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The regulars at Solly’s keep returning for reliable, Israeli-style food, crowding on to closely packed tables. Takeaway options are appetising, with crisp falafel and spicy shwarma, but once you sit down, prices shoot up (and it’s cash-only).
You’re spoilt for choice with starters; there are kibbe and vine leaves and several varieties of houmous, plus an array of deliciously oily aubergine dishes. But the best pick is crunchy, lamb-filled Moroccan cigars, accompanied by a spicy tomato dipping sauce. Traditional dishes include chicken, bean or goulash soups – all served with puffy laffa bread baked in the oven at the back.
Main courses are mostly grills: lamb (on skewers or as chops), steaks and burgers. Chicken comes with the breast fried in crumbs or as boneless thighs marinated and chargrilled to tender succulence. All main courses are served with chips (ours were unexceptional) or basmati rice (generous portions cooked in the Iraqi way with vermicelli). A slightly incongruous mixture of vinegary cabbage and lettuce fills the rest of the plate. We found service surly, and staff didn’t think to offer us dessert (baklava, perhaps) or coffee.