Currently only taking a waiting list. There's Christmas Carols and Dirty Santa. No vegetarian option and pork is in the menu. Nuts are in the dessert.
MENU (which I'm still working on)
Canapes:
Crushed Pea and advocado with burnt chili and garlic on toast
Coppa (cured shoulder pork from Rome) with pickled gherkin
Flame BBQ'd sardines with onions & pimento olives
STARTER:
Guanciale (pork cheek) arancini ball with sun-dried tomatoes with yoghurt and Aleppo pepper topped with basil, lemon rind and parmesan gremolata.
SOUP STARTER:
Celeriac and pear with truffle oil, served with truffle salami focaccia
MAIN COURSE
Sous vide Chicken ballotine, wrapped in prosciutto, mushroom.
Velvet butter chicken gravy
Sweet corn puree
Pickled beetroot squares
Spinach
Lard baked potato
DESSERT:
Semi-fredo baklava with something chocolatey
Still working on the main course and some other parts of the menu. No vegetarian options nor pork omit options.
Contribution: 2,000tl
BYOB.
There's a dirty Santa so a regift/gift/don't want gift/ capped at about 500tl.
Also check out other Workshops in Istanbul.
