Celebrated Turkish chef, Somer Sivrioğlu, together with his business partner Tarik Köni, will launch a new neighborhood kebab-bar, Tombik, in Barangaroo, in January 2022. This will be the third venue under the Turkish influenced hospitality group, Origins Dining Group.
Located near Anason, the group’s Anatolian influenced restaurant, Tombik is a 45-seat neighborhood kebab-bar which will offer an Istanbul street-style menu, showcasing its eponymous dish, the Tombik (puffy bread cooked in a wood-fired oven). The Group’s Executive Chef Arman Uz has created the menu drawing inspiration from his own upbringing in Tarsus, Turkey with doner (house beef rump and lamb belly kebabs), falafel, and other street favourites such as biber flat bread with chili and tahini silky humus pistachio baba also to feature on the menu. The venue will have a focus on premium Turkish wines, beers and bespoke cocktails as a new concept for the group, including shalgam (pickled turnip and chili juice, typically enjoyed with raki and food) which will be used in the creation of cocktails.
Tombik is designed by Sydney’s revered hospitality project team, Guru Projects. The venue will feature warm tones and materials such as a vegan leather countertop, timber detailing, velvet banquettes, terracotta and beautiful Ottoman era-inspired tiles as well as gorgeous pendant lights to enhance ambience. A large wood-fired oven will act as the centerpiece. Offering both internal bar seating and outdoor seating, floor to ceiling wine displays with French set travertine wall cladding, antique mirrors and ambient lighting throughout, walk-ins will be encouraged to create a week-round offering for the local CBD community.
Tombik will open in January 2022, operating 7 days from lunch until late.