Kamel

Step past the shimmering curtain into the cosy confines of Kamel - the air heady with scents of ground spices, the seating strewn with cushions. Share dishes sing with simplicity and spice. There’s paprika-dusted whitebait dunked in lemony aioli, and prunes and chickpeas mixed with shredded duck and encased in pastry. A quinoa tabbouleh bright with cucumber, mint and pomegranate cuts through the richness of sticky beef with molokia (Egyptian spinach), and lifts a chicken tagine with roast vegetable cous cous. Weekends, Kamel serves breakfasts accented with Turkish bread or macadamia dukkah.