There's another addition on the way to the host of new restaurants that have been arriving in Kingly Court. This time, it's the turn of the kebab as Le Bab is aiming for a "kebab renaissance" .
There will be a seasonal kebab menu at the heart of things. Kicking things off, the winter menu will feature:
- Roe Deer Shish, with damson and isot pepper jam, cavolo nero kimchi, artichoke crisps and game mayo
- Free Range Chicken Shawarma with turban squash hummus, chicken crackling, winter pickles, Le Bab toum and biber chilli
- BBQ Paneer Kebab, a heavy hitting vegetarian option, with beetroot and coconut puree, crispy onions, rainbow chard stems and curry mayo
- Plus sharing kebabs for the table include a Rare Breed Pig’s Head and its crackling, with kohlrabi and carrot slaw, red onion and pomegranate molasses.
They have a team with lots of experience from Le Gavroche at the helm. Founded by Stephen Tozer and Ed Brunet, the latter worked for Le Gavroche and they've taken on the former sous chef Manuel Canales Garces (who will head up the kitchen) and former chef de partie Angus Bell.
All this will be backed up with a wine list that goes beyond your normal kebab shop. They'll be running a wine list with rare and fine wines - with an emphasis on value - and craft beers alongside that too. And, of course, cocktails including the Le Bab Old-Fashioned, containing a blend of Rye whiskey, carob syrup, and house aromatic bitters.