Excerpts from our menu
Our chefs have developed a menu, which is fresh, colourful and full of flavour. Choose to make your way through the courses or to share a selection of mezze with warm flatbreads.
Yogurt, cucumber, mint-oil, garlic
Homogenously mixed chickpea and tahina
Served with sizzled lamb dices
Green olives, fresh oregano, walnut, parsley, tomato, olive oil, pomegranate molasses
Lightly fried cubes of eggplant, potato and bell pepper combined with rich tomato sauce
Charcoal grilled eggplant with bell pepper and lemon juice
Char-grilled red bell pepper, walnut, garlic, labne
Fresh chard leaves stuffed with fragrant rice and sour cherry
Tulum cheese, chard leaves, hummus, Saksuka, cerkezziye, Gavur Dağı Salatası kekikli zeytin
Fresh rocket leaves, cherry tomato, turnip, red onion, pickled beetroot served with pomegranate dressing
Tomato, cucumber, radish, mint leaves, white cheese, green onion, black olives, romaine lettuce,
sumac served with lemon & olive oil dressing
Tomato, parsley, walnut, onion, sumac served with pomegranate molasses
Ice berg lettuce, pickled red cabbage, tomato, grated carrot, crumble of “tulum” cheese
and walnut served with citrus dressing
Tomato, cucumber, fresh mint, parsley, garlic, lemon juice, pomegranate sauce, olive oil, sumac
“Legend says that barley soup is the first nourishment that Prophet Adam assuages
his hunger with “Barley, chickpea, yogurt and lamb
Prepared Turkish way and served with crispy bread cubes and red pepper oil
(Please ask the waiter)
Turkish way pilaf with vermicelli
Fragrant spiced basmati rice prepared with green lentil and barley
Thinly spread dough layers, baked in stone made oven with choice of your toppings:
With pastırma, With soudjouk,
With minced meat, with spinach, with cheese,
Turkish soudjouk cooked in clay pot with mushroom and red pepper sauce,
served with melted kashar cheese on top
Pan sizzled tender pieces of lamb served on a bed of charcoal grilled eggplant pure
Minced meat stuffed fried dumplings served with garlic yogurt and tomato sauce
Fried lamb liver
Fried bulgur patties filled with walnut and minced meat
“The meaning of word is - Regal Dolma”
Dried young eggplant filled with rice,minced meat, fresh mint and served with yogurt
Whole Lamb spit on charcoal
Served with Turkish pilaf or “Machbous” pilaf
Char grilled chicken chunks, beef chunks, Adana kebab, lamb chop, Chicken chop, grilled mushroom
Char-grilled chunks of lamb
Char-grilled chunks of beef tenderloin Char-grilled lamb chops
Char-grilled chunks of chicken breast Braised veal chunks served on a bed of charcoal cooked eggplant pure
City of “Adana” way char-grilled lamb kofta
Charcoal cooked chicken kofta, served with mini bulgur balls topped with yogurt and tomato sauce
Tender chickpeas with fresh herbs and fragrant spices
Homemade dough with Nabulsi cheese served with prmium quality Turkish pistachio
Roasted pine nut and semolina, cooked in cinnamon sherbet.
Served with mastic ice cream.
Mastic flavored milk pudding baked in a clay pot
Caramelized rice cream
Baked date sponge served with caramel sauce and cheese cream Fried crunchy pastry
Served with light sahlap sauce and cinnamon sugar Turkish coffee infused hot cake
Sweet cheese halwa is a combination of melted cow’s cheese with semolina served with a creamy cutard
Rose / Gül
Pistachio / Fıstık
Lemon and mint / Nane limon
Mastic / Sakız
Curd / Kaymak
Mix berry ice cream
Get our complete menu as a convenient PDF file. Just make sure to come by on a regular basis, since the menu gets updated frequently.
Our delicious "Hürrem Sultan" menu
Take an elaborate Ottoman voyage via tasty dips, toothsome soups, spiced kebabs and sticky Turkish delights.
TELL ME MORE
Her Imperial Majesty the Empress consort Hürrem Sultan of the Ottoman Empire or Karima, known to Europeans informally as simply Roxelana (c. 1510 - April 18, 1558) was a legal wife of Süleyman the Magnificent of the Ottoman Empire. Aside from her political concerns, in Jerusalem she established in 1552 the Hasseki Sultan Imaret, a public soup kitchen to feed the poor and the needy.
Çerkezziye, z.yağlı pazı sarma, kozlenmis patlican salatasi, humus, Acuka
Hıntiyye Aşı / Hıntiyye Soup
Sıcak meze tabağı /Assorted hot meze
Kuzu ciğeri tava, Su Börek, Mücmer
With Tavuk Yidegör
With Dana Hünkar beğendi
With Sukar Pasha Karışık Izgara
Kazandibi, irmik hulviyyat, kaymak ice cream, Date cake
Sip Carkifelek as you look out to the twinkling ocean. Our non-alcoholic cocktails instantly evoke exotic Anatolia.
TELL ME MORE
The tulip of Era
Fresh lime juice, sugar syrup, sprite, fresh blackberries and mint leaves
Fresh Lime, Lime Juice, Mint Leaves, Peppermint Syrup, Sprite
Passion Fruit, Passion Fruit Juice, Cranberry Juice, Ginger ale
Lemonade, Raspberries, Honey, Sugar Syrup, Ginger Ale
Almond, Milk, Caramel Syrup, Espresso, Chocolate Sauce
Lemon juice, ginger, pineapple juice, sprite
Homemade lemon with mint
The Ottoman cuisine
Developed and refined in the kitchens of Istanbul’s Imperial Palace at the height of the Ottoman Empire’s power, food really did need to be fit for a Sultan.
TELL ME MORE
Chefs from across the Empire would arrive in the city armed with new dishes, which they would have to present to the Chesnidjibashi (imperial food taster), before they were allowed near the Sultan’s plate.
Today, traces of this finely tuned cooking can be found in the food of the Balkans and the Middle East, but its nearest culinary ancestor is Turkey. Key ingredients are spices such as cumin and paprika; vegetables such as eggplant and green peppers; succulent meat kebabs, cooling yogurt, lentils and bulgur wheat.
The Sukar Pasha menu reflects the very best of what those ambitious 16th century chefs had to offer.