Tulum Restaurant: Melbourne’s most consistent Turkish fine dining restaurant has surely reached institution status after nearly a decade of trade. Chef Coskun Uysal continues with his worthy project of reframing the cuisine of his heritage for a contemporary audience. Highlights include duck shish kebab with smoked date jam.
Dani VALENT – Good Food Guide Reviewer
Chef Coskun Uysal
Coskun Uysal, Istanbul-born chef, has transformed traditional Turkish flavours with modern techniques at Tulum, a celebrated destination in Australian gastronomy
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Cookbook
$60.00
Cooking Classes
$100.00 – $120.00
Smoked Date Butter
$16.00
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