MANTI
Turkish beef dumplings in delicate wonton wrappers, lifted with Szechuan oil, soy sauce, and Turkish yogurt.
SALMON TATAKI / LACHS TATAKI
Lightly seared and delicately seasoned with Turkish herbs. Served on a creamy yogurt base and accompanied by a vibrant ezme salad infused with gentle kimchi tones.
SHIITAKE & ZUCCHINI KASHKARIKAS
A Sephardic classic where the softness of slow-cooked zucchini meets the gentle umami of shiitake and kombu.
MUHAMMARA
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.
ARNAVUT CIĞERI
Crisp-fried beef liver with sumac onions, brightened with pickled ginger and seasoned with a Chuanr-inspired spice mix.
TOFU DOLMA
A re-imagined version of the Turkish classic ekşili kuru patlıcan dolması: traditional rice filling wrapped in delicate tofu sheets, marinated with eggplant, tahini, soy sauce, and sake for depth and umami.
ATOM
A modern take on the Turkish mezze, blending roasted paprika and yoghurt with bright sorrel and our Hong Kong–style XO sauce.
PURSALNE SALAD / PORTULAKSALAT
Fresh purslane with cucumber and walnuts, dressed in a somtam-inspired sauce and served with anchovy çiroz for a bright, salty finish.
İSTANBUL RAMEN
A re-imagined take on the classic Turkish clear chicken soup with fine noodles, served as ramen with pulled chicken, marinated egg, and shiso–umeboshi oil.
SHASHLIK
Classic marinated and grilled beef fillet, served with mandarin pancakes and a salad of pickled red onion, Chinese cabbage, and soy sprouts, dressed with soy sauce, Sichuan oil, lemon juice, isot, and sumac.
OCTOPUS / GEGRILLTER OKTOPUS
Charcoal-grilled octopus glazed with a Turkish-style teriyaki of pekmez, pomegranate molasses, zahter, and miso. Served with a warm eggplant salad with tahini, miso, and dried tomatoes, finished with basil chips and nigella.
ADANA TSUNUKE
Original Adana kebab glazed with a şalgam yakitori sauce. Served with charred cherry tomatoes in şalgam butter with isot and sumac, pickled shallots in amazu, padrón peppers, and mandarin pancakes.
VEGAN EGGPLANT MOUSSAKA
A modern, plant-based moussaka with layered eggplant and lentils, enriched with a deep mushroom dashi and finished with a savoury udon-style sauce.
LOKMA
Crisp, airy lokma inspired by youtiao, lightly glazed with a bright sweet–sour glaze and finished with lime zest, served with a creamy kaymak, yuzu, and tahini dip.
BAKLAVA
Baklava meets mochi, filled with Turkish kaymak and sweet red bean paste, soaked in aromatic syrup.