The Food Menu

Freshly prepared daily soup crafted with seasonal vegetables, aromatic herbs and served with warm artisan bread.

Choose any four mezze & tapas from our cold selection. Served with warm artisan bread. Ideal for sharing between two.

Tender white cabbage leaves stuffed with seasoned rice, sumac, sweet onions and authentic herbs.

Strained Greek yogurt, crisp diced cucumber, dry mountain mint, extra virgin olive oil and crushed garlic.

Pan-sautéed sweet carrots in virgin olive oil and garlic, blended with Greek yogurt and crowned with toasted walnuts.

Whipped Greek feta cheese dip, flame-roasted red peppers, dill, fresh flat-leaf parsley, smoked paprika and walnuts.

Smoky charcoal-roasted aubergine, roasted sweet red peppers, fresh garlic, tart pomegranate molasses, virgin olive oil and parsley.

Steamed Atlantic mackerel fillet dressed in grain mustard, cold-pressed olive oil, fresh lime and light soy sauce.

Velvety puréed chickpeas, roasted sesame tahini, garlic, freshly squeezed lemon juice, cumin and premium olive oil.

Roasted red pepper dip blended with crushed walnuts, pomegranate molasses, cumin and Aegean olive oil.

Fresh salad made mostly with herbs, red pepper paste and fine bulgur wheat

Steamed mussel meat gently cooked with sweet bell peppers, carrots, baby potatoes, olive oil and rustic tomato broth.

Tender artichoke bottoms with pickled gherkins, flame-roasted red peppers and lemon herb vinaigrette.

Historic Istanbul Pera recipe: celeriac braised in fresh orange juice, olive oil, sweet dried apricots, carrots, potatoes and green peas.

Fried baby aubergine, sweet green and red peppers simmered in fresh garlic and ripe tomato compote.

Aegean style oven-baked sweet pumpkin slowly roasted with red onions, garlic, virgin olive oil and fresh dill.

Marinated Mediterranean mixed olives

Crisp handmade pastry parcel stuffed with seasoned Turkish beef pastrami (pastırma), melted cheddar, ripe tomato and red peppers.

Rolled pastry filled with feta cheese and spinach served olive

Sun-dried aubergines and sweet peppers rehydrated and stuffed with seasoned herb rice, cooked with sumac berry reduction.

Traditional artisan bulgur shell stuffed with minced lamb, roasted walnuts and sweet onions, served with lemon wedge.

Plump king prawns flash-sautéed in bubbling country butter, sliced garlic and crushed chili flakes.

Pan-fried Cyprus halloumi crusted with white and black sesame seeds in olive oil, served with seasonal fig & apricot jam.

Famous Albanian style pan-fried tender lamb liver cubes dusted with flour and paprika, served with sumac-spiced red onions and potato cubes.

Grandmother style spiced meatballs slow-simmered in rich sun-ripened tomato, cinnamon and herb sauce.

Charcoal-grilled Mediterranean octopus tentacle, house pickled gherkins, charred sweet peppers, sumac red onions and lemon vinaigrette.

Finely chopped squid, cheddar cheese, green courgette, grated carrots and sweet pepper fritters, served with tartar aioli.

Signature dish: slow-cooked prime lamb meatballs over smoky roasted aubergine purée, sweet peppers, fried baby potatoes and rich Greek yogurt.

Tender marinated cubes of prime British lamb grilled over hot charcoal. Served with chargrilled vegetables, seasoned Turkish rice and crisp salad.

Lamb shish, chicken shish, meatball. Served with green salad and rice

Finely hand-diced lamb cooked in a sizzling convex iron wok over intense flame with sweet peppers, onions and special tomato gravy. Served with seasoned rice and salad.

Slow-roasted boneless tender lamb shank cooked until falling apart, finished with an authentic Syriac herb glaze. Served with seasoned rice.

Prime cut rib steak grilled with spiced rosemary oil. Served with roasted Mediterranean vegetables, seasoned rice, crisp salad, and house tahini-mustard glaze.

Succulent chicken breast cubes marinated in garlic, Turkish pepper paste and yogurt, skewered and chargrilled. Served with seasoned rice and salad.

Finely diced chicken breast cooked in a traditional convex pan with sweet peppers, shallots, garlic and spiced tomato sauce. Served with rice and salad.

Fresh Atlantic salmon fillet chargrilled over coals, served with roasted vegetables, seasoned rice and Aegean sauce (fresh basil, organic honey, lemon juice, extra virgin olive oil).

Fillet of tender tilapia slow-braised with vine-ripened tomatoes, sweet peppers, garlic and bay leaf broth. Served with rice and mixed salad.

Constantinople seafood invention: chopped calamari and fresh tilapia flash-fried with mountain thyme, oregano, tomatoes and mild peppers. Served with rice or chips.

Prawns dish with tomato, garlic, onion and pepper. Served with green salad, rice or chips

Served with green salad and rice

Falafel, veggie kibbeh, fried pastry with hummus, tzatziki and tabbuleh. Served with green salad.

Aubergine stuffed with roasted vegetables topped with tomato sauce. Served with green salad and rice

Crumbled Greek feta, Kalamata olives, juicy vine tomatoes, crisp cucumber, red onion, tossed with extra virgin olive oil and mountain oregano.

Grilled chicken breast with mixed leaves, tomatoes, red onion with homemade dressing

Grilled Halloumi with mix leaves, red onion, tomatoes, herbs with homemade dressing

Freshly fried crispy chips

Warm basket of bread

Oven baked, served tahini, walnut, molasses

Traditional Ottoman semolina sponge cake soaked in light citrus-scented syrup, topped with ground pistachios and cream.

Made with layers of phyllo dough, chopped pistachio, butter and syrup