BALIK \ PSARI soup of the day (D)

cucumbers, tomatoes, red onions, green pepper served with white cheese olive oil and lemon dressing (D) (V)

arugula, tomatoes, white cheese, walnut, garlic olive oil and lemon dressing (D) (V) (N)

tomato, red and white onions, sumac, parsley, pomegranate sauce, green pepper, toasted walnuts, olive oil and lemon dressing (V) (N)

cucumbers, tomatoes, red onions, green pepper, parsley topped with feta cheese, olive oil and oregano (D) (V)

seasonal greens with tomato, cucumber, red cabbage, carrots and sweetcorn drizzled with pomegranate molasses and olive oil (V)

chef's selection of cold plates served on a board recommended for 2 people mix of 10 items recommended for 4 people mix of 15 items

yoghurt mixed with cucumber, garlic and fresh mint (D) (V)

grilled eggplant, served with garlic yoghurt and spicy ATOM sauce, olive oil, butter, chili and walnuts (D) (V) (N)

slow grilled eggplant mixed with long green peppers, red pepper, tomatoes, garlic, chili flakes, olive oil and vinegar (V)

beetroot fermented in mustard, honey, garlic vinegar and green apple, served with olive oil dressing (V)

ezine, cottage cheese, Bryndza and goats cheese, blended with fresh herbs almonds, dried oregano and served with lemon and garlic olive oil (D) (V) (N)

fava beans and potato served with caramelized onion topped with dill (V)

young green beans served with homemade tomato and soya sauce

pickled rock samphire mixed with walnuts and fresh pomegranate, drizzled with olive oil and lemon (D) (V) (N)

grilled eggplant and capsicum mixed with strained yoghurt topped with homemade sauce (D)

vine leaves stuffed with rice, garlic, onion, peanut, parsley black pepper and cinnamon served with olive oil and lemon

mix marinated Turkish olives with oregano, chili flakes olive oil and lemon (V)

salted sea bass marinated in fresh herbs served with orange, rosemary, fresh oregano and olive oil

smoked mackerel marinated in garlic, vinegar, rosemary and olive oil, served with fresh dill

orange vinaigrette marinated octopus served with lemon olive oil dressing and fresh dill

marinated black sea anchovies served with mixed pickle, capers, basil, olive oil and lemon

octopus marinated in fresh rosemary, garlic and fresh oregano served with lemon olive oil dressing and fresh dill

mussels stuffed with brown rice, onion, pine nuts, sultanas, cinnamon and all-spice (N) (S)

Old picked bonito served with onion and lemon

smoked salmon rolled with labne, dill, and lemon (D)

deep-fried baby calamari served with tarator sauce (D)

pan-fried battered feta cheese topped with sesame and honey (D)(V)(N)(G)

shrimps, mushroom, tomatoes, long green pepper casserole served with melted cheese (S) (D)

grilled octopus served in a casserole with olive oil and dried thyme

baby marrow stuffed with tulum cheese, goat cheese, fresh basil, dill and parsley served with fresh tomato sauce (D) (V)

pan-fried sea bass and sea bream mix with onion, parsley, garlic and cheese topped with tomato sauce (D)

sliced octopus mixed with zucchini, parsley and spring onion, battered and fried, served with homemade yoghurt sauce (D)

deepfried seabass on skewers, served with fries and homemade tartare sauce (D)

traditional puff pastry parcels filled with pastrami, cheese and fish borek. (D) (N) (Can be served per person or as sharing plate)

finely chopped seabass and seabream casserole cooked with green pepper, red pepper, spring onion, parsley and spices

grilled Turkish beef sausage skewers served with tomato, green pepper, Turkish bagel, French fries and pomegranate sauce (G)

Please ask your waiter for the seasonal fresh catch of the day: Sea Bass, Sea Bream, Turbot, Black Sea Anchovy, Horse Mackerel, Mullet, Red Mullet, Bluefish, Small Bluefish, John Dory, Pandora, Sardine, Mackerel, Sole, Monk, Tiger Prawns, Grouper and Salmon

monkfish casserole cooked in tomatoes, green pepper, red pepper, shallot and mushroom (D)

Seabass casserole cooked in tomatoes, green pepper, red pepper, onion, bay leaf, celery and mushroom (D)

pan-fried seabass cooked with white wine, celery roots and saffron sauce (A) (D)

pan-fried tiger prawns marinated in chili flakes, basil and thick grape juice (S) (D)

grilled chicken thigh served with grilled tomatoes, long green pepper and potatoes mix with fresh dill and parsley (D)

grilled eggplant and potato layers with minced beef, onion, garlic, tomato paste (D)

grilled minced chicken stuffed with cheese, onion, parsley, red pepper served with mashed potatoes and sauteed vegetables (D)

grill beef tenderloin served with mashed potatoes, sauteed vegetables and butter oregano sauce (D)

plain baldo rice (D) (V)

tomato baldo rice (D) (V)

dark rice with dill, parsley, dried mint, pine nuts, mushroom and spices (D) (V) (N)

grilled asparagus served with homemade tomato sauce (V)

steamed seasonal mix vegetables (V)

cheese platter (D) (V) (N)

(V)

(D)

yoghurt, gum mastic, fresh cream pudding served with homemade wild berry jam (D) (N)

forty layers filo pastry filled with secret sauce served with vanilla ice cream (D) (N)

traditional homemade walnut baklava served with vanilla ice cream (D) (N) (G)

oven baked bread pudding served with Turkish fresh cream and hazelnut (D)(N)(G)

oven baked tahina halva with lemon and milk, served with pomegranate and ice cream (D) (N)

maras pistachio ice cream and selection of homemade ice creams and sorbet (D) (N)