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Sun - Thu/ 12:00-22:00, Fri - Sat / 12:00-23:00

Main Menu

Cold Starters

Seeded green and black olives marinated in herbs, fresh lemon juice and olive oil.

Roasted aubergine, tahini (sesame seed paste), garlic and lemon juice.

Grated cucumber combined with creamy yogurt, garlic, dry mint, dill, olive oil and salt.

Mixed peppers, aubergine, diced potatoes stewed in tomato sauce.

Mashed chickpeas blended with tahini (sesame seed paste), olive oil, lemon juice and garlic.

Vine leaves stuffed with flavoured rice.

Roasted aubergine, tomatoes and Turkish peppers combined with parsley, dried mint, garlic, olive oil and salt. (Can be served cold or hot.)

Freshly prepared whipped cod roe (fish roe paste).

Bulgur wheat, spring onions, tomato purée, celery, mixed herbs and pomegranate molasses.

Hot Starters

Char-grilled Cypriot cheese (halloumi).

Char-grilled spicy beef sausage.

Filo pastry parcels stuffed with feta cheese, parsley and chilli flakes.

Calamari deep fried in a paprika spiced batter. Served alongside a homemade tartare sauce, with a hint of walnut.

Mashed chickpeas, broad beans fritter, crushed red peppers and sesames.

Pan fried king prawns sautéed with mixed peppers and herbs in a homemade tomato sauce.

Pan-fried diced lamb in homemade butter over hummus.

Oven roasted goats’ cheese glazed with honey and served on a bed of beetroot.

Mains

Char-grilled kebabs

Served with rice and salad.

Marinated cubes of lamb char-grilled.

Marinated cubes of chicken char-grilled.

Marinated chicken wings.

Hand minced lamb, seasoned with mixed herbs.

Hand minced chicken breast seasoned with mixed herbs.

Char-grilled lamb ribs.

Char-grilled lamb chops.

Lamb shish, Adana, lamb ribs (6 pieces), lamb chops (2 pieces), chicken wings.

Taste Of Anatolia

The Anatolia region of Turkey is the point where Asia and Europe meet. It is one of the world’s oldest inhabited regions, having witnessed the rise and fall of numerous empires. Anatolia’s geographical position has been its biggest advantage in developing an influential culinary culture that has survived over thousands of years. Anatolian cuisine is, therefore, rich with patchwork of flavours.

Butterflied chicken breast caramelised with dried apricots and apricot puree, served with salad.

Diced lamb sauteed with aubergine, mixed peppers, onions, garlic, mushroom, simmered in tomato sauce.

Diced chicken sauteed with aubergine, mixed peppers, onions, garlic, mushroom, simmered in tomato sauce.

Grilled Sea Food

Marinated sea bass, grilled and served with salad.

Filleted salmon marinated and grilled. Served with salad.

Pan fried king prawns sautéed with mixed peppers, garlic and tomato sauce. Served with chips.

Salmon, king prawns, calamari sautéed with aubergine, mixed peppers, mushrooms, onions, simmered with tomatoes.

Charcoal Grilled Kebabs with Yoghurt

Char-grilled kebabs served on a bed of tomato sauce over bread yoghurt and drizzled.

Grilled, hand-minced lamb with hot tomato sauce over pieces of bread, and generously slathered with melted sheep butter and yoghurt.

Chopped, char-grilled lamb shish with hot tomato sauce over pieces of bread, and generously slathered with melted sheep butter and yoghurt.

Chopped, char-grilled chicken shish with hot tomato sauce over pieces of bread, and generously slathered with melted sheep butter and yoghurt.

Vegetarian Dishes

All dishes are served with rice salad.

Layered vegetables and potatoes topped with béchamel sauce and cheese.

Mixed organic vegetables slowly simmered in tomato sauce. 

Char-grilled halloumi and mixed peppers.

A mixture of char-grilled aubergine, mixed peppers, mushrooms, onions topped with garlic and tomato sauce.  

Sides

Salads

Sides

Soup of the day.