Newly Hatted and Gault&Millau Award-nominated restaurant Tulum has maintained its momentum as it unveiled major renovations that have changed the face and the food of the Balaclava favourite.
Owner Coskun Uysal and business partner Kemal Barut have been flat to the boards (or should we say polished concrete floors) transforming the dining space into a modern interpretation of Istanbul’s Grand Bazaar.
The reimagining takes cues from Turkey’s progressive culinary scene, and enmeshes with Melburnian’s insatiable thirst for compelling hospitality interiors. The new space retains pops of the venue’s statement turquoise, while integrating sophisticated polished slate tiles, chocolate and icy white marble, as well as a black ceiling creeping down the walls of newly exposed brick.
“The new palette is warm and inviting,” said Head Chef and Owner Coskun Uysal. “When I opened two years ago everything was white and clean, like the aesthetic of so many Melbourne eateries at that time. We’ve evolved since then; now we really know who and what Tulum is. We want a space that reflects our identity: warm, cosy and welcoming. My dream is for diners to walk in and know they’ve just stepped into one of the buzziest venues in Melbourne, without it feeling intimidatingly premium. We want them to feel relaxed, and just be appreciative of the food”.
In light of the venue’s expansion, Tulum’s à la carte menu is similarly becoming larger and more accessible. Diners can now casually drop in for a drink and mezze without committing to a set menu – although the “Sofra Sharing Menu” with matched Turkish wine remains a popular option. The kitchen is evolving as well, with new equipment that will allow the team to produce freshly ground rubs and tahinis from a range of nuts and grains.
The front window space has become the most coveted seat in the house, with the area completely refitted with sleek grey tiles sprawling across the floor, walls and tables. Banquettes have been reupholstered with dark leather to match the rustic brickwork, punctuated with timber panelling at their base and the bustling Balaclava streetscape stretching out beyond the large windows.
Uysal has capitalised on Carlisle Street’s recent
redevelopments by expanding Tulum’s sidewalk footprint from four seats to 25. The
new outdoor seating area utilises the space in front of the adjacent café, giving
diners and tipplers more places to bask in the upcoming spring and summer sun.
The entire bar has been remodelled and now sits beneath a sleek black gantry that casts moody shadows from the radiating downlights, overflowing with greenery handpicked and lined with an array of Turkish wines line the gantry.
A glossy, chocolate marble bar top is the design focal point, and can be viewed from multiple zones in the restaurant thanks to the new curved mirrors that hang angled from the walls and are softly lit from beneath with warm light.
The reinvigorated indoor space now accommodates up to 52 diners (up from the former 30 pax space), and includes all new Victorian ash hardwood dining tables.
“It is important for us to use as many Australian materials as we can to execute our Anatolian vision; this fusion is integral to the DNA of Tulum. Capturing the heart of Turkey in a modern way and executing with fresh Australian produce lies at the core of my dishes – it is about the way two cultures can complement one another,” said Uysal.
For more information on Tulum, or to make a booking (and you should), please visit www.tulumrestaurant.com.au.
