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This December, chef Hus Vedat and the team behind acclaimed Yosma and Hovarda, will be launching a new restaurant in East London. BARBOUN, which means red mullet in Turkish (pronounced Bar-BOON), will be a 100-seat restaurant with a menu inspired by the flavours of Levantine coastal towns cooked over open flames.

The kitchen will be led by emerging talent and Fezile Ozalgan. She will be carrying on his philosophy of using great ingredients and cooking with smoke and fire from the robata and josper grills.

BARBOUN will be open for breakfast, lunch and dinner and will have a grab and go deli attached for those on the go. Breakfast will be served as a traditional spread including jams, olives, cheeses and cold cuts from the region. Simit, honeycomb, clotted cream and yogurts will also feature in the buffet style format, alongside traditional Turkish tea and coffee. Classic breakfast dishes such as çilbir, a Turkish dish of poached eggs with yogurt. and shakshuka will feature as well as a Levantine-style cooked breakfast.

The all-day menu will be influenced by the history and tradition of the Levantine region, with a modern, London interpretation. Snacks and dips will include taramasalata with bottarga and smoked aubergine with burnt tomato and almond. Small plates will include beetroot fritters with whipped garlic feta, sundried aubergine dolma stuffed with sour cherry, bulgar and garlic yoghurt and London halloumi with apricots and walnut.

Big plates will include grilled wild sea bass with fermented yoghurt tarhana. Sharing plates include hay smoked short rib with a variety of condiments, pickles and lavash for two as well as the monkfish with zhoug, a spicy coriander sauce, and a long bone tomahawk steak marinated in Anatolian spices ideal for the whole table to share. BARBOUN will feature a seasonally led menu and have sustainability at its core as a member of the Sustainable Restaurant Association.

Fezile Ozalgan comments: “I’m really excited to be given the chance to head up my first restaurant in such a vibrant area like Shoreditch. I’ve been really privileged to work with Hus on developing a menu based on cuisine so close to our hearts. Personally, my love of this style of cooking stems from watching my father cook family meals over open flames. The menu evokes these memories for me, and I can’t wait to share it with London audience, through a menu of new dishes and traditional spices.”

The restaurant has been thoughtfully designed by Fabled Studio, the London based interior design studio, with a light and airy feel to complement the Mediterranean menu with high, blonde wood ceilings, oxblood leather accents, raw pewter tables and subtle leather details in a nod to the site’s history as a woodworking and cabinet factory. BARBOUN will be opening in early December on Shoreditch’s Great Eastern Street.