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Joanne Garner

@jo_garner__

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Over the last month, we’ve loved hosting you in our private dining room.

It’s been a lovely opportunity for us to serve new dishes like duck liver parfait with prunes, whole wild sea bass baked in bran and wrapped in paper and a whole host of wonderful vegetables and herbs we can only get small amounts of from the farms. Our pastry team have created petits fours from seasonal fruit, as well as fudges and other delicious end of meal treats.

It’s also meant that @penelope.j.v and the wine team have had more time to help you personalise your experience. Some crazy bottles have been pulled from the cellar and you’ve taken full advantage of Penny’s stash of Vin Doux Naturel, Vin de Liqueur and Ratafia to enjoy with the date and pistachio tart.

We’re looking forward to be joined by so many of you in the coming weeks and into the new year.

For enquiries, please contact our reservations team at privatedining@impalasoho.com

Photography by @benjaminmcmahon

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Impala 13 - 14 Dean St.

Wild sea bass catching the light among other things happening this week

A few seasonal changes to the menu such as:

- Ftira with wood roasted pumpkin, sesame and sheep cheese

- John Dory poached in butter with smoked burre blanc and sudachi lime

- Mustard greens, flowering basil & peppers

- Petit fours for our private dining room which include sea salted fudge and pistachio and rose nougat

- Grilled sardines

- Quince & Bayleaf pâte de fruit

Lots of new things being tested and tasted @impala.soho

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#msjessicamw_impala

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The sheftalia is one of my favourite things to eat at @impala.soho a Cypriot sausage wrapped in caul fat, finished with a brush of pomegranate molasses and a rich, savoury pork sauce.

And @thecornwallproject mutton in the hands of @meedu_saad is a lovely thing. Please don’t sleep on the fat; it is incredibly sweet and every bit as much a pleasure to eat as the meat itself.

The biggest surprise was spotting a familiar face in the kitchen, it was really nice to see @zypuah again!

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Dishes in development

Working to develop new ideas is made easy with a team that is both passionate and talented.

As we move from Summer to Autumn we have been trying some new dishes that may or may not see the light of day but it’s fun to try new things and cooking should always be fun.

Some dishes and ingredients we really had a lot of joy cooking.

- Palestinian Dates stuffed with Sheep Cheese & Bottarga

- Apricot Tart

- Aged Fillet of Beef Marinated in Nigella Seed

- Flowering Courgette with Scallop, Sungold sauce & Parsley

- Grilled Lamb Sweetbreads & Pumpkin Seed Tahini

- Ftira with Summer Herbs & Pistachio Cream

- Bambalouni of Black Lime

- Tail Fat Tarb with Pickled Goats Horn Peppers

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This one ain’t no flop. @slicecircle x Mamapen Cha Trop Pie now live @theoldnunshead. Angus’s menu is pure fire rn and I’m gassed we could add a Cambodian banger to stand alongside and raise some funds for a good cause @reconnectingcambodia .
Ticket rail was full last night and the dual ovens in the back were working overtime. Go for some pies and share the love. Zero regrets. Angus will see you at the pub.
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#pizza #londonpizza #nunhead #cambodia #cambodianfood

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Impala
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Soho, London
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1) Aish Baladi, Harissa & Olive oil
2) Kibbeh of White Crab, Shiso Leaf
3) Tomato Salad, Cumin, Herbs
4) Wood Fired Oven
5) Date & Pistachio Tart
6) Sheftalia
7) Birds Tongue Pasta, Braised Oxtail
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📷:
Ricoh GRiiix
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#impalasoho #michelinguide #worlds50best #griiix #thehungrytourist

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@impala.soho and all its glory 🖤

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@impala.soho
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It’s been a fucking journey of an opening.

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London’s most exciting new opening, @impala.soho. From the kitchen of @kilnsoho, @meedu_saad brings fire-cookery featuring bold North African flavours, memories from trips to his father’s home in Egypt to the essence of his upbringing in North London. From the Super 8 team designer Dan Preston, said he wanted the room to “recall the energy of Friday markets in Cairo colliding with a Soho bar”. It is a great, energetic addition to the Soho restaurant scene.

Sit at the kitchen counter and devour it all. I took my kids who adored the menu - from the richly flavoured meats to coal-kissed breads. Here’s what to order ~

🦐 Kibbeh of hand chopped langoustine and sun dried wheat wrapped in perilla leaves

🫓 Aish Baladi, whole grain and bran and Honey and olive oil bread

🥮 Pastilla, cull yaw pastry with pickled walnut

🫜 Turnip with wild garlic and anchovies

🌿 Pounded white beans with wild herbs and bottarga

🍳 Ftira, fried bread with hens egg

🐖 Sheftalia, tamworth pork wrapped in caul fat and grilled

🥬 Heap of blanched greens and herbs with tomato, olive oil and lemon

🍝 Birds tongue pasta slowly braised with spiced oxtail

🌾 Pilaf with wild herbs & barberries

🦆 The signature Duck roasted in molasses with fig sauce

🍰 Date and Pistachio Tart

Arrive early for the handful of walk in spots.

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