Tazé Mediterranean Cuisine is easily one of the most highly awarded restaurants in Canberra and, after spending less than 5 minutes in their capable hands, it’s not hard to see why.
The décor is considered without going to excess, the atmosphere is relaxed and the softly transitioning mood-lights behind the bar can become mesmerizing as you revel in Tazé’s infallible hospitality. People watching can once again become a favourite past time, as on a winter’s day an army of suits reel through a torrid sea of umbrellas – reflections glimmering in the cold and rain slicked pavement with a smug smile. What better way to spend a Monday evening?
The food and beverage menus are nothing short of impressive. As a ponderous snack we decided to start with the Tazé homemade dips, served with their own Turkish bread. The dips included Humus (chickpeas, tahini and fresh lemon juice), Pembe Sultan (beetroot, yoghurt and herbs), Tzaziki (cucumber, garlic, yoghurt and dill), Babaganhoush (eggplant, tahini and olive oil), Havuc (roasted carrot and minted yoghurt) and, last but not least, the Spinach (sautéed spinach, sour cream and cracked pepper). These are classic flavours done very well, and certainly prepare the palate for the treats to come.
To thoroughly enjoy the relaxing atmosphere it seems only appropriate to test-drive the wine list. The prominence of local region wines is encouraging, as it the refined and considered selection of other areas from around the country and across the Tasman. The 2012 Tinja Pinot Grigio from Mudgee & Orange is a beautiful example of a cool climate white. Crisp and minerally, the wine shows some lovely pear and nougat flavours with a fresh acidity and lower alcohol percentage than some of its contemporaries. It’s an easily recommended drop to sample.
Time for entrees, and the Vine Leaves (traditional Turkish style with toasted pine nuts, rice, herbs and wrapped in vine leaves), BBQ Octopus (chargrilled BBQ octopus with a balsamic and herb marinade), and Risotto Balls (tomato and basil risotto balls with aioli dipping sauce) are looking to tempting to resist. The BBQ baby octopus is magnificent for those who like those strong, charred balsamic flavour profiles and the vine leaves really suit those who enjoy a subtle, nutty, herbaceous and elegant start to proceedings.
For mains, who can go past the Smoked Lamb Rack served on sweet potato, carrot and cumin mash, with grilled broccolini and topped with glaz? It’s all just so mouth-watering. The smoked flavours really do permeate the senses with a sweet and juicy ashy-ness, complimented by the spices, colours and textures of the broccolini and smooth, creamy mash.
Finally(!), the Mixed Grill Skewers marinated in Tazé traditional herbs and spices, served with Turkish rice and Coban salad (diced roma tomatoes, cucumber, spanish onion, continental parsley, sumac and olive oil) arrive to close off the meal. The plate comes laden with Sis Tavuk (chicken), Sis Kebab (lamb), and Sis Karides (king prawns). The meat is juicy, more-ish and seasoned to ecstasy and the prawns are a fantastic example of how to do seafood in Canberra.
For special occasions, long lunches or just to alleviate the weekly dose of Mondayitis, Tazé is the best pick for anything your heart desires. With an award winning Mediterranean Cuisine, relaxing atmospheres and local wines, there’s every reason to keep going back to Tazé. Everyone needs to experience this place – but a small warning – there is no going back to your local takeaway after this…!
