TAS Bloomsbury Menu

A traditional Anatolian/Middle Eastern classic with a modern twist

Hand-picked Mediterranean olives, marinated with herbs and olive oil

A true Middle Eastern classic with tahini, chickpeas, and garlic drizzled in olive oil

A refreshing Levantine salad made with fresh parsley & mint, bulgur, and finely chopped red onions, tossed in extra virgin olive oil with pomegranate seeds and a splash of lemon juice

Strained yogurt with chopped cucumber and garlic. Prepared in the classic Anatolian style. Cool, creamy and always a fan favourite

Thick and creamy yogurt blended with spinach and garlic

Smoky grilled aubergines blended with tahini, garlic, olive oil, and yogurt

Tas’ interpretation of Kısır – a traditional Southeastern Turkish bulgur salad in meze style, crafted with 20 varieties of herbs, spices, and vegetables, and enriched with walnuts, hazelnuts, and Tas pomegranate molasses. ✦ Our Choice

Aubergine slowly cooked in olive oil with tomatoes, chickpeas, and garlic, prepared in true homemade tradition

Tender vine leaves, hand-rolled daily and filled with rice, walnuts, hazelnuts, raisins, onions, dried mint, and aromatic spices

Houmous crowned with tender sautéed lamb, gently spiced with paprika

Classic Middle Eastern patties with chickpeas and beans crisp-fried to perfection served on a bed of creamy houmous

Hand-rolled golden and crispy filo pastry triangles, delicately filled with spinach and creamy feta cheese

Chargrilled spicy and garlicky beef sausage, served with salad

Chargrilled halloumi cheese, served with salad

Sautéed mushrooms with finely chopped onions, garlic, and fresh tomatoes, finished with a golden layer of melted cheddar cheese

A cherished Mediterranean favourite – courgette, carrot, and leeks, lightly mixed with feta cheese and a hint of garlic, deep-fried until crisp and tender inside. ✦ Our Choice

Deep-fried aubergines and peppers slow cooked in rich tomato sauce, served with creamy yogurt

Golden-fried calamari rings in a light, crisp batter, served with homemade rose-infused sweet and sour sauce

Prawns sautéed with tomatoes, leeks, green peppers, and garlic, finished in a rich double cream sauce

Hand-rolled lamb meatballs, slow-cooked with rich tomato sauce, potatoes, onions, leeks, peppers, and parsley

Skewered king prawns, lightly battered and fried until golden, served with homemade garlic sauce

Skewered salmon cubes, lightly battered and fried until golden, served with homemade rose-infused sweet and sour sauce

A house classic since 1999 – Tas classic mixed grilled meats on a bed of seasoned and crispy oven-roasted bread, finished with rich tomato sauce and creamy yogurt

The pride of our kitchen – slow cooked lamb, gently baked with potatoes, vegetables, and herbs in tomato sauce

From the Sultan’s kitchen to Tas – An Ottoman classic features tender, slow-cooked lamb stew served over a rich, creamy bed of smoked aubergine purée, delicately blended with cheddar cheese

Skewer of marinated chicken cubes, served with seasonal vegetables and homemade chilli sauce

Fillet of marinated chicken thigh, served with seasonal vegetables and homemade chilli sauce

Hand-formed tender lamb mince, blended with special seasoning and Anatolian herbs, served with seasonal vegetables and homemade chilli sauce

Skewer of marinated tender lamb cubes, served with seasonal vegetables and homemade chilli sauce

Marinated chicken and lamb cubes with kofte, served with seasonal vegetables and homemade chilli sauce

Marinated tender lamb chops, served with seasonal vegetables and homemade chilli sauce

Slow-cooked chicken with mushrooms, leeks, onions, tomatoes, garlic, peppers and parsley

A classic Anatolian dish, where chicken and almonds are combined in a comforting casserole, slowly cooked with bay leaves and seasonal flavours

Traditional Anatolian lamb casserole with tomatoes, onions, mushrooms, and peppers – a cherished village recipe

Hand-rolled lamb meatballs, slow-cooked with rich tomato sauce, potatoes, onions, leeks, peppers, and parsley

Classic Tas style Levantine dish with layers of baked aubergine, lamb mince and potatoes, topped with a creamy bechamel sauce

Succulent lamb shank, slow-cooked in a rich tomato sauce with rosemary and bay leaves, served with golden turmeric mashed potatoes and tender broccoli

Penne with mixed vegetables, cooked in a rich tomato sauce

Penne with chicken, mushrooms, and fresh tomatoes in a rich double cream sauce

Penne with succulent salmon and fresh tomatoes in a smooth double cream sauce

A main portion of golden-fried calamari rings in a light, crisp batter, served with homemade rose-infused sweet and sour sauce

Slow-cooked prawns with tomatoes, peppers, leeks, mushrooms, and garlic in an Anatolian white wine–infused sauce, finished with rich double cream

Salmon cooked with potatoes, tomatoes, leeks, parsley, bay leaves, basil, onion, double cream in white wine sauce

Grilled salmon fillet served with golden turmeric mashed potatoes, seasonal vegetables, and a slice of lemon

Sea bass, pan-fried or grilled, served with baby potatoes, seasonal vegetables and lemon

Cooked with tomatoes and peppers, garlic and onion served with couscous and yogurt

Leeks cooked with chickpeas, sun-dried tomatoes, peppers, onions, green lentils and garlic served with couscous and yogurt

A main of the Middle Eastern classic patties with chickpeas, beans crisp-fried to perfection served on a bed of creamy houmous

A vibrant sauté of broccoli, halloumi cheese, mushrooms, sun-dried tomatoes, green peppers, leeks, and onions

Hearty mixed vegetables slow-cooked in a traditional Anatolian style, served with couscous and yogurt

Layers of aubergines, potatoes, courgettes, mushrooms, onions, tomatoes, spinach, garlic and peppers topped with bechamel sauce

A light and refreshing green salad, enriched with smooth, ripe avocado

A traditional Anatolian salad, made with freshly chopped tomatoes, cucumber, red onion, and parsley

Spinach with walnuts, pear and sun-dried tomatoes, brought together by a silky tahini–lemon dressing.

A colourful salad featuring crushed walnuts, peppers, onions, parsley, and tomatoes, dressed with TAS pomegranate molasses and olive oil

A fresh medley of garden greens, olives, and feta, finished with a gentle hint of chilli flakes.

Julienne cut sautéed chicken over crisp leaves, finished with parmesan and yogurt & mustard sauce

Delicate salmon and creamy avocado, brightened with a honey–mustard vinaigrette

Fine bulgur wheat mixed with tomatoes, onions and pepper