The Sultan's Table

Located in the space formerly occupied by Kasbah, The Sultan’s Table bears some resemblance to its predecessor. The hike uphill may be difficult to some, but the restaurant greets you with an open yet dimly-lit dining space. Large, evenly-spaced wooden tables scatter across the square-shaped main dining area, while a display of shisha pipes, together with an open bar, complete the simple design.

Photo Courtesy of The Sultan's Table

The menu at The Sultan’s Table may be a little hard to read, as dishes are listed in Turkish, but thankfully each one has an English description underneath. We started with kopoglu, a salad with chopped aubergines, tomatoes and potatoes; combined with tangy yoghurt, it makes a hearty spread for round Turkish bread, served warm on the side. Dolma, a hot mezze featuring meaty aubergines stuffed with tomato-spiked rice, packs a spicy punch of cumin, an earthy touch.

Photo Courtesy of The Sultan's Table

Guests can order a number of meat mains, served on a chopping board with salads, Turkish rice or bulghur on the side. The izgara kofte, an elongated meat patty combining beef and lamb, is juicy in every bite. The potato fries may be golden but we were hoping for a punchier hit of spices in its topping. We ordered a second main of sebze izgara, or mixed grilled vegetables served with Turkish rice instead of another meat platter. Rounds of sweet onions, courgettes, mushrooms and tomatoes neatly arranged across the serving board, with our choice of bulghur instead of spiced rice on the side. The chopped cucumber and tomato salad is particularly refreshing.

Photo Courtesy of The Sultan's Table

The Sultan’s Table is not strong on desserts, though its baklava and Turkish delight platter showcases a variety of bite-sized sweet Turkish nut-filled pastries (which may be on the sweet side for some). The Turkish delight, though store-bought, is nothing like the ones we had – this confection is pleasantly chewy, like a gummy, but with a light floral aftertaste.

The wine section is weak at The Sultan’s Table, where guests are offered a richer selection of cocktails than reds and whites combined. Although most wines do come with a by-the-glass option, the selection tends to be rather generic and guests need to rely on their own knowledge of wines because the list includes neither the full label of the wine nor any supporting information related to each variety. We ordered a Malbec from Argentina which is complex enough to stand up to spicy dishes.

Service is satisfactory at The Sultan’s Table. Friendly and attentive at best, the staff do keep distance from the guests with occasional misses on dishes description and wine pairing.

A dinner for two amounts to a total just short of $1,100. The quality of menu offerings at The Sultan’s Table is good but there is room for improvement for building a better wine list on offer.