Lunch Menu

Starters
Cold Starters
KISIR (V)(G)(N)
Cracked wheat, celery, hazelnut, parsley, tomatoes, green peppers and herbs
HUMUS (V)(N)
Blend of chickpeas, tahini, garlic, olive oil and lemon juice
PATLICAN SALATA (V)
Grilled aubergines, peppers, tomatoes sharpened by garlic, lemon, dill and mint
CACIK (V)
A mixture of homemade yoghurt, cucumbers, fresh mint, dill and garlic
VEG DOLMA (V)(N)
Stuffed vine leaves with rice, nuts, vegetables, currants, herbs and olive oil
TARAMA SALATA (G)
Creamy smoked cod roe dip with olive oil, a hint of garlic and paprika
SAKSUKA (V)
Fried diced aubergine, peppers, olive oil and tomato sauce with a hint of garlic
PEYNIRLI PANCAR SALATA (V)
Beetroot, feta and red cabbage marinated with pomegranate sauce, coriander, garlic, vinegar and olive oil
ISPANAK (V)
Fresh spinach with chickpeas, onions, mixed peppers, olive oil, mixed herbs and garlic

Hot Starters
BOREK (V)(G)
Golden fried filo pastry filled with spinach, feta cheese and fresh dill
HISAR MANTAR (V)(G)
Fried mushrooms in breadcrumbs. Served with homemade garlic sauce
HELLUMI (V)
Grilled Cypriot goats cheese and ewes cheese. Served with garnish
KALAMARI (G)
Deep fried coated calamari rings served with tartar sauce
WHITE BAIT** (G)
Deep fried white bait in breadcrumbs served with tartar sauce and garnish
FALAFAL (V)(N)
Crispy deep fried vegetables with sesame seeds served with humus
HUMUS KAVURMA (N)
Diced lamb with pine kernels on a bed of humus
MIDYE TAVA (G) (Mussels ala Turca)
Pan fried mussles cooked in basil, garlic and tomato sauce served with a touch of cream

Main Course
Oven Baked and Casserole Dishes
TAVUK SOTE
Pan fried small dices of chicken breast with onion, red and green pepper, fresh herbs. Served with bulgur rice (wheat)
ET SOTE
Small dices of lamb cooked in red wine sauce consisting of onions, mushrooms, peppers and tomatoes. Served with bulgur rice (wheat)