w/ Wine pairing
Altın Köpük, Emir, Kavaklıdere Côtes d’Avanos Bağları – Kapadokya
Creme fresh, lemon confit and fresh spices in crunchy balls made of duck oil.
Kavaklıdere Misket 2015, Pendore Bağları, Kemaliye – İç Ege
Baby carrot soup marinated in dark rum.
Panzanella Salad with Nino Bakery’s crunchy sour dough brioches bites.
Egeo Roze 2016, Kavaklıdere Güney Plato Bağları – Denizli
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
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
Among the Pavlova walls are lemon stuffing and black mulberry sauce on wild fruits and cream anglaise sauce.
w/ Ronnefeldt Lapsang Souchong tea