Mezepotamia Brings Modern Middle-Eastern Cuisine To Redfern.
Mezepotamia offers a considered take on the centuries-old cuisine of Mesopotamia. The region, regarded as the birthplace of agriculture and some of the world’s first recorded recipes, informs everything from the menu to the restaurant’s name.
Leading the kitchen is Chef Burak, with a rich background in Turkish, Greek, and Italian cuisines. With decades of experience in known kitchens across Turkey and Australia, he brings a deep respect for traditional techniques and carefully sourced ingredients.
The menu is built around mezze, with dishes like onion dolmas stuffed with beef, currants, and pine nuts, and a take on Ali Nazik that swaps minced lamb for aged, grass-fed steak served over smoked eggplant purée with chili butter. The drinks list reflects the team’s background in bartending, with a focus on wine pairings that complement the spice, acidity, and smokiness of the food.
