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

Kavun ve Peynir $8

Seasonal Melon with Sheep's Milk Feta

Meze

Ekmek - $8

House Village style Bread and smoked Butter with Cypriot style marinated Olives

Kavun ve Peynir $8

Raki Meze; Seasonal Melon with Sheep's Milk Feta

Coban Salata - $12

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

Ezme - $13

Salad of Crushed Tomatoes, Chilli and Sweet Peppers with Pomegranate syrup

Patlican $14

Chopped Smoky Eggplant Salad with Garlic and Sumac

Gavurdagi Salata - $12

A piquant salad of fine cut Green Olives, Walnuts, Pistachios, Herbs and Pomegranates

Ahtapot $16.50

Octopus pickled in vinegar and spices with Black Eyed Peas, Parsley and Onions

Cicek Dolma - $22

Plate of Steamed Zucchini flowers filled with Saffron Tomato Rice served with Zucchini Yoghurt and dried Ricotta

Karnibahar Kizartma $17

Fried Cauliflower, Tahini-Pickle Cream, Coriander and Chilli Dressing

Midye Tava $20

Plate of Crispy Mussels, floured and lightly fried with Hazelnut Tarator

Sigara Borek $12

Plate of Spinach and Feta 'Cigar' Pastry with blistered Peppers and Walnut paste

Charcoal

Kuzu Izgara $30

Plate of thinly cut Lamb Forequarter Chops, cooked over Ironbark Wood and Charcoal, finished with Sea Salt, Lemon and Wild Oregano

Tavuk $30

Chicken (500g) marinated in Paprika and Garlic, cooked to order over Charcoal and Wood, with fried Eggplant Ezme

Adana Kebap $20

Hand minced Lamb Belly with Red Capsicum and Chilli, molded around a Skewer cooked over Charcoal with Roasted Beetroot Yoghurt and Red Cabbage

Hellim $22

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

Balik $MP

Today's Fish cooked over Charcoal and Wood

Sides

Coban Salata - $12

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

Desserts

Muhallebi - $14

Orange Blossom Milk Pudding, Coconut-Mastic Ice Cream and Pineapple Granita

Yoghurt Tatli $14

Soft Yoghurt Ice Cream Cake, macerated Apricots and Pistachios

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

$65 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

Kavun ve Peynir $8

Seasonal Melon with Sheep's Milk Feta

Meze

Ekmek - $8

House Village style Bread and smoked Butter with Cypriot style marinated Olives

Kavun ve Peynir $8

Raki Meze; Seasonal Melon with Sheep's Milk Feta

Coban Salata - $12

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

Ezme - $13

Salad of Crushed Tomatoes, Chilli and Sweet Peppers with Pomegranate syrup

Patlican $14

Chopped Smoky Eggplant Salad with Garlic and Sumac

Gavurdagi Salata - $12

A piquant salad of fine cut Green Olives, Walnuts, Pistachios, Herbs and Pomegranates

Ahtapot $16.50

Octopus pickled in vinegar and spices with Black Eyed Peas, Parsley and Onions

Cicek Dolma - $22

Plate of Steamed Zucchini flowers filled with Saffron Tomato Rice served with Zucchini Yoghurt and dried Ricotta

Karnibahar Kizartma $17

Fried Cauliflower, Tahini-Pickle Cream, Coriander and Chilli Dressing

Midye Tava $20

Plate of Crispy Mussels, floured and lightly fried with Hazelnut Tarator

Sigara Borek $12

Plate of Spinach and Feta 'Cigar' Pastry with blistered Peppers and Walnut paste

Charcoal

Kuzu Izgara $30

Plate of thinly cut Lamb Forequarter Chops, cooked over Ironbark Wood and Charcoal, finished with Sea Salt, Lemon and Wild Oregano

Tavuk $30

Chicken (500g) marinated in Paprika and Garlic, cooked to order over Charcoal and Wood, with fried Eggplant Ezme

Adana Kebap $20

Hand minced Lamb Belly with Red Capsicum and Chilli, molded around a Skewer cooked over Charcoal with Roasted Beetroot Yoghurt and Red Cabbage

Hellim $22

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

Balik $MP

Today's Fish cooked over Charcoal and Wood

Sides

Coban Salata - $12

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

Desserts

Muhallebi - $14

Orange Blossom Milk Pudding, Coconut-Mastic Ice Cream and Pineapple Granita

Yoghurt Tatli $14

Soft Yoghurt Ice Cream Cake, macerated Apricots and Pistachios

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

$65 per person

Available for groups of 2 or more

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