Mert Toplu trained at Türkiye's top culinary school and started in kitchens at fifteen, then spent two decades between Istanbul and Canberra before opening his own room on the Kingston Foreshore. Twelve courses if you want them, $125, mezze through to roasted quince. The cocktail list is twelve Turkish cities, each built from what that city is known for, and the wine list carries Narince and Boğazkere from Anatolia.
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