Ottoman is back! What’s changed and what's stayed the same at Canberra’s most lauded Mediterranean restaurant | HerCanberra

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Ottoman is back! What’s changed and what’s stayed the same at Canberra’s most lauded Mediterranean restaurant

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Three years ago, Canberrans expressed an outpouring of emotion at the closure of what is undisputedly one of our oldest and favourite dining establishments.

But it’s time to dry your eyes and make room for salmon dolma and zucchini puffs because Ottoman Cuisine in Barton has reopened its doors.

Back in 2021 HerCanberra was able to reveal that the closure was going to be a temporary situation while owners Serif and Gulbahar Kaya readied another space for more Ottoman magic.

But then…the opportunity came up for them to return to their original Barton home. And the couple could not be happier.

serif kaya ottoman

Chef Serif Kaya is happy to be back in the Ottoman kitchen

“We feel lucky because we were always comfortable in this space, and we have more than 20 years of an emotional connection with this property,” says Serif.

So the hoardings have come down, and new carpets, marble benches, joinery and a waiter’s station have given the place a fresh lease on life. The fish are back in the pond (some having somehow started a new school after Serif and Gulbahar moved all the existing fish to their home when the restaurant closed).

And the gardens and landscaping are a work in progress with Serif planning a veggie plot and herb garden down one side.

New landscaping is taking shape.

While taking their three-year “sabbatical” Serif spent some time in Turkey, catching up with family in Istanbul, where he is from, and travelling to the regions to taste different offerings.

He reignited food memories such as his love of pepper cress which he hopes to grow from seed, alongside rocket, thyme, oregano, basil and zucchinis. And what he can grow will form the basis of dishes Serif plans for the menu.

A happy return to Serif’s original home in Barton.

Much to the delight of all those missing their Ottoman favourites, Serif will bring back many of his most iconic dishes, including Karídes–Queensland king prawns pan sautéed with shitake mushrooms and baby spinach, served with lemon yogurt sauce, and his Pírzola Kekíklí—thyme and sea salt-seasoned Cowra lamb cutlets, char-grilled served with potato and green bean salad.

But he will make room, as he always has, for seasonal produce and the best fresh seafood he can source.

Expect fresh and delicious seafood on the Ottoman menu.

“I will bring our signature dishes back, of course, but I will continue to create dishes with what is available and what is at its best.”

Serif has also learnt some new skills on his travels and will bring some regional dishes to the menu.

The restaurant is now taking bookings and has five private dining rooms as well as the main dining room available, just like they were before. Serif has even managed to reunite some of his original team, who were thrilled return.

Serif has no plans to slow down, instead believing that “staying productive” is the secret to staying young.

“Honestly I have missed my customers and my community. We are looking forward to welcoming everyone back.”

THE ESSENTIALS

What: The Ottoman has reopened. Bookings are essential and can be made by calling 0405 989 131.
Where: 9 Broughton Street, Barton (the same place it was before)
When: Dinner Tuesday  – Saturday from 6 pm. Lunch on Friday from 12 pm.
Web: ottomancuisine.com.au

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