Chef Burak Can Tuney

Kasik Salad / Diced Tomato, Cucumber, Red Onion Relish, Pomegranate and Pista

Burnt Watermelon Salad with Feta and Tomato

Hummus! Classic Hummus with Sucuk and Parsley

Feta and Pepper Dip with Pita and Olive oil

Kuymak, Cheese Fondue with Wild Mushroom

Spiced Chicken Liver with Corn Bread and Shallots

Icli Kofta ( kibbeh) with Beef and Walnut

Borek / Feta and Marrow rolled in Phyllo Pastry

Gozleme / Pan Seared Pastry with Spinach, Feta and Dill

Dolma / Stuffed Baby Peppers, Tomato, Baby Marrows and Onion with Spiced Rice

Imam Bayildi / Roasted and Filled Eggplants with Slow Cooked Onion and Pepper / Yogurt

Keskek / Barley Risotto with Mushroom

Manti / Turkish Dumplings with Beef and Tomato Sauce / Garlic Yogurt

Adana Kebab with Tomato Salad and Lavash Bread

Ali Nazik / Lamb Cubes in Butter with Eggplant and Yogurt

Chicken Shish Tavuk / Chicken Skewers with Onion Salad and Lavash Bread

Sahanda Karides / Prawns in Tomato Sauce with Kashkaval Cheese and Butter

Sutlac / Rice Pudding with Ice Cream

Revani / Semolina Cake with Orange and Vanilla Ice Cream

Baklava! Special Turkish Dessert with Pistachio

Pumpkin Dessert in Syrup and Tahini

Burrata with Cherry Tomato and Sherry

Toasted Sourdough with Wild Mushroom and Truffle (Bruschetta)

Tomato Salad with Mascarpone and Walnut

Marinated Roasted Peppers with Feta Cream and Rockets

Baked Eggplant with Tomato sauce, Mozzarella, and Basil

Soft Potato Gnocchi with Tomato and Basil

Slow Cooked Beef Ragù with Hand Cut Pappardelle

Garlic Prawn Fusilli with Harissa and Cherry Tomato

Kale Salad with Walnut Dressing and Balsamic

Caesar Salad with Chicken Breast and Parmesan

Baked Sea Bass With Confit Tomatoes And Olive Salsa

Grilled Baby Chicken Marinated With Lemon

Beef Tenderloin With Truffle Potato Purée

Seared Lamb Loin With Roasted Artichokes And Thyme Jus

Baked Prawns with Lemon and Herbs Pesto

The Tiramisu / Timeless Italian Dessert With Mascarpone And Espresso

Warm Dark Chocolate Cake With Pistachio Gelato

Lemon Tart with Vanilla Cream

Fruit Platter

Salmon Carpaccio with Citrus dressing

Snails ( Minimum serving per 2 people)

Grilled corn salad with pomegranate and lemon

Lentil salad with Winter vegetables

Seabass ceviche

Fig and Walnut Salad with Orange Dressing

Marinated Cherry Tomato Salad

Ratatouille with Persian Feta

Rice stuffed black mussels

Eggplant Croquettes

Ceasar Salad with Cured Quail

Crab and Cucumber Gazpacho

Baby Beetroots with Goat Cheese Mousse

Ranger’s Valley Ribeye in Coffee Rub

Lamb Loin with Potato Galette

Prawn Casserole in tomato and Confit lemon

Baby chicken marinated in Yogurt

Grilled Eggplant with mozeralla and Pesto

Vanilla Cheesecake

Creme Brûlée

Hot Chocolate Cake

French Toast