Sarona’s cheery orange awning could have been plucked directly from the streets of Tel Aviv – it has all the vibrancy and promise of the Israeli city’s current gastronomic revolution. The décor is pared-back cool, the exposed brickwork a nod to its proximity to Smithfield Market’s grit. The menu carries some of that minimalism; a careful curation of trusty Middle Eastern favourites alongside experimental double-takes such as sea bass sashimi and a colour-popping beetroot salad.
Ingeniously accessible to those less au fait with Middle Eastern cuisine, dishes are thoughtfully categorised: choose something from Fresh, Fried, Comforting and Charred & Grilled to guarantee a well-rounded feast. We recommend the tabuleh, delectably cut through with the ruby gleam of pomegranate seeds. The creamy hummus masabacha, piled high with chickpeas and drenched in olive oil is certainly comforting. The expertly smoked baba ganoush peppered with pine nuts pairs congenially with the soft clouds of handmade pitta. And, of course, there’s the tangy sizzle of shakshuka, served up in a pan and mopped with bread – it wouldn’t be an authentic mezze without it.