Arabica Food & Spice Company founder James Walters, who started out selling mezze from a trestle table at Borough Market over 14 years ago, trades in his market stall for bricks and mortar to launch an 80 cover bar and restaurant within the market where Arabica was born. For Arabica Bar and Kitchen, a restaurant specialising in East Mediterranean and Levantine cuisine, James has brought in the talents of Bunmi (formerly Dinner, Lima and Lockheart) overseeing service, Geoff Robinson of the Experimental Cocktail Club, and Bitten and Written's Zeren Wilson for the wine list. Keeping in touch with its market roots, Arabica Bar and Kitchen has a range of mezze, pastries and ingredients from a street cart and will continue serving falafel & Label Anglais chicken shawarma wraps outside on market days. Dishes to look out for include: Dexter beef and bone marrow kofta, sauteed chicken liver with pomegranate molasses, courgette, feta & dill borek, and long-leaf spinach kibeh, and Istanbul-style mussel rolls. Candied Anatolian mandarin, buffalo ricotta with crushed pistachios, and walnut baklawa with Chios mastica ice cream offer something sweet to savour. Opening June 2014 initially six days a week for lunch and dinner Monday to Saturday and then for Saturday brunch and family style Sundays in late summer/autumn after the opening dust settles.
Arabica Food & Spice Company founder James Walters, who started out selling mezze from a trestle table at Borough Market over 14 years ago, trades in his market stall for bricks and mortar to launch an 80 cover bar and restaura..
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