ANTIQUE THEATRE HOTEL
Celebrating its 16th year of excellence in the hospitality industry and fine dining operations, the Antique Theatre restaurant is reputed for its fine cuisine, reviewed with praise in The New York Times, The Australian Gourmet Traveller, The Cuisine published in New Zealand, and in the major Turkey guidebooks, is a member of the prestigious international gourmet restaurant association "La Chaine des Rotisseurs".
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Dinner is served in a most romantic setting by the poolside, lit with torches and candlelight, overlooking the Bay and the illuminated Castle of the Knights of St. John.
Our a la carte menu, with a French and Turkish accent, offers a wide variety of choice, including prime cut char grilled delicious beef filet, sirloin, ribeye and porterhouse steaks prepared to your liking. There is a moderately priced kids menu which is free for children under 6 accompanying their parents at dinner.
The breakfast buffet consists of several types of bread, cheeses, butter, salami, honey, jams, olives, tomato, cucumber, fresh fruit, homemade cookies and cakes, fruit juice, corn flakes, yoghurt, tea, coffee, milk, eggs any style.
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Mussels in a thin soup of coco milk with fresh ginger and saffron
Octopus with virgin olive oil lemon juice dressing and fresh dill
Octopus sauteed with regional aromatic herbs and Chef's special sauce
Thin slices of salmon marinated in mustard dill sauce
Aubergine boat filled with seafood
Fried calamari rings with "tarator"
Today's fresh Vegetable cooked in extra virgin olive oil
Season's salad in vinaigrette or lemon juice dressing
Soup of the day
MAIN COURSES
From the Sea
Lightly sautéed sea scallops, pumpkin purée, grilled pumpkin seeds and lemon butter sauce
Filet of sea bass napped with a green sauce on a bed of aubergine purée
Grilled fillet of guilt head bream, lemon butter sauce
Grilled tiger prawns with Chef's special sauce
Fillet of "Mezgit" fish in red wine sauce with capers
Grilled fillet of Salmon glazed with honey mustard, potatoes mashed with olive oil
Octopus legs from the grill
From the Land
Strips of chicken breastnapped with white wine tarragon sauce
Chicken breast oven-baked in earthenware, with artichoke
"Hünkar begendi", strips of fillet steak cooked in tomato herbal red wine sauce, on a bed of aubergine purée
CHAR GRILLED STEAKS
Fillet: most tender cut, trimmed of all fat
Sirloin: great flavor and texture
Rib eye: juicy and tender, producing intense flavor
Porterhouse: sirloin and fillet on a T-shaped bone
Veal chop
All served with olive oil potato purée or French fries and a choice of mustards either honey or grain or Dijon
Fillet of lamb with tarragon pea purée
DESSERTS
"Baklava", multilayered fluffy pastry with walnut filling
"Künefe", angel's hair oven shredded pastry with
soft cheese filling in thick syrup
Lightly sweetened Quince, crushed pistachios
Ice cream/Sorbet, various flavors