Announced earlier this summer, Mamma Pastrama is being launched by the chef in partnership with managing director Tessa Whitehead along with Stephen Finch, founder of Vagabond Wines; and Kieran Sherlock, director of sector investor Imbiba.
The restaurant will use a secret curing process and proprietary spices and rub to create a pastrami that nods to tradition while embracing the future, according to its owners.
It will serve both traditional and modern reinterpretations of classic pastrami-based sandwiches, as well as some Mamma Pastrami originals such as the pastrami and kimchee toastie.
On Ganton Street within the former site of Sacred Cafe, the venue will have 60 covers and feature stripped back, modern, minimalist interiors.
Morjaria has constructed a menu focused on cured meats, using a secret process that combines a blend of proprietary spices and a 'unique rub technique'.
Options include Classic Pastrami, made up of a cured, spiced, hop-smoked and steamed house pastrami, topped off with Mamma Pastrama’s inhouse deli mustard, sauerkraut, rye bread and pickle on the side; Big MammaMelt, composed of the smoked chicken, bacon, house pastrami, mustard and pickled onions sandwiched between toasted sourdough.
There will also be a selection of snacks including Pastrami Popcorn, Frickles, Smoked Pastrami Sausage with Curry Ketchup, Mamma’s Poutine with Pastrami Bits and Pastrami Burnt Ends.
Morjaria appeared on BBC2’s Million Pound Menu programme as a winning contestant, was recently also shortlisted as a Chef to Watch in this year’s Estrella Damm National Restaurant Awards.
Whitehead has 12 years’ experience at restaurant brands including Wagamama, Wahaca and, most recently, Vagabond.
