Chef Arman Uz brings contemporary Mediterranean cuisine to Jaaks at Kyle Bay

Chef Arman arrives at Kyle Bay after working at respected Sydney venues including Efendy in Balmain and Flanagan’s Dining Room in Thirroul.

Arman uses simple cooking techniques, gathering the freshest seasonal produce from his hometown on the South Coast and letting the ingredients speak for themselves.

Seafood is sourced daily and a strong relationship with local growers, artisans and fisherman ensures that produce used at Jaaks.

“The menu is produce-driven modern cuisine, with an Mediterranean accent,” Arman said.

Arman is perhaps best known for his work as the opening head chef at acclaimed Turkish restaurant, Efendy in Balmain, where he played a significant role in bringing the restaurant widespread critical success.

 Jaaks Restaurant and Bar  is located on the ground floor of The Kyle Bay, predominantly focusing on local seafood.

Arman has created an a-la- carte, sharing style menu that includes octopus with smoked yoghurt and black-eyed beans, pan roasted 1kg Jewfish on the bone, and to kreatopita - a Greek lamb meat pie with minted yoghurt.

The venue offers the same quality dining experience for an intimate dinner for two, as for a grand gala event for 250 people.

“The function menu has been curated using the same philosophy as with JAAKS, to ensure guests a better dining experience than the usual boring functions food,” he said.

The Kyle Bay fosters a commitment to quality and style and offers bespoke packages for weddings, birthdays, christenings or private events.

Appropriately, the building is shaped like a ship, with the restaurant and event spaces showcasing panoramic views over Georges River. Rooms are open and flooded with natural light, with classic white and blue detailing, to complement their waterfront location.