Opened in 2021 in Sydney, Maydanoz takes inspiration from the coasts of the Aegean, with its ambiance crafted based on the endless greenery of the region and the integrity of the Aegean Sea.
Focusing on the rich meat, seafood, and dairy products of the lands extending from Gallipoli in the north to Denizli in the south, our menu is complemented by the unique olive-oil dishes and fresh herbs of the region.
Not only the ingredients but also the preparation and cooking techniques are designed in parallel with the region’s culinary culture. With a zero-waste philosophy at the forefront of our business approach, we prioritize seasonal and fresh production.
Having received the prestigious Good Food Guide’s second “Hat,” Parsley boasts signature dishes such as Imam Bayildi, spicy cabbage kebab, coconut tzatziki, and tabbouleh, representing the flavors of our culture.
In addition to white wines like Narince, Kolorko, and Yapincak, and red wines like Papaskarasi, Calkarasi, and Karalahana from the “Aegean Region,” the expert mixologist-curated cocktail menu, prepared with local ingredients, offers a unique experience to guests looking to escape the hustle and bustle of the city.
