The 68-cover restaurant has a ‘sophisticated’ menu that combines the vibrant flavours and spices of authentic Moroccan cuisine, with modern culinary techniques and European influences.
Bower and his team will use seasonal British ingredients, with spices imported from Morocco, across the restaurant’s á lá carte menu which includes Milk Fed Lamb Machoui, Saffron Poached Pear and Butter Poached Lobster.
A tasting menu will also be on offer to showcase the á lá carte menu, while afternoon tea will be served between 4pm-6pm and will include a selection of Moroccan biscuits and sandwiches with mint tea or coffee.
The restaurant was founded by Meryem Mortell, originally from Casablanca, Morocco, who is a property developer. Zayane is her first venture into the restaurant scene.