Chef Ayhan Erkoc has an impressive CV, including time at noma and Sydney’s Pier and Marque, and also ran his own restaurant, Celsius, in Adelaide. Now heading up the kitchen at Panama Dining Room, Chef Erkoc has developed a contemporary menu that showcases Australian ingredients.
An unassuming entrance leads to such an enchanting space. Head up two flights of stairs and enter into an elegant warehouse space sectioned into dining room and bar. Large arched windows grab your attention and offer views of the CBD skyline.
The menu features polished European plates with a leaning towards sharing. Chef Erkoc’s Turkish heritage is reflected across the menu is subtle ways, such as the grilled octopus accompanied by smoky harissa and spicy sucuk sausage. Traditional European dishes are executed well: the chicken liver parfait is elegantly presented with a layer of port jelly and a tangle of pickled pear. For main course, opt for the beef rump, a classic dish with a sticky, indulgent, intense glaze, sheets of celeriac and an artichoke puree.
PSST! Oyster lovers rejoice! Panama Dining Room offers $1 oysters every night between 6pm and 7pm.