Shuk brings bold and authentic flavours inspired by Tel Aviv’s notorious street food dishes to their stall. And for the very first time they're serving guests in the evening, with the launch of their sharing menu concept. Tables are available by reservation only, with eight covers overlooking the stall’s open kitchen and another 24 alfresco covers at intimate tables in front. Dine on a menu featuring small sharing plates and a selection of epic hummus, made from hand-picked produce from the market and family recipes.
Tasting the flavours of Tel Aviv
Seabass with schug hot sauce and pickled cucumber; rare beef with smoked pickled mushrooms, zaatar and truffle pecorino; spiced lamb, tahini, coriander, mint and olive oil and cheesecake with poached rhubarb and pistachio crumble.
Erev is also hosting a series of collaborations with renowned chefs, including the likes of Helen Graham of Bubala, Eran Tibi of Bala Baya and Assaf Granit of Coal Office. Shuk is partnering with each of these chefs to create a one-off set menu - served for one night only.