Sample Menus

These are a few of Ahmet’s bestsellers. Choose from these, or contact him to create your own menu based on your favourite ingredients and tastes.

Special hot winter

STARTER
Buffalo mozzarella cheese with apricot, bruschetta bread and fresh pesto

MAIN COURSE
Brasato di Manzo al Barolo: braised silverside of beef in a rich red wine reduction with creamy polenta

DESSERT
Handmade Venetian Tiramis.

The Real taste Of Italy

STARTER
Caponata Siciliana; Sicilian style caponata made with Aubergine, peppers, olives, courgette and basil

MAIN COURSE
Homemade fresh pasta Tagliatelle with asparagus and ricotta sauce

DESSERT
Warm apple cake with toasted nuts, vanilla ice cream and caramel.

Fine dining

STARTER
Artichokes tart
Prawns Canapés
Fresh Figs with Parma ham and gorgonzola cheese

MAIN COURSE
Fresh Tuna mini balls
Veal roulades

DESSERT
Baklava with Rose ice cream.

Fish Adventure

STARTER
Pan-fried seabass fillet with oven-baked potatoes, fresh pesto and toasted pine nuts.

MAIN COURSE
Bake salmon fillet with baby leeks and potato volute, bacon crumbs.

DESSERT
Cheesecake of the month with fruit coulis.

Colourful Delights

STARTER
Beetroot, clementine, goat cheese, pine nut and green salad.

MAIN COURSE
Sous vide lamb with leek truffle purée, parsley sauce and tomato confit.

DESSERT
French chocolate cake.

Turkish Events

STARTER
Hummus,Aubergine, Babaganoush,Nuts Salad,Dolma,Tarama

HOT STARTER
Borek,Falafel and Mini Kofte

MAIN COURSE
Mini lamb skewer,Chicken skewer,Hunkar Begendi.

DESSERT
Baklava And Kadayif

Nothing Hill

STARTER  
Pumpkin and Ginger Soup
Créme Fraiche, Pumpkin Seeds.

MAIN COURSE
Fish
Salmon Gravlax (Beetroot cured, Winter Leaf, Mandarin Orange).
Meat
Goose, Dauphnoise, Braised Red Cabbage.

DESSERT
Sticky Toffee Pudding.
Vanilla Ice Cream.

VEGANS

STARTER
Sumptuous Spinach salad with orange – Sesame Dressing.
Herby Apricot Quinoa.

MAIN COURSE
Lentil Lazagna.
Chickpea, tomato & spinach curry.

DESSERT
Vegan Flourless Chocolate Cake.
Mango Mouse with Coconut Milk.

Casual Dining

STARTER
Black garlic and asparagus risotto.
MAIN COURSE
Low temperature poached Salmon Fillet
Pea scented mash
ragout of fresh peas broad beans, parsley oil
DESSERT
Chef’s speciality: white chocolate & Almond Fondant with vanilia ice-cream