Sample menuWritten to the vessel
Turkish menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Originating from the Aegean region, this börek features shredded filo pastry combined with savory filling of grated organic Italian zucchinis, tender baby spinach leaves from the Netherlands, finely chopped French spring onions, and creamy PDO-certified Greek feta cheese. The mixture is enriched with organic free-range eggs from the UK, a splash of whole milk from Jersey cows, and a drizzle of Tuscan extra virgin olive oil.
A cherished staple of Middle Eastern cuisine, falafel consists of deep-fried balls made from ground organic Spanish chickpeas, blended with fresh herbs and aromatic spices. This combination yields a crunchy exterior and a tender interior. Traditionally served with crisp salads, tangy pickles, and a drizzle of creamy Greek sesame paste tahini sauce, falafel offers a harmonious blend of textures and flavours.
This Turkish delicacy features plump Galician mussels from Spain, renowned for their rich flavor, stuffed with a fragrant mixture of Italian Carnaroli rice, prized for its ability to absorb flavors while maintaining a firm texture. The filling is enriched with Mediterranean pine nuts, known for their creamy texture and subtle sweetness. Sautéed French shallots and a blend of Provençal herbs such as thyme, oregano, and parsley, along with a touch of Spanish smoked paprika, impart aromatic depth.
This classic Turkish dish features tender Graffiti eggplants from Riverford Organic Farmers in Devon, England, filled with a savory mix of Rhug Estate Welsh lamb mince, sautéed Roscoff onions from Brittany, and Ardèche garlic. Diced San Marzano tomatoes from Italy add rich flavor, while Aleppo pepper and La Vera smoked paprika provide warmth. Baked until tender, this dish offers a refined taste of Turkish cuisine.
This Black Sea specialty features fresh Black Sea anchovies (hamsi), abundant in the region. Coated in fine cornmeal and pan-fried until crispy. Served hot with a side of tangy pickles and a squeeze of lemon, Hamsi Tava offers a delightful taste of Turkish coastal cuisine.
This specialty from Adana, Turkey, features finely minced Welsh lamb from Rhug Estate Organic Farm in Denbighshire, Wales, renowned for its high-quality meat. The lamb is blended with fiery Aleppo pepper and a mix of aromatic spices, then grilled on skewers over an open flame.
This popular Turkish dish features marinated cubes of free-range chicken sourced from Kipster Farm in the Netherlands, known for their sustainable and ethical poultry farming practices. The chicken is marinated in a mixture of Turkish yogurt, Ardèche garlic from France, and a blend of spices, imparting rich flavor to the tender meat. Skewered and grilled to perfection.
This traditional dish from Cappadocia features tender cubes of Herdwick lamb, a breed renowned for its distinct, delicate flavor, sourced from Rowley Farm in the Malvern Hills, UK. The lamb is combined with Roscoff onions from Brittany, France, San Marzano tomatoes from Italy, Ardèche garlic from France, and Italian long green peppers. Seasoned with freshly ground black pepper, a pat of creamy butter, and rich tomato paste, these ingredients are sealed in a clay pot and slow-cooked to perfection.
This refreshing Turkish salad combines diced vine-ripened tomatoes from the Marmara region, crisp cucumbers from Bursa, finely chopped green bell peppers from Antalya, and sliced red onions from Amasya. Tossed with freshly squeezed lemon juice from Mersin, a drizzle of extra virgin olive oil from the Aegean region, and garnished with chopped flat-leaf parsley from Hatay, this salad offers a vibrant and authentic taste of Turkey.
This hearty Turkish side dish features coarse bulgur wheat sourced from İpek Bulgur in Mardin, Turkey, renowned for its high-quality grains. The bulgur is sautéed with diced Aegean tomatoes, finely chopped Amasya onions, and green bell peppers from Antalya, then simmered in a rich vegetable broth until tender. Seasoned with Turkish spices, and a blend of aromatic spices.
This smoky and savory Turkish salad features Graffiti Aubergine from Riverford Organic Farmers in Devon, UK, roasted until tender to achieve a rich, smoky flavor. The roasted eggplant is then combined with San Marzano tomatoes from Italy, finely diced Tropea red onions from Calabria, Italy, and chopped green bell peppers from Kayseygiz, Turkey.
Soft and fluffy flatbread traditionally cooked on a griddle. Hummus, Baba ghanoush, Cacık, Ezme.
A soft, gelatinous sweet flavored with rosewater, lemon, or other fruits, and often containing nuts. It's cut into cubes and dusted with powdered sugar.
A warm dessert made with shredded filo pastry soaked in sweet syrup and layered with cheese, often topped with pistachios.
Chef Jose Collado
Senior Sous Chef