Berber & Q team to launch Carmel in Queen’s Park

Like brothers Josh and Paul Katz and Mattia Bianchi’s two existing restaurants, Carmel will cook most of its dishes over wood and will focus on the flavours of North Africa and the Eastern Mediterranean. 

But the menu will be more all-day orientated than the trios two existing restaurants, ‘seamlessly evolving’ from morning through to evening. 

Carmel will start the day with classic breakfast dishes with 'bold, Middle Eastern flavours' alongside coffee from Origin Coffee.

These will include challah French toast with crème fraiche, blackberry compote and macadamia; oat porridge with cardamom milk, poached quince and candied hazelnuts; and shakshuka with confit tomato, avocado and tahini.

All-day dishes include blackened aubergine and smacked cucumber; roasted cod and clams with fennel, cherry tomatoes and arak butter; and a selection of Middle Eastern flatbreads which will be available to take away via a hatch. 

There will be some larger dishes available in the evening including Tamworth pork chops with confit garlic, preserved lemon and borlotti beans; and slow-grilled Sutton Hoo chicken  with curry-pickled radicchio and apricot glaze.

There will be a 60-strong wine list compiled by Bianchi that majors on low-intervention producers. 

On entering the space, diners will be greeted by a long sharing table and Carmel’s focal bar, seating six. There will be an open kitchen, enclosed by a curved bar with eight seats.

Making use of light flooding in from the front windows, the restaurant will use natural materials wherever possible, with pale wood and a neutral palette creating a warm and welcoming space that 'moves effortlessly from day to night'.

Berber & Q Grill House launched in a former taxi repair shop in Haggerston in 2015 and was followed by Exmouth Market Berber & Q Shawarma Bar in 2016.