezme - $14

Finely Chopped Tomatoes and Chillies with Australian Spanner Crab and Hazelnuts

Ton Balik - $18

Raw Yellow Fin Tuna marinated in Ginger, Chillies and Mint

Murekkepbaligi - $18

Charred Cuttlefish, Leeks and Carrots in Olive Oil and Smoky Anchovy Sauce

Icli Kofte - $8 each

Fried Bulgur Shell, filled with ground Beef, Walnuts and Chilli with Parsley Yoghurt

Charcoal

Hellim and Sucuk - $22

Sheep and Cow’s Milk Cheese, Fermented Turkish Sausage with Black Olives cooked slowly over Charcoal and Wood

Ahtapot - $26

Marinated Octopus cooked over Charcoal and Wood with Olive Oil and Tomato braised Flat Beans (served at room temperature)

Adana Kofte - $20

Hand Minced Lamb Belly and Shoulder with Chilli and Capsicum cooked over Charcoal and Wood with Beetroot Yoghurt and Pickled Red Cabbage

Tavuk - $30

Whole Chicken (500g) cooked slowly over Charcoal and Wood, Fried Eggplant Salad and Garlic Tarator

Balik - $MP

Today's Fish over Charcoal and Wood Grill

Kuzu Izgara - $30

Plate of Foreqaurter Lamb Chops and warm Tomato Braised White Beans

Sides

Coban Salatasi - $14

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

Patlican - $14

Smoky Eggplant Salad with Garlic, Tomato and Parsley

Desserts

Muhallebi - $14

Rosewater Milk Pudding, Mastic Ice Cream and Strawberry 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

Chef's Menu

$60 or $70 per person

Available for groups of 2 or more

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