The place

Have a look at it.

The fire, the things we make by hand before service, the platters that go down the middle of the table, and what arrives after them. Roughly in the order an evening happens.

Skewers of chicken and lamb laid across the charcoal grill, smoke rising off the coals

Marinated chicken pieces turning golden over the open charcoal

A full tray of vine leaves rolled by hand before service, glossy with olive oil

Blistered Turkish flatbread torn into pieces and piled in a wooden bowl

A wooden platter of cold mezze — hummus, cacık, a beetroot dip, smoked aubergine and a stuffed vine leaf

A sharing platter of charcoal-grilled lamb, chicken, kofte and rolled beyti on rice, with a grilled tomato in the middle

Lamb chops, chicken and kofte piled on a silver platter with grilled peppers and tomato

Charcoal-grilled chicken in butter and tomato sauce, finished with yoghurt, in a clay dish

Prawns with peppers in a clay dish, still steaming as it reaches the table

Grilled halloumi on a long wooden board with salad leaves

Baklava dusted with pistachio on a patterned plate, beside two glasses of Turkish tea

Turkish coffee served in an engraved gold cup with a bowl of Turkish delight beside it

Hungry now?

Everything above comes off the same grill, whether you eat it at our table or take it home. The full menu has the lot with prices, booking a table takes a minute, and if you are feeding a crowd, private dining is how we lay a long one out.

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