unraveling the enigma of turkish cuisine
UNRAVELING THE ENIGMA OF TURKISH CUISINE
COLD STARTERS & SALADS
MAIN COURSES
Bodrum Mandalinali Karides | Aegean Shrimps (GF) Mandarin marinated shrimps, lemon cream, green apple sorbet
80
7 Baharatli Kuzu Gerdan | 7 Spices Lamb Neck (GF) 68˚c - 36 hours cooked lamb neck, ‘’Incir” and fondant potatoes
190
Enginar | Artichoke Confit (V)(GF) Rosemary mayonnaise, lemon oil, green peas and baby gem
55
Dana Kaburga | Short Beef Ribs (GF) 550 Caramelized onion pure, girolle mushroom baby carrot and ribs juice
Ev Yapimi Wagyu Pastirma | Homemade Wagyu Pastrami 95 Pear puree, eggplant pickle, spicy dip, rocket leaves and olives crackers
Dana Yanak | Beef Cheek Firik rice, shallot and red cabbage marmalade
225
Istakoz | Lobster (GF) Char grill smoked eggplant, lobster and dill oil
155
Kuzu Incik | Lamb Shank “Slow cooked”, served with celeriac puree, orange and lamb juice
180
Meze | Mezze Selection (V)
120
Levrek | Sea Bass “Black Sea Findik” crust, spinach and caramelized endive
210
Sebze Dolma | Stuffed Celeriac (V) Sauteed mushrooms and fresh herbs.
150
Tavuk Gogus | Pan Seared Chicken Breast “Bugday” puree, sautéed swiss chard and chicken jus
160
Haydari | Yoghurt, mint and garlic Mercimek Kofte | Lentil, bulgur, parsley and spring onion Acili Ezme | Turkish style spicy tomato dip Kisir | Bulgur with tomato, spring onion and pomegranate Sigara Borek | Ezine cheese, parsley, yufka Yaprak Sarma | Rice, parsley, mint and dill
Pancar | Beetroot Salad (V) Spinach with ezine cheese, pomegranate vinegar
45
Şakşuka | Shakshuka (V) (GF) Eggplant cream, tomato espuma and red pepper marmalade
50
TASTING MENU Ahtapot | Octopus 78˚c - 8 Hours cooked octopus, citrus sauce and avocado cream
HOT STARTERS & SOUPS
Tutsulenmis Partlican Corbasi | Smoked Eggplant Soup Served with fresh thyme and goat cheese
Ahtapot | Octopus (GF) 78˚c - 8 Hours cooked octopus, citrus sauce and avocado cream
105
Balik Ekmek | Grilled Anchovy Served in a crispy country bread with “Hamsi” and fennel salad
65
Kalamar Tava | Crispy Squids Served with tarrator sauce
85
Pancarli Cous Cous | Beetroot Cous Cous Duck confit, fresh herbs and asparagus
Levrek | Sea Bass “Black Sea Findik” crust, spinach and caramelized endive
Pancarli Cous Cous | Beetroot Cous Cous Duck confit, fresh herbs and asparagus
95
Tutsulenmis Manti | Smoked Manti Traditional Beef or Vegetarian Turkish ravioli
60
Tutsulenmis Patlican Corbasi (V) Smoked Eggplant Soup Served with fresh thyme and goat cheese
75
Yer Elmasi Corbasi | Jerusalem Artichoke Soup Served with scallops and Verbena lemon oil
85
7 Baharatli Kuzu Gerdan | 7 Spices Lamb Neck 68˚c - 36 hours cooked lamb neck, ‘’Incir” and fondant potatoes
Yesil Elma | Apple Apple mousse, orange sauce and “Kaymak” ice cream
600
All prices are in UAE Dirhams and inclusive of 10% municipality fees and 10% service charge. (V) Vegetarian | (A) Alcohol | (N) Nuts | (GF) Gluten free | If you have any concerns regarding food allergies, please alert your server prior to ordering.
COLD STARTERS & SALADS
MAIN COURSES
Bodrum Mandalinali Karides | Aegean Shrimps (GF) Mandarin marinated shrimps, lemon cream, green apple sorbet
80
7 Baharatli Kuzu Gerdan | 7 Spices Lamb Neck (GF) 68˚c - 36 hours cooked lamb neck, ‘’Incir” and fondant potatoes
190
Enginar | Artichoke Confit (V)(GF) Rosemary mayonnaise, lemon oil, green peas and baby gem
55
Dana Kaburga | Short Beef Ribs (GF) 550 Caramelized onion pure, girolle mushroom baby carrot and ribs juice
Ev Yapimi Wagyu Pastirma | Homemade Wagyu Pastrami 95 Pear puree, eggplant pickle, spicy dip, rocket leaves and olives crackers
Dana Yanak | Beef Cheek Firik rice, shallot and red cabbage marmalade
225
Istakoz | Lobster (GF) Char grill smoked eggplant, lobster and dill oil
155
Kuzu Incik | Lamb Shank “Slow cooked”, served with celeriac puree, orange and lamb juice
180
Meze | Mezze Selection (V)
120
Levrek | Sea Bass “Black Sea Findik” crust, spinach and caramelized endive
210
Sebze Dolma | Stuffed Celeriac (V) Sauteed mushrooms and fresh herbs.
150
Tavuk Gogus | Pan Seared Chicken Breast “Bugday” puree, sautéed swiss chard and chicken jus
160
Haydari | Yoghurt, mint and garlic Mercimek Kofte | Lentil, bulgur, parsley and spring onion Acili Ezme | Turkish style spicy tomato dip Kisir | Bulgur with tomato, spring onion and pomegranate Sigara Borek | Ezine cheese, parsley, yufka Yaprak Sarma | Rice, parsley, mint and dill
Pancar | Beetroot Salad (V) Spinach with ezine cheese, pomegranate vinegar
45
Şakşuka | Shakshuka (V) (GF) Eggplant cream, tomato espuma and red pepper marmalade
50
TASTING MENU Ahtapot | Octopus 78˚c - 8 Hours cooked octopus, citrus sauce and avocado cream
HOT STARTERS & SOUPS
Tutsulenmis Partlican Corbasi | Smoked Eggplant Soup Served with fresh thyme and goat cheese
Ahtapot | Octopus (GF) 78˚c - 8 Hours cooked octopus, citrus sauce and avocado cream
105
Balik Ekmek | Grilled Anchovy Served in a crispy country bread with “Hamsi” and fennel salad
65
Kalamar Tava | Crispy Squids Served with tarrator sauce
85
Pancarli Cous Cous | Beetroot Cous Cous Duck confit, fresh herbs and asparagus
Levrek | Sea Bass “Black Sea Findik” crust, spinach and caramelized endive
Pancarli Cous Cous | Beetroot Cous Cous Duck confit, fresh herbs and asparagus
95
Tutsulenmis Manti | Smoked Manti Traditional Beef or Vegetarian Turkish ravioli
60
Tutsulenmis Patlican Corbasi (V) Smoked Eggplant Soup Served with fresh thyme and goat cheese
75
Yer Elmasi Corbasi | Jerusalem Artichoke Soup Served with scallops and Verbena lemon oil
85
7 Baharatli Kuzu Gerdan | 7 Spices Lamb Neck 68˚c - 36 hours cooked lamb neck, ‘’Incir” and fondant potatoes
Yesil Elma | Apple Apple mousse, orange sauce and “Kaymak” ice cream
600
All prices are in UAE Dirhams and inclusive of 10% municipality fees and 10% service charge. (V) Vegetarian | (A) Alcohol | (N) Nuts | (GF) Gluten free | If you have any concerns regarding food allergies, please alert your server prior to ordering.
