STARTERS

• HUMUS (V) (VG) (GF):

  Crushed chickpeas with lemon juice, tahini and a hit of garlic

• CACIK (V) (GF):

  Diced cucumber pieces, garlic yoghurt, dried mint and salt

• SPINACH TARATOR (V) (GF):

  Julienne-cut baby spinach, garlic and yoghurt

• OLIVES (V) (VG) (GF):

  Mix of green and black olives marinated in herbs and olive oil

• BABA GANOUSH (V) (GF):

  Grilled aubergines, grilled red bell pepper, garlic, tahini and yoghurt

• FETA CHEESE (V) (GF):

  Turkish feta cheese with lettuce and tomato

• CHEESE PASTRY ROLLS (V):

  Cigar shape crispy filo pastry filled with feta cheese, halloumi, fresh baby spinach and parsley, served with sweet chilli sauce

• FALAFEL (V) (VG):

  With hummus balls topped with crispy falafel patties and tahini sauce

• CREAMY GARLICH MUSHROOM (V) (GF):

  Mushrooms baked with cream, a hint of garlic butter topped with mozzarella cheese

• HALLOUMI (V) (GF):

  Grilled Cyprus cheese served with fig jam

• HALLOUMI FRIES (V) :

  Halloumi slices coated in breadcrumbs, served with fig jam

• SPICY BEEF SAUSAGE (GF):

  Grilled spicy Turkish sausage

• STUFFED AUBERGINE (V) (VG) (GF):

  With onions, red peppers, green peppers and tomato sauce

MAIN COURSES

• CHICKEN SHISH:

  Tender cubes of chicken skewered and grilled over charcoal

• FILLET OF SEA BASS (GF):
  Fillet of sea bass, with mashed potato and vegetables creamy mustard sauce

• ADANA KEBAB:
  Lean tender minced lamb skewered and grilled over charcoal

• CHICKEN BEYTI:
  Tender minced chicken seasoned with garlic, parsley skewered and grilled over charcoal

• CHICKEN WINGS:
  Chicken wings marinated, seasoned and grilled over charcoal

• LAMB STIFADO:
  Tender lamb pieces, garlic cooked in red wine, bay leaf, oregano and cinnamon, mashed potato and vegetable

• GREEK SALAD (V) (GF):
  Diced tomatoes, cucumber, red onion, feta cheese, mixed olives and topped with olive oil dressing

• CREAMY CHICKEN:
  Chicken breast cooked in a cream, mushrooms and garlic sauce, served with vegetables and mashed potato

• CAESAR SALAD:

  Sliced pan cooked chicken breast fillet on a bed of fresh mixed green salad, topped with parmesan cheese and crouton bread

• MEAT MOUSSAKA:
  Oven baked minced lamb, aubergine, potatoes, onions and peppers, topped with bechamel sauce

• VEGETARIAN MOUSSAKA (V):
  Served with fried aubergine, potatoes, carrots and a vegetarian bechamel sauce made with milk and tomato sauce

• AVOCADO & BEETROOT SALAD (V) (VG) (GF):
  Slices of avocado and beetroot served with a mixed green salad and topped with olive oil lemon dressing

• FALAFEL (V) (VG):
  Mashed chickpeas, broad beans, fritter, crushed mixed pepper, flour and tahini
• PRAWNS CASSEROLE:
  Fresh prawns, peppers, garlic, tomatoes and onions, topped with rich tomato sauce

• CHICKEN CASSEROLE:
  Sliced pan cooked chicken breast fillet on the bed fresh mixed peppers, garlic, onions, butter and tomato sauce

• LAMB CASSEROLE:
  Sliced pan cooked lamb breast fillet on the bed fresh mixed peppers, garlic, onions, butter and tomato sauce