Following the success of Bala Baya’s renowned brunch, the restaurant’s little sister Kapara, in Soho, has just launched a three-course new brunch menu spanning Tunisian, Syrian and Greek cuisine.
Created by executive chef Eran Tibi, diners can expect a fusion of flavours inspired by his heritage and globe-trotting.
Mezze dishes include Shawarma Fries, with preserved lemon and twelve spice; Mini Mess, with blackened aubergine, oregano, tahini, pomegranate molasses and lychee; and Pink Tarama, with smoked roe, chives and extra virgin olive oil.
Choose from mains like Harissa and Hake with homemade brioche, hake tempura, harissa mayo, mustard pickle, egg and lettuce; and the Salt Baked Celeriac, Lamb Kofta Shakshuka and Pita French Toast, served with golden sultanas, cherry compote, banana tempura, rose and honey labneh.
The brunch is available to book across the weekend and bank holidays from 11am to 4pm.
Diners can tuck into desserts like Gramps Cigar – brick pastry, gianduja marquise, blood organge, kumquat, chocolate soil and smoked tuile – and Sticky Treat with medjool dates, black treacle, baharat
chantilly and a baharat crumble.
Drinks include spicy sumac cocktails and sweet house made gazoz sodas, available with and without alcohol, and in flavours such as cherry and black pepper; orange, chilli and coriander; and strawberry and balsamic.
Kapara’s brunch is available to book across the weekend and bank holidays from 11am – 4pm.