Head Chef is Helen Graham (The Palomar, The Barbary and The Good Egg) is overseeing Bubala’s fully vegetarian (sharing) menu - centred around the bold flavours, herbs and spices of the Middle East, inspired by Tel Aviv’s modern cafés. The drinks menu comprises red and white house wines on tap, a selection of wines from Lebanon and the Middle East, and a short list of cocktails. The name Bubala derives from a Yiddish term of endearment. Check back for updates.
Fried Aubergine with zhoug and date syrup; cabbage braised in pomegranate with zaatar chimichurri; and confit potato latkes, served with garlicky toum.