Coskun Uysal left Istanbul to rethink Anatolian cooking on Carlisle Street in Balaclava, and has done it for close to a decade. Modern technique, Turkish foundations: duck shish kebab under smoked date jam, the smoked date butter and chili jam now sold by the jar. Set menu or à la carte. KISMET, a mezze tavern modelled on old Istanbul, runs at the back.
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