Head butcher of Sydney’s famed Fish Butchery, Paul Farag, is visiting his old friend and fellow chef Murat Ovaz in Melbourne this month.
Farag and Ovaz will be putting on two modern Turkish dinners at South Yarra’s Yagiz, where Ovaz is chef. The popular Toorak Road restaurant is named after his grandfather.
Fish Butchery, which is run by seafood afficionado and renowned chef Josh Niland, has a strong focus on sustainability and often opts to sell lesser-known species to combat over-fishing.
Farag will be bringing that same ethos to Yagiz, where he and Ovaz will take a “no waste” approach to their protein-heavy menu.
Expect dishes such as raw lamb-loin kibbeh with Jerusalem artichoke and fried bread; steamed flounder with sesame crust, cimi de rapa (a wintery green vegetable) and tahini sauce; and Iskender beef (thinly cut grilled lamb topped with hot tomato sauce over pita).
It's $130 per person for six courses, and an additional $59 for matched wines. Sittings are from 5.30pm on Monday May 27 and Tuesday May 28.