Modern Turkish cuisine was conceived at the tables of the Ottoman Sultans, whose delicate tastes fashioned a unique fusion of Mediterranean, Middle Eastern, and Central Asian culinary themes which in turn became the most sophisticated fare in the world. Today’s Turkish dishes retain the same multicultural character where even the simplest meal illustrate that blend of Oriental and European flavors.
Appetizers
Sigara Boregi
Turkish cigar shape pastry made by feta cheese,
spinach and spices served with cacik sauce
Main Meals
Miso chicken skewer
With sticky rice cake, aromatic water spinach, rice wine and sesame slowly cooked for a tender taste
Piri Piri swordfish
Herb and citrus quinoa, smoked peppers and crispy chickpeas slowly cooked and steamed with new potatoes
Grass-fed beef, 28 day dry aged
Slow growing cattle, reared the traditional way, with slow roast tomatoes, field mushrooms, onion rings and proper chips
Fish pie
Haddock, prawns and parsley sauce with creamy mash potato and a crumbly cheese crumb
Toro pie
Slow cooked beef, chorizo, manchego cheese and bravos potatoes on a bed of rice and spinnach
Pig on a stick
Skewered home smoked and chorizo sausage with slow cooked pork belly, watercress, rosemary potatoes and pear and mead ketchup
Desserts
Reservations
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