From the Grand Bazaar to Table Mountain
Chickpea puree, tahini, lemon, topped with crispy cured beef and pine nuts.
Smoked aubergine, garlic yogurt, olive oil, pomegranate seeds.
Crispy phyllo rolls filled with feta cheese, parsley, and herbs.
Grilled Patagonian tubes, chilli lime butter, sumac onions.
Hand-chopped lamb, red peppers, paprika, served on lavash bread with grilled tomato.
Local free-range chops marinated in oregano and olive oil, flame-grilled.
Marinated chicken breast cubes, saffron rice, garlic yogurt sauce.
A royal platter of Adana, lamb chops, chicken wings, and kofta. Serves 2.
12-hour braised shank, aubergine puree (Hünkar Beğendi), rich jus.
Ground lamb wrapped in lavash, topped with tomato sauce and yogurt drizzle.
Classic Gaziantep style, served with Turkish Kaymak (clotted cream).
Baked kadaifi pastry cheese, sweet syrup, pistachio dust. Served hot.
