Entering its ninth year of operation, Turkuaz has once again refreshed its looks and upgraded its menu to keep things spicy and unexpected. Situated in the heart of vibrant and leafy boulevard in Gunawarman, Turkuaz is a lively addition to a city that has become more foodcentric over the years.
You don’t just come here for the food; you come here for the dining experience! New for this year are a host of opulent delicacies including Istakoz, a beautiful pan-grilled Lombok pearl lobster plate served with cherry tomatoes, green lentils and lemon and Wagyu Biftek, an intensely marbled and grade-5 wagyu tenderloin garnished with real 24k gold paper leaves. When grilled, the marbling melts and gives the beef an exquisitely tender flavour and texture.
Next on is Hatay Incigi – Lamb shanks braised with charcoal vegetables and spiced tomatoes, covered in crusted bread and tipped with double sesame seeds. Thanks to the long, slow-cooking, this Hatay-province lamb shank yields flavourful fork-tender meat. Try The Wood Charcoal-grilled Octopus Salad garnished with Aubergine over Trio Bell Peppers as well – it is so tender, and the nice char kicks the flavour up a notch!
There is only one secret to Turkuaz’s enduring success, and that is freshness. “We use about 85% of freshly imported ingredients from Turkey,” Co-founder Chef Sezai Zorlu said. “Absolute freshness is crucial in my cooking because that is what my mother taught me. I have never forgotten that lesson and that is also what I try to convey in all of my dishes at Turkuaz.”
Turkuaz is open seven days a week from 11.30am onwards. Reserve your seats here www.turkuazrst.com or call +62 21 7279 5846, +62 21 7279 5853 or +62 859 2105 9068.
Jalan Gunawarman No. 32
T: +62 21 7279 5846/53; +62 859 2105 9068