Christmas menu
Chrıstmas at hatay reıgate
The festive season is upon us and there’s no better place to gather with loved ones than Hatay Restaurant Reigate!
This Christmas, we’re bringing the magic of the holidays to your tables.
We’re all about creating moments that matter and our team is ready to welcome you with festive cheer and the finest seasonal flavours.
Tables fill up quickly during the festive season, so don’t miss out on making this Christmas extra special. Reserve your table online now.
Let’s make this holiday season a delicious one, together!
Minimum 10 People
3 course £27.90 per person
Available on November and December.
Cold Starters
Green, marinated Turkish olives from Antakya region
Toasted walnuts, sun-dried pepper and tomato, pomegranate syrup, tahini, garlic, extra virgin olive oil
Aubergine, pepper and tomato, grilled over open fire, blended with extra virgin olive oil, garlic and pomegranate molasses
PATLICAN SOGURME (D)
Charcoal grilled aubergine mixed with garlic and creamy yogurt
HUMUS (S, V)
Puréed chickpeas, blended with tahini extra virgin olive oil, garlic and lemon juice
Green pitted olives from Antakya region, wild thyme, tomato, pepper, parsley, spring onion, extra virgin olive oil-pomegranate
Freshly chopped parsley, spring onion, cherry tomatoes, cucumber with fresh lemon juice, extra virgin olive oil, cracked wheat and pomegranate
CACIK (D, V)
Creamy yogurt, with cucumber, garlic, dry mint, dill
KISIR (G, C, N, V)
Cracked wheat (couscous) with walnuts, spring onions, red pepper, celery, fresh herbs and extra virgin olive oil
Hot Starters
Grilled Padron peppers with sea salt
MERCIMEK CORBASI
Turkish style, red lentil soup
KALAMAR KIZARTMA (G, F, So, C)
Home prepared fried calamari chunks with garlic-mayo sauce
TAVUK KANAT (CHICKEN WINGS) (D)
Charcoal grilled, marinated chicken wings
TAVUK CIGERI (G, D)
Chicken Livers sautéed in butter and touch of Port with caramelised pickled cherries, onions and spices
GARLIC MUSHROOMS (D, Su, So, V)
Sauteed button mushrooms with butter, garlic, onion, tarragon
Deep fried onion rings with garlic mayo sauce
HALLOUMI (D, V)
Grilled Cypriot goat cheese with vine tomatoes, basil sauce
FILIBE KOFTE (E, G)
Charcoal grilled lamb-beef blend kofte garnished with onion salad
FALAFEL (G,D, S, V)
Spiced courgette, chickpeas, carrot, leek, sesame and herb fritters, served with Cacik
SIGARA BOREGI (D, E, G, V)
Cigar shaped filo pastry filled with Feta cheese and fresh dill
KAVURMALI HUMUS (S, D)
Traditional humus, topped with finely diced tender sautéed lamb
SUCUK IZGARA
Grilled spicy Turkish sausages with grilled tomatoes
Main Dishes
ADANA KOFTE (G)
Skewered spicy lamb kofte served on homemade spicy lavas bread garnished with Zerzevat (traditional onion salad) grilled tomato and pepper, served with Bulgur rice
TAVUK SHEESH (D, G)
Marinated chicken breast cubes, on homemade seasoned flat bread, grilled tomato & pepper, Zerzevat (traditional onion salad), served with Bulgur rice
KUZU SHEESH (G)
Grilled tender cubes of marinated lamb on homemade seasoned flat bread with grilled tomato, pepper and Zerzevat (traditional onion salad), served with Bulgur rice
MIXED SHEESH (G, D)
Charcoal grilled Adana Köfte/Kuzu Sheesh/Tavuk Sheesh
KARNIYARIK (V, G)
Aubergine, stuffed with broad beans, onions, carrots, tomato, pepper and
herbs and roasted in the oven, served bulgur rice
VEGETARIAN MOUSSAKA (D, G, C, V)
Layered roasted aubergine, carrot, courgette, peppers, potatoes baked with béchamel sauce
CIPURA (D, F, G, Su)
Wild sea bream fillets, charcoal grilled, served with herby white wine and garlic butter sauce, sauteed spinach, samphire and sauteed herby potato
MONK FISH (D, F, Su)
Fillets of Monk fish braised in white wine and cherry tomato sauce with sauteed spinach and herby new potatoes
ERIKLI ORDEK (D, C)
Roasted duck leg with red wine jus, served with sautéed potato and spinach
KUZU INCIK (D, C, Su)
Slow cooked shank of lamb, with jus, aubergine, pepper and tomato, served on bed of potato purée
ZENCEFILLI TAVUK (D)
Small chicken breast cubes, sautéed with fresh ginger, spices, garlic, light cream and herbs, served with rice
VEGETARIAN MEZE PLATE (V, G, D, E, S, So, C, M)
Halloumi, sigara börek, garlic mushroom, onion rings, falafel and humus
Desserts
BAKLAVA (D, G, N)
Dessert pastry made of layers of filo , filled with finely chopped pistachio and sweetened and held together with honey syrup, served with gelato
