Everything Comes From the Fire

Hand-minced lamb, charred peppers, sumac onions, lavash.

Mild lamb kebab, buttered tomato, fire-roasted aubergine.

Lamb marinated overnight with thyme and Aleppo pepper.

Yoghurt-marinated chicken thigh, grilled vegetables.

Adana, lamb, chicken, wings and chops; served with bulgur.

Sliced döner, buttered tomato sauce, pide bread, strained yoghurt.

Courgette, pepper, mushroom, aubergine; pomegranate dressing.

San Marzano tomatoes, fior di latte, fresh basil.

Spicy sucuk, Calabrian chilli, mozzarella, oregano.

Adana lamb, charred peppers, sumac onions, yoghurt sauce.

Mozzarella, gorgonzola, munster, parmesan; honey.

Kayseri sucuk, mozzarella, green pepper, tomato.

Seasonal vegetables, goat cheese, rocket, walnuts.

Hummus, haydari, spicy ezme, baba ganoush; warm pide.

Chickpeas, tahini, lemon, extra-virgin olive oil, cumin.

Feta and parsley in crisp filo. 6 pieces.

Tomato, cucumber, onion, parsley, pomegranate molasses.

Finely chopped tomato, peppers, walnuts, isot chilli.

40 layers of filo, Antep pistachio, butter. 4 pieces.

Shredded kadayıf, fresh cheese, syrup; served hot.

Caramelised in the oven, with cinnamon.

Whipped yoghurt, salt, ice. 33 cl.

Spicy or mild. 25 cl.

Brewed over embers, served with Turkish delight.

Dry and mineral; pairs with grilled fish and chicken.

Freshly squeezed lemon, mint, lightly sweetened.