Dine on Iranian-inspired dishes by Head Chef Jeremy Borrow (formerly Head Chef at The Palomar), showcasing traditional Iranian recipes with a modern twist. The menu (of sharing plates) at Nutshell highlight the nuances of Iranian cooking, utilising the wealth of flavours and abundance of fragrant herbs that make up such a rich culinary landscape.
Designed by B3, (Lyle’s, Gymkhana), Nutshell has 86 covers split over two floors, with an open kitchen and counter seating on the ground floor and a second bar upstairs. Each space will offer something slightly different, including a semi-private first floor space for larger groups wanting a true Iranian feasting experience. The colour palette is reminiscent of a pistachio orchard featuring tones of green and pink and earthier tones, contrasted by brass metalwork and surfaces of light marble and dark timber wood.
Modern Iranian cuisine
Chard & wild spinach with saffron, yoghurt and lemon; Khoresht Bademjan - aubergine stew with pearl onions & split chickpeas and butterflied mackerel with sabzi salsa and Jojeh poussin skewered, and then grilled over open coals.
Mexican in Tehran with black lime infused tequila, apricot, lime, and sumac salt on the rim; and Silk Road Gimlet made of Tanqueray Rangpur, green cardamom & Persian lime cordial