Above Par

Thursday
11:30am - 3:00pm
5:30pm - 10:00pm
215 Clarence Street Sydney 2000

Although they met in Sydney, Above Par co-owners Ozgur Sefkatli and Eddie Topuzlu were both born in Turkey. The pair spent their early twenties living in Istanbul, and their venue is inspired by the late-night feasts they’d enjoy after clubbing in Taksim Square. On Friday and Saturday nights their sleek, 60-seater bistro is open late so people leaving nearby bars such as the Baxter Inn and Cantina OK can get a meal before rolling home (wines and Mediterranean-inspired cocktails are available if you're kicking on).

Turkish-born chef Enver Katranci, formerly of Rockpool Dining Group’s Cut Bar & Grill, dishes up Middle Eastern classics that make the most of Aussie produce. They might include calamari with baba ganoush, vegan lentil patties with bulgur, and Dutch cream potato cubes with sumac onion and grilled Aleppo pepper.

On the breakfast menu you’ll find home-style Turkish dishes, such as a triple-cheese shakshuka and menemen (scrambled eggs with tomato and green peppers). The all-day menu starts at midday, with an assortment of traditional Levantine and Turkish dishes ideal for anything from a mid-workday lunch to a dinner with mates. Expect share plates of ali nazik kebab (sautéed beef with eggplant purée); lamb kofte; manti (Turkish beef dumplings with yoghurt sauce); and gozleme.

Updated: October 14th, 2021

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