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بعد قضاء نهار طويل في التجوال بين معالم إسطنبول التاريخية والسياحية، وبعد المرور ببارك أولوس، أحد أكثر الأماكن شعبية في تركيا، تستطيع أن تميز المبنى الجميل على قمة التلة في أولوس، إنه مطعم سان سيت جريل & بار، بموقعه المميز و بإطلالته الساحرة على مضيق البوسفور والشاطئ الآسيوي، لا يسعك إلا أن تود تناول الطعام هناك.
فور الدخول إلى المطعم ذو الأرضية الرخامية البارزة، والديكور الكلاسيكي، والطاولات الواسعة والكراسي المريحة التي تأخذ شكل الأريكة، والشرفة ذات الإطلالة الساحرة على الشاطئ الآسيوي، تجد كل ما يقدم مطعم سان سيت جريل & بار ضمن قائمته الواسعة المكونة من الأطباق والمأكولات من مختلف مطابخ العالم، أهمها المطبخ التركي المحلي، والمطبخ الياباني ومأكولات حوض البحر الأبيض المتوسط، عدا عن الأطباق الموسمية التي يقدمها 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 يعتبر مطعم سان سيت أول المطاعم التي قدمت السوشي في إسطنبول.
يعرف مطعم سان سيت جريل & بار بقبو النبيذ خاصته، حيث يوفر 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 أن كل ما يقدمه السان سيت جريل & بار يعتمد اعتمادًا أساسيًا على الخدمة الراقية والسريعة، وخصوصية الأطباق والمأكولات التي تجعل من زيارة المطعم تجربة لا تنسى.
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.
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.
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
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
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
Arugula Salad with ricotta salata cheese and mustard dressing
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
And Grilled Lamb Chops scented with cumin, sautéed spinach leaves with seasonal pears and rosemary served with grapefruit ginger oil
Rib-Eye Steak
T-Bone Steak
Beef Chop
Lamb Chops
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
Grilled Jumbo shrimp with Mint Salsa, Mango, red capsicums and mint oil
Grilled Black Cod marinated with Miso sauce
And 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
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
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
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.
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