DINNER

MEZZE – plates to share
	Turkish bread with:
3.50	herb oil
12.00	dips – chef’s selection
8.00	dips – half serve
12.00	macadamia dukkah and extra virgin olive oil
8.00	marinated kalamata olives
8.00	dolmades – vine leaf wrapped rice
12.00	(4) saganaki – pan-fried kefalograviera cheese with lemon
16.50	pistachio crumbed goats cheese with fig paste & turkish bread
16.00	middle eastern plate – lebanese sausages, dolmades, olives, salad, labneh & bread
10.00	(4) sesame seed tameya with spiced labneh & tabbouleh
10.00	(4) moroccan pumpkin & spring onion puffs with smoky relish
18.00	(4) salmon kebabs with pistachio & coriander oil
17.00	panfried zhoug green chilli & peanut calamari
18.00	seafood paella – saffron rice with prawns, calamari, fish & mussels
10.00	(4) fatayer – spiced pumpkin, feta & pinenuts in lebanese pastry
17.00	duck pastilla – shredded duck confit, prunes & chickpeas in a pastry twist
14.00	(4) lamb & lentil filo triangles with yoghurt
10.00	zucchini, corn, feta & chickpea flour fritters with yoghurt
12.50	dutch carrots with macadamia dukkah & honey butter
10.50	cauliflower, currants, pinenuts & caramelised onion with sherry vinegar
13.00	peri peri broccolini with almonds
11.00	green beans with african mint harissa & feta
11.00	field mushrooms with feta & herb oil
10.00	kibbi – lemon mashed potato with burghul crust
7.50	moroccan couscous with pistachios, dates & orange zest
9.00	fattoush salad – tomato, cucumber, red onion, capsicum & sumac with crunchy bread
9.00	tabbouleh with baby radish, citrus pieces & a pomegranate dressing
17.00	twice cooked chicken stuffed with couscous & prunes with wilted spinach
18.00	(2) confit duck legs with honey spiced pear & pomegranate jus
17.00	tagine of the day
17.00	slow cooked beef & molokhia with parsnip mash
16.00	veal kofta with spiced tomato concasse
4.00	grilled za’tar lamb chops with sumac & red onion
35.00	mixed meat plate for 2 with salad & turkish bread
DESSERT
12.50	turkish sweet plate: (2pp) turkish delight, baklava, turkish fairy floss, halva icecream & turkish delight icecream
9.00	apple, rhubarb & almond crumble with ice cream
8.50	warm chocolate & cashew baklava
8.50	chocolate & cardamon mousse with crushed pistachios & candied orange peel
8.50	almond & honey rice pudding with gingerbread crumbs
4.00	halva icecream or turkish delight icecream
4.00	sorbet of the day
4.00	pișmaniye – turkish fairy floss
1.50	baklava piece
50c	turkish delight (piece)

BREAKFAST

FRI > SUN {8am – 12.30pm}
5.50	ethiopian spiced fruit & yoghurt toast with butter
5.00	sourdough or turkish bread with toppings:
	homemade jams, honey, vegemite or peanut butter
10.00	jaffles #1 egg, bacon & cheese
8.00	jaffle #2 ful medames and tasty cheese
9.00	sweet couscous with dried fruits, coconut & mint
9.00	porridge with cinnamon apples, prunes & almonds
9.50	big blueberry pancake with maple syrup
11.00	roasted field mushrooms with feta & herb oil + turkish bread
9.00	ful medames - spiced fava beans, chickpeas, tahini & tomato with turkish bread & feta
9.00	middle eastern breakfast pastry with cinnamon lamb mince, tomato, red onion, mint & lemon
9.00	sardines on toast with black olive tapenade & red salsa
16.00	salmon gravlax with house crumpets & a caper/dill crème fraiche
9.50	lebanese flat bread with hummus, ground beef berbere, tomato, red onion & lemon
12.00	turkish breakfast - cold boiled egg with cumin salt, fresh tomato, cucumber, marinated olives, feta & turkish bread (extra egg $3.5)
12.00	poached eggs with african mint harissa & beetroot relish
14.50	baked eggs in spicy tomato, sujuk & roast capsicum sauce with warm turkish bread
13.50	spanish omelette with chorizo, potato, olives, red capsicum, red onion and toast
16.00	za'tar steak & fried eggs with red onion jam & a hash brown
8.50	2 free range eggs on toast: poached, scrambled or fried
	sides:
	spinach, tomato, mushrooms, feta @2.5 ea
	avocado, hash brown @3.0 ea
	bacon, salmon gravlax, lebanese snags, extra egg @3.5 ea

	Please note: small breakfast serves deduct $2.00

LUNCH

FRI > SUN {12 noon – 3.00pm}
	Toasted turkish pides:
9.00	Sweet potato, cashew pesto, feta & rocket
9.50	Bacon, lettuce, avocado, tomato, rocket with aioli
	Kebabs served with tabbouleh & yoghurt:
8.50	Sesame seed tameya
9.50	Lebanese flat bread with hummus, ground beef berbere, tomato, red onion & lemon
MEZZE – plates to share
	Turkish bread with:
3.50	herb oil
12.00	dips – chef’s selection
8.00	dips – half serve
12.00	macadamia dukkah and extra virgin olive oil
8.00	marinated kalamata olives
8.00	dolmades – vine leaf wrapped rice
12.00	(4) saganaki – pan-fried kefalograviera cheese with lemon
16.50	pistachio crumbed goats cheese with fig paste & turkish bread
16.00	middle eastern plate – lebanese sausages, dolmades, olives, salad, labneh & bread
10.00	(4) sesame seed tameya with spiced labneh & tabbouleh
10.00	(4) moroccan pumpkin & spring onion puffs with smoky relish
18.00	(4) salmon kebabs with pistachio & coriander oil
17.00	panfried zhoug green chilli & peanut calamari
18.00	seafood paella – saffron rice with prawns, calamari, fish & mussels
10.00	(4) fatayer – spiced pumpkin, feta & pinenuts in lebanese pastry
17.00	duck pastilla – shredded duck confit, prunes & chickpeas in a pastry twist
14.00	(4) lamb & lentil filo triangles with yoghurt
10.00	zucchini, corn, feta & chickpea flour fritters with yoghurt
12.50	dutch carrots with macadamia dukkah & honey butter
10.50	cauliflower, currants, pinenuts & caramelised onion with sherry vinegar
13.00	peri peri broccolini with almonds
11.00	green beans with african mint harissa & feta
11.00	field mushrooms with feta & herb oil
10.00	kibbi – lemon mashed potato with burghul crust
7.50	moroccan couscous with pistachios, dates & orange zest
9.00	fattoush salad – tomato, cucumber, red onion, capsicum & sumac with crunchy bread
9.00	tabbouleh with baby radish, citrus pieces & a pomegranate dressing
17.00	twice cooked chicken stuffed with couscous & prunes with wilted spinach
18.00	(2) confit duck legs with honey spiced pear & pomegranate jus
17.00	tagine of the day
17.00	slow cooked beef & molokhia with parsnip mash
16.00	veal kofta with spiced tomato concasse
4.00	grilled za’tar lamb chops with sumac & red onion
35.00	mixed meat plate for 2 with salad & turkish bread

BANQUET – fixed

MEZZE TO SHARE (Min 4 people)

BANQUET { 1 } 32.00 pp
	• dips – chef’s selection • saganaki -pan-fried kefalograviera cheese with lemon • moroccan pumpkin & spring onion puffs with smoky relish • peri peri broccolini with almonds • slow cooked beef & molokhia with parsnip mash • twice cooked chicken stuffed with couscous & prunes with wilted spinach • fattoush salad – tomato, cucumber, red onion, capsicum & sumac with crunchy bread • turkish sweet plate: turkish delight, baklava, turkish fairy floss, halva icecream & turkish delight icecream
BANQUET { 2 } 38.00 pp
	• dips – chef’s selection • pistachio crumbed goats cheese with fig paste & turkish bread • salmon kebabs with pistachio & coriander oil • seafood paella – saffron rice with prawns, calamari, fish & mussels • green beans with african mint harissa and feta • grilled za’tar lamb chops with sumac & red onion • twice cooked chicken stuffed with couscous & prunes with wilted spinach • turkish sweet plate: turkish delight, baklava, turkish fairy floss, halva icecream & turkish delight icecream
BANQUET { 3 } VEGE 25.00 pp
	• dips – chef’s selection • pistachio crumbed goats cheese with fig paste & turkish bread • sesame seed tameya with spiced labneh & tabbouleh • cauliflower, currants, pinenuts & caramelised onion with sherry vinegar • zucchini, corn, feta & chickpea flour fritters • dutch carrots with macadamia dukkah & honey butter • turkish sweet plate: turkish delight, baklava, turkish fairy floss, halva icecream & turkish delight icecream

BANQUET – create your own

MEZZE TO SHARE

BANQUET 32.00 pp
	• dips – chef’s selection • marinated kalamata olives • dolmades – vine leaf wrapped rice • saganaki – pan-fried kefalograviera cheese with lemon
plus choose 5 dishes:
	• middle eastern plate – lebanese sausages, dolmades, olives, salad, labneh & bread • sesame seed tameya with spiced labneh & tabbouleh • moroccan pumpkin & spring onion puffs with smoky relish • salmon kebabs with pistachio & coriander oil (add $3 pp) • panfried zhoug green chilli & peanut calamari • seafood paella – saffron rice with prawns, calamari, fish & mussels (add $3 pp) • fatayer – spiced pumpkin, feta & pinenuts in lebanese pastry • duck pastilla – shredded duck confit, prunes & chickpeas in a pastry twist • lamb & lentil filo triangles with yoghurt • zucchini, corn, feta & chickpea flour fritters with yoghurt • dutch carrots with macadamia dukkah & honey butter • cauliflower, currants, pinenuts & caramelised onion with sherry vinegar • peri peri broccolini with almonds • green beans with harissa & feta • field mushrooms with feta & herb oil • kibbi – lemon mashed potato with burghul crust • moroccan couscous with pistachios, dates & orange zest • fattoush salad – tomato, cucumber, red onion, capsicum & sumac with crunchy bread • tabbouleh with shaved baby radish, citrus & pomegranate dressing • twice cooked chicken stuffed with couscous & prunes with wilted spinach • confit duck legs with honey spiced pears & pomegranate jus (add $5 pp) • tagine of the day • slow cooked beef & molokhia with parsnip mash • veal kofta with spiced tomato concasse • grilled za’tar lamb chops with sumac & red onion • turkish sweet plate: turkish delight, baklava, turkish fairy floss, halva icecream & turkish delight icecream

WINE LIST – fizz & white

FIZZ
35.00	n.v Devil’s Corner cuvee west tamar, tas
8.50 / 40.00	n.v Chrismont ‘La Zona’ prosecco king valley, vic
9.50 / 45.00	n.v Croser sparkling yarra valley, vic
46.00	n.v Yarrabank crème de cuvee yarra valley, vic
115.00	n.v Louis Roederer brut premier champagne, france

WHITE
8.00 / 37.00	’09 Knight Granite Hills riesling macedon, vic
42.00	’09 Pikes ‘Traditionale’ riesling clare valley, sa
8.50 / 40.00	’10 Vinaceous ‘Sirenya’ pinot grigio adelaide hills, sa
37.00	’09 Mt.Riley pinot gris marlborough, nz
8.50/40.00	’09 Knappstein ‘Three’ gewürz, ries & p.gris clare valley, sa
40.00	’08 Delatite ‘Dead Mans Hill’ gewürztraminer mansfield, vic
8.00 / 36.00	’09 Alta sauv blanc adelaide hills, sa
9.00 / 43.00	’09 Isabel Estate sauv blanc marlborough, nz
8.00 / 37.00	’09 Voyager Estate sauv blanc/sem margaret river, wa
35.00	’08 Maverick ‘Breechens’ chardonnay barossa valley, sa
9.00 / 42.00	’06 Jones Rd chardonnay mornington penin., vic

WINE LIST – rose & red

ROSE
9.00 / 42.00	’10 Charles Melton Rose of Virginia 8.50 / 40.00 barossa valley, sa

RED
33.00	’09 Victorian Alps Gapsted dolcetto syrah alpine valley, vic (chilled)
8.50 / 40.00	’08 Merricks ‘Thompson’s Lane’ pinot noir mornington penin., vic
46.00	’09 Paringa Estate ‘PE’ pinot noir mornington peninsula, vic
60.00	’07 Punch ‘Lance’s Vineyard’ pinot noir yarra valley, vic
8.50 / 40.00	’09 Crittenden ‘Pinocchio’ sangiovese king valley, vic
8.50 / 40.00	’08 Tar & Roses tempranillo heathcote, vic
9.00 / 42.00	’07 Fox Creek ‘JSM’ shiraz/cab/franc mclaren vale, sa
38.00	’08 Hewitson ‘Miss Harry’ gsm barossa valley, sa
65.00	’06 Charles Melton ‘Nine Popes’ gsm barossa valley, sa
42.00	’07 Yering Station shiraz viognier yarra valley, vic
8.00 / 37.00	’08 RockBare shiraz mclaren vale, sa
8.00 / 37.00	’07 Penley ‘Hyland’ shiraz coonawarra, sa
42.00	’08 Amherst ‘Dunn’s Paddock’ shiraz pyrenees, vic
42.00	’05 Carlei Estate ‘Green Vineyards’ shiraz heathcote, vic
55.00	’07 Howard Park ‘Leston’ shiraz margaret river, sa
8.00 / 36.00	’06 Hastwell & Lightfoot cab. sauv mclaren vale, sa
42.00	’07 Raconteur cab. sauv padthaway, sa
58.00	’05 Parker Terra Rossa cab. sauv coonawarra, sa

BEVERAGES

COCKTAILS
8.50	fruity fez fizz: vodka soaked berries topped with sparkling brut
7.00/19.00	white sangria: Spanish white wine punch
7.00	mulled wine: warm spiced red wine
10.50	garden of eden: absolut vanilla vodka, cinnamon, lime & cloudy apple juice
9.50	bombay blush: bombay gin & sparkling pink grapefruit
10.50	ali baba: absolut vanilla vodka, rosewater, cardamon, mint, lime & soda
10.50	classic mojito: bacardi, mint, lime & soda
10.50	arabian nights: stolichnaya vodka, pomegranate juice,cardamon & mint

BEERS
5.50	cascade light
	low carbs:
7.00	cricketer's arms lager, mildura, vic
7.00	peroni leggara, italy
	pilsners:
7.50	pikes oakbank, clare valley, s.a
7.00	macs hop rocker, nz
	pale ales:
7.00	coopers pale ale, s.a
8.50	hargreaves hill, yarra valley, vic
	dark beers:
8.00	white rabbit, healesville, vic
9.00	red hill scotch ale, mornington penin, vic
9.00	knappstein reserve lager, clare valley, s.a
	imports:
7.00	efes pilsner, turkey
8.50	asahi, peroni

CIDERS
8.50	gypsy pear cider, melbourne
8.50	magners apple cider, ireland

STICKIES & SWEETIES
46.00	n.v Yarrabank crème de cuvee yarra valley, vic
8.00 / 40.00	’09 Hollick ‘The Nectar’ botrytis riesling coonawarra, sa 75ml / 375ml
35.00	’07 Margan Family botrytis semillon goulburn valley, vic 375ml
32.00	’09 Victorian Alps Gapsted dolcetto syrah alpine valley, vic (chilled)
	from Rutherglen:
7.50	Stanton & Killeen Tawny Port 12 years
7.50	Classic Muscat
7.50	Classic Tokay
7.00	Romate Amontillado ‘N.P.U.’ (60ml)
9.50	Romate ‘Cardinal Cineros’ Pedro Ximenez (60ml) jerez, spain
SPIRITS
8.00	Baileys, Frangelico, Kahlua, Absolut Vanilla
8.00	Canadian Club, J.Daniels, Jamiesons, Johnny Red
8.00	Averno, Limoncello, Sambucca
9.00	Cointreau, Drambuie
9.50	Laphroaig
TO FINISH
3.20	Genovese coffee
3.50	Tease loose leaf tea
4.00	Calmer Sutra soy chai
4.50	Spiced hot chocolate with turkish delight