Ottoman Cuisine

��ek dolma:	crispy zucchini flower filled with goat's feta & halloumi cheese; served with a light yoghurt sauce
S�s mantar:	char-grilled spicy mushroom with rocket salad
�rdek b�rek:	yufka pastry rolls of shredded duck, onions, currants, pine-nuts & herbs served with a pomegranate & yoghurt sauce
Dolma:	Atlantic salmon, Qld king prawns & shitake mushrooms wrapped in vine-leaves, crispy battered, served with piquant red wine sauce
Dana k�lbasti:	thin slices of veal seasoned with mild Aleppo chili, char-grilled, served with potato & leek skordalia, baby spinach, mustard sauce
Fatush salata:	baby cos lettuce, tomato & cucumber tossed with walnuts & pomegranate dressing, pomegranate seeds, lavosh pieces
Kazand�b�:	baked mastica custard, pomegranate ice-cream, sour cherry sauce