Talk about a super swish shish kebab. Turkish chef Somer Sivrioğlu of Efendy and Maydanoz has launched a slick new kebab bar in Barangaroo that’s elevating the late-night drunken snack to delicious new heights.

Sivrioğlu says he is thrilled to bring a more authentic kebab experience to the streets of Barangaroo.

“For so long, doner kebab has been seen as a mass produced, after-drink option in Sydney, so we are excited to bring an all-day dining bar to life, highlighting delicious homemade doner kebab served in the traditional puffy tombik bread staple, alongside artisan beers and cocktails from Turkey and Australia.”

Tombik dishes up Anatolian street food, inspired by the cosy cocktail bars and doner kebab stalls of Taksim Square.

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Unlike your usual kebab counter, there’s no bain marie or backlit menu. Instead, the 35-seat eatery has been given a souk-chic fit-out in gold and burgundy, with plush velvet seating and Ottoman-inspired pendant lights that twinkle overhead.

The most eye-catching feature, however, is a giant steel vertical rotisserie, where an almighty stack of premium Ranger’s Valley wagyu beef turns mesmerisingly, as if putting on a show.

Beside it, a giant woodfire oven is used to prepare the traditional tombik bread, a piping hot pita that’s stuffed with shreds of spiced doner, salad, herbs and a generous squirt of tahini and chilli sauce. The pita pocket is warm and pillowy, providing more carby comfort than your typical wrap.

The shaved beef is also on point, both literally and figuratively. You can even bulk up your order with an additional 100g serve. Or, try it Iskender-style, strewn with crispy bread croutons and finished with a tomato and capsicum sauce with tangy yoghurt.

If you’re not rushing home, the menu also includes a medley of mixed dips. Silky hummus is joined by a smoky baba ganoush that has also seen the inside of the woodfire oven, and a beetroot dip, made from grated beets, and finished with labne and fennel seeds. A stone-baked Turkish loaf is the civilised side, but a bowl of hot chips with tarhana salt make for unbeatable dippers.

Prices seem reasonable too – $18 will get you the kebab Tombik pocket, with exxy additions like wagyu and iceberg lettuce.

If you arrived sober, you can catch up with a cocktail. A slick onsite bar fringed by a ruffled curtain serves up a variety of beers including EFES Pilsener and Bomonti Malt Beer from Turkey and Almaza Lager from Lebanon, as well as seven wines by the glass from across the Aegean.

Cocktails include a Turkish Sangria, topped up with Uludağ Gazoz, a Turkish lemonade, as well as the Spicy Turshu, spiked with fermented turnip juice.

Depending on where you are and what time it is, Barangaroo might be a bit of a mission, but it’s well and truly worth it when the kebabs are this good.

Even better, wait until the next morning when you can actually appreciate it.

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