From the folks behind Marylebone’s Yosma comes a new Chinatown restaurant serving a mixture of Turkish and Greek dishes. Hovarda, a new Aegean-inspired bar and restaurant, will open on Rupert Street on Friday 17 November.
The bar will serve cocktails and wines, as well as a signature Horvada (Yeni Raki, cinnamon, yoghurt, brown sugar, Turkish honey, cardamom and espresso). A 70-cover dining space with open kitchen is located on the ground floor.
Open until 1 am seven days a week, the restaurant bar is clearly aiming to be a destination in and of itself, with live music on Sundays and DJs from around the world playing in the evenings.
Turkish born, award-winning mixologist Cihan Anadologlu (co-owner of Circle, Munich) has put together a drinks menu inspired by his travels throughout Greece and Turkey. As well as the signature Horvada there is the Aegean (Tequila Cabreza, Campari, fresh clementine, fresh lime juice, agave) and a dedicated martini menu with varieties inspired by Greece, Turkey, France and Italy.
‘The Greek’ will be made with lemongrass infused Mastiha, grapefruit and olive brine whilst ‘The Turkish’ will have chili-infused Raki, ginger, lime juice and Turkish honey. As well as spirits, the wine cellar will offer an expansive range of wines including a list made from Greek grape varietals, and a selection of European vintages.
Hus Vedat of Yosma has consulted on a menu focusing on dishes inspired by the countries surrounding the Aegean Sea. There will be a strong emphasis on seafood. Sections of the menu will include raw, as well as hot and cold meze. The fish menu will change daily depending on what the fishermen have caught from around the British Isles. It will be cooked whole over live fire and served simply with lemon, sea salt and olive oil. Dishes on the menu include: Marinated sea bream, fennel, saffron; Wood fire beetroot, orange, Galomitzithra; Grilled smoked eel, fava, radishes, caper leaves; Crab borek, lemon sauce; Kleftico, slow roasted Ryeland lamb, lamb-fat potatoes, oregano (for two)
On the dessert menu: Metaxa Baba, a playful take on the classic Rum Baba and Lokma, (syrupy deep fried dough balls) with spiced ice cream, honey and walnuts.