Following a short hiatus, Yagiz is back and serving its patented fun Mediterranean meals to takeaway. There are three set menu options to choose from. Find out more and order here.
This restaurant takes traditional elements of Turkish cuisine and makes them approachable for a Melbourne market. The food is unfussy; most dishes are based on just a few ingredients treated well.
The calamari stuffed with ezine cheese (white cheese) and ink sells out regularly. There is also a pickled sea bream dish with pear and fennel, and sardine koftas. Lamb cutlets with broad beans and a smoky baba ganoush is one of the restaurant’s larger plates, but if that’s not big enough, with 24 hours’ notice you can have a whole-roasted Bultarra saltbush lamb.
The wine list does an honourable job of shining a light on Turkish wines. Drops from Ankara to Gallipoli are listed alongside Italian, New Zealand and Australian wines – the vast majority of which are available by the glass.
The space is a renovated former office. Diners are welcomed into a casual bar area up front before moving into a more formal dining area where a 22-seat table is at the centre of the space. Concrete floors meet tan seating and banquettes decorated with colourful Turkish-style cushions. A private dining room is also available.
Yagiz is chef Murat Ovaz grandfather’s name. The patriarch is honoured with a portrait by Australian-based street artist Robert Scholton, which watches over diners. And when it’s time for the cheque, your bill arrives in a replica of Yagiz’s passport, which even has his real date and place of birth on it.