Following the positive response of our members to the recently-held dinners in well-known restaurants, we organized a relaxing, smart casual dinner at the trendy “Fenix Restaurant” located in the up-market district of Etiler.

Since Fenix is a very popular restaurant, the maximum capacity of 80 available seats was booked very quickly resulting in a waiting list.

The evening began with the traditional at which pass-around canapés, cocktails and wines were served. The seven-course dinner menu, especially composed and prepared by Head Chef Ercan Erkan, followed. It was paired with a variety of superb national and international wines selected by Head Sommelier Meltem Zeynep Coşkun.

MENU

Shrimp ceviche
Dr. Loosen ‘Blue Slate’ Mosel Riesling 2016

Shaved baby artichokes, parmesan truffle oil
Chablis La Pierelée, La Chablisienne 2015

Sea Bass tiradito, ponzu gel
Kayra Vintage Sauvignon Blanc 2016 - Thrace

Warm octopus, chickpea puree
Chamlija Felix Culpa Chardonnay 2015 - Thrace

Passion fruit, mango sorbet

Spicy beef short ribs, vegetable couscous
Château Charmail, Haut Médoc Cru Bourgeois 2010

Valrhona chocolate, caramel cheesecake
vanilla ice cream
Arcadia ‘333’ Sauvignon Blanc Late Harvest 2013 - Thrace

Coffee, petits fours

At the end of the dinner Bailli Délégué Mohamed Hammam, Bailli Délégué Ian Fairservice (visiting from the United Arab Emirates) and Turkey’s National officers present at the event, thanked both the kitchen brigade lead by Head Chef Erkan, and the service brigade lead by the Restaurant Manager Murat Yürek. They were all presented with Bailliage of Turkey certificates of appreciation.

Mohamed thanked Mrs Özlem Uzun, Academy and Corporate Sales Director of the “d-ream Group” and presented her with a National Bailliage commemorative plaque in recognition and appreciation for the culinary excellence and outstanding service. As a door gift to take home, all participants were given a bag of chocolates.

Yves Léon
Chargé de Presse