Celeriac, hazelnut, apple
Embered celeriac, toasted hazelnut. One bite.
Pairing Narince sparkling, Tokat
Ingredients: celeriac, hazelnut oil, sour apple and sea salt.
- Celery
- Nuts
Autumn menu
Eight courses, per person3,600 ₺
Wine pairing+1,800 ₺
Contains alcohol
Ingredients: wine (alcohol, sulphites).
Embered celeriac, toasted hazelnut. One bite.
Pairing Narince sparkling, Tokat
Ingredients: celeriac, hazelnut oil, sour apple and sea salt.
Thin slices, cold ayran, green oil.
Pairing Emir, Cappadocia 2023
Ingredients: sea bass, ayran, dill oil and cucumber.
Gently butter-poached, sharp greens.
Pairing Narince, Tokat 2022
Ingredients: prawn, pomegranate molasses, sorrel and butter.
Tender, sweet and savoury.
Pairing Sultaniye, Aegean 2022
Ingredients: cuttlefish, black garlic, barley and olive oil.
Coal-roasted beetroot, cold yoghurt.
Pairing Kalecik Karası, Ankara 2021
Ingredients: beetroot, strained yoghurt, walnut and vinegar.
Cooked pink, burnt leek alongside.
Pairing Öküzgözü, Elazığ 2020
Ingredients: lamb loin, leek, breadcrumb, lamb jus and butter.
Warm quince, cold cream.
Pairing Late-harvest Sultaniye
Ingredients: quince, clotted cream and cinnamon.
The last bite. Little salt, green oil.
Pairing Boğazkere, Diyarbakır 2019
Ingredients: dark chocolate (milk, soya lecithin), olive oil and sea salt.