Megan's Clapham Old Town Restaurant Menu

with olives, sumac onions & flatbread

with fresh green

Homemade crisps lightly tossed in our secret seasoning.

The original cheese fondue topped w/ bacon & crispy shallots.

The original Turkish cheese fondue topped w/ our homemade piri piri sauce & chilli flakes.

The original Turkish cheese fondue topped w/ sumac onions & crispy shallots.

Crispy, salty, delicious & drizzled with honey for sweetness. How very Greek of us.

Mozzarella, burnt butter, sumac & za’atar, served w/ Organic 7 seeded sourdough to dip. Deliciously cheesy & extremely stringy fondue. In Turkey, ‘Muhlama’ (cheese fondue) is available all day every day for brunch, lunch or dinner, as it is at Megan’s. Yep, fondue for breakfast really is a thing. We believe that no table is complete without a selection of sharing plates as we love experience & sharing food with friends. Plus it’s a great way to dine as you get to try a bit of everything…

w/ scotch bonnet mayo. Sercan, our Exec Chef, created the fermented scotch bonnet dip when he was experimenting with fermenting. Of course, the initial product was far too spicy for anyone but him, so he mixed with mayonnaise & lime juice to create this deliciously spicy & sour dip. It complements the crispy calamari beautifully.

A Middle Eastern classic to dip & share. Topped with sumac, extra virgin olive oil & parsley. Served with doughy, hand stretched flatbread.

Greek Kalamata olives marinated in garlic, lemon, chilli & brine. Meaty & salty olives.

A sharing tray with a selection of the best of Megan’s with tabbouleh, mixed leaf & avo salad, fries, sumac onions, pickled red cabbage, signature piri piri, fresh green zhug, harissa hummus & garlic yoghurt served with hand-stretched flatbread. Charred plant based ‘lamb’, za’atar tenderstem broccoli & a falafel & cauliflower shakshouka kebab (& garlic coconut ‘yoghurt’)

A sharing tray with a selection of the best of Megan’s with tabbouleh, mixed leaf & avo salad, fries, sumac onions, pickled red cabbage, signature piri piri, fresh green zhug, harissa hummus & garlic yoghurt served with hand-stretched flatbread. Chargrilled chicken thigh, halloumi two ways & a chilli chicken shakshouka kebab.

Turkey’s answer to tortellini; tiny beef pasta dumplings topped with n’duja & served on a bed of garlic yoghurt

Marinated & grilled chicken thigh served with a mixed leaf salad & either fries or tabbouleh. Topped with pomegranate seeds & pickled red cabbage. The tabbouleh is a Middle Eastern salad with bulgur wheat & parsley. To be classed as a tabbouleh salad, the ratio of herbs in at least equal to the amount of bulgur wheat. It is very herby (as you would expect), with lots of lemon juice. Available Monday to Friday & weekend evenings.

Overnight braised lamb shoulder, feta & pistachios. What we’re known for; served on a flatbread with pickled red cabbage, sumac onions & harissa hummus

Chargrilled chicken thigh, garlic yoghurt & piri piri. What we’re known for; served on a flatbread with pickled red cabbage, sumac onions & harissa hummus.

Grilled halloumi, garlic yoghurt & fresh green zhug. What we’re known for. try an open kebab served on a flatbread with pickled red cabbage, sumac onions & harissa hummus.

Tossed in labneh caesar dressing with crispy pita chips

Traditional Greek Salad with feta, pita chips & harissa hummus

Scoop of vanilla or salted caramel ice cream.

w/ scotch bonnet mayo. Sercan, our Exec Chef, created the fermented scotch bonnet dip when he was experimenting with fermenting. Of course, the initial product was far too spicy for anyone but him, so he mixed with mayonnaise & lime juice to create this deliciously spicy & sour dip. It complements the crispy calamari beautifully.

A Middle Eastern classic to dip & share. Topped with sumac, extra virgin olive oil & parsley. Served with doughy, hand stretched flatbread.