We have a new menu that’s full of seasonal flavours – think big juicy prawns and smoky barbecue jackfruit.
Our lamb meatball bab with tzatziki, feta and olives is like Greek taverna holidays nights crossed with late, late takeaway nights. If you want to know how to make something even more babalicious, pop it in a flatbread.
For those of you who like the summer holiday vibe, we also have the I-do-like-to-be-beside-the-seaside appeal of our fish and chip bab. Beer battered fish goujons, hand-cut chunky chips, tartare slaw and minted peas in a bab – now that’s better than Blackpool. There’s even a tofu version for vegans who still love the magic hunger-inducing aroma of the British classic.
Speaking of classics, we’ve also updated our lamb adana bab, swapping out the minced lamb for heavenly hunks of shawarma. It’s still inspired by kebab shop favourites but it has a bit more bite.
