Executive chef and director of Popina Kitchen German Sanchez (former head chef of Shuk) brings us the Pit-zza, something between a pita and pizza. It’s served with za’atar (Middle Eastern spice mix) and drenched in extra-virgin olive oil. There’s also gnocchi with whole burrata, capers and confit tomatoes alongside hand-cut (not minced) beef empanadas. The ricotta ravioli with lamb backstrap, pistachio crust and mint is a must. There’s a lamb-kofta pizza, tahini pizza and a zucchini pizza. The za’atar that goes with the pit-zza bread has got rosemary powder in it, paying homage to Italian cuisine, though za’atar is the typical dipping spice at Shuk.
The bar manager, Hamish Dowie (of Palmer & Co. and Ananas), has created the cocktail list. Try the Mediterranean Garden (rosemary, olive-infused Beefeater gin, thyme and bitter). Or the Elderly Cuban Spritz with Havana Club Añejo Especial Rum, elderflower and sparkling.
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