0121 212 0338
Sun - Thu/ 12:00-22:00, Fri - Sat / 12:00-23:00

Main Menu

Cold Starters

Strained yogurt and feta cheese combined with dry mint, melted butter and garlic.

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

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

Finely shredded boiled chicken, crushed walnuts, strained yogurt, mayonnaise, garlic and salt.

Deep fried mixed peppers, aubergine and cubed potatoes stewed in a homemade tomato sauce. (Can be served cold or hot.)

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

Chicken liver pâté infused with onion, garlic, butter and thyme. Served with bread.

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

Roasted red pepper, breadcrumbs, walnuts, garlic, pomegranate molasses and olive oil, served with seed crackers.

Vine leaves stuffed with flavoured rice.

Rinsed bulgur wheat, sliced spring onion, fresh mint, parsley, mixed peppers and celery. Dressed with pomegranate molasses, lemon juice and salad oil.

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

Split fava beans blended with onions and olive oil, topped with dill.

Meze Plate A (for two people).
Preferred selection of THREE cold mezes.

Meze Plate B (for four people)
Preferred selection of SIX cold mezes.

Hot Starters

Soup of the day. Ask your server.

Meatballs stuffed with bulgur wheat and walnuts.

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

Deep fried flour coated mussels topped with homemade tartare sauce.

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

Four charcoal grilled chicken wings.

Diced lamb pan-fried in butter and poured over our homemade hummus.

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

Deep fried, flour coated white bait served with homemade tartare sauce, with a hint of walnut.

Charcoal grilled Cypriot cheese (halloumi).

Charcoal grilled spicy beef sausage.

Charcoal grilled Cypriot cheese (halloumi) and spicy beef sausage.

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

Layers of tortilla bread filled with lamb mince, onion, mixed peppers, garlic, grated tomato and mozzarella cheese.

Preferred selection of THREE hot starters.

Mains

Charcoal Grills

All dishes are cooked on a charcoal grill and served with rice and Turkish Shepherd’s salad.

Marinated cubes of chicken shish.

Marinated chicken wings.

Marinated cubes of lamb shish.

Hand-minced chicken breast seasoned with garlic, mixed peppers, parsley and herbs.

Hand-minced spicy lamb meat, seasoned and skewered.

Hand-minced spicy lamb meat mixed with herbs and pistachio, wrapped in a tortilla flatbread with aubergine and carrots, and served on a bed of baba ganoush, topped with tomato and butter.

Seasoned and grilled hand-minced chicken wrapped in seasoned tortilla bread. Served with strained yoghurt and homemade tomato sauce.

Lamb ribs.

Lamb Chops.

Adana (hand-minced spicy lamb meat), cubes of lamb shish and cubes of chicken shish.

2-piece lamb chops, 4-piece lamb ribs, and 4-piece chicken wings.

Cubes of lamb shish, 2-piece lamb chops, and Adana (hand minced spicy lamb meat).

All dishes are cooked on a charcoal grill and served with rice and Turkish Shepherd’s salad.

Combination Grills

All dishes are cooked on a charcoal grill and served with rice and Turkish Shepherd’s salad.

Marinated cubes of lamb neck fillet shish and marinated cubes of chicken breast shish.

Hand-minced spicy lamb meat and seasoned, hand-minced chicken.

4 lamb ribs and 4 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.

Dumplings with spiced, ground meat, served with garlic yoghurt and drizzled with spiced tomato and butter sauce.

Meatballs stuffed with bulgur wheat and walnut, drizzled with melted sheep butter, and served with strained yoghurt.

Smoked and puréed aubergine, topped with cubes of sautéed lamb and béchamel sauce.

Cubes of chicken sautéed with aubergine, mixed peppers, onion, garlic, mushroom and tomatoes. Served with rice and Turkish shepherd’s salad.

Cubes of lamb sautéed with aubergine, mixed peppers, onion, garlic, mushroom and tomatoes. Served with rice and Turkish shepherd’s salad.

Butterflied chicken breast caramelized with dried apricots and apricot purée. Served with seasonal vegetables.

Butterflied chicken breast pan-fried with sliced mushrooms, double cream and cheddar cheese. Served with seasonal vegetables.

Special Menu

Skewered Lamb Kebab, Chicken Kebab, Adana Kofte, 4-Piece Chicken Wings and 4-Piece Lamb Ribs. Served with rice and salad. Platter For Two People.

Portion of Lamb Shish and Adana Kofte, 6-Piece Lamb Ribs and 2-Piece Lamb Chops. Served with rice and salad.
Platter For Two People.

Portion of Lamb Shish, Chicken Shish, Adana Kebab, Chicken Beyti, Lamb Ribs, Chicken Wings and Lamb Chops. Served with rice and salad. Platter For Five or Six People.

Whole Sea Bass, Salmon, Scallops, Mussels, King Prawns and Calamari. Served with garnish, house salad and chips.
Platter For Two People.

Grilled Sea Food

Marinated sea bass, grilled and served with salad.

Filleted salmon marinated and grilled. Served with salad.

Mussels cooked with shallots, English mustard, garlic, herbs and double cream. Served with bread.

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

Calamari, king prawns and salmon sautéed with aubergine, mixed peppers, onion, garlic, mushrooms and tomatoes. Served with rice and Turkish shepherd’s salad.

Charcoal Grilled Kebabs with Yoghurt

All dishes are cooked on a charcoal grill and served with rice and Turkish Shepherd’s salad.

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

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

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

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

Vegetarian Dishes

All dishes are cooked on a charcoal grill and served with rice and Turkish Shepherd’s salad. Except Peynirli Manti.

Layered vegetables and potatoes topped with béchamel sauce and cheese.

Mixed vegetables slowly stewed in our homemade sauce. VG option available.

Cypriot halloumi cheese and mixed peppers cooked on a charcoal grill. Served with rice and house salad.

Dumplings with spiced, cheese and drizzled with spiced tomato and butter sauce.

Aubergine, red and green peppers, mushrooms and onions cooked on a charcoal grill, topped with a garlic and tomato sauce. Served with rice and house salad. (Please allow 30mins cooking time)

Sides

Salads

Red onion, tomato, cucumber, Turkish pepper and parsley topped with olive oil, lemon juice and pomegranate coulis.

Mixed peppers, cucumber, feta cheese, spring onion and green olives topped with olive oil, lemon juice and pomegranate coulis.

A traditional Turkish salad with tomatoes, walnuts, parsley, red onion, pomegranate molasses and sumac.

Sides