“Selectum”, the timeless Latin word for “the selected one”, is given to maybe the hippest establishment in Belek.

The owners of this boutique-styled hotel have a passionate vision that draws inspiration from the renowned beauties of ancient times. Their desire is to bring Turkish hospitality from a classical perspective into the present paying homage to the legendary figures of antiquity.

Champagne, cocktails and hors d'oeuvres were served on the terrace whilst we enjoyed a beautiful sunset. The colourful menu created by Chef Bülent Yildiz was then presented.

MENU

King crab and salmon gravlax
Sour cream and purple cabbage coated salmon gravlax
pesto aioli cream, citrus sphere, ginger sponge
salmon caviar, king crab fresh asparagus

Lobster bisque
lime lemon foam, edible gold

Chicken wings
wings stuffed with porcini mushrooms
arancini risotto with marjoram
tomato sauce flavoured with basil oil

Colourful ‘rainbow’ vegetables
spring greens, mango vinaigrette sauce

Lemon and mint sorbet

Boneless rack of lamb
coated with pistachio, tarragon polenta, pumpkin cream
baby yellow squash, baby carrot, lamb jus sauce

Turkish coffee cake
vanilla ice cream

Turkish wines from different regions were carefully selected to partner the courses:
- Kayra Allure Crisp Chardonnay
- Kavaklidere Ancyra Sultaniye Emir
- Porta Caeli Cabernet-Sauvignon/Cabernet Franc/Merlot/Petit Verdot
- Kavaklidere Sultaniye

Dining at Selectum was another outstanding experience for our members and their guests. What a privilege to be ‘the selected ones’ and indulge ourselves in the warm hands of the establishment’s hard-working excellent team.

Vive la Chaîne!

Leonie Kiliç
Vice-Conseiller Culinaire