W O N D E R C A T S

 
S A H U R
D E T A I L S

20.06.2017

Hürrem Sultan Hamamı

6 COURSE MENU

w/ Sherbet pairing

S T O R Y

WHAT HAPPENNED

Our “Season Finale” landed on this year’s month of Ramadan, the month of fasting. After long hours of neither eating nor drinking, people come together with their families for “iftar” – meal to end their fasting for the day. Fasting resumes when the dawn breaks, so devotees wake up in the middle of the night to eat their last meal before the first rays of sunshine sweep the streets. This final meal before the next “iftar” is called “sahur”. The Wondercats “sahur” took place at the Hagia Sophia Hurrem Sultan Hammam, built in 1556 at Istanbul’s historic peninsula. The guests had their meals with sherbet pairings, since alcohol consumption is prohibited to pilgrims. Guests arrived around 3am in the morning, and saluted the sun as they left.
M E N U
Amuse Bouche

Cucumber, Tomato, Cheese and Bread – with special grape sauce.

Sirkencübin Sherbet

2

Ayran Aşı Soup – chopped chickpeas and different grains, early harvest olive oil. Malden with salt and micro shoots.

3

Vindaloo spice blended grilled peaches under lemon ricotta, pine nuts rocket pesto, smoked ribs and Nino sour dough with limp – olive oil and lemon sauce.

Demirhindi Sherbet

4

Transparent melon, watermelon and cheese salad – with fresh mint and grape juice.

Hürrem Sultan Hamamı Osmanlı Sherbet

5

Duck Confit – smoked beets and marinade artichoke, with duck sauce, asparagus roots and beans.

Zenceliye-i Sherbet

6

Rose water parfait – with wild fruits and roasted almonds between paper palm and fig pods.

Rose Sherbet

Ronnefeldt Oriental Oolong

A flavoured blend of Chinese Oolong and currants with dates and lulo flavour, laced with the sweet mildness of dates.

G A L L E R Y