Megan's on the High Street Restaurant (Kensington) Menu

with olives, sumac onions & flatbread

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

for 2 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’)

for 2 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

Fillet of salmon 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

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

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

w/ pistachio & garlic coconut yoghurt in a spiced tomato shakshouka. Served w/ flatbread. This kebab is our deconstructed take on the traditional ‘Iskender’ kebab, which is one of the most popular dishes in Turkey

Tossed in labneh caesar dressing with crispy pita chips

Falafel, harissa hummus, cherry tomato, parsley & red onion bulgur tabbouleh, cooked & diced beetroot in a red wine vinegar, crispy onions, pomegranate, tahini & hand-stretched flatbread. This dish is inspired by our mezze plates; A healthier & lighter mezze

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

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

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

with piri piri, date bbq & chives

Poached eggs on a bed of garlic yoghurt with n’duja & hashbrowns

Halloumi or Sucuk (for 2) Inspired by the Turkish breakfast spread ‘serpme kahvalti’ where a long brunch is enjoyed, grazing & switching between sweet & savoury. Halloumi (v) or sucuk, the original shakshouka baked eggs, cheese fondue, avo, harissa hummus, Nutella, sesame halva cream, blueberry compote, flatbread & sourdough.

Smashed avo, mushrooms, vegan sausage, spinach, shakshouka, harissa hummus & seven-seeded sourdough.

2 free range, golden eggs (poached, scrambled or fried), grilled halloumi, smashed Hass avocado, garlic & soy mushrooms, tomato shakshouka sauce, steamed spinach, & Organic 7 seeded sourdough toast

2 free range, golden eggs (poached, scrambled or fried), sausage, bacon, garlic & soy mushrooms, shakshouka sauce & Organic 7 seeded sourdough toast

Baked Eggs Shakshouka w/ grilled halloumi, served w/ Organic 7 seeded sourdough. Sercan, our Exec Chef, used to cook shakshouka for his sister when she got home from school. He wanted to bring this all day, warming, dish to the London restaurant scene (we were making shakshouka before it was cool), & breathe new life in to this under-rated dish. Our team of chefs make our shakshouka fresh in huge vats everyday & pack it full of red peppers, tomatoes & celery. It is seasoned with cumin, paprika, fennel, bay leaves & cayenne. After 6 hours of simmering (& caning their arms to stir it), they transfer the shakshouka in to skillets to order. We crack a couple of red lion stamped, free range eggs on top & bake it to perfection so that the eggs are still runny & golden. It is then seasoned with fresh herbs & a crack of black pepper, & we add halloumi on the side to serve

Baked eggs w/ sucuk ‘Turkish chorizo’, served w/ Organic 7 seeded sourdough. Sercan, our Exec Chef, used to cook shakshouka for his sister when she got home from school. He wanted to bring this all day, warming, dish to the London restaurant scene (we were making shakshouka before it was cool), & breathe new life in to this under-rated dish. Our team of chefs make our shakshouka fresh in huge vats everyday & pack it full of red peppers, tomatoes & celery. It is seasoned with cumin, paprika, fennel, bay leaves & cayenne. After 6 hours of simmering (& caning their arms to stir it), they transfer the shakshouka in to skillets to order. We then add sucuk, which is a type of sausage made from beef, which is similar to merguez in taste, with a garlicky & spicy kick. We crack a couple of red lion stamped, free range eggs on top & bake it to perfection so that the eggs are still runny & golden. It is then seasoned with fresh herbs & a crack of black pepper to serve

w/ Organic 7 seeded sourdough. Sercan, our Exec Chef, used to cook shakshouka for his sister when she got home from school. He wanted to bring this all day, warming, dish to the London restaurant scene (we were making shakshouka before it was cool), & breathe new life in to this under-rated dish. Our team of chefs make our shakshouka fresh in huge vats everyday & pack it full of red peppers, tomatoes & celery. It is seasoned with cumin, paprika, fennel, bay leaves & cayenne. After 6 hours of simmering (& caning their arms to stir it), they transfer the shakshouka in to skillets to order. We crack a couple of red lion stamped, free range eggs on top & bake it to perfection so that the eggs are still runny & golden. It is then seasoned with fresh herbs & a crack of black pepper to serve

Bacon, poached eggs & hollandaise on sourdough

Our Eggs Royale is made with Scottish smoked salmon & 2 poached golden free range eggs. We make our Hollandaise fresh in-house every morning, using sparkling water for a velvety texture & cayenne to season. Served on Organic, 7 seeded sourdough toast & sprinkled with chives to serve

Smashed Hass avocado on Organic 7 seeded sourdough bread w/ omega seeds, lemon, a drizzle of olive oil & chilli.

2 free range, fresh & golden-yolked eggs served on Organic 7 seeded sourdough toast.

Vegan coconut yoghurt & chia seeds topped w/ sesame halva cream, dried raspberries, blueberry compote & pistachios

Tossed in labneh caesar dressing with crispy pita chips

Falafel, harissa hummus, cherry tomato, parsley & red onion bulgur tabbouleh, cooked & diced beetroot in a red wine vinegar, crispy onions, pomegranate, tahini & hand-stretched flatbread. This dish is inspired by our mezze plates; A healthier & lighter mezze

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

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