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 and Butter

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

Fasulye $14

Chilled Flat Beans braised slowly in Tomato, Olive Oil and Lemon Juice with lots of Dill and Parsley

Coban Salatasi - $14

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

Icli Kofte - $8 each

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

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 (served at room temperature)

Adana Kofte - $20

Hand minced Lamb Belly and Shoulder kneaded with Chilli, Capsicum and Salt, cooked over Ironbark and Charcoal with chopped Smoky Eggplant

Karides $10 each

Queensland King Prawn cooked over Charcoal and Wood with Chilli, Yoghurt and Butter Sauce

Kalamar $28

Local Calamari, marinated in its own Ink, Chilli and Garlic cooked slowly over the Wood Fire with Leeks and Smoky Anchovy Sauce

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

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 Style marinated Olives and Butter

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

Fasulye $14

Chilled Flat Beans braised slowly in Tomato, Olive Oil and Lemon Juice with lots of Dill and Parsley

Coban Salatasi - $14

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

Icli Kofte - $8 each

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

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 (served at room temperature)

Adana Kofte - $20

Hand minced Lamb Belly and Shoulder kneaded with Chilli, Capsicum and Salt, cooked over Ironbark and Charcoal with chopped Smoky Eggplant

Karides $10 each

Queensland King Prawn cooked over Charcoal and Wood with Chilli, Yoghurt and Butter Sauce

Kalamar $28

Local Calamari, marinated in its own Ink, Chilli and Garlic cooked slowly over the Wood Fire with Leeks and Smoky Anchovy Sauce

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

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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