For starters, favourites include: Dip Platters with a selection of hommus, beetroot,spinach, sun dried tomato, chilli, crushed eggplant, babaghanoush and carrot; Pide Bread, baked fresh on the premises; Etli Borek, veal, lamb, herbs & spices wrapped in filo pastry served with yoghurt & pomegranate sauce; and Dolma, fresh atlantic salmon rolls of cray, prawns & fish; wrapped in vine-leaves, lightly battered served with a savoury piquant sauce.

Mains include dishes of chicken, lamb, veal, beef, duck and the speciality seafood: Spatchcock, partly de-boned, marinated with lemon & spices, char-grilled, served with cracked wheat pilaff; Mixed Kebabs, a selection of lamb & chicken kebabs; Biftek, marinated eye fillet of beef, char-grilled, served on mashed potato with red wine jus; and, King Fish, hiramasa king fish marinated with mediterranean lemon sauce, layered with fine slices of beetroot.

Vegetarians are well catered for with a wide selection of tasty dishes.

Desserts include Turkish Delight; Baklava, filo pastry layered with walnuts served golden with honey syrup; and Chocolate Slice, lindt chocolate with biscuit centre and home-made raspberry ice-cream.

Lunch and Dinner Banquets are available to simplify the selection and a degustation meal is also available.

The Ottoman Cuisine boasts an excellent wine list with many available by the glass.

Menu