Dinner
A hearty dinner table with lamb, beef and smoked meats.
At Şivekar the evening begins when the table is laid. Cold mezes and salads arrive first, then hot starters, and the meat last. Nothing is rushed — the table moves at its own pace.
Breakfast
Start the day with a table laid end to end.
Breakfast here does not arrive on a single plate — it arrives as a table. Cheeses, olives, house-made jams, butter, honey and clotted cream are laid out together.
Bar
Rakı, wine and a broad bar selection.
The bar list exists to complete the table. We can lay out the classic rakı setup — white cheese, melon, mezes — or suggest a wine to sit alongside the meat.
VIP Room
Business dinners, birthdays and special occasions.
The VIP room is a closed area set apart from the main dining room, giving you a quiet, comfortable setting for a business dinner, a meeting or a large celebration.
Mezes
Start the table with cold mezes, hot starters and salads.
Meze is the table’s opening line. It is prepared in the kitchen every day, never made ahead and left waiting. Alongside classics like hummus, haydari, atom and şakşuka there are seasonal plates.
Hot Starters
Warm, shareable starters served straight from the kitchen.
Hot starters are the passage between the cold mezes and the meat. The table starts cold, warms up here, and finishes with the grill.
Grill At Your Table
Cook your own meat — the soot and smell never reach you.
This system is what makes Şivekar different. The fire burns in a grill set into the middle of your table; you cook the meat yourself and decide exactly how it is done.
Desserts
From profiterole to warm fig — the plate that closes the table.
After a long meat table, dessert is the closing line. The house favourite is the profiterole, served either with hot chocolate or with tahini and white chocolate. Alongside it there is warm fig dessert, pumpkin and beetroot leaf desserts, and sliced ice cream with chocolate sauce.
