Tabure is a reflection of Hulya’s childhood in Turkey, cooking with her mother, family and friends, buying fresh ingredients from sustainable sources; always aware of the provenance. Like Turkey, our menu is something of a melting pot, with an array of dishes including tava from Diyarbakir, kofte from Inegol, lambs liver from Sanliurfa, as well as fish and vegetables from the Aegean, where fresh ingredients are plentiful.
Whether you’re vegan, vegetarian, a meat eater or a fresh fish fanatic, our menu has something to delight every palette. We’ve even added our own touches to authentic dishes, such as truffle oil in the fava beans or using less syrup but more walnut in our baklava. The details are important, but more than anything Tabure is about sharing great food with friends and family in a warm, welcoming environment. There’s also the theatre of our charcoal grill, enticing diners, inviting them into our kitchen, to share our passion for food.
With so many great dishes to try, you’ll need to quench your thirst… Our cocktail menu features classics and some of our own concoctions, bursting with typically Turkish flavours like pomegranate, mulberry and star anise. Our wine list includes quaffable numbers from Turkey, Romania and Lebanon, as well as wines from Europe and further afield. With many wines available by the glass (from 125ml), carafe, or the bottle, diners are free to sample a variety of flavours to accompany their food choices.