Barboun

located on bustling great eastern street, barboun, literally translating to ‘red mullet’ in turkish, will begin the day bright and early for breakfast. there’s warming çilbir, a turkish dish of poached eggs and yoghurt with red pepper burnt butter, and shakshuka made with earthy spices and tomatoes. as thoughts turn to lunch and dinner, fezile and her team will serve guests a mezze-style line-up of regional favourites such as dolma - sun-dried aubergine, burnt butter, garlic yoghurt. next, modern small plates will take their cues from the eastern mediterranean’s strong seafood traditions: there’s the signature barboun - red mullet, preserved lemon, hazelnut & charred romano peppers, and 12 hour smoked beef, iskender sauce, chilli butter. 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.