What we serve
The menu is built around sharing. Start with a spread of cold and hot meze, then move on to charcoal grills, seafood, vegetarian plates and slow-cooked Turkish classics.
- Cold meze - dips, stuffed vine leaves and salads to share
- Hot meze - pastries, halloumi, king prawns and more from the kitchen
- Charcoal grills - lamb, chicken and mixed grills over open flame
- Ottoman classics - Ali Nazik, grilled lamb fillets over smoked aubergine with garlic yogurt, and Arnavut Cigeri, fried lamb liver with onions and spices
- Turkish wines, raki, cocktails, Turkish tea and coffee
- Salads and sandwiches served between 12 noon and 4pm



