The restaurant has 68 covers including five counter seats, 12 sofa seats and eight bar seats.
Ceru’s menu contains nearly 100 ingredients and more than 20 spices. Menu items include a selection of dips such as houmous, fadi (roasted courgette, garlic, yoghurt and tahini) and hamara (red pepper, walnuts and pomegranate molasses) served with freshly baked pita bread; slow roasted lamb shoulder with pomegranate sauce; and courgette and feta fritters.
On weekends, it will serve a brunch menu featuring dishes of Turkish eggs; spicy lamb hash with a fried egg and Greek pita bread and its signature kahvalti made with Merguez sausages, grilled halloumi and baked eggs in a spicy tomato sauce.
The accompanying wine list comprises wines taken from across the eastern Mediterranean.
The group, which started out with a venue in South Kensington, closed its Soho restaurant earlier this year citing the pandemic and an unsympathetic landlord.
“It was sadly a perfect storm of a landlord that was on a different planet to us and COVID-19. They actually tried to put up the rent by 50% as the pandemic hit," said co-founder Barry Hilton at the time.