TURKUAZ KITCHEN

This Catford brasserie anchors its identity in the smoke of the charcoal grill and the heat of the wood-fired stone oven. Signature lahmacun arrives with a shatter-crisp base, topped with finely minced lamb and a sharp parsley-onion salad. The mixed grill showcases technical precision, featuring succulent lamb shish marinated in rosemary and oregano alongside charred, spice-forward Adana kofte. For a textural contrast, the Imam Bayildi offers silkily braised aubergine.