Time Out says
A Middle Eastern restaurant from the team behind Greek fusion joint Hovarda.
As thoughts turn to dinner, we will serve guests a mezze-style line-up of regional favourites such as Prawn Saganaki - smoked butter bisque, atterini, salty fingers, Talagani Cheese - fig, wildflower honey, truffle, Sarawak, and Beef Short Rib - 12hour smoked beef + Iskender sauce.
Weekend Brunch is served from 11AM - 3PM. There’s warming Turkish Eggs - poached eggs, yoghurt with chilli butter, and Shakshuka made with earthy spices and tomatoes.
The wine list is centred around sustainable, organically-produced bottles from both the old and new worlds, as well as some picks from the Levant and beyond with Lebanese, Turkish and Armenian bottles all featuring.