DINE IN MENU

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DOYUMLUK* – $90

 

TARAMA – Tarama salata, salmon roe

TOPIK – Chickpea, onions, pine nuts, cinnamon
KOPOGLU – Fried eggplant, tomato, garlic

SAGANAKI – Pan fry Kefelogreviera cheese, honey

DENIZ MAHSULLERI YAHNISI – Prawn, octopus, mussels, tomato  

KUL BASTI – Grilled eye fillet, eggplant puree 

MARUL SALATASI – Baby cos lettuce, pomegranate molasses

 

*Chef Selection – Required for groups of 6 or more

 

ALAKART

 

LAKERDA – Cured Spanish Mackerel, pickled green tomato, chilli – 23  GF
TARAMA – Tarama salata, salmon roe – 22  GF
FAVA – Split fava bean, raki, dill – 19  GF, VG, VE
PANCAR – Baked beetroot, hung yogurt, garlic – 19  GF, VG

KOPOGLU – Fried eggplant, tomato, garlic – 19  GF, VG, VE

TOPIK – Chickpea, onions, pine nuts, cinnamon – 21  GF, VG, VE

 

SAGANAKI – Pan fry Kefelogreviera cheese, honey  – 24  GF, VG

COP SIS – Lamb on shish, ezme – 27  GF

DENIZ MAHSULLERI YAHNISI – Prawn, rockling, mussels, tomato – 39

SIGARA BOREGI – Confit duck cigar (3) – 24

MANTAR – Charcoal  mushroom, muhamara, walnut – 23  GF, VE, VG

 

BALIK– Charcoal Murray cod, brasied red kidney beans – 48

TURLU – Seasonal vegetables, tomato stew – 35  GF, VG,

TAVUK SIS – Charcoal chicken skewers, dry cacik – 42  GF
KUL BASTI – Grilled eye fillet, eggplant puree  – 52

 

MARUL SALATASI – Baby cos lettuce, pommegranate mollases dressing – 17  GF, VG

FIRINDA HAVUC – Roast carrot, hazelnut, honey glaze – 17  VG, VE, GF, DF

 

KADAIF – Kadaif pastry, honey ice cream, Fig – 19
AYVA – Baked quinces, kaymak, pistachio – 17  GF

 

 

Our menu is designed to be shared.  We can cater for Vegetarian, Vegan, Pescatarian and offer gluten free alternatives.  As a traditional Turkish restaurant we use onion, garlic, capsicum, tomato and chili in  most of our recipes. Unfortunately we cannot cater for intolerances and allergies to these foods.

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1.5% surcharge on credit cards / 15% surcharge on Sundays & public holidays

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