A contemporary ocakbasi restaurant from Kemal Demirasal, one of Turkey's most celebrated chefs.

The Counter showcases traditional south eastern Anatolian cooking styles mixed with Kemal’s groundbreaking take on his native cuisine. Using the open kitchen’s charcoal-fired mangal oven and the finest Turkish ingredients, Kemal creates innovative twists on classic dishes with a menu that changes monthly. The drinks offering includes an extensive selection of wines from Turkey, a wide list of rakis and cocktails. The interiors aim to channel the intimacy of a Turkish home - think exposed brick walls, misshapen tables, a vintage Persian carpet and artwork from eminent Turkish artworks.

Ideal For

Authentic taste of south eastern Turkish cuisine

Signature Dishes

Chocolate babaganoush made with white chocolate, dukkah, dill oil and rose; lamb liver skewers flavoured with lamb fat, molasses and isot pepper, sirloin kebab made with beef sirloin and tarragon, lamb chops served with chimichurri and a couscous pilaf made with apricot, mint and pomegranate and traditional Semolina cake with clotted cream, poppy seeds and orange zest.

Signature Drinks

The Satir Kiyma cocktail made using lamb fat-washed rye whisky, red pepper, chilli flakes, orange bitters and molasses and the Şalgam, a mezcal cocktail made with lime, pandan and salgam juice, a fermented black carrot and turnip juice traditionally served alongside kebabs.