Located in the Grosvenor House Hotel on Park Lane, Ruya will serve Istanbul-inspired dishes with contemporary twists, from a menu designed by chef patron Colin Clague.
The chef has built up a strong reputation in Dubai having, run high profile restaurants including Jean Georges, Zuma and Qbara. The flagship Ruya restaurant is in Dubai’s Grosvenor’s House.
Dishes served will include 24 hour slow cooked short rib with Turkish chili glaze and spiced Konya chickpea puree; marinated and grilled octopus with black eyed beans and apple vinaigrette; and two-cheese pide from the black sea with slow cooked egg.
Drinks will include cocktails such as the Black Sea, made with rye whisky, cognac vermouth, raisin, cinnamon and bitters; and a large selection of Raki, the anise-scented national spirit of Turkey.
Designed by Conran & Partners, the 136-cover restaurant will comprise a main dining room, a private dining room, a chef’s table and a lounge.
The space features an open kitchen and Anatolian-inspired design, which owner Umut Ozkanca say are authentic and traditional to his culture.
“Rüya’s enticing concept fuses a vibrant restaurant and bar experience together with décor, menu and an ambiance taking inspiration from Anatolian roots,” says Ozkanca.
“We have taken authentic traditions, which I retain a deep personal connection to, and interpreted modern details for the sophisticated London audience.”
Ruya is owned by Doğuş Restaurant Entertainment and Management group (d.ream) which also owns respected restaurants including Roka and Coya.