Feted chef and cookbook author Somer Sivrioglu’s food might be modelled on what is served at a traditional Turkish meyhane (restaurant) – white cod roe tarama, cured salmon pastirma, Albanian-style veal liver – but it’s all presented in a bright, modern setting accented by rich blues, woven-cane chairs and tiled tables. Hot and cold mezes of pastirma, feta and melon or charred octopus go well with a broad selection of Turkish or international wines –the perfect after-work treat.

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