Sheesh Mayfair
Menu with Prices in the UK

Crisp golden handmade filo pastry cigars rolled with tangy Turkish feta, parsley, and mozzarella, served piping hot with garlic dip.

Plump Atlantic tiger shrimp flash-sautéed in sizzling sweet butter, crushed garlic cloves, fresh red chillies, and flat-leaf parsley, served with warm pide.

Tender flash-fried squid rings lightly dusted in seasoned flour, served crisp with house-made preserved lemon tartare and grilled sweet lemon.

Thick-cut authentic sheep's milk halloumi seared over hot coals, glazed with wildflower thyme honey and toasted sesame seeds.

Button and field mushrooms roasted in a bubbling cast-iron skillet with rich cream, roasted garlic, and melted melted cheddar cheese.

Crisp wonton taco shells filled with butter-poached North Atlantic lobster claw meat, creamy hass avocado, yuzu lime mayonnaise, and jalapeño salsa.

Slow-braised shredded Gressingham duck leg meat with spiced hoisin, spring onions, and ginger wrapped in crisp pastry cigars with plum dipping dip.

Hand-chopped vine tomatoes, sweet Anatolian red peppers, shallots, and fresh herbs tossed with tangy pomegranate molasses and cold-pressed Aegean olive oil.

Velvety puréed organic chickpeas, roasted sesame tahini, fresh lemon juice, and extra virgin olive oil, topped with toasted pine nuts.

Strained Turkish yoghurt folded with finely grated English cucumbers, crushed garlic, wild mountain mint, and fresh dill drizzle.

Traditional whipped smoked cod roe emulsion with aged olive oil, crusty breadcrumbs, and fresh Meyer lemon, served with hot bread.

Sun-ripened heritage tomatoes, crunchy Persian cucumbers, Kalamata olives, thinly sliced shallots, barrel-aged feta block, and dried wild oregano.

Finely diced cucumbers, baby plum tomatoes, sweet green Sivri peppers, red onions, flat-leaf parsley, and crushed sumac in olive oil vinaigrette.

Tender prime cut British lamb fillet marinated for 48 hours in Turkish spices and olive oil, skewered and seared over hardwood charcoal, served with salad.

Succulent cubes of free-range chicken breast steeped in red pepper purée, garlic, and wild oregano, charred to juicy perfection over glowing embers.

The best of both worlds: full skewers of prime marinated lamb sheesh and tender chicken sheesh grilled over glowing coals, served with fresh salad.

Extravagant Australian Wagyu beef cuts (Grade 8+) seasoned simply with sea salt and black pepper, charred on skewers for an intensely buttery finish.

House-recipe minced prime lamb and ribeye patties blended with finely grated onions, parsley, and Turkish red pepper flakes, flame-grilled on the mangal.

Hand-minced British lamb shoulder blended with sweet roasted red peppers, garlic, and crushed Urfa chillies, mounted on wide flat skewers and charred.

Four prime French-trimmed British lamb cutlets marinated in rosemary, garlic, and thyme, grilled pink over blazing coals with charred tomatoes.

Boneless free-range chicken thighs marinated in mild Aleppo pepper paste, garlic, and lemon juice, crisped over charcoal with juicy smokiness.

The crown jewel of the grill: 380g center-cut Australian Wagyu ribeye boasting intricate marbling score 8+, seared over glowing charcoal, served with roasted garlic.

Sliced 280g Australian Wagyu sirloin steak flame-grilled with herb butter, served alongside hand-cut chunky chips and roasted vine tomatoes.

220g freshly ground Australian Wagyu beef patty seared on the griddle, double Monterey Jack cheese, shaved black truffle mayo, and house pickles in a brioche bun.

Charcoal-grilled prime spiced lamb patty topped with a thick slab of seared halloumi, minted garlic yoghurt, red onion relish, and crisp gem lettuce in brioche.

Pan-seared tender chicken breast simmered in fragrant coconut milk cream, crushed lemongrass, galangal, ginger, and mild chillies, served with Sunset Rice.

Fresh whole Mediterranean Loup de Mer filleted tableside, charred skin-on over charcoal with lemon-oregano olive oil, capers, and Sheesh salad.

Four colossal black tiger prawns butterflied in their shells, brushed with garlic herb butter, and charred over hardwood coals with grilled lemon.

Twin Atlantic cold-water lobster tails butterflied, brushed with smoked paprika and garlic chive butter, flash-grilled over charcoal embers.

Half fresh native lobster simmered in rich San Marzano tomato, shellfish bisque, sweet garlic, fresh basil, and bronze-die drawn spaghetti.

Sautéed jumbo king prawns tossed with sweet Datterini tomatoes, crushed chillies, white wine reduction, garlic, and fresh flat-leaf parsley.

Triple-cooked hand-cut chunky chips smothered in melted mature cheddar cheese fondue, white truffle oil, and generously shaved black winter truffles.

Crisp golden British Maris Piper triple-cooked chunky chips sprinkled with Cornish sea salt flakes.

Fluffy long-grain aromatic Turkish pilaf rice simmered with toasted golden orzo pasta, farm butter, and chicken bone stock.

Tenderstem broccoli, courgettes, baby aubergines, sweet bell peppers, and asparagus spears charred over charcoal with balsamic glaze.

Fresh baby leaf spinach pan-wilted with slivered sweet garlic, toasted Italian pine nuts, and cold-pressed olive oil.

Crisp mixed leaves, ruby pomegranate jewels, thinly sliced baby radish, and sweet red onions tossed in tangy sumac vinaigrette.

Spicy Turkish long green chillies blistered over white-hot coals, seasoned with lemon juice and flaky sea salt.

Plump sun-ripened Gemlik and Kalamata black olives marinated in wild oregano, lemon zest, and extra virgin olive oil.

Pillowy, oven-hot traditional Turkish flatbread baked fresh every 30 minutes, brushed with butter and sprinkled with black nigella seeds.

Luxurious baked Madagascar vanilla cheesecake layered over a buttery crushed filo pastry base, topped with pistachio baklava and wildflower honey syrup.

Forty delicate layers of hand-rolled crispy filo pastry filled with emerald Gaziantep pistachios, soaked in sugar syrup, served with Turkish kaymak clotted cream.

Crispy golden fried artisan donut bites rolled in cinnamon sugar, accompanied by warm pots of melted Belgian milk chocolate and Nutella dipping sauce.

Warm Belgian dark chocolate cake with an oozing molten centre, paired with a scoop of artisanal Madagascar vanilla bean gelato.

Layers of buttery biscuit crumble, caramelised bananas, velvety dulce de leche toffee cream, whipped Chantilly, and shaved dark chocolate curls.

Sweet freshly hulled Kent strawberries served with whipped Cornish clotted double cream and delicate butter shortbread fingers.

Three refreshing scoops of dairy-free artisan sorbets: Alphonso mango, wild raspberry, and tangy passion fruit with fresh mint.

Showstopping sparkler presentation featuring pistachio baklava, warm chocolate fondant, macarons, fresh berries, and artisan gelato.

Maker's Mark Kentucky Bourbon, freshly squeezed lemon juice, organic sugar cane syrup, egg white foam, topped with an aromatic float of vintage ruby port.

Aperol aperitivo, tart pomegranate cordial, crisp Valdobbiadene Prosecco Superiore, fresh mint sprigs, and sparkling soda over crystal ice.

Absolut Vanilia vodka, Passoã passion fruit liqueur, freshly pressed passion fruit purée, vanilla bean syrup, served with a chilled shot of Champagne.

Woodford Reserve bourbon stirred slowly with Angostura bitters and demerara sugar, infused under a glass cloche with fragrant burning applewood smoke.

Refreshing non-alcoholic elixir of sweet lychee purée, tart cranberry, coconut water, fresh lime, and organic Damask rose water.

Muddled fresh limes, garden mint, raw cane sugar, pure pomegranate juice, and sparkling soda water over crushed ice.

Crisp, golden Mediterranean malt pilsner brewed with bottom fermentation (5.0% ABV), pairing impeccably with flame-grilled skewers.

Crisp Italian pale lager with delicate citrus aroma and clean finish (5.0% ABV).

Authentic stone-ground Arabica coffee slow-simmered in a copper cezve over heated sand, served thick and aromatic with rose Turkish delight.

Soothing, fragrant dried apple and cinnamon infusion served piping hot in an authentic curved glass tulip.

Fine Italian natural sparkling mineral water from the Italian Alps.

Smooth Tuscan natural still spring water.