What a combination, the collaboration of Tulum Restaurant and Atlas Dining presenting a fabulous evening of Turkish cuisine. Head chef and owner of Tulum, and highly talented, Coskun Uysal and the Tulum/Atlas team presented dish after dish of interesting flavours that delighted the taste buds! Matching beverages included three great wines from Turkey which certainly enhanced the feast.
André Jacquart Blanc de Blancs, Premier Cru, Vertus, Champagne
Coskun Uysal (Tulum) & Charlie Carrington (Atlas)
29 Aug 2017 – Dinner Menu
Coskun presenting the pre-dinner ‘snacks’
Cos, Lentils, Lemon Gel
Pickled Melon, Coriander, Cheese, Dill
Mussels
Chickpeas, Mint, Yoghurt, Dill
Crispy Flat Bread
2105 Vinkara Doruk Kalecik Pembe, Ankara, Turkey
Kereviz – Olive Oil Celeriac, Carrot Purée, Fresh Pear, Goat’s Feta
2015 Sulva Kigali Yapincak, Gallipoli, Turkey
Ahtapot – Octopus, Fermented Tarhana Sauce, Sujuk Crumble, Tulum Cheese
Coskun
2016 Mac Forbes Chardonnay, Yarra Valley, Vic
Cilbir – Organic Egg, Chicken Skin, Smoked Yoghurt, Brown Butter
2015 Mill About, ‘Ripasso’ Barossa, SA
Brown Butter Poured over Cilbir
2016 Keller Riesling Trocken, Rheinhessen, Germany
Turkish Bread for Cilbir
2015 Philip Lobley Wines, ‘Temptation’ – Whitlands Sauvignon Blanc – Glenburn, Vic
2015 Vinkara, Okuzgozu, Ankara, Turkey
Lamb Rump, Pistachio Tahini, Eggplant, Pickled Quince, Siyez Bulgur
Side Dish w/ Lamb (?)
Charlie explaining the dessert
Kabak – Pumpkin Candy, Smoked Tahini, Cinnamon-Walnut Mousse
2010 Ngeringa, ‘Altus’ Adelaide Hills, SA
Tulum Restaurant
217 Carlisle Street
Balaclava 3183
