Turka, Crows Nest

One sunny Sunday morning, Matt and I venture out to Crows Nest to Turka, a Turkish restaurant. It's been some time since I've had a Turkish breakfast and I am looking forward to a feast. 

As I enter, I notice a big table of people. They look like a big gathering of friends who are enjoying their food. I look at their food in envy and sit down.

I look at the Turka menu. There's lots of different Turkish options but I am instantly drawn to what the big table are enjoying which is the Big Turkish Breakfast ($25 per person or $10 for kids). You just need a minimum of two people to enjoy this big breakfast.

I look at the beverage menu for Turka and I know what I'm ordering. The Turkish Apple Tea ($3) is hard to go past as it's simply sweet and delicious. I've had Turkish apple tea before and I've really enjoyed it. It's served hot in a small glass. You sip slowly so the sugary apple flavours can linger in the mouth.

Matt goes for a Turkish Lemonade ($4). It's hard to describe but it's slightly different to your normal lemonade. Uludag is a popular lemonade brand, made with beet sugar and sparkling water. It's refreshing and Matt enjoys sipping on the Turkish Lemonade.

The first thing that comes out from the Turka Big Breakfast is this massive board. Swiftly afterwards, there's also a bread basket which I like to call the basket of carbs and also a fruit platter. 

My eyes are slightly overwhelmed by the amount of food in front of me. I can also see Matt is excited about the brunch ahead of us.

Turka Big Breakfast has 4 different types of cheeses, olives, jams, honey, yoghurt, seasonal fruit, tomatoes and cucumbers, tahini and grape molasses, dry figs and apricots, walnuts, Turkish Halva along with Menemen scrambled eggs, gozleme.

My recommendation is to start off with the scrambled eggs as it's the only hot element in the big breakfast. I scoop up the soft scrambled eggs that have been cooked with tomato and capsicum and eat this on some of the flat bread. The scrambled eggs are a nice way to start the meal as it's warm and it's fairly neutral in flavours. 

I would then suggest you start next with some cheeses and olives. This will then add saltiness to your palette. I nibble away. I would then suggest you try some of the sweet elements including honey with bread or the tahini with grape molasses (which has a peanut butter flavour), topped with jam on bread. By gradually eating each element, you are adding a different flavour.  

To neutralise your palette, go back for some more scrambled eggs or gozleme or try some of the yoghurt which is slightly sour. That will give you relief if you are experiencing too much salty or sweetness at breakfast.

As I continue to graze, I am gradually becoming quite full. I've eaten quite a bit of food today. But I leave just enough room for some fruit. I enjoy eating the fresh watermelon and strawberries and I leave the grapes and oranges to Matt.

Matt tells me he wants to return to Turka. He's really enjoyed this grazing breakfast. 

Summary: Overall, I really enjoyed my breakfast at Turka. It's a nice restaurant with friendly staff and the big breakfast was spectacular. My favourite part of the big breakfast would have to be that tahini with grape molasses. It's so tasty.

Price: $16-25ish for most breakfast mains

Location: 8 Willoughby Rd, Crows Nest

Opening Hours: 
Monday to Thursday 7am to 9pm
Friday 7am to 10pm
Saturday 8am to 10pm
Sunday 8am to 9pm

Weekend Food Escapes dined as guests of the venue or their representatives. All photos, opinions and words are my own.