The ‘little sister’ adjacent to The Barbary in the heart of Covent Garden - serving a menu that takes its cues from the fragrant spices and smoky flavours of Moorish Spain and North African cooking. The Barbary’s head chef Daniel Alt is at the helm of the kitchen, while a considered wine list focussing on Spanish, French and Moroccan bottles is being overseen by wine director and sommelier Honey Spencer.
Interiors, designed by Gundry & Drucker, take their cues from backstreet Andalusian bars to Casablancan twentieth century design and airy Moroccan courtyards. The zinc bar, seating ten, is backed by aqua green tiles and a distressed antique mirror. Large windows at the front will be pulled ajar in the warmer months, looking out onto the terrace where tables and chairs scatter the patio for alfresco dining.
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Blood orange and grapefruit salad with fennel and tarragon; mackerel fricassee; raw sea bass with cherry coriander salad, lime yoghurt; chicken pastilla, a chicken filo pie dusted with cinnamon and icing sugar; whole red mullet marinated in chermoula with preserved lemon and cumin and a pistachio crème diplomat.