suggested that we pay a visit to a newly opening restaurant
which combined Eastern Mediterranean recipes with free-range turkey as the choice of poultry, it sounded worth a visit. It was, it really, really, was. We visited on Wednesday, during their 'soft launch' this week. I'd hate to think what a hard launch would have been like, as pretty much every seat was full throughout the evening.
Their turkey is marinated for 24 hours, and then slow-cooked with a herb-and-spice mix before being used in a variety of dishes based on home-cooking recipes. Which are delicious.
We had the green Sicilian olives and the butter beans with cumin as initial nibbles while trying to decide what to order from the actual menu. For starters we decided on a fresh-tasting salad of watermelon chunks, crumbled feta, kalamata olives, mint, and roasted pumpkin seeds, while I had grilled sourdough with aubergine, soft-boiled egg, silk-smooth tahini, sprinkled with sumac, inspired by the Israeli sabikh sandwich. Both choices were excellent, and we're considering going back to go through the rest of the starters in instalments.
For our main dishes, cookwitch
had the slow-roast turkey thigh on a bed of caramelised red onions and sweet potatoes, scattered with dried red barberries, served with a small jug of gravy. I had the hand-pulled turkey shawarma, which was served on a bed of freekeh (roasted and rubbed green durum wheat) with dates and pine nuts, and topped with a dollop of labneh (strained yoghurt).
We were initially considering steering clear of desserts, but having seen the dessert menu, and heard about the exclusive sorbets and gelato, we decided that we had space after all. cookwitch
had a milk pudding topped with a delicious raspberry and rosewater treacle and a scattering of pistachios, while I tried a couple of the exclusive flavours - a toasted pistachio and orange-blossom gelato (in which you could taste both flavours independently) and a lime-and-mint sorbet (which was like a frozen, non-alcoholic, mojito).( Photos under here )
You'll very likely need to book, but I would recommend that you do so - so go to Strut & Cluck
.Full gallery of photos