This December, chef Hus Vedat and the team behind Yosma and Hovarda restaurants in Soho will be launching a new restaurant in east London called Barboun.
Barboun, which means red mullet in Turkish, will have 100 covers and a menu inspired by the flavours of Levantine coastal towns, with ingredients cooked over robata and josper grills. The kitchen will be led by Fezile Ozalgan.
Barboun will be open for breakfast, lunch and dinner and will have a grab and go deli attached. Breakfast will be served as a traditional spread including jams, olives, cheeses and cold cuts. Simit, honeycomb, clotted cream and yogurts will also feature in the buffet-style format, alongside traditional Turkish tea and coffee.
Classic breakfast dishes such as çilbir, a Turkish dish of poached eggs with yogurt and shakshuka will also feature, as well as a Levantine-style cooked breakfast.
Snacks and dips will include taramasalata with bottarga and smoked aubergine with burnt tomato and almond. Small plates will include beetroot fritters with whipped garlic feta, sundried aubergine dolma stuffed with sour cherry and halloumi with apricots and walnut.
Big plates will include grilled wild sea bass with fermented yogurt tarhana, and sharing plates including hay smoked short rib with a variety of condiments, pickles and lavash for two, as well as monkfish with zhoug, and a long bone tomahawk steak marinated in Anatolian spices.
Ozalgan said: “I’m really excited to be given the chance to head up my first restaurant in such a vibrant area like Shoreditch. I’ve been really privileged to work with Hus on developing a menu based on cuisine so close to our hearts. Personally, my love of this style of cooking stems from watching my father cook family meals over open flames. The menu evokes these memories for me, and I can’t wait to share it with London audience, through a menu of new dishes and traditional spices.”
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In