Our Story
From the Streets of Istanbul to Wentworth Point
Family First
A Recipe Book Passed Down, Not Written Down
Bosphorus began the way all good Turkish food does — in a family kitchen. Our recipes travelled from Istanbul’s streets and home tables to Sydney, carried by memory and taught by hand: how long the dough rests, how the charcoal should sound, when the pide is ready by smell alone.
Today we cook the same way in Wentworth Point. No shortcuts, no freezers full of pre-made anything — just fresh ingredients, real charcoal, and the kind of hospitality where every guest leaves feeling like a cousin.
What We Stand For
Three Simple Promises
Real Charcoal, Always
Gas is faster. We don’t care. The smoke is the seasoning, and there is no substitute for fire.
Fresh Every Morning
Dough rolled daily, vegetables cut to order, borek baked before the doors open. Nothing sits.
Everyone Is Family
First visit or five-hundredth, you’ll be greeted by name soon enough. That’s the Turkish way.
Visit Us
Come Hungry, Leave Family
Find us on the waterfront at Wentworth Point — seven days a week for lunch and dinner, with our famous Turkish breakfast spread every weekend.