Havet was created out of a dream to bring a Turkish dining experience, reminiscent of the team's childhoods, to the residents and visitors of Kent. From Turkish Cypriot families, the team are used to the fresh flavours of the Mediterranean that are found in coastal regions, and love to combine them with the cooking techniques and spices from the Middle East. With the drive to provide their guests with authentic, traditional Turkish food, Havet's chefs have been redefining what Turkish cuisine means in the UK since 2012.
Mezze appetisers include pickled vegetables, mixed green and black olives, cucumber and carrot sticks and breads. Bigger plates include the taramasalata with North Atlantic lumpfish roe mixed with lemon juice, vinegar and extra virgin olive oil, along with deep fried aubergine with finely sliced peppers and onions in a rich homemade sauce.
The mangal part of the main menu include dishes of fresh prime meats, all sourced daily and prepared in house by a trained team of butchers before being marinated with a unique recipe blend. There's chicken shish and adana, along with wings, Turkish Cypriot sausage made from ground lamb, and vegetable shish on a bed of tomato sauce. There are plenty of Havet specials to try, too, with the iskender being the top choice. This is a dish crafted with succulent meat that is grilled on the Mangal, layered on top of a bed of toasted herb croutons and smoky tomato sauce, and filling options of lamb doner, lamb adana and chicken adana.
You'll want to add a few sides like rice, salads and potato options to your main meal, as there are so many great options to choose from. We love the sound of Havet's favourite, the sehriyeli, a traditional Turkish Baldo rice that has been flavoured with browned vermicelli, along with cabbage salad, coban salad, sweet potato fries and sweet bulgur.