HAZ Bishopsgate Menu

Puree of chickpeas with tahini, garlic and lemon juice.

Roasted aubergine and fresh tomato, pepper, onions.

Heritage tomatoes, basil leaves, olive oil

smoked salmon, served with cucumber, tartare sauce

Artichoke heart, braised in olive oil, with carrots and beans

Fried parcels of lamb mince, pine kernels and fresh herbs wrapped in bulghur wheat.

Marinated green olives with herbs and spices.

Cow’s milk yoghurt, cucumber, mint and dill.

Anatolian salad of mixed nuts and bulgur wheat, peppers and onions.

red lentil soup, served with bread

Spiced beef sausage, grilled over charcoal served with a fresh tomato Ezme and rocket.

Sauteed prawns with tomato, ginger and spring onion.

Chopped tomato and chilli pepper salad.

Mediterranean octopus served with green olives, olive oil, lemon and paprika.

Finally chopped parsley and mint, crushed wheat, tomato, onion and lemon oil.

Crispy squid, yoghurt tartar, rocket and lemon.

Smoked aubergine, tahini and lemon.

Lamb Livers in butter sauce, pickled red onion, Sumac

Cubes of marinated chicken breast served with cucumber and yogurt sauce.

Grilled cubes of chicken, lamb and kofte served with a walnut and tomato ezme.

Medallions of grilled English lamb loin, fire roasted aubergine pureé, grilled Turkish peppers and tomato.

Slowly Cooked Lamb Shank with Onions, and Peppers served with Bulgur Rice.

Layers of aubergine, courgette, potatoes and peppers topped with a bechamel and cheese gratin.

Sauteed prawns and cornish white crab meat, garlic, chilli and fresh parsley.

Spiced chicken stir fry with onions, peppers and tomato.

Penne with peas, cherry tomatoes, asparagus, rocket and parmesan with tomato sauce.

Courgettes, aubergine, potatoes, peppers, carrots with tomato sauce.

Penne with Diced Chicken, Peas, Cherry Tomatoes, Garlic, Asparagus, Rocket and Parmesan.

Carrot and orange pure, garlic flakes, dried olives, vegan parmesan

Highly rated

Humus, Falafel, Borek, Imam Bayildi, Tabule, Cacik, Kisir, Octopus and Chicken Kofte.

With baklava.

Marinated in spiced yoghurt and served with garlic yoghurt and pul biber.

Served with toasted walnuts, avocado, chicory and a selection of green leaves dressed with blueberries, dried apricot and olive oil.

Served with fire roasted peppers and a selection of green leaves dressed with a cucumber and yoghurt sauce.

Served with chopped avocado, heritage tomatoes salad and toasted walnuts.