The restaurant, created by brothers Süleyman and Emre Sarher, which describes itself as ‘Scotland’s first Turkish wine bar and meze’, is inspired by the traditional meyhanes of Türkiye, combining Turkish flavours and cooking techniques with locally sourced Scottish produce.
Designed to share, the menu begins with snacks including house pickles, sigara borek - filo pastry filled with Ezine and lemon zest - and Ezine cheese served with melon. Meze dishes include Imam Bayildi, a slow-baked aubergine stuffed with onions, garlic and tomatoes; alongside crispy calamari seasoned with baharat spice and served with Urfa chilli mayonnaise. From the grill, diners can choose from options such as Scottish Borders lamb shish, marinated for 24 hours and served with garlic yoghurt, or whole seabass finished with a lemon and seaweed butter sauce.
Desserts include a Turkish-inspired pavlova with strawberries, vanilla, almond, meringue and rose yoghurt; as well as revani ember, a lemon semolina cake served with roasted nuts, burnt butter and ember ice cream.
The drinks menu features wines, beers, ciders and cocktails, including the Lale Devri, made with Grand Marnier, cherry, hibiscus, lemon and champagne, and the Yakamoz, combining Hendrick’s Gin, Sauvignon Blanc, white grape and honey. A selection of raki, known in Türkiye as Aslan Sütü - which translates to ‘lion’s milk’, is also available.
On their website the Sarher brothers write: ‘Inspired by the tables of Pazarcık, where food was never just food, and a table was never just a table.
‘This is a place for generous plates, good raki, music, and long conversations that carry the night further than planned.
‘Our story begins there. It continues here.’