Maray group to open Sabich in Liverpool's Duke Street Market

Called Sabich it will serve a menu of sandwiches as well as rotisserie chicken cooked in a harissa butter marinade, and served in either a baguette with chicken shmaltz aioli, pickles and slaw, or as a quarter/half/whole chicken with sides including tahini, zhug, pickles, turmeric eggs, amba and pitta bread.

Sides will include hummus, rotisserie-cooked baba ganoush, cauliflower bhajis and sweet potato wedges.

The restaurant takes its name from its signature sandwich of aubergine, eggs, tahini, and amba served in a pitta. 

Sabich will join vendors in the market, located in Liverpool ONE, including Cuban-inspired Cahita, Italian Cucina Di Vincenzo, seafood specialist Kelp, Asian-inspired Ginger and steakhouse kitchen Bone and Block. It will launch when the market reopens on 17 May.

“The Sabich concept is something we have wanted to explore for a while now and the market is the perfect environment to launch the brand,” says co-founder Thomas White.

“Fans of Maray will undoubtedly love what we are going to do here but it’s a wholly different offering and experience which we cannot wait to share.”

Maray Restaurant Group was founded on Liverpool’s Bold Street in 2014 by Thomas White, Dominic Jones and James Bates. It now operates three venues, with the other two based in the suburbs of Allerton and in Royal Albert Dock and has plans on expansion outside of Liverpool in the near future.

The group has appointed Lucy Noone Blake, former reservations and marketing manager at Hawksmoor Manchester and hospitality consultant, as its new chair ahead of its planned expansion.