Kepos Street Kitchen owner and chef Michael Rantissi churns out an imaginative menu that starts early in the day with things like figs with burrata cheese, poached eggs and pomegranate balsamic or a much-hyped asparagus flat tart with green peas, feta, soft boiled eggs and lemon zest.

Lunch is a fried chicken sandwich with Middle Eastern coleslaw, chermoula mayo and fries. Or a spicy Persian meatball soup with spinach. For dinner try the 100-day aged black angus sirloin with fried zucchini and pearl barley, or the ocean trout moussaka.

Must eat: Lamb Kibbe Nayeh