park place evening

roasted mixed nuts, sea salt, warm Anatolian spices

nocella olives, cold-pressed olive oil, lemon zest.

velvety hummus, olive salad, toasted walnut, lavash crisps.

aged tulum cheese, roasted hazelnuts, herb oil, spiced chilli jam, homemade bread.

whipped feta, tulum cheese, toasted pistachio, cold-pressed olive oil, lavash crisps.

fine bulgur blended with fresh herbs and select spices, served with fresh lemon and crisp lettuce.

kayseri pastrami, mature
cheese, rocket, chilli butter, olive oil.

lemon-infused labneh, dried herbed cherry tomatoes, olive dust, basil.

roasted okra, red chilli, fragrant herb mix, lavash crisps.

grilled broccolini and carrots, served with mint yoghurt and mature Caerphilly cheese.

mussels filled with aromatic rice, fresh herbs, lemon vinaigrette.

golden beef and bulgur shells, smoked yoghurt, burned butter.

artichoke, whipped feta, red quinoa, fennel, orange segments, pomegranate, mixed leaves, citrus vinaigrette.

sun-dried stuffed aubergine and pepper, aromatic rice, isot pepper, sumac, labneh.

green chilli-infused watermelon, whipped feta, balsamic glaze, crushed pistachio.

fried beef dumplings, smoked chilli yogurt, toasted walnuts, amaranth.

feta, shredded courgette, silky pumpkin purée, mint infused yoghurt.

hand-folded beef dumplings, sumac, chilli oil, garlic herbed creamy yoghurt.
a centuries-old family recipe presented with modern finesse.

spiced beef sausage, sumac onions, isot aioli, warm artisan bread.
bold & smoky.

crisp white bait, tender calamari, seafood salad and greens, golden fries, isot aioli, pickled onions, tartare sauce.
a luxurious sharing platter inspired by the meeting of two continents.

golden fried calamari, marinated artichoke, citrus vinaigrette, seasonal vegetables, rice.

locally-sourced grilled lobster tail, linguine, creamy tomato sauce, basil, beetroot, house sauce, tartare sauce.

slow-braised beef shoulder, chilli butter, smoked aubergine purée, pea shoots.

braised lamb, dried fruits, almonds, pine nuts, lemon herb mash.
a modern take on a 15th-century Ottoman palace recipe.

boneless chicken thigh marinated in Welsh honey, saffron pilaf rice, chalaca salsa, hazelnut cheese tuille.

shaved courgette with luxurious strained garlic yoghurt, fresh dill, toasted walnut, house bread.

Turkish twist on the classic crème brûlée with tahini, walnut, orange.

light meringue, tart berry coulis, chantilly cream, fresh berries.

layered filo pastry, chopped pistachio, served with clotted cream or ice cream.

slow roasted pumpkin glazed in traditional Turkish syrup, topped with crushed walnuts and smooth tahini sauce.

layers of chocolate and pistachio, delicate cream, and hazelnut kadayif brittle.