Tweet

Le Bab is ten years old. A decade after it opened in Kingly Court, the menu it built its name on has been rebuilt: with ten new dishes that reflect where Le Bab is in 2026, sat alongside three that started it all.

Hummus – fermented chickpeas, urfa chilli, peanut pesto – still comes first. The paneer kebab – with beetroot & coconut thoran, crispy shallots & curry mayo – remains, to pick over the meat options next to it. And fondue fries have had a glow-up – cheesier, gratinated like lasagne and finished with confit garlic – but going nowhere either.

What’s New

Two new kebabs sit at the centre of the menu. Yoghurt-marinated chicken thigh shish, served with crisp white cabbage, jalapeño and lime, and sweet pea falafel, served with shaved fennel and preserved lemon – both built to hold their own next to the originals, and both signs of where the kitchen is taking the format next.

Alongside them, a handful of new sides carry their own story. Burnt leeks with miso labneh, and spelt salad with vadouvan cauliflower and gomashio bring vegetables forward, while Scandi kebab culture lands with a deep-dish kebab pizza. For anyone after something further off piste, there’s also a charred salt beef kebab with sauerkraut, confit garlic mayo and gochugaru chilli relish – a New York deli classic, given the Le Bab treatment. Meanwhile Scandi kebab culture lands with a deep-dish sourdough kebab pizza.

Le Bab has always been about mixing flavours and breaking rules. The kitchen borrows from wherever  flavours work – the Middle East, South Asia, anywhere – leeks and labneh, harissa and halloumi, fennel and falafel. That’s always been what makes their kebabs unique: there’s no tradition to uphold, borrowing and mixing is what they’re all about.

“People have been telling us to drop the word kebab for ten years,” says Stephen Tozer, founder and director. “We serve (and don’t serve) a lot of people who approach kebabs with scepticism, even after all this time. But we’ve always kept it, and we’ve rebuilt the menu under it. We’re still very much a kebab restaurant, on purpose.”

Le Bab members (you can join ‘Le Club’ on the website, here) will receive an exclusive soft launch offer of 50% off all new menu items for a month, so they can give it all a try in their own time. The new menu is available now at Le Bab Soho (Kingly Court) and Le Bab Covent Garden. Walk in, or book.

To learn more about Le Bab, please visit www.eatlebab.com.