Ibrahim Kasif – with the backing of Joseph Valore and Elvis Abrahanowicz – has delivered the most enthralling, professional, welcoming, and bloody delicious spin on Turkish food that, perhaps, we’ve ever seen down under. It’s not just Kasif’s magic touch in the kitchen, it’s the entire Stanbuli experience that is sending hearts aflutter.

With its kitsch 1950s pink façade, mosaic tiles, floral wallpaper and a smartly dressed, super friendly staff that balances professionalism with giving a damn good time, Stanbuli is the restaurant every Sydneysider needs to experience. If coming in groups, book tables upstairs, but if it’s just a couple of you, pull up a pew at the bar, drink Turkish beer or wine and let the great times roll with a procession of electric food that’s as colourful as it is finger-licking good.Based on the traditional Turkish meyhane, the experience at Stanbuli is one of conviviality, shared food and, boy, is the food good.

First, be mindful of the specials – especially if they have the classic fish sandwich with blue mackerel on a house-made bun, or the grilled sardines with tarama.

Then peruse the meze. Beautifully diced roasted sweet peppers and smoky eggplant are tossed in garlic, lemon and olive oil. Juicy rockmelon combines beautifully with firm sheep’s milk feta.

Then a filo pastry cigar is filled with plump prawns, feta and hellim (haloumi) cheeses, and a hazelnut tarator.

Then baby chickens, rubbed in paprika, and garlic are woodfire roasted, and so too thinly sliced, Anatolian-spiced forequarter lamb chops served on a parsley salad. Just save room for the tahini parfait.
Must-eat dish: Mussels stuffed with aromatic rice,