Tulum Pop-Up at Maydanoz

When Turkish-born chef Coskun Uysal opened his Melbourne restaurant Tulum in 2016, his modern take on regional Turkish fare quickly garnered fans.

On Thursday October 26, Uysal is bringing the Tulum experience north to Sydney, collaborating with Arman Uz and his team at CBD Turkish restaurant Maydanoz on a generous set menu.

The night will begin with cocktails, canapés and Turkish pide bread. Then, with Uysal on the pans, a whirlwind of small plates will follow – like whipped Tulum cheese served with Turkish chilli jam; simit (a bagel-like Turkish bread) with smoked taramasalata, white anchovies and candied orange zest; and cumin and lentil koftas with pickled turnip.

Wrapping up the savoury chapter are larger plates like raw yellowfin tuna with fried-green-pepper borani (a yoghurt-dressed salad) and smoked cherry tomatoes; lamb kibbeh with buttermilk and salgam (a fermented drink); and kuzu lamb shoulder with eggplant puree. Uysal will finish the meal with his take on the chicken-laced dessert kazandibi-tavukgogsu, a sweet pudding that originated in the Roman Empire, served here with lemon-thyme ice-cream and caramel mousse.

From 7pm.