Peckham Bazaar

A Peckham restaurant serving grilled food and mezze from across the Balkans. Eastern Mediterranean wine.

Peckham Bazaar

http://peckhambazaar.com

Peckham Bazaar | South London | Restaurant Reviews | Hot Dinners

Peckham Bazaar - restaurant review | London Evening Standard

Peckham Bazaar has been described as serving the best Greek food in London — not exactly a hot competition — but the scope of the now ambitious menu is the whole of the Eastern Mediterranean or, as business partner Donald Edwards has put it, the area that once comprised the Ottoman Empire.

I am with my sister Beth, Reg and also Jeremy Lee, exquisite chef of Quo Vadis, because Beth and I are devising a Greek dinner for the members of Quo Vadis Club next week and we are looking for inspiration and affirmation.

We are also armed with Smashing Plates, the excellent new Greek cookery book from Maria Elia.

Grilled octopus with Greek fava is sadly unavailable but disappointment is dismissed in the rush of lamb shish — “bright, fresh and bonny,” says Jeremy — with bulgur pilaff; tender rosy slices of mallard with walnuts and apricots and celeriac caramelised with pomegranate molasses; grilled sea bream served whole with seemingly a smile on its fish face accompanied by charred sprouting broccoli made combative by zhug (Yemeni hot sauce); and an assembly of spiced pumpkin, grittily fried chickpeas and floppy field mushrooms topped by a halved soft-boiled egg spilling its yolk to make a little sauce.

Mavrakis ouzo has been followed by a glass of Greek white wine and then a Greek red, the venerable Avaton 2006 Domaine Gerovassiliou.

Peckham Bazaar | Restaurants in Nunhead, London

The Time Out Food and Drink Editors You couldn’t make it up: a ‘pan-Balkan’ part-time pop-up in Peckham – set in the elegant, Victorian bones of an old deli – has become a must-go place to eat.

To follow, spatchcocked quail had been marinated in date molasses and yoghurt, infusing both the tender flesh and the delicious blackened and fragrant skin; it arrived with baked beetroot and braised silverskin onions.

A simple, grilled pork chop was just as good.

There are also the obvious charms of marinated leg of lamb, roasted on the drum barbecue and served with grilled peppers and aged goat’s cheese.

Two Greek wines from boutique producers, recommended by the charming sommelier, worked beautifully with the food.