2 Course Lunch
3 Course Lunch
A fine blend of chickpeas, tahini, garlic and fresh lemon juice
Finely chopped mixed bell peppers, celery, onions and walnuts, folded in with a tomato purée, bulgur wheat and fresh lemon juice
A blend of finely chopped cucumbers, fresh mint, garlic and strained Turkish yogurt.
Chargrilled smokey aubergines and red Kapya peppers, hand minced with a hint of garlic and dill
Salted and cured cod roe, puréed with fresh lemon juice and extra virgin olive oil
Fresh calamari lightly dusted with our, deep fried and served with tartar sauce
A spiced sausage imported from Turkey, chargrilled and served over hummus with marinated cherry tomatoes
Chickpeas and fava beans minced with garlic, parsley, mixed bell peppers, ginger, onions, cumin, coriander and sesame seeds – nished with a sprinkling of red chilli akes and served with hummus
Traditionally made with goat and sheep milk, this firm Cypriot cheese is grilled with Sicilian cherry tomatoes and a sprinkling of oregano, reducing its saltiness and empowering its creamy texture
Vegetable fritters made with courgettes, feta cheese, spring onions, dill, eggs and our — lightly fried and served with yoghurt
White Bulgarian goats cheese mixed with parsley and a touch of mint, wrapped in filo pastry and gently fried until crisp and golden
Succulent lamb, cut from the tender middle neck, marinated for a minimum of 48 hours
Free range chicken breast, cubed and marinated for a minimum of 48 hours
Hand minced lamb from cuts of both lamb breast and middle neck, mixed with red bell peppers, onions and parsley and seasoned with red chilli akes and white ground pepper
Slow cooked layers of aubergines, courgettes and potatoes with rich marbled minced meat, cinnamon, onions and mixed bell peppers, layers of silky béchamel sauce with grated mozzarella, parmesan and mature cheddar cheese, topped with a rich tomato sauce and served with a salad
Slow cooked layers of aubergines, courgettes and potatoes with cinnamon, onions and mixed bell peppers, layers of silky béchamel sauce with grated mozzarella and mature cheddar cheese, topped with a rich tomato sauce and served with a salad
Slow roasted aubergines stuffed with sautéed onions, garlic, mixed bell peppers, tomatoes and celery, topped with a rich tomato sauce and served with yogurt, a garlic sauce and a salad
A chargrilled fillet of salmon marinated with fresh basil, ginger, garlic, fresh lemon juice, rosemary, star anise, dill and olive oil and served rich buttered spinach
Chopped tomatoes, cucumbers, onions and parsley, tossed with mixed leaves, greek feta cheese and olive oil
Chopped tomatoes, cucumbers, onions and parsley, tossed with mixed leaves, avocado and pomegranate molasses
Chopped tomatoes, cucumbers, onions and parsley, tossed with mixed leaves, Greek feta cheese and olive oil.
Tomato, cucumber, onions, parsley topped with mixed leaves and a sweet vinaigrette, chargrilled chicken and feta cheese.
A savoury sweet rice pudding with a hint of vanilla and lemon
PROSECCO ROSE CREAM JELLY
Topped with pistachio and honey with all the flavours of Turkish delight this dessert is a perfect finish.
Forty layers of filo pastry filled with crushed pistachio nuts imported from Gaziantep, drenched in sweet lemon syrup and served with vanilla ice cream.
Serves 4 People | 29.50
Chicken shish, Lamb shish, Chicken beyti, Adana, Chicken wings and served with rice, bulgur wheat or triple cooked extra thick chips and served with salad.