COURSE

2 COURSE

Asparagus

Mixed Baby Vegetables

Rice

Chips

Feta Cheese

Side Salad

Turkish Brownie

Christmas Pudding

Slow-cooked lamb shank. Served with tomato sauce, baby vegetables & mash potato

Incik Lamb Shank

Aubergine, onion, vine tomato, mixed peppers & tomato sauce. Served with rice

Imam Bayildi - Stuffed Aubergine

Salmon with mixed vegetables, mash and a creamy lemon sauce.

Pan Fried Salmon

Cubes of tender marinated chicken or lamb - skewered & charcoaled.

Chicken or Lamb Shish

Ground chicken or lamb infused with spices-skewered & charcoaled.

Chicken or Lamb Kofta

Grilled halloumi with aubergine and peppers in a rich tomato sauce.

Halloumi Casserole

A Turkish pizza with mushrooms, peppers, tomatoes, onions and mozarella.

Vegetarian Pide

Sucuk Beef Sausage

Cacik

Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

THE CAPPADOCIA

A vibrant mix of passion fruit and luxury - sip, savour, shine

Passionfruit Martini (N)

Begin with pitta bread and dips. After which the table is served mixed cold and hot mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert.

THE ISTANBUL

Begin with pitta bread and dips. Then the table is served mixed cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert.

THE ANTALYA

A creamy, tropical cocktail with a sweet & smooth island vibe

Pina Colada

Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting to come closer to room temperature. Pat the chicken very dry inside and out with paper towels.

Preheat and prepare chicken

Season the cavity generously with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the halved lemon (squeezed lightly before inserting), one halved onion (reserve the other half for the roasting pan if desired), and a few sprigs of thyme and rosemary if available.

Season cavity

In a small bowl, combine the softened butter, minced garlic, chopped rosemary (reserve 1 teaspoon for vegetables), chopped thyme (reserve 1 teaspoon for vegetables), 1 tablespoon olive oil, and the remaining 1 tablespoon salt and 1/2 teaspoon pepper. Mix until smooth.

Make herb butter

Carefully loosen the skin over the breasts with your fingers and smear about two-thirds of the herb butter directly under the skin over the breasts and along the thighs. Rub the remaining butter all over the outside of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Butter the chicken

In a large bowl, combine the carrots, parsnips, halved baby potatoes, remaining onion (if not used in cavity) cut into wedges, and celery. Drizzle with 1 tablespoon olive oil, sprinkle with the reserved 1 teaspoon each of chopped rosemary and thyme, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Prepare vegetables

Spread the vegetables in an even layer in a large roasting pan or rimmed baking sheet. Place the chicken on a rack set over the vegetables (or directly on top of the vegetables) breast side up so the juices will baste the vegetables as the bird roasts.

Arrange in roasting pan

Pour 1 cup of dry white wine or chicken broth into the bottom of the pan around (not over) the vegetables. Roast in the preheated oven for 15 minutes at 425°F (220°C) to get good color, then reduce the oven temperature to 375°F (190°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 45–60 more minutes depending on size. Baste the chicken and vegetables once or twice with pan juices during cooking.

Add liquid and roast

When the chicken hits 165°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute. Meanwhile, transfer the vegetables to a serving platter and keep warm.

Rest the chicken

If you want gravy: skim excess fat from the pan juices, place the roasting pan over medium heat on the stovetop (or pour juices into a saucepan). Add up to 1 cup chicken stock and bring to a gentle simmer, scraping up browned bits. If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it into the simmering juices until thickened. Taste and season with salt and pepper as needed.

Make optional pan gravy

Carve the rested chicken: remove legs and thighs, slice breast meat across the grain, and arrange on a platter with the roasted vegetables. Spoon some pan juices or gravy over the chicken and vegetables. Garnish with chopped fresh parsley and serve immediately.

Carve and serve

whole chicken (about 4–4.5 lb / 1.8–2 kg), giblets removed

kosher salt

black pepper, freshly ground

unsalted butter, softened

fresh rosemary, chopped

fresh thyme leaves, chopped

lemon

garlic cloves, minced

olive oil

yellow onion, large

carrots, peeled and cut into 1–1.5 inch chunks

parsnips, peeled and cut into 1–1.5 inch chunks (or additional carrots)

baby potatoes (Yukon Gold or red), halved if large

celery stalks, cut into 1-inch pieces

dry white wine or low-sodium chicken broth

chicken stock (optional, for gravy)

cornstarch (optional, for gravy)

fresh parsley, chopped (for garnish)

Place the mixed greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.

Prep the vegetables

In a small bowl or jar, whisk together 3 tablespoons extra‑virgin olive oil, 2 teaspoons fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 tablespoon chopped fresh parsley, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.

Make the lemon‑herb vinaigrette

Drizzle about 2–3 tablespoons of the vinaigrette over the salad (reserve any extra vinaigrette for later). Sprinkle the crumbled feta and toasted walnuts over the top. Toss gently to coat everything evenly and serve immediately while greens are crisp.

Assemble the salad

Preheat the oven to 425°F (220°C). On a baking sheet, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano and a pinch (about 1/4 tsp) of salt and pepper. Spread in a single layer and roast for 20 minutes, stirring once halfway through, until golden and tender.

Preheat and prepare potatoes

Pat the chicken thighs dry with paper towels. In a small bowl mix 1 1/4 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Lightly dust chicken with 2 tsp flour (optional — helps crisp the skin) and rub the seasoning evenly over both sides.

Season the chicken

Heat 2 tablespoons olive oil in a large oven‑proof skillet over medium‑high heat until shimmering. Place the chicken thighs skin‑side down and sear without moving for 5–7 minutes until the skin is deep golden brown and releases easily. Flip and sear the other side 2 minutes. Transfer seared chicken to a plate.

Sear the chicken

Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn). Add juice and zest of 1 lemon and 1/2 cup chicken broth, scraping up browned bits from the pan. Add 2 sprigs of thyme or rosemary. Return chicken thighs to the skillet skin‑side up. Nestle the partially roasted potatoes onto the baking sheet (or into the skillet if large enough) around the chicken and add the green beans (toss green beans with remaining 1 tablespoon olive oil and a pinch of salt and pepper). Transfer the skillet (or baking sheet) to the preheated oven and roast for 12–18 minutes until the chicken reaches 165°F (74°C) and potatoes are tender. If using separate pan for potatoes, place chicken skillet and potato sheet on same rack so everything finishes together; add green beans for the last 8–10 minutes to avoid overcooking.

Make the pan sauce and finish in oven

Remove chicken from oven and let rest 5 minutes. Spoon the pan sauce over the thighs, discard herb sprigs. Sprinkle chopped fresh parsley over the chicken, potatoes and green beans. Taste and adjust salt and pepper if needed. Serve chicken with roasted potatoes and green beans alongside the mixed green salad.

Rest and finish

mixed salad greens (spring mix, baby spinach, arugula)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, very thinly sliced

feta cheese, crumbled

toasted walnuts, roughly chopped

extra‑virgin olive oil (for dressing)

fresh lemon juice

white wine vinegar

Dijon mustard

honey or maple syrup

fresh parsley, finely chopped

salt

bone‑in, skin‑on chicken thighs

smoked paprika

all‑purpose flour (for light dusting, optional)

olive oil (for searing)

unsalted butter

fresh lemon (zest + juice)

low‑sodium chicken broth

fresh thyme or rosemary (sprigs)

baby potatoes, halved (or small new potatoes)

green beans, trimmed

olive oil (for roasting)

garlic powder

dried oregano

fresh parsley, chopped (garnish)

Rinse the asparagus under cold running water to remove grit. Pat dry with a kitchen towel. Hold a spear near the middle and bend until it snaps — it will break where the woody end begins. Use this as a guide to trim the remaining spears: line them up and cut the ends off with a sharp knife (about 1 to 1.5 inches from the bottom) so all spears are uniform.

Prepare asparagus

Finely mince the garlic cloves. Zest the lemon with a microplane and then cut the lemon in half; reserve one half for squeezing and the other for optional garnish.

Mince garlic and zest lemon

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Allow the pan to heat for 2 minutes so it’s hot but not smoking.

Preheat skillet

Add the olive oil and butter to the hot skillet. When the butter has melted and begins to foam, add the asparagus in a single layer. Let cook undisturbed for 2–3 minutes to develop a light sear. Shake or stir the pan and continue to cook, turning occasionally, for another 3–4 minutes until the spears are bright green and just tender when pierced with a fork (total cook time 5–7 minutes depending on thickness).

Sauté asparagus

In the last 60 seconds of cooking, push the asparagus to one side and add the minced garlic to the empty area of the pan. Stir the garlic briefly (about 15–30 seconds) until fragrant but not browned, then stir it into the asparagus. Sprinkle with kosher salt, black pepper, and red pepper flakes if using, and toss to combine.

Add garlic and season

Remove the pan from the heat. Squeeze the juice of half a lemon over the asparagus and sprinkle the lemon zest. If using Parmesan, grate or sprinkle it over the hot spears so it melts slightly. Toss gently to coat.

Finish with lemon and cheese

Transfer asparagus to a serving platter. Taste and adjust seasoning with additional salt, pepper, or lemon if needed. Serve immediately as a side dish or top with toasted almonds or a poached egg if desired.

Serve

fresh asparagus spears

extra-virgin olive oil

freshly ground black pepper

garlic

grated Parmesan cheese (optional)

red pepper flakes (optional)

Wash and dry all vegetables. Trim carrot ends if needed. Halve baby zucchini and yellow squash lengthwise if larger than bite-size. Trim and remove strings from sugar snap peas. Halve or quarter baby bell peppers so all pieces are roughly uniform. Mince the garlic and finely chop the shallot. Zest and juice the lemon; measure thyme and chop parsley if not prepped.

Place a large sauté pan or skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Heat until butter is foamy and oil shimmers, about 1 minute.

Heat pan

Add the baby carrots to the pan in a single layer. Cook without moving for 2 minutes to develop slight color, then toss or stir and cook another 2–3 minutes until beginning to brown and slightly tender.

Sear root vegetables first

Add the baby zucchini and yellow squash to the pan. Stir to combine and cook 3 minutes, letting them get a little color on the cut sides.

Add firmer vegetables

Push vegetables to the edge, add remaining 1 tablespoon butter to the center, then add the shallot and minced garlic. Sauté 30–45 seconds until fragrant (do not let garlic burn). Add sugar snap peas and bell peppers, toss everything together.

Aromatics and quicker vegetables

Pour the tablespoon of broth into the pan and immediately cover with a lid for 1–2 minutes to create steam. This helps finish cooking without overbrowning. After 1–2 minutes, remove lid and check tenderness: vegetables should be crisp-tender.

Steam briefly

Lower heat to medium. Add thyme, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using). Toss to coat and cook 30–45 seconds to let flavors meld.

If using spinach, add it now and toss until just wilted, about 30 seconds. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat. Stir in chopped parsley and toasted sliced almonds (if using). Transfer to a serving dish and serve warm.

baby carrots

baby zucchini (halved lengthwise if large)

sugar snap peas (trimmed)

baby bell peppers (halved or quartered)

baby yellow squash (halved lengthwise if large)

fresh baby spinach (optional, added at end)

garlic (minced)

shallot (small, finely chopped)

fresh thyme leaves (or 1 tsp dried)

lemon zest

lemon juice

vegetable or low-sodium chicken broth

fresh parsley (chopped)

toasted sliced almonds (optional)

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and helps prevent clumping.

Rinse rice

Drain the rice well and let sit in the sieve for 1–2 minutes while you measure the water.

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 1/2 cups water, and 1/2 teaspoon kosher salt. Stir once to distribute the rice evenly, place the lid slightly ajar, and bring to a gentle boil over medium-high heat (about 4–6 minutes).

Combine and bring to a boil

When the liquid reaches a steady simmer with small bubbles, reduce the heat to low so the pot maintains a very gentle simmer. Cover the saucepan tightly and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

Simmer covered

After 15 minutes, remove the pan from the heat and keep it covered. Let the rice steam and rest for 5–10 minutes (10 minutes yields a slightly fluffier texture). This allows residual heat to finish cooking and firms the grains.

Rest off heat

Remove the lid. Fluff the rice gently with a fork to separate the grains.

If using, stir in 1 tablespoon unsalted butter until melted and distributed. Taste and adjust seasoning if needed (add a pinch more salt if desired).

Garnish with 1 tablespoon chopped parsley if using. Serve immediately.

long-grain white rice (uncooked)

water

freshly chopped parsley (optional)

Scrub the russet potatoes under cold running water to remove dirt. Do not peel unless you prefer peeled chips — the skin adds texture and flavor. Trim any bad spots.

Wash and prep

Using a sharp chef's knife or a mandoline set to a 1/2 inch (about 12 mm) setting, cut the potatoes into evenly sized sticks (chips). Aim for uniform thickness so they cook evenly. Rinse cut pieces briefly under cold water to remove surface starch.

Cut into chips

Place the cut potato sticks in a large bowl and cover with the cold water and ice (if using). Stir in 1 tsp of the coarse salt. Let soak for at least 30 minutes and up to 2 hours; this removes excess starch and prevents chips from sticking and helps them crisp.

Soak to remove starch

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. Spread the potatoes out on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air dry on a wire rack for 15–20 minutes to remove remaining surface moisture.

Rinse and dry

Pour the neutral oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 4–5 cm (1.5–2 inches) and heat to 160°C (320°F). Use a thermometer to monitor temperature. Work in batches — do not overcrowd the pot.

Heat oil

Fry the potatoes in small batches for 4–5 minutes at 160°C (320°F) until they are softened and pale (not browned). Remove with a slotted spoon or spider and drain on paper towels. Allow blanched chips to rest for 5–10 minutes; you can cool completely and refrigerate if preparing ahead.

Blanch (first fry)

Increase the oil temperature to 190°C (375°F). Fry the blanched chips again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on fresh paper towels or a wire rack.

Crisp (second fry)

While still hot, sprinkle the chips evenly with the remaining coarse salt (or fine salt/sea salt to taste) and the freshly ground black pepper. Toss gently to distribute seasoning.

Season

Serve chips immediately for best texture with optional malt vinegar or ketchup on the side. If holding briefly, keep in a single layer on a warm oven tray at 120°C (250°F) to preserve crispness for up to 20–30 minutes.

Course

2 Course