Chaîne Online News

Actualités en ligne / News On-Line

Turkey Dinner

Ankara, November 17, 2014

Bailliage of Ankara
From Turkey’s seas to Ankara’s Restaurant Sur

Given that Turkey has coastlines with four seas (Aegean, Black, Mediterranean and Marmara) the theme of this dinner was chosen as ‘From Turkey’s seas to Ankara’s Restaurant Sur’. The restaurant specialises in fish and seafood, therefore the kitchen team was well placed to offer the members and guests many gems from our seas.

At the reception Vinkara Yaşasın (so far the only Turkish sparkling wine to be bottle fermented) was served accompanied by caviar and salt bonito canapés.

The principal ingredient of each course came from a specific region. Each course was accompanied by a spectacular Turkish wine (plus one from Chile). Professionnel du Vin Selim Zafer Ellialtı, owner of Suvla Vineyards, and his wife Pınar were present for the dinner. Their Gold Medal winning Grand Reserve Roussanne-Marsanne wine was served with the main course.


[Aegean Sea] Sea urchin drizzled with Edremit olive oil

Sparkling Vinkara Kalecik Karası Yaşasın 2012

[Black Sea] Sea bass marinated with mustard and fresh coriander, served with red beet
Kavaklidere Egeo Chardonnay 2013

[Dardanelles] Sautéed scallop served on a bed of wild rice with mango and spinach sauce
Doluca Riesling 2012

[Mediterranean Sea] Creamy eel soup, served with codfish pastrami, dried eel and herb bread

[Aegean Sea] Green beans, zucchini and calamari patty, served with creamy soy sauce

Vina Maipo Reserva Sauvignon Blanc 2012 (Chile)

Lemon-flavoured sage sorbet

[Bosphorus] Grilled blue fish and sautéed Aegean greens with pine nuts
served with shrimp sauce

Suvla Grand Reserve Roussanne-Marsanne 2013

[Ankara] Nutmeg-flavoured pumpkin layered with clotted cream
with tahini and minty green apple

Kayra Madre Öküzgözü-Boğazkere 2007

At the end of the evening Restaurant Manager Murat Korkmaz, a Professional member of the Chaîne, was presented with a commemorative plaque in recognition of the wonderful evening. There are six branches of Restaurant Sur in Turkey and this was the first Chaîne event at one of them.

Yağmur Ҫakmak, Vice-Chargé de Missions