At Nana's InVite, Turkish chef Semet Mehmet (formerly of Harvest) harnesses Michelin-starred experience from New York’s Annisa and Norway’s Bagatelle into Mediterranean-inflected dishes.

 

Expect to encounter Turkish cooking techniques, like kuru et, a method of curing, in the likes of a beef tenderloin platter (B460) composed of beef house-cured over seven days accompanied by a homemade, honey-sweet fig jam.

 

The grilled octopus and salad comes with a soothing dill cream and cauliflower cous cous (B320), while the vegan dill granita (B170) is a refreshing, palate-cleansing finish to the lip-smacking fare.

 

Look out for the soon-to-launch brunch menu.