Grill Republic specialises in skewers. Its modus operandi is sourcing high-quality local meat, roasting it over charcoals and serving it as they do in Turkey.
That’s represented on the menu in two ways. First, a sharing platter with charcoal skewers; mezze (all the classics plus a roast-capsicum paste); Turkish pickles; a salad (try the Ordu with spinach, beetroot, hazelnuts, chickpeas, feta, sultanas and pomegranate); and a bulgur pilaf (cracked-wheat rice cooked in broth).
The second is the Turkish street option, the roll. There’s one from each region or city, such as the Istanbul with fish, sumac onions, parsley and lemon. And the Kayseri, with sucuk (Turkish chorizo), haloumi, tomatoes and pickles.
With fish-and-chip-shop tiling, simple furniture and orders at the counter, it certainly looks and feels like a takeaway shop but it’s markedly different in philosophy. The focus is simple, fast and fresh.
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