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Anatolian Kitchen MEZE - STARTERS MAIN COURSES Mixed Dips ‘EZME’ ANATOLIAN KITCHEN 32.5 16.5 Seafood Claypot Seasonal Lezzet favourites with Our new Anatolian Kitchen celebrates the influences of Turkey, Moreton Bay bug, tiger prawns, warm Turkish Bread Greece, Syria, Armenia, Israel and North Africa. Sharing food salmon, mussels, calamari, Zucchini Fritters ‘MUJFER’ 14.5 through ‘Sofra’ menus is important in both Kemal’s ancestral scallops, olives, Spices & pilaf Relish, fetta, cucumber, baby cos home and his adopted land. He’s also selected Turkish wines 32.5 Anatolian Lamb for you to try, that interestingly mimic those from Australian Melt in the mouth 18 hr slow Cigars 12.5 regions. Lamb, pine nuts, raisins, molasses cooked lamb w/ fig & date SOFRA - FEED ME MENU jus, pearl cous cous 32.5 Mushroom Crouquettes 14.5 Istanbul Lamb Kashar, pine nuts, saffron aioli (min 2 people) 20 hr slow cooked leg, smoked 4 COURSE (10) 5 COURSE (12) begendi & crispy lavash 13.5 WINE MATCHING $40 Lentil Kofte WINE MATCHING $50 33.5 Lamb of the Day Bulgur & Lentil kofte, spicy, herbs pomegranate jus, spiced sumak salad, Dolma 10.5 APPETIZER APPETIZER garlic yoghurt (+Begendi $5) Tarama, olive oil, croutons 29.5 Made By mum - spicy rice, Vine leaves, baby cos Tarama, olive oil, croutons Circassian Chicken Walnut paste, Grilled chicken, MEZE MEZE Ekmek (Bread) 3.5 Lezzet Dip, warm Turkish Lezzet Dip, warm Turkish spicy coriander salsa & paprika butter Garlic Ekmek 4 bread, croquettes, bread, croquettes, 29.5 Icli Pilaf cigars & Lentil Kofte cigars & Lentil Kofte Mixed sautéed mushrooms, caramelized onions, dill, almonds, kashar FISH FISH Manti (Dumplings) 16.5 29.5 Whole Squid Angus Beef, creamy yoghurt, mint, burnt Atlantic salmon, Crispy skin Atlantic salmon, Crispy skin Fava puree, popped beans Fava puree, popped beans Grilled whole squid, stuffed spicy pilaf, butter mussels, herb oil garlic & lemon Kofte 15.5 30.5 Atlantic Salmon Lamb shoulder, Sumak Onion, yoghurt LAMB LAMB Atlantic salmon Crispy Skin, vine Chef Choice Lamb Cuts Chef Choice Lamb Cuts leaves, popped beans, fava bean 15.5 Lamb Ribs Seasonal Salad Seasonal Salad puree 8hr Slow cooked, Sticky sauce, pistachio Sides Local Calamari 18.5 55 p/p 65 p/p DESSERT Kazan Dibi Sumak, saffron aioli, herb salad 9.5 Vanilla custard, Pismaniye Minish Potatoes Rosemary, garlic chat potatoes Haloumi Chips Golden crunchy pieces of haloumi cheese 12.5 MEZE PLATTER 14 p/p r (min 2 people) LEZZET PLATTER Celebrate The Land Platte 45 p/p Pilaf Rice Traditional Turkish pilaf rice w/ fried sehiyre pasta 5.5 (min 2 people) Lezzet dip, warm Turkish bread, lamb croquettes, Add Seafood 15 p/p 11.5 cheese cigars, Lentil Kofte (min 2 people) An ever changing, daily platter inspired by Sauteed Seasonal Greens, shaved walnuts, tahini yoghurt Kemal’s visit to the market. Various cuts of grilled and slow Round Lavash cooked lamb, accompanied by marinated and grilled chicken, Salads sucuk, from the wood fired oven. All served with mixed grain rice, Peynir Lavash Cheese, garlic, parsley 14.5 Turkish bread, saffron aioli, beetroot yoghurt, haloumi chips & garlic Beetroot Beetroot, walnuts, goats cheese, smoked 14.5 Balik Lavash Anchovy, cheese, chili, parsley 14.5 yoghurt, figs and crisps copper wood fired oven 1 metre Lavash Pastry 32 Mixed Grain Warm cauliflower, fetta snow, bulgur, barley, 13.5 parsley, mint, chick peas & humus CHILDREN'S MENU Kofte & chips 12.5 Lahmajun Lamb, cumin, tomato, herbs, onion salad Chicken & pilaf 12.5 Turkish Tomato, cucumber, spring & spanish onions, 12.5 & grated fetta cheese.
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