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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.

FALL/WINTER 2027

Tater Tots, house spice, black truffle mayonnaise
Pork Belly Slider, gochujang aioli, cabbage kimchi, coriander
Steak Tartare, smoked bone marrow dressing, black garlic lavash, egg yolk cream
Smoked Trout Rillettes, roe, rice crisp, pickled mustard seeds

Local Green Salad, citrus vinaigrette
Salt-Baked Beetroot, feta cheese mousse, sorrel, sunflower dukkah
Line-Caught Sea Bream Crudo, leche de tigre, grapefruit, Kale pepper
Charred Leek, ajo blanco, puffed quinoa, Turkish coffee oil, chili
Cauliflower, sage, pumpkin hummus, pine nuts
Risotto alla Milanese, shrimp ceviche, preserved lemon, Swiss chard
Agnolotti del Plin, short rib, chives, breadcrumbs
Gnocchi Carbonara, Parmesan, pancetta, cured egg yolk

Catch of the Day, pil pil sauce, potato pavé, capers, seaweed
Grilled Lamb Loin, au poivre, celeriac purée, grilled wild greens
Dry-Aged Duck Breast, plum jus, chestnut, leek croquettes
Beef Short Rib Pavé, freekeh pilaf, smoked buffalo milk yoghurt, muhammara

Candied Quince, pistachio gelato, financier, yoghurt crémeux
Horchata Rice Pudding, hazelnut caramel, cinnamon milk shards
Dark Chocolate Tart, olive oil ice cream, sea salt
Churros, crème anglaise, chocolate ganache, candied citrus

ARCHIVE MENUS

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