The Menu

A selection of marinated olives with herbs and olive oil.

Strained yoghurt with cucumber, garlic and fresh dill. Served with warm flatbread.

King prawns with Marie Rose sauce and fresh salad.

Smoky roasted aubergine with tahini, garlic and lemon. Finished with pomegranate.

Eggs poached in a rich tomato and pepper sauce with spices and herbs.

Ask your server for details on today’s preparation.

Smooth blended chickpeas with tahini, cold-pressed olive oil and paprika. Served with warm flatbread.

Traditional Greek feta with olive oil and herbs.

Creamy spinach and smoked fish roe dip with warm flatbread.

Rice, pine nuts and fresh herbs wrapped in tender vine leaves. Served with lemon yoghurt.

Roasted and crushed aubergines with garlic, lemon and olive oil.

A selection of our cold starters — hummus, cacık, baba ganoush, vine leaves, feta and olives. Perfect for sharing.

Thin crispy flatbread topped with spiced minced lamb, tomato and peppers. Served with salad and lemon.

Cypriot halloumi grilled until golden. Served with pomegranate molasses and fresh mint.

Crispy chickpea falafel with tahini, harissa and warm pitta.

Warm hummus topped with sautéed spiced lamb pieces and pine nuts.

Crisp filo pastry rolls filled with white cheese and herbs. Served with chilli tomato sauce.

Aegean squid rings golden fried, served with saffron aioli and fresh lemon.

Pan-seared octopus with olive oil, lemon and herbs.

Spiced minced beef and lamb meatballs in a rich tomato sauce.

Turkish spiced sausage pan-fried with peppers and onions.

King prawns sautéed with garlic butter, white wine, chilli and parsley. Served with crusty bread.

Sautéed mushrooms with melted cheese, herbs and garlic.

Wild mushrooms in a rich creamy garlic sauce. Served with toasted bread.

Black Sea anchovies lightly fried until crispy. Served with lemon and salad.

King prawns grilled over coal with garlic, lemon and fresh herbs.

A selection of our hot starters — lahmacun, sigara börek, halloumi, falafel, calamari and more. Perfect for sharing.

Yoghurt-marinated free-range chicken cubes chargrilled on a skewer.

Marinated tender lamb cubes chargrilled to perfection.

Hand-pressed spiced lamb on a flat skewer, chargrilled. Flatbread, roasted peppers, garlic yoghurt.

Minced chicken with herbs and spices, shaped on skewers and chargrilled.

Marinated free-range wings with our house spice blend, chargrilled until crispy.

Flattened chicken breast marinated in spices and chargrilled.

Chicken shish, lamb shish and adana kebab on a bed of flatbread.

Slow-marinated lamb ribs chargrilled to tender perfection.

Marinated rack of lamb, chargrilled. Served with roasted potatoes and mint sauce.

Our signature mixed grill — the chef’s finest selection of charcoal grills. Ideal for sharing.

Prime 10oz sirloin, cooked to your preference.

Well-marbled 10oz ribeye, rich flavour, cooked to your preference.

Whole butterfly sea bream grilled over coal with lemon and herbs.

Lemon-dill salmon fillet grilled to perfection with herb cream sauce.

Whole butterfly sea bass chargrilled with olive oil, capers and fresh lemon.

Chargrilled tiger king prawns with garlic, lemon and paprika butter.

Thinly sliced lamb döner on warm flatbread, finished with tomato sauce, melted butter and yoghurt.

Chargrilled chicken shish on flatbread with warm tomato sauce, yoghurt and butter.

Chargrilled lamb shish on flatbread with warm tomato sauce, yoghurt and butter.

Chargrilled chicken kofte on flatbread with warm tomato sauce, yoghurt and butter.

Spiced minced lamb wrapped in flatbread, grilled and served with tomato sauce and yoghurt.

Spiced minced chicken wrapped in flatbread, grilled and served with tomato sauce and yoghurt.

Slow-braised lamb shank with garlic, rosemary and red wine. Served with mash and seasonal vegetables.

Roasted aubergine stuffed with spiced minced meat, caramelised onion and tomato. Served with pilaf.

Layered aubergine, spiced lamb mince and creamy béchamel, baked until golden.

Chicken slow-cooked in a clay pot with tomatoes, peppers, onions and spices.

Lamb slow-cooked in a clay pot with tomatoes, peppers, onions and Mediterranean spices.

King prawns slow-cooked in a clay pot with tomato sauce, peppers and herbs.

Octopus slow-cooked in a clay pot with olive oil, tomato and Mediterranean herbs.

Smoked aubergine purée topped with sautéed lamb and a rich tomato sauce.

Grilled chicken in a rich cream sauce with mushrooms and herbs, served over pasta.

Classic slow-cooked beef ragù with spaghetti and parmesan.

Seasonal vegetables in a rich tomato sauce with herbs and parmesan.

King prawns, calamari and mussels in a garlic white wine tomato sauce over linguine.

Penne in a spicy tomato and chilli sauce with garlic and fresh basil.

Tender chicken slow-cooked with vegetables, herbs and a rich tomato sauce.

Tender lamb slow-cooked with vegetables, herbs and a rich tomato sauce.

Seasonal vegetables chargrilled on a skewer with herbs and olive oil. Served with rice and salad.

Roasted aubergine layered with spiced chickpea ragù and creamy béchamel, baked until golden.

Seasonal vegetables slow-cooked in a clay pot with tomatoes, herbs and olive oil.

Whole roasted aubergines with caramelised onion, tomato and spices. Served with pilaf.

Chargrilled chicken breast on a bed of mixed leaves, cherry tomatoes, cucumber and house dressing.

Finely chopped tomato, pepper, onion, parsley and chilli in a tangy dressing.

Tomato, cucumber, red onion, kalamata olives, feta and oregano with olive oil.

Tomato, cucumber, green pepper, parsley and olive oil.

Stone-baked warm flatbread.

Crispy golden chips.

Fluffy steamed rice.

Nutty bulgur wheat, lightly seasoned.

Seasoned potato wedges.

Creamy buttered mash potato.

Pan-fried potatoes with garlic and herbs.

Served with chips.

Served with chips.

Served with rice and salad.

Served with rice and salad.

Served with rice and salad.

Pistachio and walnut baklava with rose-water honey syrup. Served with ice cream.

Creamy New York-style cheesecake with seasonal berry compote.

Traditional Turkish rice pudding, gently baked with cinnamon and pomegranate seeds.

Shredded kadayif pastry encasing molten white cheese, finished with warm rose-water syrup and crushed pistachios.

Dark chocolate molten heart, Chantilly cream and vanilla ice cream.