Created by Suleyman ‘Sulo’ Kirbancioglu, Sulo’s is a relaxed, casual eatery grounded in traditional Turkish fare. The takeaway counter gives a direct view of the all-important charcoal grill, where skewers of lamb, chicken and hand-minced adana get kissed by char under a dusting of Sulo’s signature spice mix.

Barbecue half chickens follow a similar path, a more substantial dish brightly adorned with sumac and garlic, served with blistered flatbread, pickles, toum, hummus and a tangy, house-made chilli sauce. Bone-in lamb shoulder comes mellow and sweet, enlivened with lemon and thyme seasoning and served with a similar array of trimmings.

Pide are more classic fare, though the boat-shaped bread is next level in pillowy texture and crisp, blistered pockmarks – don’t miss the umami-laced eggplant offering, or the breathy hit of garlic and gamey richness of the sucuk version. It’s a pilgrimage for many on the Central Coast, and dining in gives guests an immersion in the kookiness of the architectural marvel of the Ettalong Galleria.

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