Dinner

Outdoor terrace cover charge per person TRY 50.

SUSHI SELECTION

SASHIMI 5 PIECES: Maguro — Tuna; Sake — Salmon; Suzuki — Sea Bass; Tuna Tartare — Minced Tuna, Spicy Sauce, Avocado and Tobiko; Yellowtail Carpaccio — Avocado, Mango and Ponzu Sauce; Sashimi Mix — Tuna, Salmon and Sea Bass (9 pieces )

NIGIRI 1 PIECE: Maguro — Tuna; Sake — Salmon; Suzuki — Sea Bass; Ebi — Shrimp; Unagi — Eel

MAKI ROLLS 6 PIECES: Avocado — Avocado Roll; Kappa — Cucumber; Tekka — Tuna; Sake — Salmon; Ebi Maki — Shrimp

URAMAKI ROLLS 6 PIECES: Veggie — Avocado, Cucumber, Carrot and Daikon; California — Cucumber, Shrimp, Tobiko and Avocado; Tuna Tartare — Tuna, Avocado, Cucumber and Chilli Sauce; Spicy Salmon — Salmon, Avocado and Spicy Sauce; Alaskan Roll — Fresh Salmon, King Crab, Asparagus and Cucumber; King Crab Roll — King Crab, Avocado, Cucumber and Black Tobiko; Ikura Roll — Tuna, Salmon, Avocado and Salmon Roe; Philadelphia Roll – Cream Cheese, Salmon, Avocado and Cucumber

HOT ROLLS 5 PIECES: Unagi Roll — Eel, Avocado, Cucumber and Sesame; Ebi Tempura Roll — Shrimp Tempura, Tobiko, Avocado, Cucumber and Chilli Sauce; Ebi Popcorn Roll — Marinated Shrimp Tempura, Asparagus, Avocado, Cucumber and Chilli Garlic Sauce; Grilled Salmon Roll — Grilled Salmon, Tobiko, Avocado and Cucumber; Suzuki Tempura Roll – Tempura Sea Bass, Cucumber and Carrot; Crunchy Aged Maxi — Unagi Boiled Ebi, Avocado and Tobiko; Fried Aged Maxi – Salmon, Avocado and Tobiko

STRACCIATELLA: Salad of Herbs and Field Greens, Caramelized Hazelnut, Fig, Balsamic and Raspberry Vinaigrette Sauce

MEDITERRANEAN SALAD: Greens, Cherry Tomatoes, Basil, Mint, Dill, Sprouts, Pomegranate Molasses, Lemon Vinaigrette Sauce

LOBSTER TAIL: Green Apple Cream, Marinated Nectarine, Melon, Lettuce, Radicchio and Nectarine & Basil Emulsion

SEA BASS CARPACCIO: Salad of Sprouts, Raw Vegetable, Fruit Tartare, Candied Lime Skin, Marinated Cucumber and Smoked Pineapple

AVOCADO & PRAWN: Marinated Red Prawns, Pickled Celery, Green Apple, Sumac and Horse Radish & Ginger Aioli Sauce

TUNA LOIN & TAGLIATELLE: Marinated Cucumber, Ginger & Citrus Emulsion and Sprouts & Fennel Salad

SEA ON ICE (To share): Lobster, Boiled Prawns, Oysters, Spicy Tuna Tartare, Red Snapper Ceviche, Coctail Sauce, Mediterranean Sauce, Tabasco, Lime, Lemon Wedges, Toast Melba and Pumpernickel Bread

SEAFOOD SOUP: Red Mullet, Sea Bass, Scallops, Prawn, Squid, Local Couscous and Fine Herbs

GRILLED OCTOPUS: Spicy of Red Lentil Fava, Charred Fennel, Potato Pave, Dill & Olive Powder and Honey Glazed Peppers

TAGLIOLINI “KARABIGA” PRAWNS: Prawn Sauce with Tomato, Anchovy and Garlic, Confit Lemon Peel and Garlic Chips

LOBSTER RAVIOLI: Sautéed Fennel, Spinach, Coral Sauce and Thyme Butter Sauce

GNOCCHI & RED GURNARD: Fresh Peas, Lime and Parsley Sauce, Crispy Onion and Sorrel

PAN SEARED JOHN DORY: Ragu of Baby Prawns, Edamame Beans, Asparagus, Fresh Peas, Reduced Tomato Consommé and Confit Tomatoes

PAN-FRIED RED MULLET: Stuffed Eggplant with “Ayvalık” Olives, Zahter, Sea Asparagus and Roasted Pepper Cream

GRILLED SEA BASS: Artichoke Cream, Stuffed Onion with Aegean Herbs & Squid, Confit Artichokes and Citrus Fish Sauce with Rock Samphire

GRILLED TUNA: Burned Eggplant, Charred Onion with Dashi BBQ Glaze, Tomato Cream, Potato Terrine and Black Garlic & Ginger with Toasted Sunflower Seeds

PAN FRIED BREAD CRUSTED SEA BREAM: “Gaziantep” Green Lentils Ragu, “Tarama” Aioli, Cumin Glazed Carrot, Cucumber, Pickled Red Onion and Coral Sauce

BUTTERFLY SEA BREAM – To Share: Whole Grilled Wild Sea Bream, Summer Salad: Lettuce, Arugula, Purple Basil, Fennel, Cucumber, Tomatoes, Red Onion, Roasted Chunky Potatoes and Onion Crumble

All Items from the display are prepared either pan roasted or charcoal grilled, and served with tomato salad, roasted potatoes and asparagus.

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