Anatolia is the sit-down restaurant Sukru Kocak and Tania Vereschildt opened on the Gartside Street shops in Wanniassa, two doors down from the Turkish Grill they've run for close to two decades. Sukru runs the kitchen — thirty years in Canberra restaurants behind him — and the charcoal grill is the kitchen's centre, smoking through dishes of char-grilled lamb cutlets, kofte, yaprak sarma, mezes and house-made dips, Persian love cake. The weekend signature is the shared Anatolia Big Breakfast: olives, feta, halloumi, fig jam, eggs with sucuk, gozleme, fresh cay and freshly squeezed juice. Dinner Tuesday to Sunday from 6pm; lunch Friday to Sunday; breakfast Saturday and Sunday from 8am.
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