Contemporary Turkish cuisine will come to Mayfair in June when Anatolian restaurant and bar concept Rüya begins trading in the Grosvenor House Hotel on Park Lane.
The "intricately designed venue" by Conran & Partners has capacity for 136 diners across a variety of spaces including a chef's table area adjacent to the open kitchen set with contemporary custom-designed Turkish tiling, a more formal dining room and an intimate private dining room and bar.
The restaurant, which specialises in regional Anatolian cooking, will offer dishes, such as 24-hour slow-cooked short rib with Turkish chilli BBQ glaze and spiced Konya chickpea purée; Zeytinyağli ahtapot, marinated and grilled octopus with black-eyed beans and apple vinaigrette; and two cheese pide from the Black Sea with slow-cooked egg.
The beverage offer is designed to bring guests the flavours from all the regions of the Anatolian peninsula. The menu will comprise signature cocktails, such as the Black Sea made with rye whiskey, cognac, vermouth, raisin, cinnamon and bitters, alongside other drinks such as the Lokum and Saze-raki. Rüya will also boast a huge selection of raki, Turkey's anise-scented national spirit.
The restaurant will be led by chef-patron Colin Clague (pictured), previously executive chef at Zuma London and Dubai. Owner Umut Özkanca commented: "Rüya's enticing concept fuses a vibrant restaurant and bar with decor, menu and an ambiance taking inspiration from Anatolian roots. We have taken authentic traditions, which I retain a deep personal connection to, and interpreted modern details for the sophisticated London audience."
"Umut's father, Rasim Özkanca, has been an essential influence in the menu creation. He has 50 years of experience in the restaurant business and he's been invaluable. All the recipes are in his head and I am thrilled to be creating and sharing these special dishes," Clague added.
Rüya will be open seven days a week for lunch and dinner. The bar will be open all day from 12pm until 1am Monday-Saturday.