DINE IN MENU

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DOYUMLUK
Chef Selection 85pp add on 30 ml raki 9pp
 

SARDALYA– Marinated sardines, dill, chili  GF
TARAMA – Tarama salata, trout roe  GF
TOPIK – Chickpea, onions, pine nuts, cinnamon  GF, VG, VE

CERKEZ TAVUGU – Circassian style, chicken pate
KOPOGLU – Fried eggplant, tomato, garlic  GF, VG, VE
KALAMAR – WA charcoal calamari, sujuk butter  GF
ADANA – Hand mince lamb on shish  GF
KILIC BALIGI – Charcoal swordfish, broad beans  GF
 

ALAKART

SARDALYA– Marinated sardines, dill, chili – 15  GF
MIDYE DOLMA – Stuffed mussel, rice, currant – 5  GF

TARAMA – Tarama salata, trout roe – 17  GF
MERCIMEK KOFTESI – Red lentil balls, pomegranate molasses – 15  VG, VE

CERKEZ TAVUGU – Circassian style, chicken pate – 16

FAVA – Split fava bean, raki, dill – 14  GF, VG, VE

PANCAR – Baked beetroot, hung yogurt, garlic – 14  GF, VG, VEO
KOPOGLU – Fry eggplant, tomato, garlic – 13  GF, VG, VE
PILAKI – Olive oil braised red kidney beans – 12  GF, VG, VE
TOPIK – Chickpea, onions, pine nuts, cinnamon – 15  GF, VG, VE

KALAMAR – WA charcoal calamari, sujuk butter – 33  GF
ADANA – Hand mince lamb on shish, charred eggplant – 38  GF
KIZARTMA – Seasonal fried vegetable – 25  GF, VG, VE0
TAVUK – ½ Charcoal Chicken, chickpea, – 36  GF

KILIC BALIGI – Charcoal swordfish, broad beans – 40  GF
ARNAVUT CIGER – Pan fry lamb liver – 19

MEVSIM SALATASI – Tomato, cucember, olives – 15 GF, VG, VEO

PILAF – Bulgur pilaf – 15 VG, VE

BAKLAVA – Filo pastry, walnut, sherbet, Maras ice cream – 17

SUTLAC – Rice pudding, pistachio – 14 GF

 

 

GF – Gluten Free, VG - Vegan, VE - Vegetarian

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Note: 15% surcharge on public holidays. All credit cards will incur a 1.5% surcharge.

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