Istanbul Hawaiʻi, known for its modern Turkish and Mediterranean cuisine, recently launched its fall menus. Whether you dine at the restaurant for lunch, dinner or brunch, you can enjoy seasonal dishes that feature autumn ingredients.
The Ward Village eatery features eight to 10 new menu items each season, according to Istanbul Hawaiʻi chef Ahu Hettema. Istanbul Hawaiʻi’s fall menu will be available until mid-December; at that time, its winter menu will start.
We were recently invited to try several of the new dishes featured during dinner and brunch.
Autumn labneh ($23). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
We start with the autumn labneh ($23), a yogurt dip that came highly recommended. It’s topped with a honey truffle sauce and bee pollen, and is served with the eatery’s sourdough pide. The pide is a 72-hour fermented sourdough flatbread that’s topped off with olive oil and sesame seeds.
The creamy yogurt dip boasted the perfect sweet-and-savory balance. It’s addictive in and of itself, but even better when spread on the sourdough flatbread.
Cigar borek ($21). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
Cigar borek ($21) is a hand-rolled, crispy pastry filled with cheese and topped with basil oil. This dish — which looks like crispy lumpia — is one of my new favorites. The crispy shell, paired with the cheesy interior, is heavenly.
Fall Mediterranean salata ($19). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
The fall Mediterranean salata ($19) is a light dish ideal for sharing. The crisp greens are topped with tomatoes, cucumbers, Sumac onions, feta snow and a quince-pomegranate vinaigrette. The salad is full of bright, refreshing flavors; you can elevate it by adding protein like lamb skewers.
Autumn Jidori chicken tagine ($39). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
This Jidori chicken entrée truly embodies fall. It’s topped with toasted pine nuts and autumn Baharat (a warm, aromatic spice blend), and served with candied Kula oranges. The chicken was cooked perfectly — succulent and juicy on the inside — and we appreciated the warm spices.
Ali Nazik filet mignon ($75). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
This dish featured grilled filet mignon served over a smoky eggplant puree and yogurt sauce. It’s finished with a black walnut topping and pomegranate lacquer.
The filet is tender and flavorful, with a slightly sweet aftertaste from the pomegranate lacquer. We also loved the thick, creamy yogurt velouté.
Istanbul Hawaiʻi’s weekend brunch menu, served from 11 a.m. to 2:15 p.m. on Saturdays and Sundays, also features fall flavors.
Turkish breakfast ($29). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
The Turkish breakfast ($29) features a platter that includes a little of everything. Sucuk is a Turkish version of pepperoni, which is incorporated into an omelet. It’s accompanied by a sweet, ring-shaped sesame bagel, which boasts a soft interior, and a variety of dips and fruits. The labne, a thick, creamy yogurt dip, is topped with pistachio crumbs for added crunch. The platter also includes Bursa rose petal jam, fresh fruits, grape tomatoes and Turkish olives.
Anatolian kumpir ($28). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
The Anatolian kumpir ($28) is available in limited quantities. This baked potato is loaded with housemade pickled cabbage, a Waimanalo egg, Kahuku herbs, Turkish pistachio salami, charcuterie (which is like a Portuguese sausage), and housemade ketchup.
Istanbul’s iconic wet wagyu burger ($20). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
Customers can still order off the eatery’s lunch menu during brunch, and Istanbul’s iconic wet wagyu burger ($20) is one of the most popular options. It’s been on the lunch menu for about a month, and is a customer favorite.
This dish features a savory wagyu patty with tomato jus and Lanai lettuce crunch inside brioche buns. The jus is like a tomato bisque sauce; this juicy burger is exclusive to the eatery’s lunch menu.
Dubai chocolate French toast ($24). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
The Dubai chocolate French toast ($24) is as indulgent and tasty as it looks. The eatery’s sourdough bread is topped with Waialua chocolate, pistachio crumbs and shredded, brown butter phyllo. The soft, pillowy bread contrasts nicely with the crunchy phyllo and nutty pistachios.
If you’re familiar with the restaurant’s popular hatay kunefe dessert ($15) — this dish features the same crispy phyllo.
The Sultan’s cilbir ($25). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
The Sultan’s cilbir ($25) isn’t a new dish, but it’s one of my favorites for brunch. It features a yogurt dip topped with chili oil, and served with three sous-vide custard eggs and housemade sourdough bread. The creamy yogurt dip is smooth and savory when mixed with the poached eggs.
Turkish bath ($22). Photo by Kelli Shiroma Braiotta (Aloha State Daily Staff)
No brunch is complete without some of the restaurant’s aesthetically pleasing, creative cocktails. The Turkish bath ($22) — which is served in a bathtub glass — is a fun option. It features reposado (Casamigos) — or tequila — with Turkish apricot, elderflower, rose foam and olive drop.
If you prefer something lighter with more floral flavors, go for blush of the sunset ($18), which features a refreshing mix of champagne, Kula strawberry, hibiscus, pomegranate and orange blossom spritz.
For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.
CONTACT
Istanbul Hawaiʻi
1108 Auahi St unit 152, Honolulu
808-772-4440
Istanbulhawaii.com
Instagram: @istanbulhawaii
Open for lunch 11 a.m.-2:30 p.m. Wednesdays-Sundays; 5-9 p.m. dinner Wednesdays-Thursdays, Sundays; 5-9:30 p.m. dinner Fridays-Saturdays
Weekend brunch from 11 a.m.-2:15 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
Dining and Cooking