Main Menu

Green, marinated Turkish olives

Toasted walnuts, roasted pepper, pomegranate syrup, tahini, garlic,
extra virgin olive oil, golden breadcrumbs

Aubergine, pepper and tomato, grilled over open fire,
blended with extra virgin olive oil, garlic and pomegranate molasses

Pureed chickpeas, blended with tahini extra virgin olive oil, garlic and lemon juice

Freshly chopped parsley, mint, spring onion, tomatoes with lemon juice,
extra virgin olive oil and cracked wheat

Creamy yogurt, with cucumber, dry mint, dill and extra virgin olive oil

Cracked wheat (couscous) with walnuts, spring onions, red pepper, celery,
fresh herbs and extra virgin olive oil

A selection of the cold starters, including: Humus, Kisir, Cacik, Baba Ghanous,
Muhammara and Feta Cheese

Pitted olives from Antakya region, with spring onion, fresh herbs including Zaatar , tomato and extra virgin olive oil-pomegranate dressing

Soup of the day

Grilled squid with fennel salad

Chicken Livers sautéed in butter and touch of Port with caramelised pickled cherries,
onions and spices

Tender Octopus with jus and fennel

Grilled Cypriot goats cheese with cherry tomato and basil sauce

Tiger Prawns sautéed in garlic butter, spices, fresh herbs and white wine

Spiced courgette, chick peas, carrot, celery, leek and herbs fritters,
served with minty yogurt (Haydari)

Cigar shaped filo pastry filled with Feta cheese and fresh dill

Charcoal grilled lamb kofte garnished with salad garnish

Traditional humus, topped with finely diced tender sautéed lamb

Grilled spicy Turkish sausages with grilled tomatoes

A selection of the hot starters including: Halloumi, Falafel,
Sigara Boregi, Mitite Kofte and Sucuk Izgara

Bulgur shell stuffed with, finely ground lean beef and lamb, onion, fresh herbs and spices

Turkish thin pizza topped with minced lamb, onion, tomato, garlic, pepper, and parsley

Skewered spicy lamb kofte served on homemade spicy Lavas bread garnished
with Zerzevat (traditional onion salad) , served with Bulgur rice.

Marinated chicken breast cubes, on homemade spicy Lavas bread,
grilled tomato and pepper, Zerzevat (traditional onion salad),
served with Bulgur rice

Grilled tender cubes of marinated lamb on homemade spicy Lavas bread,
grilled tomato and pepper, Zerzevat (traditional onion salad), served with Bulgur rice

Best end of lamb cutlets (4 pieces) garnished with grilled shallot and baby carrot,
served with sautéed herby new potatoes

Grilled chicken, lamb, Adana, and a lamb chop on homemade spicy Lavas bread,
grilled tomato and pepper, Zerzevat (traditional onion salad), served with Bulgur rice

Fillets of Monk fish braised in white wine and cherry tomato sauce with
sautéed spinach and herby new potatoes

Wild sea bass fillets, charcoal grilled, served with herby white wine
and garlic butter sauce, sautéed spinach and sautéed new potatoes

Organic Salmon fillet, pan fried with white wine and fresh herb sauce,
with sautéed spinach and Bademli Pilav (bulgur rice with almonds)

Roasted duck leg with prune, red wine jus and winter vegetables

Sloow cooked shank of lamb, with jus and potato puree,
topped with grilled aubergine and tomato

Slow roasted beef ribs, with sautéed vegetable garnish and sautéed potato

Chopped tomato, onion, cucumber, parsley,
walnut with pomegranate molasses and extra virgin olive oil

Seasonal leaves with grilled Hellim, avocado, balsamic sauce with extra virgin olive oil

Courgette, stuffed with rice, spices and fresh herbs,
tomato sauce, served with yogurt (optional)

Aubargine, stuffed with broad beans, onions, carrots, tomato,
pepper and herbs and roasted in the oven, served bulgur rice