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Turkish Pide House: New look, new taste

Laura Peppas

With new dining options popping up so frequently, reliable and long-running venues have almost become a breath of fresh air in the industry.

Woden’s Turkish Pide House is one of those restaurants. For almost 16 years, it has been a welcome addition to an area which perhaps doesn’t have the gastronomic selections of restaurant-thick Braddon or Civic.

But just because you’ve been around the block doesn’t mean you can’t be treated to some fine-tuning, and the restaurant’s recent upgrade creates a new sense of atmosphere.

Incorporating elements of Turkish flair, the refreshed design includes a warm mosaic feature, glittering bronze panels, comfy black leather chairs, drop lights imported from Turkey, plants scattered throughout and an undercover outdoor area perfect for summer.


Walking in, it’s clear the bar has been raised – it’s now a place you’d want to settle in with friends over a few wines and a hearty meal, or for a more relaxed date night.

Changes also extend to the menu: while old favourites such as the pides and banquets remain, the restaurant has broadened its offerings, with a ‘Chef’s Fusion Special’ now included. The special leans toward finer dining, taking traditional recipes and matching them with complementing tastes from other cuisines.


This fusion was most noticeably evident in the entrée of pan fried Queensland prawns cooked in saffron with snow peas and a hint of pomegranate, which had a subtle Asian influence.

Also among the entrees were a long-running favourite, zucchini balls, which were served warm, fresh and topped with a zesty yoghurt sauce. They were so good I could have gulped down 10 more, but stopped myself to make room for what was ahead.


Meanwhile, the salmon and prawn rolls wrapped in vine leaves, lightly battered in a savoury piquant sauce, were delightfully crispy in texture.

A clear standout were the slow cooked lamb shanks: they had a melt in the mouth tenderness and were packed with flavour thanks to the cumin spices. My husband commented that they were probably the best lamb shanks he’s had when eating out (and trust me, being Greek he’s had his share of lamb.)


Among the mains included tender, thinly sliced organic chicken seasoned with mild spices and lemon served on a smoky eggplant mash; an interesting and delicious change from the usual mash served.

For those with a sweet tooth, dessert options include chocolate baklava and strawberry ice-cream topped with fairy floss. After our meals, we sipped on Turkish apple tea in colourful cups; a signature after-meal drink in Turkey.


We left feeling satisfyingly “stuffed,” a rarity in this era of tiny share plates.

Though it’s had a few tweaks along the way, it’s safe to say this Southside institution will continue to be an industry stayer for good reason.


The essentials

What: Turkish Pide House Restaurant
Where: 97 – 99 Corinna Street, Woden
How much: Banquets start from $20 per person, while dishes on the Chef’s Fusion Specials menu start from $28
Web: westfield.com.au

Photography by Kerrie Brewer.

This is a sponsored post but opinions are the author’s own. It complies with the Australian Consumer and Competition Commission’s guidelines on Online ReviewsRead our Sponsored Post Policy if you would like more information. The author received the menu tasting free of charge from the venue. 


Laura Peppas

Laura Peppas is HerCanberra's senior journalist and communications manager and is the Editor of Unveiled, HerCanberra's wedding magazine. She is enjoying uncovering all that Canberra has to offer, meeting some intriguing locals and working with a pretty awesome bunch of women. Laura has lived in Canberra for most of her life and when she's not writing fervently she enjoys pursuing her passion for travel, reading, online shopping and chai tea. More about the Author

  • I had the $15 lunch special last week – 2 small chicken skewers, rice, salad, bread and dip with a drink. It was the perfect size for lunch, very delicious and promptly served. I’ll definitely be back to try the new full menu.

  • Julian Stevenson

    Love the photos…

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