Rendezvous | Nargile Menu & Prices — Aberdeen

Oven roasted monkfish and king prawns served on a tomato and black olive sauce.

Marinated sea bass fillets, oven roasted and served on caponata.

King prawns lightly poached in a tomato and herb sauce, sprinkled with feta cheese.

Oven roasted escallops of monkfish topped with tomato, basil and mozzarella cheese, served on a bed of kus kus.

Oven roasted salmon served on a potato rosti and asparagus tower, drizzled with a creamy tarrogan and coarse grain mustard sauce. (a)

Escallops of venison chargrilled, drizzled with a rich brandy and red currant jus and served with garlic and rosemary roasted potatoes. (a)

A layered dish of chopped pitta, garlic yogurt and thin slices of marinated meat, dressed with halep sauce and hot butter. (Choices: chicken (h), lamb)

(H)

A layered dish of chopped pitta, pureed aubergine and thin slices of marinated lamb dressed with halep sauce and hot butter.

Paupettes of chicken stuffed with feta and seasoned spinach served with a roasted red pepper sauce. (h)

Fillet of lamb cubes marinated with cracked black pepper chargrilled and served with a rosemary and red wine sauce.

Roasted confit of duck served on stir fried red cabbage drizzled with an orange and red currant sauce.

All marinated and skewered with onions and peppers. (h)

All marinated and skewered with onions and peppers.

All marinated and skewered with onions and peppers.

All marinated and skewered with onions and peppers. (chicken, lamb, beef and sucuk)

All marinated and skewered with onions and peppers.

Oven roasted aubergine steak topped with a warm chickpea and feta salsa.

Peppers stuffed with a tomato and basil risotto topped with parmesan, served with a white wine sauce and roast potatoes. (a)

Oven roasted medley of mediterranean vegetables served with kus kus and a chickpea casserole.

A casserole of chickpeas and mixed vegetables cooked in a special tomato sauce.

An extended version of our popular meze starter. (minimum 2 persons)

Enjoy a varied selection of hot and cold mezes, followed by marinated chicken and lamb, stuffed aubergine and speciality meat dishes served with rice and salad and rounding off with an array of sweet turkish pastries stuffed with nuts and chocolate and filter coffee/tea. (minimum 2 persons)

Enjoy a varied selection of hot and cold mezes, followed by marinated chicken and lamb, stuffed aubergine and speciality fish dishes served with rice and salad and rounding off with an array of sweet turkish pastries stuffed with nuts and chocolate and filter coffee/tea. (minimum 2 persons)

If vegetarian - we would be delighted to offer you a banquet meal as above but to suit your palate. (minimum 2 persons)

With cheese (£3.75)

With cheese (£4.95)

With feta cheese (£4.50)

Stir fried spiced onions and peppers wrapped in a durum, served with salad garnish, chips and a yogurt sauce. (v)

Stir fried spiced onions and peppers wrapped in a durum, served with salad garnish, chips and a yogurt sauce. (h)

Stir fried spiced onions and peppers wrapped in a durum, served with salad garnish, chips and a yogurt sauce.

Chargrilled steak burger served in a toasted sesame seed bun, served with salad garnish and chips. Choice of toppings: cheese, onions, mushrooms, humus.

Lightly fried aubergine slices topped with seasoned onion, cream of yogurt and a sprinkling of feta cheese, oven baked and served with a roasted red pepper sauce. (v)

Marinated meat of your choice skewered with onions and peppers, char grilled and served with rice and a chilli dip. (v)

A mix of lettuce, tomato, cucumber, mint, radish and croutons tossed with sumac and lemon dressing. (v)

Strips of chargrilled beef tossed with fresh coriander, red onion, chilli and mixed salad in a lemon and olive oil dressing.

Chargrilled slices of marinated chicken tossed in a warm honey and mustard sauce, served on a bed of mixed leaves and seasonal salad. (h)

Grilled slices of halloumi cheese served on a bed of mixed salad, drizzled with a pomegranate dressing. (v)

Oven roasted salmon fillet served on a warm chickpea and dill salad.

Aubergine in a tomato, basil and black olive sauce on a bed of pasta and garnished with parmesan shavings. (v)

Seasoned mince with mixed peppers and mushrooms in a tomato sauce served on a bed of tagliatelle.

Available as a starter or extended version as a main course

Humus served with pan fried diced lamb loin and pine nuts (gf, n)

Chargrill slices of traditional turkish sausage (h, df, gf)

Fried filo pastry rolls stuffed with: spinach & feta, roasted sweet potato & red pepper (v, vg, df)

Breaded tomato and basil risotto balls with a mozzarella centre (v)

Fried chickpea and herb croquettes (v, vg, df, gf)

Sliced halloumi cheese pan fried in a chilli garlic butter (v)

Cajun spiced chicken wings (h, df)

Fried strips of breaded kalamari

King prawns sautéed lightly in garlic butter (gf)

Chickpeas blended with tahini, garlic and olive oil (v, vg, df, gf)

Sautéed aubergine in a tomato onion garlic sauce (v, vg, df, gf)

Lightly fried mixed vegetables with garlic yogurt sauce (v, gf)

Beetroot marinated with onion and dill (v, vg, df, gf)

Spicy tomato and onion dip (v, vg, df, gf)

Yogurt with fresh dill, cucumber and garlic (v, gf)

Chargrilled and served with rice, garnish and chilli sauce (h, df, gf)

Chargrilled and served with rice, garnish and chilli sauce (h, df, gf)

Chargrilled and served with rice, garnish and chilli sauce (df)

Chargrilled and served with rice, garnish and chilli sauce (chicken, lamb, steak, df)

Chargrilled and served with rice, garnish and chilli sauce (df)

Chargrilled and served with rice, garnish and chilli sauce (v, vg, df, gf)

Chargrilled and served with rice, garnish and chilli sauce (df, gf)

A layered dish of chopped pitta, garlic yogurt your choice of topping and finished with a tomato herb sauce and hot butter (h, gluten free £1.50 supplement)

A layered dish of chopped pitta, garlic yogurt your choice of topping and finished with a tomato herb sauce and hot butter (h, gluten free £1.50 supplement)

A layered dish of chopped pitta, garlic yogurt your choice of topping and finished with a tomato herb sauce and hot butter (v, gluten free £1.50 supplement)

Ruggeri italy 2. A classic elegant prosecco with tiny bubbles, a palate of fresh green apple and a long, crisp finish. (11% abv, vegetarian, vegan)

Ruggeri italy 2. Medium bodied and dry, possessing a ripe cranberry fruit intensity that balances the bubbles and the crisp finish beautifully. (12% abv, vegetarian, vegan)

Taittinger france 1. Crisp, citrus aromas with subtle toasty notes leading to an elegant, balanced palate with a lively, mousse texture and a crisp, flavourful finish. (12%abv, vegetarian)

Taittinger france 2. Aromas of wild strawberries and spice precede the balanced, smooth flavours of red fruits. (12% abv, vegetarian)

Bollinger france 2. One of the finest non vintage champagnes available, always rich, toasty and full bodied, with wonderful concentration and depth of flavour. (12% abv, vegetarian)

La lande france 2. Light and refreshing. This dry, unoaked example can be enjoyed as an aperitif or with a wide range of mediterranean dishes. (12.5% abv, vegetarian, vegan)

Il sospiro italy 2. An aromatic nose of cranberries and mineral elements. Light, dry and crisp, with zingy citrus and red berry flavours. (12.5% abv, vegetarian)

Ramón bilbao spain 2. Medium intensity on the nose. Citrus (lemon and grapefruit) and red fruit (cherry and strawberry). (12.5% abv, vegetarian, vegan)

Anselmi italy 5. Stunningly rich and complex with apricot, honey and pear flavours with tobacco and cedar notes. (12%abv, vegetarian, vegan)

Vintae spain 2. Ripe fruit, dates and banana notes with the nuances of a crianza, making it an interesting and complex wine. (12.5% abv, vegetarian, vegan)

Quinta do crasto portugal 2. Enticing minerality on the nose followed up by crunchy green apple, camomile and lemons. Fresh attack on the palate leading into a fresh and crisp finish. (13%abv, vegetarian, vegan)

Languedoc france 1. This wine is both gentle and refreshing with notes of mediterranean white peach, apricot kernel and zesty lime peel. (12.5%, vegetarian, vegan)

Yealands new zealand 1. Notes of stone fruit and guava, underpinned with notes of fresh herbs. The palate is fresh/vivacious fruit that is balanced with a long, crisp mineral finish. (12.5%abv, vegetarian, vegan)

Burch family wines australia 2. An aromatic lift of zested lime skin and citrus flower provides an enticing entry to the wine. An upfront burst of citrus juice and a mineral acidity to finish. (12% abv, vegetarian, vegan)

Umani ronchi italy 1. With an expressive nose of peach, mango and candied rose petals, the wine has a long, full mineral-rich mouth. (12.5%, vegetarian, vegan)

Cannonball new zealand 2. Sophisticated nose of lemon curd, peaches, and a hint of pie crust. On the palate, zippy stone fruit and tropical notes, pineapple and soft vanilla bean. (13.5% abv, vegetarian, vegan)

Ascheri italy 2. Notes of a floral, green fruit character with a minerally undertone. The palate mirrors the nose with its fresh and delicate approach. (12.5%, vegetarian, vegan)

Mar de frades spain 2. Aromas of mango, pineapple and lychee hints together with wild flowers and the balsamic notes of eucalyptus. On the palate, it shows fresh salinity, mineral nuances and tropical fruit. (12.5%abv, vegetarian, vegan)

Alain cailbourdin france 2. Aromas are very expressive from the very first year and are essentially fruity citrus (grapefruit), passion fruit, as well as floral (rose petals and white flowers). (13%, vegetarian, vegan)

Mandra rossa italy c. Fresh vanilla flavours. Soft and warm, with silky and sweet tannins. (13.5% abv, vegetarian, vegan)

Ramón bilbao spain b. Medium intensity of aromas with fresh dark fruit, such as blackberries and blackcurrants. Hints of blackberry yoghurt. (14% abv, vegetarian, vegan)

Trapiche argentina c. Fruit flavours with notes of plums and strawberries with smoky tones. (14% abv, vegetarian, vegan)

Ktima kir-yianni greece c. Aromas of cherries, wild strawberries and sweet spices on the nose. Complex flavours of red fruits, tomatoes, olives, cinnamon and herbal hints on the palate. (13.5% abv, vegetarian, vegan)

Ken forrester south africa c. Hints of cherries and mint with meat-spice and smoky undertones. (14.5% abv, vegetarian, vegan)

Da vinci italy c. It is fruity and spicy on the nose showing aromas of fresh red fruits especially cherries with a hint of vanilla and cinnamon. On the palate, the wine is medium bodied, well balanced with juicy fruit notes. (13.5% abv, vegetarian, vegan)

Quinta do crasto portugal 2. Expressive aromas, with notes of fresh red fruit and violets. Seductive on the palate, with flavours of ripe berries and spices. (13.5% abv, vegetarian, vegan)

Yealands new zealand 1. Offers ripe plum aromas with a touch of spice. The juicy ripe red fruit flavours lead into a supple, soft tannin finish. (13.5% abv, vegetarian, vegan)

D'arenberg australia d. Red fruits and peppery spices with earthy aromas such as mulberry, black plum, soot and baking spice. (14.5% abv, vegetarian, vegan)

Ixsir lebanon d. Strawberries, oak and cassis on the nose with notes of blackberry and cassis, a hint of green pepper and soft tannins. (13.5% abv, vegetarian, vegan)

Sierra cantabria spain d. It's a satisfying, concentrated red with plenty of backbone and structure, fresh acidity and layers of ripe plum and blueberry fruit. (14% abv, vegetarian, vegan)

A layered dish of chopped pitta, creamed aubergine and thin slices of marinated lamb dressed with a tomato herb sauce and hot butter (h, gluten free £1.50 supplement)