The à la carte
Mezze, the charcoal grill, mains from the earthenware pot, seafood and a full vegetarian list. Served every day from noon.
How a Turkish table works
You do not need to know any of this to eat well here — the team will steer you. But it helps to know the shape of the meal before you order.
1 · Mezze, in the middle
Small plates to share, not individual starters. Cold ones first — yoghurt, aubergine, vine leaves — then hot ones. The Cold Mezze Platter (£23) puts six of the best on one plate and saves you choosing.
2 · Then the charcoal
One grill dish each, or a karışık mixed grill for the table. Everything from the grill arrives with rice, so you need fewer sides than you think.
3 · How much is enough
Two or three mezze between two, then a main each. The karışık scales for you: £29 for one, £55 for two, £77 for three, £100 for four.
If you are unsure
Say so. Tell your server how hungry you are and whether you like chilli, and let them order for the table — it is the normal way to do it, and usually the best meal.
A few words on the menu
Some of the dishes keep their Turkish names. Here is what they mean.
- Cacık
- Minted yoghurt with cucumber and garlic
- Şiş
- On a skewer
- Köfte
- Grilled meatballs
- Karışık
- Mixed — the sharing grill
- İskender
- Grilled meat over bread, yoghurt and tomato butter
- Güveç
- Cooked and served in an earthenware pot
- Patlıcan
- Aubergine
- İmam Bayıldı
- Stuffed aubergine — "the imam fainted"
- Sigara böreği
- Cigar-shaped feta pastries
- Pirzola
- Lamb chops
- Sütlaç
- Baked rice pudding
- Rakı
- The aniseed spirit — see the cellar
Take a menu with you
Reached the end? Every menu as a PDF, to read later or send on.
Book a table at Elif
Open every day from noon. Thursday to Saturday evenings fill up first.