Before the platter arrived, our server brought over two small baskets of warm, fluffy bread with two sauces – the first sauce rich and tomatoey with a peppery kick, and the second sauce cool, yoghurty and laced with hints of mint. Just what we needed to whet our appetites before the main event arrived.

A while later, out comes the platters. I started with the chicken wings which were chargrilled and slightly smokey and coated in a deeply savoury sauce that brought out the meatiness of the chicken. Succulent and juicy, each bite did not disappoint. The chicken wings on their own could have very well been the main event. The Adana kebab was spicy with a slight peppery after taste, a nice contrast to the umami flavour chicken wings. Still sizzling from the heat, the lamb chops were juicy and deeply savoury, with a flame-grilled crust that added a smoky kick.

Layered underneath the meats was a bed of traditional Turkish rice; two kinds – a white rice and a tomatoey rice. Both rice were buttery, fluffy and soaked up all of the juices from the meats. Mixed in with the rice were shredded pieces of lamb and chicken donner. This was a nice surprise with the rice – with both donners I could taste the fresh flavours of garlic, onions and herbs.

We ordered two salads to accompany our platters – a Tabbouleh and a mixed Mediterranean salad. The Tabbouleh was fresh and finely chopped, with sweet pops of tomato, zingy lemon, and fresh mint. It was a little tart, but in the best way. The second salad came loaded with rocket, red cabbage, cucumber, carrot and crunchy white onions. It had a vinegary kick that balanced out the meal beautifully, and the freshness of the onions really stood out for me – sharp, clean, and not at all overpowering.

That buttery, fluffy rice with the mixed meats and zesty salads? Every forkful was a flavour-packed delight.