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.
Authentic taste of south eastern Turkish cuisine
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.
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.