Komur — Restaurant in Melbourne

ORDERED: 🌯 Wrap ($20.00): Adana, garden salad & cacik (cucumber, yoghurt and garlic) 🌯 Wrap ($20.00): Chicken shish, sumac onion & chilli 🍟 Potato chips ($10.00)

It was $25.00pp between two people.

REVIEW: Long tightly packed aluminium wraps. Definitely prefer length over width in this case! 😅 The mess from peeling aluminium is diabolical, but definitely better than no wrap at all.

Let's talk service. 🛎️ Even though Komur didn't open at 12pm on the dot, I feel like we rushed them a little by coming before their weekend opening hours (12pm). The tables weren't set, we weren't sure whether we should order at the table/at the counter (it ended up being table service)... just a little frazzled. 😱 It picked up as they were happy to split our wraps in half (cutely cut diagonally) so we could share. 😎 Also the iced water was a great choice to wash down between bites!!

🤩 Food was great. I preferred my adana combo - refreshing and flavourful (mainly due to the cacik sauce which is yoghurt based). Also adana is my favourite type of marinated protein! ⭐ Potato chips were shoestring and noticeably hot, crispy, and plentiful. The way it came to the table was cute too, reminding me of a necktie. No baklava available for us to try that day. 🙅‍♀️

Overall, Komur is great for casual eats and catching up with a mate. In my experience, there were plenty of tables available for...

We booked Komur for a Christmas Lunch two weeks in advance for 12.30pm. We arrived at that time to find the restaurant was closed! I saw someone in the restaurant through the window and approached them. Initially he denied that a booking was made, then checked his book and saw our details for 12.30pm Christmas Day. The level of disappointment was indescribable. Christmas Lunch is not just about eating. We have had a very difficult year with a major loss and it was only fitting to treat mum for a nice lunch without the stress of cooking and cleaning up. Instead we were left with no where to go. I would have thought that a restaurant would have processes in place to ensure these things done happen. The man reluctantly offered for us to wait 45 MINUTES so he can turn the burners on. Sorry but a closed empty restaurant is not exactly the ideal solution to your huge mistake. I felt this impractical offer was not to serve us food, rather to clear his conscious. My review cannot comment on the food, heard it’s good but we will never know.. My advise would be to train your staff so they know your opening hours and how to...

One of the better Turkish spots I’ve tried in Melbourne, but a mixed bag overall. • Adana & Shish Chicken – meat was cooked perfectly tender, but really lacking salt and seasoning. Once I figured out (by watching others) that you’re meant to eat it with bread, dips, and salad all together, it came alive a bit more. Still, could use more flavour on its own. • Lamb Chop – again, cooked spot-on, but flavour just didn’t stand out. • Hommus & Chilli Dip – both quite watery in texture, but flavour was there. Likely healthier/less calorie dense, so not a deal breaker. • Sumac Salad – literally just onions, but can’t go too wrong. • Roasted Eggplant – beautifully charred, though way too much olive oil which overpowered the dish. • Chips – cooked well, though I personally like mine done a touch more.

Would definitely recommend this to Turkish locals or anyone who knows how to eat it properly. Not a place I’d go out of my way for, but it’s clearly loved by its regulars — the place was packed without even needing the hype from socials....