Pide topped with spinach, pomegranite and goat’s cheese (L)

Toasted pita breads with smoked aubergine pate (L)

Baklali Enginar artichokes topped with broad beans and parsley. Drizzled with lemon juice and olive oil (L;G)

Lettuce, tomato and cucumber topped with beef köfte (L;G)

Mini sweet potato salads

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Chicken skewers served with a smoked garlic mayonnaise (L;G)

Kuzu Tandir slow roast lamb with fennel, cinnamon and citrus served with new potatoes and topped with yoghurt (L;G)

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Raspberry and rose trifles (L;G)

Baklava (L)