Yagiz Celebration Dinner with Colin Fassnidge
Yagiz Turkish restaurant on Toorak Rd has celebrated two years in service at a stunning special dinner where Head Chef Murat Ovaz was joined by longtime friend and mentor Colin Fassnidge.
Each of the chefs cooked up various dishes for a stunning evening. The Yagiz offering is refined, yet approachable with a wonderfully nostalgic menu and contemporary fit-out. Ex Tulum in Balaclava, Ovaz’s latest venture is widely acclaimed and brings a modern approach to Turkish-influenced cuisine that Melbournians have grown to love, while incorporating the skill he attained from working with Colin Fassnidge at NSW’s Four in Hand.
Designed by Archier, Yagiz features a central 22-seat brass communal table and is separated into two sections; a more casual walk-in bar and an expansive dining space fit with banquette seating and subtle pops of Middle Eastern-inspired furnishings, such as colourful cushions and Turkish linen.
Stunning celebratory cocktail with Gin, pomegranate liquor, chanpagne foam.
House made bread with a smoky flavour butter.
Turkish wines served to match the meal were a revelation to The World Loves Melbourne.
Fava bean parfait, lavosh was a stunning dish with the combination of elements creamy, crunchy and delicious. the lavosh just on its own was also a standout.
This was a special set menu dinner to celebrate the birthday occasion. In normal trade diners can choose between a set menu or à la carte with a selection of small snacks, followed by entrées or ‘mezze’, shared mains, eclectic sides and assortment of sweet Turkish delights.
Melt in your mouth Lamb sis, Labneh and pickles was a triumph featuring perfectly cooked lamb that was set off by the pickles and labneh.
Ovaz welcomes diners to experience his interpretation of traditional Turkish fare, created to honour his culinary foundations while embracing modern cuisine and the multicultural influences that come with it. “Much like classic Turkish food, Yagiz brings people together. I wanted to create an unpretentious atmosphere, where refined dining could be enjoyed in a warm and vibrant atmosphere with no fuss.” “Expect to experience all the flavours of Turkey with a modern, unique twist.”
Grenache based Rose.
While indulging in the theatre of the open kitchen, diners can select from a unique wine list developed by their expceptional sommelier staff.
Turkish wines are often overlooked in Australia and Yagiz loves introducing guests to indigenous varietals, along with an array of personal favourites from across the globe. “The wine list at Yagiz is open-minded and nonconformist, emphasizing smaller producers and lesser known wines. Its collection spans the world, with an emphasis on Turkish wines, and Australian and European references for good measure.”
A highlight was the perfectly cooked King George Whiting, bisque, pickle seaweed, pippies.
Yagiz seats 60 in the dining room and 30 at the bar, with an adjoining 12-seat private dining room.
Beef cheek, jus, cime de rapa was a rustic rewarding dish featuring melt in your mouth beef cheek.
Loads of technique in this Ice cream sandwich.
Kudos to Murat Ovaz for the 2nd anniversary of exceptional Turkish restaurant Yagiz, bringing joyous dining to the city of Melbourne. Also thanks to Colin Fassnidge, iconic Australian chef, who enhanced the occasion with top notch dishes. An event to remember.