J O S E P H I N E
D E T A I L S

15.05.2017

Palazzo Corpi

6 COURSE MENU

w/ Wine pairing

S T O R Y

WHAT HAPPENNED

This time, we got ourselves into a thriller through the story of a maid named Josephine, whose ghost is still believed to be around. Our dinner took place at Palazzo Corpi – now called Soho House Istanbul. We revisited a night from the 19th century, and the entire story was told by three talented actors. And yes, we all had goosebumps paired with silky red wine. Ignacio Corpi, a famous banker decided to build Palazzo Corpi in Istanbul and Venetian architect Giacomo Leoni was invited to Istanbul for its construction. The construction took 9 years and costed 99 thousand Ottoman Gold. Corpi was not able to live long in the palace though; when Corpi's wife, Yasemin, found out the secret affair between his husband and Josephine, she pushed Ignacio from the top of Palazzo Corpi's grand staircase. Josephine was found death in her bed the next morning. After the death of Ignacio, his nephews sold Palazzo Corpi to the U.S. government for it to be used as an embassy. The palace thus became an important structure in the history of American diplomacy, as it became the first structure acquired by the U.S. government in Europe, and second outside of America. Rumors say that Josephine's ghost still resides in what used to be Palazzo Corpi, the house of her beloved, keeping their love and memories alive.
M E N U
To begin with

Altın Köpük, Emir, Kavaklıdere Côtes d’Avanos Bağları – Kapadokya

Genova

Creme fresh, lemon confit and fresh spices in crunchy balls made of duck oil.

Kavaklıdere Misket 2015, Pendore Bağları, Kemaliye – İç Ege

Müellif St.

Baby carrot soup marinated in dark rum.

Cibali

Panzanella Salad with Nino Bakery’s crunchy sour dough brioches bites.

Egeo Roze 2016, Kavaklıdere Güney Plato Bağları – Denizli

1873

Chorizo and sand noodles cooked with white wine, jasmine rice cooked with coconut milk and lobster sauce foam.

Côtes d’Avanos Chardonnay – Narince 2015, Kavaklıdere Côtes d’Avanos Bağları – Kapadokya

Giacomo Leoni

Medium rare cooked duck breast with fresh seasonal beans, fava and peas. Under palm & onions piresi, orange juice on top.

Pendore Öküzgözü 2015, Kavaklıdere Pendore Bağları – Kemaliye, İç Ege

Petit Champs des Mort

Among the Pavlova walls are lemon stuffing and black mulberry sauce on wild fruits and cream anglaise sauce.

w/ Ronnefeldt Lapsang Souchong tea