On Saturday 1 February, Eastern Mediterranean restaurant Barboun, which opened last month, will launch its Levantine brunch.
Available from 11am every Saturday and Sunday until 3pm, the menu is focused on showcasing the rich and vibrant history of the Levant with dishes drawing heavily upon traditional flavours, and fresh, locally sourced produce.
Set in the bright, spacious dining room surrounded by a mini-glade of olive trees, diners are invited to take a seat on crimson hued banquettes and large pewter tables, perfect for group celebrations and feasts of up to 10 people.
Turkish-Cypriot Head Chef, Fez Ozalgan’s menu is built around a selection of weekend favourites with an eastern twist: classic shakshuka; flat iron steak with fried egg and charred ezme; Eggs Levantine, with poached eggs and pastirma layered on English muffins and doused with hollandaise; and sucuk yumurta, a traditional Turkish breakfast dish of baked eggs with spicy sucuk sausage.
With fresh breads and pastries an indelible part of Levantine cuisine, Barboun’s bakery section features za’atar croissants, spinach and feta gozleme, and simit, a circular bread encrusted with sesame seeds, served with honeycomb and clotted cream. Finally, those looking for a post work-out refuel will find tahini porridge with pistachio and sour cherry and their signature pink bowl with linseeds, currants and almond milk.
Barboun’s brunch cocktails also take cues from exotic spices and flavours found throughout the menu. Their Bloody Meryem, a take on the brunch classic, is made with vodka, mezcal, Turkish spices, nigella and sumac salt; and the Antep Chai with vodka, green matcha, pistachio syrup, kefir milk and Green Chartreuse. Those with a different vice can opt for the Highlife, a smoothie made with kale, sugar snap peas, apple, spinach and a drop of CBD.
Ozalgan said, “Growing up with a sizeable Turkish-Cyrpriot family, hospitality started at breakfast: our kitchen table would be laden with different dishes, with a pot of hot, strong coffee sitting on the stove, and family and friends dropping in and out throughout the morning. That spirit of conviviality and generosity is one we wanted to bring to Barboun.”
