Top Melbourne Chefs: Coskun Uysal
In October, join chef COSKUN UYSAL of Balaclava's Tulum. Coskun was trained in Istanbul and London and his food is new Turkish - not kebabs and kofta, think modern European full of intricate flavour combinations but with ingredients, techniques and fragrances uniquely Middle Eastern. These are not flavour combos you will have tasted outside a few adventurous new restaurants south of the Yarra or in Istanbul (and it's only gradually appearing there too). Coskun will prepare a varied selection of dishes that highlight his Anatolian background and incredibly sophisticated modern Turkish cuisine skills. Visiting the Nova Bar & Kitchen for one night only, Coskun's dishes will be available with accompanying wines - mostly mature reds, and at least a representative Turkish offering, or select from Nova Bar & Kitchen's considered selection of beverages. Coskun's dishes will be available with a selection of Turkish and Australian red wines (If you or your guests prefer white or rose, we can accommodate), including:
Turkish - a selection from 3 of the 4 main wine regions: 2013 Buzbağ Rezerv from Diyabakir (Öküzgözü and Boğazkere), 2013 Suvla Sur (Bordeaux blend) from Gallipoli, 2014 Kayra Vintage (Cabernet) from Izmir.
Australian: 1998 Hollicks Wilgha Shiraz (Coonawarra), 2001 Majella Cabernet (Coonawarra), 2002 Grant Burge Meshach (Barossa), 2005 Wolf Blass Black label (Barossa/Langhorne CreekMcLaren Vale), 2008 Greenock Creek Roennfeldt Road Shiraz (Barossa), 2009 Penfolds RWT Shiraz (Barossa).
Please note, if you have dietary requirements, you will need to email us at firstname.lastname@example.org
Deluxe: In-Cinema dining session.
Event: Special event screening, complimentary & discount tickets do not apply
CC & AD: Closed captions or audio description available for individual use for this session, captions DO NOT appear on-screen.
Session times for the new cinema week, commencing each Thursday, will be released the Tuesday afternoon prior
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