Menu - Takeaway Only

is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern Cuisine around the globe.

Freshly prepared cod roe seasoned with olive oil and lemon juice. Place of origin: Greece

Vine leaves stuffed with rice mixed with herbs. The origins of stuffed vine leaves are unknown, but the dish was popular throughout the Ottoman Empire and can be found in many regional cuisines today. The word dolma comes from Turkish origin : Dolmak ( To fill )

Specially prepared yoghurt with cucumber,mint,olive oil, and touch of garlic. Place of origin: Ottoman Empire, The Greek word tzatziki (τζατζίκι) comes from the Turkish word cacık

Mixture of green and black olives topped with olive oil and herbs. Olives are widely consumed and produced in Mediterranean area.

Slices of Turkish white cheese served on bed of a lettuce topped with olive oil and herbs. One of the indispensable elements of Turkish breakfast and it’s also being served with Alcoholic beverages.

Humus, Cacik, Tarama, Pilaki, Dolma.

Smoked Aubergine puree mixed with olive oil, lemon juice, garlic and herbs. Place of origin: Levantine or Greater Syria.In Arabic and Turkish “baba” is “father” and “ghanoush” is “spoiled,” so “baba ghanoush” (alternative spellings: baba ganoush, baba ghanouj) means “spoiled father”. translates it as “father’s darling”. Widely being consumed in Middle East, Turkey and Balkans.

It is a Turkish meze made of Broad beans cooked in tomato sauce and olive oil with chopped carrots, potatoes and herbs topped with a slice of fresh lemon. It’s known as Plaki in Greek and Plakiya in Bulgarian.

Freshly fried squid rings served on bed of a lettuce and tomatoes with fresh lemon and tarator sauce. Squids are widely consumed and produced in the countries which have sea coasts also very popular in the range of Mediterranean Region of the world.

Ball shaped and fried mixture of crushed chickpeas and broad beans served with houmous. Place of origin: Egypt

Grilled Cypriot cheese served on bed of a lettuce and cherry tomatoes.

Grilled Turkish spicy-garlic sausage. Place of origin: Middle - East, commonly being eaten in Balkanic, Middle Eastern, Russia and Central Asian Countries

Fried rolled up filo pastry filled with feta cheese served on bed of a lettuce. It took its name in Turkish because of the similarity of its shape with actual cigarettes.

Specially prepared Turkish pizza topped with very fine seasoned minced lamb and served with salad and fresh lemon. The name of the word Lahmajoun derives itself from the Arabic.

(Halloumi, Sujuk, Falafel, Borek, Calamari)

Specially Marinated Diced Chicken Skewers Grilled Over Real Charcoal,Served With Rice or Bulgur and Chef’s Salad

Specially marinated lamb and chicken skewers grilled over real charcoal, served with rice or bulgur and Chef’s Salad

Specially marinated lamb shish and adana skewers over real charcoal, served with rice or bulgur and Chef’s Salad

Specially marinated chicken and adana skewers over real charcoal, served with rice or bulgur and Chef’s Salad

Specially prepared kofte, lamb shish and lamb doner, laid on homemade bread and topped with special Anatolian sauce, yoghurt, butter and oregano (Place of origin: City of Bursa in Ottoman Era)

Joined of lamb meat cooked in oven with special Anatolian sauce mixed with various vegatables (onions, peppers, potatoes, mushrooms, carrots). (Place of origin unknown but has been a plate for everyone across the world. Very popular food amongst Turks, Kurds, Armenians, Russians, Greeks, Balkanic and Middle eastern nations)

Layers of aubergine, potatoes, courgettes, topped with specially prepared minced lamb cooked in oven with a creamy sauce and cheese (Place of origin is the most famous version of the dish today appeared at 1920s with the publishing of Nikolaos Tselementes’ culinary book in Greece. Very popular dish amongst Balkans, Turkey and Middle East). Served with rice and salad.

Beyti is a Turkish dish consisting of ground lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce, rice and yoghurt ( Place of origin the dish is named after Beyti Güler, the owner of the popular restaurant Beyti in Istanbul)

Specially prepared diced lamb cooked in oven with fresh vegetables and herbs ( Place of origins, guvec is the name of a variety of earthenware pots used in Turkish cuisine. From Turkey it has spread throughout the region, with slight variations on the name. The names of the dish Duvec in ex-Yugoslavia, gyuvech in Bulgaria and the Greek dish giouvetsi derive from güveç, although they are not always cooked in earthenware guvec pots. Served with rice.

Specially prepared mixed vegetables (courgette, aubergine, onions, potatoes, garlic, peppers, tomatoes) cooked in our chef’s own herbal special sauce, served with saled and either bulgur or rice

Turkish: Imam bayildi the imam fainted, is a dish in Ottoman cuisine consisting of whole aubergine stuff with onion, bell peppers, garlic and tomatoes and cooked in olive oil. It is one of the most notable zeytinyagli (olive oil based) dishes and is found in most of the formerly Ottoman religious. Served with Rice and salad.

Deep fried or grilled skewers (upon request) of mushrooms, tomatoes, onions and bell peppers served with salad and either rice or bulgur

Combination of the 4 above serves with Chef’s salad and either rice or bulgur

Specially marinated grilled sea bream. Served with chef’s salad and either rice, chips or mash potato

Specially marinated grilled salmon. Served with chef’s salad and either rice, chips or mash potato

Specially marinated grilled sea bass with bone or boneless. Served with chef’s salad and either rice, chips or mash potato

King prawns baked in tomato sauce with mixed vegetables and garlic served with bulgur or pilav rice

Specially marinated king prawns char grilled seasoned with butter, garlic and herbs served with chef’s salad, fresh lemon and either chips or rice

Choose if spicy or not Specially prepared Turkish pizza topped with very fine seasoned minced lamb or served with salad and fresh lemon

Turkish flat pastry ovened and topped with specially prepared fresh chopped lamb mixedwith vegs

Turkish flat pastry ovened and topped with specially prepared fresh chopped lamb mixed with vegs

Turkish flat pastry ovened and topped with sujuklu (spicy garlic sausage), tumurta (egg) and mixed vegs

Turkish flat pastry ovened and topped with mixed mozzarella and cheddar cheese and mixed vegetables

Turkish flat pastry ovened and topped with mixed mozzarella and cheddar cheese and mixed vegetables

Specially marinated grilled sirloin served with chef’s salad and potato chips

Specially marinated grilled rib eye served with chef’s salad and potato chips

Quarter pounder beef burger in sesame seeded roll served with chef’s salad and fries.

Specially marinated grilled fresh chicken fillet in sesame seeded roll served with chef’s salad and fries.

Half pounder beef burger in sesame seeded roll served with chef’s salad and fries.

Finely chopped fresh tomatoes and onions, mixed leaves, mixed olives and feta cheese topped with chef’s own dressing, olive oil and fresh lemon

Fresh mixed leaves topped with chopped tomatoes and onions, grilled halloumi cheese topped and dressed with chef’s own dressing, olive oil and fresh lemon

Fresh mixed leaves topped with chopped tomatoes and onions, topped with chicken and dressed with chef’s own dressing, olive oil and fresh lemon

White Rice

Crushed Wheat Boiled in Tomato Sauce (Traditional Anatolian and Mesopatamian Rice).

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia. 3 pieces of Baklava Served with fresh cream.

Served with fresh cream.