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FINE FOOD

At Aşeka, the art of food always takes center stage. A new menu is crafted each season through an immersive creative process, with layers of imagination, vision and passion for food.

SUMMER/SPRING 2026

Tater Tots, house seasoning, Kewpie mayonnaise
Pork Belly Slider, gochujang aioli, cucumber kimchi, cilantro
Steak Tartare, egg yolk crème, marinated tomato pesto, crispy lavash
Smoked Trout Rillettes, roe, tapioca crisp, pickled mustard seeds

Local Green Salad, fennel, champagne vinaigrette, purple basil
Heirloom Tomato, feta cheese mousse, watermelon, cucumber, croutons
Line-caught Sea Bream Crudo, avocado, leche de tigre, crispy Kale Pepper
Marinated Aubergine, tahini ajo blanco, puffed quinoa, purslane
Summer Squash, green garlic sauce, hung yoghurt, herb oil
Risotto Bianco, charred corn, pancetta, pepper, corn crema
Gnocchi Parisienne, asparagus pesto, pickled lemon, stracciatella
Agnolotti del Plin, duck leg, pine nuts, Swiss Chard, currants

Catch of the Day, tomato dashi, potato mille-feuille, capers
Grilled Lamb Loin, fried baby artichokes, mustard jus, artichoke puree
Dry aged Duck Breast, plum sauce, charred eggplant croquettes
Beef Short Rib Pavé, freekeh pilaf, smoked buffalo milk yoghurt, muhammara

Strawberry Sorbet, pistachio financier, yoghurt cremeux
Horchata Rice Pudding, hazelnut and caramel ganache, cinnamon milk shards
Dark Chocolate Tart, olive oil ice cream, sea salt
Churros, crème anglaise, chocolate ganache, candied citrus

ARCHIVE MENUS

FALL/WINTER 2026
FALL/WINTER 2025
SUMMER/SPRING 2025
WINTER 2024/25
SUMMER 2024