GROUP SET MENU £ 39,00 per person

MEZE TO SHARE

A selection of the following meze dishes to share

• HOUMOUS A True Middle Eastern classic of chickpeas, tahini and garlic, finished with a drizzle of extra virgin olive oil
• CHEESY MUSHROOM Sautéed mushrooms with finely chopped onions, garlic, and fresh tomatoes, finished with a golden layer of melted cheddar cheese
• CACIK (TZATZIKI) Strained yogurt with chopped cucumber and garlic. Prepared in the classic Anatolian style. Cool, creamy and always a fan favourite
• TABBOULEH A refreshing Levantine salad made with fresh parsley & mint, bulgur, and finely chopped red onions, tossed in extra virgin olive oil with pomegranate seeds and a splash of lemon juice
• FALAFEL Classic Middle Eastern patties of chickpeas and beans, fried until golden and crisp, served on a bed of creamy houmous
• SLOW-COOKED AUBERGINE Aubergine slowly cooked in olive oil with tomatoes, chickpeas, and garlic, prepared in true homemade tradition
• BOREK Hand-rolled golden and crispy filo pastry triangles, delicately filled with spinach and creamy feta cheese

CHOICE OF MAIN COURSE

• CHICKEN SHISH Skewer of marinated chicken cubes, served with seasonal vegetables and homemade chilli sauce
• KOFTE Hand-formed tender lamb kofte, blended with Anatolian herbs and spices, served with seasonal vegetables and homemade chilli sauce
  
• TAS MIXED GRILL Marinated chicken and lamb cubes with kofte, served with seasonal vegetables and homemade chilli sauce
• CHICKEN WITH SPINACH Succulent marinated chicken breast, pan-tossed with sautéed spinach in a rich tomato sauce
• ANATOLIAN LAMB STEW Traditional Anatolian lamb casserole with tomatoes, onions, mushrooms, and peppers - a cherished village recipe
• ANATOLIAN STYLE VEGETABLE STEW Hearty mixed vegetables slow-cooked in a traditional Anatolian style, served with couscous and yogurt
• MOUSSAKA A Tas-style Levantine dish with layers of baked aubergine, lamb mince and potatoes, topped with a creamy bechamel sauce
• VEGETARIAN MOUSSAKA Layers of aubergines, potatoes, courgettes, mushrooms, onions, tomatoes, spinach, garlic and peppers topped with bechamel sauce
• SEAFOOD CASSEROLE A selection of prawns, calamari, salmon and cod, slow-cooked with tomatoes, peppers, leeks, mushrooms and garlic in an Anatolian white wine-infused sauce, finished with rich double cream
• CALAMARI Golden-fried calamari rings in a light, crisp batter, served with homemade rose-infused sweet and sour sauce