مطعم سان سيت جريل&بار

سان سيت جريل&بار في اسطنبول SUNSET GRILL & BAR

بعد قضاء نهار طويل في التجوال بين معالم إسطنبول التاريخية والسياحية، وبعد المرور ببارك أولوس،أحد أكثر الأماكن شعبية في تركيا، تستطيع أن تُميز المبنى الجميل على قمة التلة في أولوس، إنّه مطعم سان سيت جريل&بار، بموقعه المُميز وبإطلالته الساحرة على مضيق البوسفور والشاطئ الآسيوي، لا يسعك الا أن تودّ تناول الطعام هناك.

فور الدخول إلى المطعم ذو الأرضية الرّخامية البارزة، والديكور الكلاسيكي، والطاولات الواسعة والكراسي المريحة التي تأخذ شكل الأريكة، والشرفة ذات الإطلالة الساحرة على الشاطئ الآسيوي، تجد كل ما يُقدم مطعم سان سيت جريل&بار ضمن قائمته الواسعة المكوّنة من الأطباق والمأكولات من مُختلف مطابخ العالم، أهمها المطبخ التركي المحلي، والمطبخ الياباني ومأكولات حوض البحرالابيض المتوسط، عدا عن الأطباق الموسمية التي يُقدمها المطعم.

يفتخر سان سيت وكبير طهاته بطبق اللوبستر والكافيار مع صلصة الصويا، كما هي حال وجبات الشيف الخاصة الأخرى، مثل شرائح لحم البقر مع صلصة الزنجبيل بالكراميل. كما يوصي المطعم وزواره بتناول أطباق السوشي من المطبخ الياباني الجديد ، حيث يُعتبر مطعم سان سيت أول المطاعم التي قدمت السوشي في إسطنبول.

 يُعرف مطعم سان سيت بقبو النبيذ خاصته، حيث يُوَفر تشكيلة واسعة من أنواع النبيذ وأندرها، من نبيذ بيتروس وحتى لا تاتشي، إضافة إلى تشكيلة واسعة من الشامبانيا الفاخرة،مرورًا برويدير كريستال ووصولًا إلى شامبانيا كروغ الشهيرة.عند زيارتك المطعم ستجد أنّ كلّ ما يُقدمه السان سيت جريل&بار يعتمد اعتمادًا أساسيًا على الخدمة الراقية والسريعة، وخصوصية الأطباق والمأكولات التي تجعل من زيارة المطعم تجربة لا تُنسى.


About Sunset Grill & Bar

Open since 1994, Sunset Grill&Bar today is one of the leading fine dining restaurants in Istanbul. Located on a hilltop below Ulus Park in the upscale neighborhood of Ulus, we offer a spectacular view of the Bosphorus, Bosphorus Bridge and Asian shoreline. Initially specializing in “California” cuisine and also preparing the best grilled steaks in Istanbul, different authentic tastes from Turkish cuisine were also added to the menu to respond to the needs of our international clientele. Noticing the rise in the popularity of Japanese cuisine in the city, in 1999 Sunset was the first restaurant in Istanbul to add a Sushi Bar for the discerning clientele. Diners in Istanbul were introduced to “New Japanese Cuisine” when Hiroki Takemura, the Master Chef of the internationally acclaimed Nobu Restaurant in London joined Sunset Grill&Bar offering his interpretations of Japanese cuisine. His specialties include a choice of starters and main courses and change according to season. Today, our menu includes a vast selection of specialties from International, Turkish and New Japanese cuisines along with a Sushi Bar. At Sunset Grill&Bar, we have a longstanding highly professional and skilled kitchen and wait staff, consistently offering our customers quality service and excellent food. Besides being a member of the Chaîne des Rôtisseurs since 1999, Sunset Grill&Bar is the recipient of several international and domestic awards. In 2002 and 2009, we were selected among the “Best Restaurants in Istanbul” by the Zagat Survey prepared for European cities. We were selected the best restaurant in Istanbul in 2004 by Time Out Istanbul. In 1999, Sunset Grill&Bar was invited to prepare specialties from Turkish Cuisine at the James Beard Foundation’s “Oscars” recognized as one of the major foundations in the gastronomy world. Sunset Grill&Bar has spacious indoor and outdoor dining areas with a timeless decor with a separate indoor and outdoor bar where you can enjoy cocktails pre and post lunch or dinner.


sunset

A member of the Chaîne des Rôtisseurs, Sunset Grill&Bar offers a vast selection of seasonal dishes from Mediterranean and Turkish cuisine and “New Japanese Cuisine”. We are an ideal venue for business lunches and dinners as well as an enjoyable lunch or dinner with friends or family. Our spacious indoor and outdoor dining areas have comfortable and casual seating, yet with a classic décor, offering wonderful views of Bosphorus strait and Asian shoreline.
We are open Monday-Saturday from noon to 3:00pm for lunch and daily from 7:00pm to midnight for dinner.

RESTAURANT
STARTERS
  • Soup of the Day
  • Beef Carpaccio scented with Black and Pink Pepper Corn, crunchy shaved green apples with coriander leaves and basil lemon cream
  • Salmon & Sea Bass Sashimi with ginger and yuzu soy sauce
  • Smoked Salmon Espuma with smoked salmon cubes and avocado, coriander, brioche toasts and Beluga caviar
  • Fresh “Burrata“ with cherry tomatoes, basil pesto, toasted pine nuts, arugula and sweet paprika oil
  • Pan-fried Shrimp with Chili sauce
  • Mersin Ossetra Caviar served with warm blinis and sour cream
  • Duck Spring Roll with Sesame Hoisin sauce
  • Norwegian Salmon Tartare with wasabi soy sauce and Beluga caviar
  • Grilled Octopus with red chili and sweet golden capsicum emulsion and arugula leaves
  • Grilled Calamari with Teriyaki sauce and ginger
  • Zucchini Flowers “Tempura“ filled with soft Goat Cheese & Shrimps with dry mint and saffron labneh and mint oil
  • Steak Tartare with wild mushrooms emulsion and black truffle oil
  • House cured Salmon Gravlax with mustard sauce, cucumber diced with thick yoghurt, dill and lemon
  • Octopus Carpaccio with coriander powder, cucumber slices with ginger, mixed green leaves, ponzu soy sauce and creamy sweet soy sauce
  • Yellowtail Sashimi with Yuzu Soy sauce
  • Pan-fried Duck Foie Gras with Teriyaki Miso sauce
  • Tuna and Avocado Tartare topped with Beluga caviar & Wasabi soya sauce
  • Sunset Shrimp Tempura with spicy creamy sauce, shitake mushrooms with mesclun greens
  • Sautéed Fresh Artichoke with basil pesto and arugula leaves with toasted pine nuts, lor cheese crumbles and sweet paprika oil
STARTERS
PASTA AND RISOTTO
  • Spaghetti with Pomodoro sauce, cherry tomatoes, garlic slivers, basil leaves and parmesan
  • Linguini with Steamed Maine Lobster in Romesco sauce, black olives, capers, chives and basil oil
  • Wild Mushroom Risotto with sage & parmesan
  • Spaghetti with “Daily” Seafood, garlic, olive oil, parsley and white wine
  • Spinach Raviolini in basil pesto broth with parmesan
  • Sunset Calamarata with Shrimp “Bolo” and orange juice foam
SALADS
  • Quinoa salad with coriander, chives and cumin lime sauce
  • Mesclun Salad with imported Goat Cheese, toasted walnuts, green asparagus, red beets and sour pomegranate sauce & curry oil
  • Mixed Green Salad with poached shrimps, avocado, arugula dressing
  • Sunset style Artichoke Salad, romaine lettuce, artichoke tempura, olive oiled artichoke, ricotta salata cheese, avocado with Antep pistachio vinaigrette
  • Spring Salad with red beets, avocado, pine nuts, coriander, cherry tomatoes, cucumber and sour pomegranate sauce
  • Sunset Caesar Salad
  • Arugula Salad with ricotta salata cheese and mustard dressing
MAIN COURSES
  • Grilled Free Range Chicken Breast with fall pumpkin and coriander risotto, natural beet root juice reduction, sautéed wild mushrooms and garden bay leaves dust
  • Grilled Rib Eye with Béarnaise croquette, grilled Portobello mushroom, orange oil and french fries with truffle salt
  • Oven-baked Duck with saffron risotto & Hoisin sauce with mustard
  • Slow Braised Beef Cheek & Wild Mushroom Risotto
  • Beef Tenderloin “Sunset” with basil mashed potatoes and Asian red wine sauce
  • Grilled Beef Tenderloin with Yuzu mustard sauce
  • “Peking Style” Crispy Duck, cucumber and green onion julieenes, warm pancakes, lime, coriander and Hoisin sauce
  • Grilled Free Range Chicken Breast, fall quince slices glazed with lemon sugar & sechuan pepper, mashed brussels sprouts with basil and olive oil
  • Grilled Rib Eye Steak with Peruvian sauces, sauteéd spinach and Duck Foie Gras roll
  • Grilled Lamb Chops scented with cumin, sautéed spinach leaves with seasonal pears and rosemary served with grapefruit ginger oil
MAIN COURSES
STEAKS FROM OUR GRILL
  • Rib-Eye Steak
  • T-Bone Steak
  • Beef Chop
  • Lamb Chops
STEAKS FROM OUR GRILL
SIDE DISHES
  • Sautéed wild mushrooms with garlic, parsley and olive oil
  • Broccoli with ginger
  • Basil mashed potatoes
  • Lemon mashed potatoes
  • Sautéed spinach with garlic and olive oil
  • French fries with truffle salt
  • Wild mushroom risotto
  • Green asparagus with lemon and parmesan
FROM THE SEA
  • Grilled Jumbo shrimp with Mint Salsa, Mango, red capsicums and mint oil
  • Grilled Black Cod marinated with Miso sauce
  • Grilled Norwegian Salmon, wild mushroom risotto and Asian red wine sauce
  • “Balinese” style wild Sea Bass with coconut lemongrass broth, ginger, coriander, shitake mushroom and star anise
  • Wild Sea Bass “Papillotte Style ” with lemon grass, ginger, pock choy, mushroom and cream sauce with tomato
  • Mixed Grilled Seafood with wild mushroom risotto, orange oil, arugula and lemon
  • Baked King Crab with mild spicy cream sauce and red tobiko
  • Grilled Wild Sea Bass with Miso sauce & reduced balsamico
  • Pan seared Salmon  with lemon mashed potatoes, coriande, micro greens and golden capsicum emulsion with sherry vinegar
  • Pan seared John Dory Fillet with shrimo broth with ginger, coriander, kiffer lime leaves and shitake mushrooms
  • Wild Sea Bass grilled in banana leaves with mango curry emulsion and ginger broccoli
FROM THE SEA
FROM TURKISH CUISINE
  • Platter of Mediterranean-style Olive Oil Dishes
  • Fresh Artichoke in Olive Oil
  • Yogurt Kebab (Beef tenderloin chunks and “köfte” – Turkish style meatballs – on a bed of pita bread with yogurt sauce)
  • Lamb Shank Kebab Wrapped with Eggplant
  • “Beğendili” Kebab (sauteéd chunks of lamb served on a bed of pureed eggplant)
  • Swiss Chard Stuffed with Rice and Chopped Meat
FROM TURKISH CUISINE
DESSERTS
  • Chocolate Mango Mousse with mango and passion fruit jelly, vanilla ice cream, fresh raspberries and gold leaves
  • Pineapple Baba with pineapple mousse, fresh pineapple and coriande, caramel ice cream
  • Frou-frou with almond cream, roasted walnuts, apple and vanilla sauce
  • Baklava
  • Profiterole with vanilla ice cream and guanaja chocolate
  • Strawberry Verrine with macerated strawberry in Cointreau, satsuma cream, sable breton and meringue
  • Fresh Furits in bento box
  • Farand’ole with cherry, green apple and apricot mousse, ginger crumbles and lemon grass ice cream
  • Pineapple Mousse with exotic fruits, coconut sorbet and foam
  • Chocolate Soufflé with vanilla ice cream, chocolate tuile and guanaja chocolate sauce
  • Gluten free Lemon tart with lemon mousse, lemon coconut sorbet and lemon cream
  • Pumpkin Cheese Cake with mango sauce and coconut caviar
  • Ice cream and Sorbet Selections
DESSERTS

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