Late night menu

Hummus, haydari, acılı ezme, smoked eggplant and olives, served with warm lavash.

Freshly baked, puffed lavash with smoked eggplant butter and olive oil.

Crisp filo rolls filled with feta and herbs, with a touch of honey and nigella seeds.

Whole crispy anchovies with sumac-onion salad, lemon and walnut tarator.

Crisp battered mussels with garlic-walnut tarator and fresh lemon.

One baby eggplant braised in olive oil, filled with tomato, onion and garlic.

Two crisp zucchini-and-herb fritters with dill yogurt and lemon.

Three red lentil and bulgur köfte with parsley, scallion, lettuce and lemon.

Sliced beef döner in soft tombik bread with tomato, onion, parsley and garlic yogurt.

Grilled Turkish köfte on a French roll with tomato, onions and fresh parsley.

Grilled chicken, tomato, sumac onions, parsley and garlic yogurt in warm lavash.

Char-grilled spiced lamb kebap in warm lavash with tomato, onion, parsley and sumac.

Grilled halloumi, tomato, arugula and fresh herb sauce in warm pita.

A blistered, boat-shaped flatbread with Turkish cheeses and herbs, cut into three.

Crisp fries topped with döner, feta, tomato, onions, parsley and garlic yogurt.