Barboun is from chef Hus Vedat and the team behind Yosma and Hovarda restaurants in Soho. Meaning red mullet in Turkish, this new eatery's menu is inspired by the flavours of Levantine coastal towns, focusing on fish and vegetables, cooked over open flames on robata and josper grills.
The all-day menu will be influenced by the history and tradition of the Levantine region, with a modern, London interpretation. Expect a light and airy Mediterranean-inspired dining room and also taking aspects from the site’s history as a woodworking and cabinet factory.
Beetroot fritters with whipped garlic feta, sun-dried aubergine dolma stuffed with sour cherry, bulgar and garlic yoghurt; grilled wild sea bass with fermented yoghurt tarhana and hay smoked short rib with a variety of condiments, pickles and lavash and a long bone tomahawk steak marinated in Anatolian spices.