Luxury dining venue Naarma has introduced a new selection of Mediterranean and Asian small plates, bringing together diverse culinary influences through a thoughtfully crafted menu. The dishes have been conceptualised by Hilal Ağca, whose culinary experience includes work with internationally known restaurants such as Nobu Bodrum, Nobu Istanbul, and Nusr‑Et.

The newly introduced menu focuses on small plates that highlight seasonal ingredients, balanced flavours and refined culinary techniques. It reflects a blend of Mediterranean and Asian inspirations, with dishes designed to emphasise texture, freshness and bold flavour combinations.

Among the highlights is a selection of dim sum that showcases delicate preparation and contemporary flavour pairings. The Asparagus Snow Pea Dimsum features a filling of asparagus, snow peas and garlic, offering a light yet flavourful bite. Another option, the Lakso Mushroom Dimsum, combines button mushrooms with lakso paste, curry powder and sesame oil, creating a layered and aromatic profile with strong umami notes.

Mediterranean influences are reflected in the Vegetarian Mezze Platter, which brings together a variety of traditional components including dips, spanakopita, falafel, marinated olives and crackers. The platter presents a range of textures and flavours typical of Mediterranean dining.

The menu also includes heartier offerings such as BBQ Chicken Skewers with Hummus. The dish pairs grilled chicken with creamy hummus, pickles, sesame and warm pita bread, highlighting the balance of smoky and creamy elements often found in Middle Eastern cuisine.

Another feature is the Non-Vegetarian Mezze Platter, which includes dishes such as Lamb Adana, Chicken Adana, Zaatar Sumac Sole and Chicken Shish Taouk. The platter is served with balloon bread and accompanied by traditional condiments including dakoos, garlic thoom and tartar sauce.