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Lezzet Modern Turkish CuisinePh: (03) 9531 7733; 81 Brighton Rd, Elwood 3184 modern turkish, $$ - Mietta's Review Other published opinions The Age Cheap Eats 2008 "Found! The ultimate garlic-prawn dish - a masterpiece of nine chilli-encrusted king prawns skewered over garlicky, cream-soaked rice" The Age Cheap Eats 2007 "Banquettes and wall rugs follow the Turkish pro-forma, but mood lighting and pressed linen elevate Lezzet above the typical Middle Eastern mould. The pace is fever pitch at weekends (it's usually swinging by 6pm), with flaming pans and sassy staff adding background drama." The Age Cheap Eats 2006 Lezzet's modern Turkish cuisine is like other Turkish restaurants grills, stuffed vine leaves, dips, salads - but it's done with unrelenting enthusiasm and generosity. Age Epicure Matt Preston 12/7/05 "Here the menu is dominated by carbs and meat. And good stuff it is too: with lamb kebabs that are tender, moist and impeccably cooked; or an adana kebab, a springy patty of minced lamb, still nicely pink inside and fairly singing with chilli. Both appear on a grill platter that is also home to a couple of chicken breast chunks, a lamb cutlet that's cut a little too thin and hence dried out, and two florid rounds of Turkish salami, which are magnificent. This cooked soujouk is salty and tangy against a mound of rice studded with sweetcorn kernels." The Age Cheap Eats 2005 "DON'T think about turning up at this cheery yellow and burgundy-walled eatery without booking. Locals flock in for a meat fix, ordering dips or an antipasto of baked vegetables before getting down to business with adana kebab " The Age Cheap Eats 2004 "IN a suburb that's wall-to-wall WASP cafes, this exotic rookie with sunny pink and yellow walls has tongues wagging. There's no busty belly dancer, just a mosaic-clad wood-fired oven cranking out crackerjack Turkish pizzas." The Age,Agenda,13/6/04,Dani Valent,'Cosy and colourful,Lezzet's take on modern Turkish food means round rather than boat-shaped pizzas and rocket garnishes on the juicy lamb cutlets.The spicy Adana kebab would do its namesake Aegean city proud,the chicken chunks are juicy and the wood-fired fish is ridiculously generous and reasonably tasty.' The Age,Epicure, 4/5/04,Liz Cincotta,'Home to wood-fired Turkish breads and pizzas,home-made Mediterranean dips,tasty wraps (chilli kebab,chicken soujouk or veg) in pide bread.' |
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