Est. 1987 — third generation, Sylhet to Spitalfields
Mustard oil and beurre blanc, hilsa and confit duck — one table, two grandmothers' recipes, reimagined nightly on Brick Lane.
Two grandmothers, one kitchen, no compromise.
In 1987, Nurul Barton opened a nine-table café on Brick Lane, cooking the food his mother made in Sylhet. His son trained at a Lyon brasserie and came home wondering why Bengali cooking and French technique couldn't share a stove — so now a hilsa is poached in brown butter before it meets the mustard, and the room still keeps its brass fans and its regulars.
Our full story
This week only
Five dishes the kitchen is cooking in small batches this week — order early, they tend to run out by nine.
River hilsa, mustard-oil beurre blanc, parcel-baked with green chilli
Slow mutton, red wine, whole garam masala, pearl onions
Confit duck leg, dark bhuna gravy finished with blackcurrant
Tiger prawn bisque, arborio rice, mustard oil drizzle
Six-hour lamb, cardamom jus, saffron pulao
Book ahead
Tables of six or more, or bookings within the hour, are best made by phone on 020 7123 4567.
Please choose your preferred date, time and party size below. We will confirm your reservation shortly.
The upstairs room seats eighteen for family celebrations and work dinners alike.
A slow-cooked take on the British roast, served every Sunday from noon.
Natural and low-intervention wines chosen to sit alongside heat and spice.
Order ahead for collection, or delivery within a mile of Brick Lane.
Visual archive
Captured straight from the kitchen pass during evening service.
Stories & reflections
Thoughts on spice, heritage, and blending two culinary worlds.
The pungent kick of cold-pressed mustard oil is the backbone of Sylheti cooking. Here is why we refuse to substitute it in our emulsions.
Reflecting on how the neighbourhood has transformed since 1987, and why our copper pots and brass fans remain untouched.