Menu

Succulent king prawns sautéed in garlic, chilli and extra virgin olive oil, finished with fresh lemon and parsley.

Crispy breaded squid served with tartare sauce, mixed salad and a fresh lemon wedge.

Breaded whitebait served with tartare sauce and a fresh lemon wedge.

Tender 12-hour slow-cooked beef ribs served with braised chickpeas, slowly cooked in a rich red wine demi-glace with Mediterranean herbs.

Chargrilled skewers of marinated lamb served with homemade tzatziki, mixed salad and sumac.

Two skewers of marinated chicken, cooked on the flat grill with Mediterranean herbs and spices, served with mixed salad.

Chargrilled beef meatballs served in a rich Mediterranean tomato sauce with garlic, herbs and a touch of extra virgin olive oil.

Grilled Turkish sucuk and mushrooms served with mixed salad.

Pan-fried chicken livers cooked with tomatoes, roasted peppers, onions, garlic, chilli and Mediterranean herbs, finished with fresh parsley.

A selection of creamy hummus, marinated olives, cubed feta cheese and thyme, served with warm bread.

Whole baked Camembert served with thyme honey.

Chargrilled halloumi served with mixed salad, pomegranate molasses and Mediterranean herbs.

Greek-style yoghurt with cucumber, garlic, dry mint and extra virgin olive oil.

Mushrooms sautéed with garlic, white wine and Mediterranean herbs in a creamy sauce.

A vegan twist on the classic. Slow-cooked tomatoes, roasted peppers, onions, garlic and Mediterranean herbs, finished with extra virgin olive oil.

Oven-baked aubergine tossed with roasted peppers, garlic, fresh parsley, Mediterranean herbs and extra virgin olive oil.

A rich blend of roasted red peppers, walnuts, garlic, pomegranate molasses and extra virgin olive oil, finished with Mediterranean herbs.

Tender artichoke hearts finished with extra virgin olive oil, garlic, fresh herbs and a touch of lemon.

Tender green beans finished with extra virgin olive oil and Mediterranean herbs.

Beetroot, capers and red onion dressed with extra virgin olive oil, fresh herbs and a touch of lemon.

Warm artisan bread served with extra virgin olive oil and aged balsamic vinegar.

Chargrilled skewers of marinated lamb served with warm bread, homemade tzatziki and mixed salad.

Grilled lamb chops served with garden pea purée, mixed salad and rich red wine demi-glace.

Crispy skin sea bass served with charred asparagus, lemon beurre blanc and herb oil.

Grilled aged ribeye steak served with triple-cooked chips and mixed salad.

Roasted chicken thighs with mushrooms and onions in a creamy white wine, Dijon mustard, garlic and herb sauce.

Grilled halloumi and avocado on a bed of mixed leaves with green olives, finished with pomegranate molasses, extra virgin olive oil and Mediterranean herbs. Vegan Option Available (VG, GF) – Halloumi can be replaced with extra avocado.

Golden and crispy triple-cooked chips.

Mixed leaves, cucumber, tomatoes and Mediterranean herbs.

Charred asparagus finished with extra virgin olive oil and sea salt.

Classic vanilla crème brûlée with a crisp caramelised sugar topping.

Three scoops. Sorbet available as a vegan option (VG). Please ask your server for today's selection.

Traditional handmade Gaziantep-style carrot slice baklava served with rich Turkish clotted cream (kaymak).