Time Out rating:
<strong>Rating: </strong>3/5
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<strong>Rating: </strong>5/5
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Time Out says
Fri Jan 29 2010
The name of this popular local is derived from the Turkish for jug, but marinated lamb’s testicles are on the menu, along with much ocakba€ı-grilled offal. The walls are painted a moody orange and decorated with a mix of European and Middle Eastern trinkets. The mixed meze starter was superb, featuring enormous chunks of grilled halloumi, fresh-tasting dolma and rich, creamy houmous, plus a basket of warm bread to mop it up. All of which was a meal in itself, and perhaps should have been: köfte kebab was dry and over-seasoned. But we enjoyed the trinity of side dishes: tomato and onion salad, a fierce onion and chilli concoction and, best of all, chargrilled onions in pomegranate juice.
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