Istanbul Modern, Sultans' Brunch, 8-course

In-PersonRussian Hill, San Francisco


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Available for purchase
Banquet (20+ Guests)
north african, greek, turkish
The legacy of Istanbul, once Constantinople, the capital of four empires, is greater than meets the eye. It's the Bosphorus, Black Sea, the Aegean, and the Mediterranean; Mesopotamia, Balkans, Anatolia, Caucasus, North Africa, and Persia. It's the palace and the countryside, the business capital and the cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. It's Istanbul Modern. We tell the story.

Menu detail

Simit and Yogurt Butter
Small Plate
Simit is the most consumed street food in Istanbul. It resembles a pretzel but it's baked with molasses and sesame seeds. On the streets of Istanbul it's served with 'smiling cow' brand cheese, the little triangles. We break bread with a yogurt butter.
Olives and fermented pepper emulsion
Small Plate
We serve our marinated olives with candied walnuts and roasted garlic
Spring herb tabouleh with pistachios and farmers cheese
Small Plate
We are really passionate about foraging. Large leaf sorrel (the more delicate species) is hard to come by in San Francisco but we have one spot that we have been cultivating all spring. We bring a fresh tabouleh predominantly made with sorrel but also studded with scallions, mint, persley, tarragon and other herbs as available. We use fresh pistachios and roasted farmers cheese to add depth and texture to the dish.
Seasonal marmalade and feta mousse
Small Plate
Briny feta and sweet unctuous marmalades make an incredible combination.
Shirin potatoes, saffron and orange
Small Plate
We roast the potatoes, we crush them, when they're hot, we dress them with a generous amount of olive oil, saffron and garlic. We then fold in peas, favas, and fresh orange zest. This dish is inspired by shirin polo, a Persian rice dish.
Sucuk, chickpeas and jilbir
Sucuk is one of Istanbul's most favorite breakfast items. It's a cooked beef sausage seasoned with paprika, fenugreek, garlic, cumin. It's used from the Balkans to the Middle East to Central Asia. We stew the chickpeas with sucuk and our tomato sauce (pomagranate molasses, Urfa pepper pastes). Jilbir is an ancient Anatolian tradition of poached eggs with yogurt and fresh garlic. The chickpea stew is finished with jilbir.
Kaymak and honey
This is one of our favorite things to serve. It's a labor of love. Turkish clotted cream (kaymak), honey, and sea salt. A decadent finish to a great meal.
Tik tik borek
Tiktik boregi is sold at every corner in Istanbul, it's one of the most common breakfast items around the city. The phyllo is lined up, layered with the magical leavener butter, and rolled into a long tube, which is then rolled into a snail. Said snail is then baked until it's golden brown and delicious. The boreg is then carefully chopped into mounds and finished with toppings such as honey cream, almonds, sour cherry and caramelized goats milk.


Pomagranate mimosa
Melengic (wild pistachio), served with dessert
Sahlep (orchid root), served with dessert

Istanbul Modern, Sultans' Brunch, 8-course

In-PersonRussian Hill, San Francisco
(Exact Address will be shared upon purchase.)