Suvlaki heads to Shoreditch for second site
The pair launched the inaugural Suvlaki in Soho back in 2015 with a menu centred around the eponymous grilled meat skewer and mezze plates.
The Brick Lane restaurant will serve a number of new dishes including Mount Olympus wild boar sausage with smoked aubergine; spicy king prawn with dill and rose aioli; slow cooked aged Scottish lamb with chilli beetroot, vegetable cous cous and green herb sauce; and Gloucester Old Spot pork with grated tomato, tzatziki and red onion.
The food at Suvlaki is overseen by high profile Greek chef Elias Mamalakis and Alfred Prasad, the Indian chef behind the Michelin-starred Tamarind in Mayfair.
‘Having always been a melting pot of different cultures, Brick Lane seemed a fitting location for our new home with its urban buzz and cosmopolitan vibe – everything I love about the dining culture at home in Athens. Suvlaki is all about celebrating good company and down-to-earth eating and drinking in a close, relaxed setting and we can’t wait to bring that to the area’ says co-founder Margariti.
The upcoming restaurant is one of a number of Greek restaurants to open in the capital over the last few years including Estiatorio Milos, Opso, Mazi, The Greek Larder and fellow suvlaki specialists Hungry Donkey.
Occupying a 45 cover site on Brick Lane, Suvlaki’s interiors have been designed by Afroditi Krassa. Drawing on the inspiration and architecture of modern Athens with a hint of neoclassicism, the restaurant has a textured, pared back aesthetic with warm, earthy tones of blue and a grey marble shopfront.
Suvlaki’s short wine list will be exclusively Greek, including bottles from Kokotos estate, just north of Athens and smaller regions across the country. A selection of craft beers from Greek microbreweries is also available.
