In any reviewing year, there will be a restaurant that catches you off-guard. Mezepotamia was definitely my pleasant discovery of 2025, even though it originally opened in Leichardt in 2021, before its relocation to Redfern post pandemic. It’s a celebration of Turkish and Middle Eastern culture with experienced Chef Burak Yildirim at the helm, delivering a very polished, and modern yet authentic take on the cuisine. The presentation is on point, with the clarity of flavours clearly defined within a very cohesive framework. It’s impressive, however, its the heart and soul on the plate which most resonates with me. There is a distinct interpretative narrative that brings together a mosaic of influences meaningfully, in a thoughtful way for the diner.
We start with the Octopus, a dish that can go two ways, depending on how it has been prepped and executed. No concerns here whatsoever, its stunningly fresh and tender – exactly hitting the mark. This version was served with butter beans, lemon, coriander and fresh chilli, with the latest menu version tweaked to green olives, fried capers, lemon and dill. Either or, the supporting cast is just there to support the hero of the dish, and its done exceptionally well. The freshly baked Turkish bread and lovely textured hummus that accompany it, are a more-ish combination that don’t last long.
The Onion Dolma that follows, generously stuffed with rice and beef, pine nut and garlic yogurt absolutely rocks. Its one of the stars of the show, a humble ingredient elevated to another level with exactly the right filling ratios. Similarly, the seared halloumi with spiced fig with caramelised orange marmalade and roasted walnuts is both sticky and rich and is a must have dish. At the risk of sounding repetitive, so is the intensely roasted cauliflower with almond tarator, roasted pepitas and mint oil. Its textural, flavoursome and frankly a vegan’s delight I would suggest.
Since my visit, a skewer night on Monday’s has been introduced, and why not when they are this good. The spice marinated lamb shish are excellent, with the variation of chicken or halloumi and sujuk available on Mondays. With all this savoury, the fattoush salad of crispy leaves, radish, cucumber, lemon-garlic dressing and fried lavash keeps the palate fresh. It works a treat with the delicious and well-presented Tavuk of roasted chicken thighs, punchy harissa, and pickled peppers. The warm ambience of the fit-out fits the food like a glove, as does the service, which strikes the right balance between convivial and professional.
The Kunefe seems a good choice to finish, kadayif (spun pastry dough), with fior di latte, topped with pistachio ice cream. It proves to be the case, and what strikes me is the consistency of delivery throughout the dinner. The room is humming with conversation and laughter from the locals who have fully adopted Mezepotamia, and I can understand why. This is a restaurant that honours tradition, whilst respectfully applying their own identity to the dishes. This is a particularly well run operation that historically and philosophically comes from the right place, and that concept by Enes Yakan and Jessica Paatiñois is firing on all cylinders.
By Dane Richards
Mezepotamia
Mon: 5pm to 10pm (Skewer Night), Wed – Thu: 5pm to 10pm
Fri: 4.30pm to 11pm, Sat: 12pm to 3pm – 4.30pm to 11pm
Sun: 12pm to 3pm – 5pm to 10pm
0450 757 577
99 Redfern St, Redfern NSW 2016
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