"My mother Ihsan was a cooking expert. She didn't have any daughters so she started teaching me when I was nine years old. " We always use the best ingredients, price doesn't matter. And we try to create an enviroment that keeps the customers feeling comfortable."
Be it a doner, lamb yeeros or teeka, the kebab has become more than a late-night dining option for shift workers or revellers. And despite the Greeks and Turks not always seeing eye to eye, Cikar believes he's found the olive branch in the form of the lamb shish.
"I have many Greek customers and friends who love my lamb shish," he said. " I think over time it has become my signature dish." And Cikar believes there's no better place for his restaurant than Sydney.