Erkin brings a vision of contemporary Australian cuisine that hints at his heritage without being overwhelmed by it. While proclaiming a confidence in a classic dining experience when others are moving toward a more casual and somewhat grungy approach. The menu reveals a choice of dishes that rely heavily on quality and freshness of ingredients without overcomplicating matters. A definite penchant for French technique and on occasion, a nod to the flavours of Turkey.

Seafood features highly, especially with starters. A Kingfish ceviche is marinated with lemon, olive oil & herbs, and served with herbed lavosh bread. Pan seared scallops come with shaved fennel salad, Ligurian olive relish and Dijon lime dressing, and cheeky haloumi moussaka is stacked with grilled eggplant, zucchini and tomato. For mains, grilled chicken breast is served thinly sliced with a lime and dijon mustard dressing, its tenderness the result of meticulous preparation and perfect timing on the heat.

Lamb cutlets, sourced from Cowra, come simply with potato salad and a dollop of Cacik. Desserts are beautifully presented, and do not steer far from the classic, both French and Turkish. The space is adorned with various eclectic nick knacks, bistro chairs and rustic topped tables sit on concrete floors, white tiles and exposed beams combine with bare concrete to complete the picture, while outdoor dining is well catered for in two terrace-style balconies. The friendly and welcoming Ziba runs the floor, delivering a professional and efficient service with charm, and devoid of any pretentiousness.