All served on rice with humus, jacik, beetroot dip, pita, mixed salad, tabouleh, mild chilli and yogurt sauce.
Adana Iskender (spicy minced beef) see above
Doner Kebabs (Small/Large) $10.00/$11.00
Wrapped in Turkish bread with taboulin, mixed salad and your choice of sauces. Sauces: Tomato, yogurt, garlic yogurt, mid chilli, hot chilli, sweet chilli, satay, mayo, BBQ, humus
Chicken Iskender see above
Turkish Adana Burger $16.00
Traditional hot and spicy minced beef, grilled tomato, grilled halloumi cheese in our home-made pita bread served with fries, salad, garlic mayo, beetroot dip and tomato sauce.
Vege Fritters $8.50
battered zucchini and carrot fritters with humus, garlic yogurt and Turkish bread
Fresh yellow noodles stir fried using a special chef’s sauce with egg and bean sprouts/VEGETARIAN
GARLIC ROTI $3.50
A plain roti skillfully flipped then filled with garlic and coriander to cook on a hot plate
NASI GORENG REMPAH $13.00
wok stir fried rice with seasonal vegetables cooked with the chef’s special sauce. Served with 2 chicken satay skewers, prawn crackers topped with peanut sauce and caramelized shallots.
Sambal Belacan $3.00
Kurma Sauce $3.00
Laksa Sauce $3.00
Steamed vegetables $5.00
MEE HOON $11.00
Stir fried rice noodles cooked In a Malay mix sauce with vegetables and bean sprouts/VEGETARIAN
Medium rare tenderloin, radicchio leaves, garlic and mustard dressing, parmesan wafer
400g T-Bone of Wairarapa Angus Beef $32.00
Slow-roasted Tomato and Onion Bruschetta $9.00
Feta, salad leaves, red pesto dressing
Pan-Fried Fish of the Day $29.00
Fresh fish fillet, lemon and tarragon crumble, white truffle and celeriac mash, oven-roasted tomato
Ceviche $19.00
Marinated whitefish, chilli and lime, spring onion, tomato, coconut cream, paprika toast triangles
All grills are served with large-cut steak fries, a grilled vegetable skewer and your choice of one sauce below: Four Peppercorn / Parkvale Brown Mushroom / Garlic Butter / Red Wine Jus
Roasted Free-Range Chicken Supreme $27.00
Apricot and pistachio nut stuffing, fig and apricot compote, creamy garlic sauce