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Soup, Salads & Cold Plates
Soup
Balik - 48
Soup of the day (G) (D) (S)
Salads
Roka - 46
arugula, tomatoes, white cheese, walnut, garlic olive oil and lemon dressing (D) (V) (N)
Gavurdagli \ Rodi - 48
tomato, red and white onions, sumac, parsley, pomegranate sauce, green pepper, toasted walnuts, olive oil and lemon dressing (V) (N)
Greek - 52
cucumbers, tomatoes, red onions, green pepper, parsley topped with feta cheese, olive oil and oregano (D) (V)
Deniz - 55
baby calamari and octopus with seasonal greens,
cherry tomato, fresh dill, black beans, sweet red
pepper and parsley drizzled with honey mustard sauce
Balikci - 44
arugula, onion, parsley, tomato, walnut, olive oil
and lemon dressing
Cold plates
Aegean Meze - 250/392
chef’s selection of cold plates and cold fish plates
recommended for 2 people mix of 8 items
recommended for 4 people mix of 12 items
(V) (D) (S) (N) (G)
Mediterranean Gillardeau Oyesters (6 pieces) - 280
Cacik - 45
yogurt mixed with cucumber, garlic and fresh mint (D) (V)
Atom - 45
grilled eggplant, served with garlic yogurt and spicy ATOM sauce, olive oil, chili and walnuts (D) (V) (N)
Manca - 45
slow grilled eggplant, Turkish peppers, red pepper, tomatoes, garlic, chili flakes, olive oil and vinegar (V)
Ezme - 45
ezine, cottage cheese, Bryndza and goats cheese,
blended with fresh herbs walnuts dried oregano,
served with lemon and garlic olive oil (D) (V) (N)
Yaprak Sarma - 45
vine leaves stuffed with rice, garlic, onion,
peanut, parsley black pepper and cinnamon
served with olive oil and lemon (V) (N)
Zeytin - 43
mix marinated Turkish olives with oregano,
chili flakes olive oil and lemon (V)
Peynir Kavun - 45
feta cheese and rock melon platter (D) (V)
Surme - 45
grill roasted eggplant, tomato paste, green and
red bell pepper, olive oil and garlic (N) (V
Semizotu - 45
purslane, strained yoghurt, green apple,
olive oil, garlic (D) (V)
Ege Karma - 45
sundried tomato, hazelnut, peanut, flaxseed,
ezine cheese, olive oil, black cumin, olives,
pomegranate sauce, lemon, sumac (D) (V) (N)
Kopoglu - 45
roasted eggplant, marrow, green and red bell pepper,
yogurt, and garlic with tomato sauce (V) (D)
Kaya Otu - 45
rock samphire, green and red bell pepper, carrot,
pomegranate sauce, fresh dill, olive oil and lemon (V)
Cold Fish Plates
Cold Fish Plates
Levrek - 54
salted sea bass marinated in fresh herbs served with orange, rosemary, fresh oregano and olive oil (D)
Vantuz - 54
octopus marinated in fresh rosemary, garlic and fresh oregano served with lemon olive oil dressing and fresh dill
Midye Dolma - 48
mussels stuffed with brown rice, onion,
pine nuts, sultanas, cinnamon and all-spice (N) (S)
Somon sarma - 48
smoked salmon rolled with labne, dill, and lemon (D) (S)
Balikci Ezmesi - 48
diced seabass, octopus and calamari mixed
with fresh tomato, orange, onion and cucumber,
served with lemon, garlic and olive oil
Midye Yahni - 48
mussel, carrot, potato, onion, pepper, garlic,
Tomato and olive oil (D) (S)
Lakerda - 48
old pickled bonito served with onion and lemon
Lemon juice and olive oil
Uskumru Ciroz - 48
old pickled mackerel served with onion and lemon
lemon juice and olive oil
Hamsi - 48
marinated black sea anchovies served with
mixed pickle, capers, basil, olive oil and lemon
Sogus Karides - 48
shrimps, red pepper, pickles, dill, olive oil, capers, lemon (S)
Hot Plates
Hot Plates
Kalamar tava - 74
deep-fried baby calamari served with tartar sauce
Beyaz - 68
pan-fried battered feta cheese topped with sesame and honey (D) (G)
Guvec - 72
shrimps, mushroom, tomatoes, long green pepper casserole served with melted cheese (S) (D)
Ahtapot - 115
grilled octopus served in a casserole with olive oil and dried thyme
Hellim - 68
grilled halloumi cheese, eggplant, pepper and tomato
served with Turkish bagel and pomegranate sauce (D) (G)
Balik Kokorec - 74
finely chopped seabass and seabream casserole cooked with
green pepper, red pepper, spring onion, Parsley and spices
Mucver - 63
fried zucchini mixed with spring onion served
with homemade yoghurt sauce (D) (G)
Bucket of Mussels - 125
mussels served in a bucket with creamy white sauce (D)
Tereyagli Karides - 74
shrimps, butter, garlic, red chili powder
Ege Dolma - 72
fried mix seafood ball, béchamel sauce with breadcrumbs (D) (G)
Alacati Kofte - 74
grilled filo pastry seabass, seabream, and octopus
mixed with onion, parsley, garlic and cheese topped
with tomato sauce (D) (G)
Rum Boregi - 65
pan-fried eggplant with Turkish feta cheese served with
homemade garlic yoghurt and tomato sauce (D) (G)
Citir Manti - 70
pan-fried minced beef wrapped with Turkish filo pastry
served with homemade garlic yoghurt
and tomato sauce (D) (G)
Enginar - 70
marinated grilled baby artichoke served with
Turkish oregano and pomegranate molasses (D) (G)
Grill & Casseroles
Signature Casseroles
Fener Kavurma - 172
monkfish casserole cooked in tomatoes, green pepper,
red pepper shallot and mushroom (D) (G)
Bugulama - 195
seabream casserole cooked in tomatoes,
green pepper, red pepper onion, bay leaf, celery
and mushroom in creamy sauce (D)
Safran - 195
pan-fried seabass cooked with white wine, celery roots, mushro and saffron sauce (D) (A)
Pekmez - 178
pan-fried tiger prawns marinated in chili flakes, basil and thick grape juice (S) (D)
Girit Kavurma - 215
pan-fried octopus, capsicum, onion, garlic, soya sauce
Cokertime - 170
grilled sliced striploin served with thin potato chips,
crispy pita bread, yoghurt and tomato sauce (D) (G)
Jumbo Karides - 170
raki infused tiger prawns served in garlic tomato sauce
topped with Turkish feta cheese (D) (G) (S) (A)
Main Course
Musakka - 145
grilled eggplant and potato layers with minced beef,
onion, garlic and tomato paste (D) (G)
Rib Eye - 230
4-5 Wagyu 400 day’s grain-fed 250g,rm
served with grilled potatoes, grilled pepper
and asparagus (D)
Pirzola - 195
grilled lamb chops served with grilled tomato,
pepper and bulgur rice (D) (G)
Lavraki - 170
grilled sea bass fillet served with root vegetables
and roasted baby potatoes
Salmon - 160
grilled salmon fillet served with root vegetables
and roasted baby potatoes
Tavuk Sis - 140
grilled chicken thigh skewers served with grilled tomato,
pepper and brown rice (D) (G)
Kasarli Kofte - 170
grilled minced beef stuffed with cheese, onion,
parsley, red pepper served with mashed potatoes
and root vegetables (D) (G)
Sebze Guvec - 115
vegetable stew with marrow, eggplant, capsicum,
onion cooked in homemade tomato sauce
topped with melted kashkaval cheese (D) (V)
Side Dishes
Pilav (D) (V) - 35
Grill Vegetables (D) (V) - 35
Asparagus (V) - 35
Sebze sote (D) (V) - 35
Patates - 35
French fries - 35
Mashed potatoes (D) - 35
Taverna Style Sharing
Flaming Salt Fish -
minimum weight required for these dishes is 1.5kg.
All dishes served with grilled asparagus, potatoes
and rocket salad
Aegean oven baked turbot -
minimum weight required for these dishes is 1.5kg.
All dishes served with grilled asparagus, potatoes
and rocket salad
Aegean oven baked seabass -
minimum weight required for these dishes is 1.5kg.
All dishes served with grilled asparagus, potatoes
and rocket salad
Seafood Platter - 455
grilled sea bass fillet, tiger prawn, octopus
and salmon served with grilled asparagus,
potatoes and rocket salad (S)
(Recommended for 2 people)
Mix Grill Platter - 395
grilled lamb chops, beef tenderloin
and chicken thigh skewers served with
grilled tomato, pepper and bulgur rice (D) (G)
(Recommended for 2 people)
Chef Zulfikar Table - 1950
Aegean culinary journey with chef Zulfikar from start to end.
Recommended for 4 people
(A) Contains Alcohol (D) Contains Dairy (N) Contains Nuts (S) Contains Shellfish (V) Vegetarian (G) Gluten