Gourmet Menu

Low & slow 14-hour oak-smoked brisket with charred bark, served with pickles and house sauce.

“Smoked over post oak for a deep, earthy bark.”

Mesquite-smoked beef short ribs, fall-off-the-bone tender with a rich jus.

“Finished with a pomegranate glaze for a Middle Eastern twist.”

Prime-cut beef tenderloin grilled over charcoal, rested and sliced tableside.

“Seasoned with our secret 12-spice dry rub.”

Dry-aged ribeye finished with truffle butter and smoked sea salt flakes.

“Aged 28 days for maximum depth of flavour.”

Braised lamb shanks slow-cooked for 6 hours with aromatic herbs and pomegranate molasses.

“Our Istanbul flagship signature since day one.”

Whole smoked shoulder with cumin-coriander crust, pulled at the table.

“Best shared — serves two generously.”

Sweet corn roasted over open flame with chili-lime butter and cotija cheese.

“A summer favourite across all our branches.”

Heirloom beans slow-simmered with brisket ends, molasses and jalapeño.

“Made fresh daily in our smokehouse kitchen.”

Creamy three-cheese blend with black truffle shavings and a golden breadcrumb crust.

“The perfect companion to any smoked cut.”

Our signature sweet-smoky sauce with a hint of Turkish pepper paste.

“Available for purchase at every location.”

North African-inspired heat balanced with wildflower honey.

“Pairs beautifully with chicken and lamb.”

Bourbon whiskey, smoked orange peel and bitters under a glass smoke dome.

“Our most-ordered cocktail worldwide.”

Fresh-squeezed lemonade with mango purée and a tajin rim.

“Refreshing counterpoint to rich smoked meats.”

Dark chocolate ganache with a hint of hickory smoke and sea salt flakes.

“A surprising finish that guests always remember.”

Creamy cheesecake layered with pistachio baklava and rosewater syrup.

“East meets West — a Meat Moot original.”