Ekmek/ House Bread with Smoked Butter & Turkish Cypriot Olives – $16 each

Hamsi/ Hand Filleted Marinated Anchovies – $8

Kavun Peynir/ Rockmelon with Sheep’s Milk Feta – $12

Midye Dolma/ Stuffed Mussels filled with Rice and Pinenuts – $4 each

Pancar/ Beetroot, Green Olives and Almonds – $14

Ezme/ Hand Cut Crushed Tomato and Chilli Salad (Turkish Classic) – $12

Patlican/ Crushed Smoky Eggplant Salad – $12

Patates/ Dutch Cream Potatoes in Vinaigerette – $12

Kizartma/ Fried Eggplant, Zucchini and Peppers – $16

Piyaz/ White Beans, Tahini and Black Olives – $12

Deniz Borulce/ Samphire Marinated in Olive Oil and Garlic – $14

Karnabahar/ Charred Cauliflower and Chickpeas – $16

Lakerda/ Cured Mackerel – $20

Kisir/ Raw Ocean Trout “Turkish Tabouli” – $26

Borulce/ Raw Kingfish with Black Eyed Beans (Chef’s Favourite) – $28

Ispanak/ Braised Spinach and Rice with Yoghurt – $24

Pirohu/ Ricotta Dumpling, Split Tomato – $28

Kuzu Izgara/Lamb Forequarter Chops – $48

Tavuk/ Chicken rubbed with Paprika and Garlic – $42

Balik/Whole Marinated Snapper  – $48

Ali Nazik/ Wagyu Skirt, Smoked Eggplant Yoghurt and Burnt Onions – $48

Mantar/Wood-Fired Mushrooms – $32

Hellim/ Cow’s Milk Cheese with Black Olives and Shepherds Salad – $32