11.12.2025-24.12.2025
Yam Het – Spicy Mushroom Salad with Ciroz
a Thai mushroom salad, deepened with Turkish çiroz and the tang of pomegranate molasses.
Duck Nigiri with Spiced Ottoman Pilaf
Ottoman iç pilav transformed in nigiri form with glazed duck and goji berries.
Celery & Lotus in Olive Oil Confit
zeytinyağlı kereviz – a meyhane classic with lotus root and Asian subtlety.
Muhammara (Walnut & Red Pepper Dip)
a classic meze with roasted red paprika and walnuts, enriched with subtle Asian accents.
Fava Bean Purée with Wakame
an Aegean meze of broad beans, lifted with wakame and Japanese mayu–black garlic oil.
Grilled Eggplant with Miso–Pekmez Teriyaki
meyhane spirit meets Japanese teriyaki in a luminous glaze.
Garden Salad, Kimchi–Yogurt Dressing
celebrating freshness through Aegean and Asian greens.
Adana Katsu Ramen
the fire of Adana joined with the soul of ramen.
Ali Nazik with Celery Root Eggplant Purée & Soy Butter Sauce
Gaziantep tradition with smoked beğendi and Japanese soy butter.
Grilled Turbot with Braised Leek in Olive Oil
buttery richness balanced by the gentle spirit of zeytinyağlı.
Eggplant Moussaka with Shiitake Mushrooms & Beluga Lentils
a Mediterranean classic, reborn with lentils and deep umami accents.
Baklava filled with Clotted Cream & Sweet Red Bean
baklava meets mochi, filled with Turkish kaymak and red bean paste, soaked in our aromatic homemade syrup.
“Ekmek Kadayıfı” with Matcha Cream
a festive Ottoman dessert, lifted with spiced syrup and matcha–kaymak cream.