Tashkent Restaurant Claim this business

Daniel Szesiong Toddon Google

3 weeks ago

This place is something really special! It was our first time trying Uzbek food and it was DELISH. We shared several small plates, including the Manti (beef and chive dumplings), the Samsa (beef and onion filled tandoor pastries) and the INCREDIBLE eggplant rolls - a sort of tabouleh salad wrapped in fried eggplant. Unbelievably good.

Aminon Google

4 weeks ago

We had such a lovely dinner at this family-owned restaurant. ❤️ From the moment we walked in, we were made to feel so welcome. 😊 The atmosphere, the service, and the food were all absolutely amazing! 🤩✨ It’s so wonderful to finally have an authentic Uzbek 🇺🇿restaurant in Sydney. Every dish was fresh, delicious, and full of flavour. 😋 The owners are incredibly kind, friendly, and welcoming, and you can really feel the love and care they put into their restaurant. 🥰 I highly recommend visiting 🇺🇿Tashkent Restaurant if you’re looking to try something different and experience authentic Uzbek cuisine. 🍽️ Let’s support this wonderful local family business so it can continue to thrive. ❤️ Wishing them every success—I’ll definitely be back! 🌟

Jackie McMillanon Google

3 weeks ago

(4.5 stars) Sydney got its first Uzbek restaurant with Tashkent opening in Leichhardt. And, despite Australia having fewer than 3000 residents who were born in Uzbekistan (2023 ABS data), it’s a case of build it and they will come. The restaurant was full to overflowing on the night I dined. Cuisine is porous, and with Uzbekistan sharing borders with Kazakhstan, Turkmenistan, Kyrgyzstan, Tajikistan and Afghanistan, there are clearly many diners keen for a taste of Uzbek cooking. You’ll find Tashkent—named for the country’s capital—breathing new life into the plaza level of the Italian Forum. It’s over-lit but richly decorated using patterns taken from Uzbek embroidery (suzani). Osh ($27.90), or palov, is the country’s national dish. Topped with pulled lamb, it’s a moist rice pilaf flavoured with cumin and garlic, and dotted with carrots, onions, currants and chickpeas. It’s cooked in large, cast-iron cauldrons called kazas, and very comforting to eat. Uzbek kebabs space tender, seasoned lamb with small slices of fat to keep them nice and juice. I tried them in shashlik ($34.90), quite salty but enjoyable when offset by the accompanying juicy cucumber and tomato salad and plain white rice. Baked in a tandoor oven, somsa ($11.90/each) is basically an Uzbek pie. Encased in fragrant pastry studded with sesame seeds, they’re full of moist, hand-cut beef and onions. I enjoyed eating mine against the fresh tomato, garlic and herb dipping sauce with an equally fragrant pot of lemon tea ($8). Coming from a (secular) country where 80% of the population is Muslim, Tashkent does not sell or allow alcohol. The bonus being tea go much better with fresh raspberry and sour cream crepes ($12) than booze would. My next review will give you a nearby place for a post-meal digestive.

John San Diegoon Google

a month ago

A welcome addition to Sydney’s culinary culture. The food is home style cooking and the staff were super friendly. People should try something new .. service was a bit slow though but since they just opened as a business I am hoping this issue could be ironed out to create a great restaurant in Leichhardt area

Maria Belayeton Google

3 weeks ago

Firstly their hospitality was amazing! Most welcoming place in Sydney I felt like I was visiting a relative. Their version of a beef pie was 10/10 so flavourful. Their manti or dumpling was also so flavourful. Overall if you’re a meat lover they do it very well. Their noodles was hearty and flavourful and unlike anything I had before. All the food was delicious and unique to current offerings in Sydney. Highly recommend.