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Located in the heart of Notting Hill, modern Palestinian restaurant, akub, now serves a weekend brunch menu. Cultivated by Chef Fadi Kattan, the menu celebrates the flavours and textures of traditional Palestinian breakfast dishes whilst using quality British seasonal produce.

The staples of Palestinian brunch consist of labaneh, humous, eggs, za’atar, fresh bread and olive oil. Fadi Kattan notes, “these are the dishes that I grew up with and they take me back to my first memories of having breakfast in my grandmother’s house. To this day, my father still recreates these dishes which we enjoy together around the table.”

Available every Saturday 11-3pm and Sunday from 11- 5pm, the new menu encompasses both sweet and savoury classics. Beyd features fried eggs, tangy sumac and homemade akub bread whilst crispy, spiced Zahra Cauliflower Fritters, influenced by the traditional Mshat dish, are served on top of a bed of coriander tahinia and marinated sumac onions.

Stemming from Fadi’s Franco-Palestinian background, the menu features an Arabic Coffee French Toast with buttermilk soaked fluffy brioche, pan fried to create a crisp exterior, presented with sweet whipped laban, crushed pistachios, bitter cocoa and a drizzle of thick Arabic coffee and cardamom syrup.

Some of the favourites from the a la carte menu can also be found, including Fava Bean Foul consisting of slow-cooked fava beans, tomato, garlic and parsley, Grilled Nabulsi Cheese, and Short Rib Fatteh made of slow cooked beef, garlic yogurt, pomegranate and focaccia.

Traditional Arabic coffee, brewed with roasted coffee beans and cardamom, is ubiquitous throughout Palestine at breakfast and this is no different at akub. Those looking for something with a kick can opt for cocktails including a Qahweh Martini with Arabic coffee, cardamom, Mr Black Coffee Liquor, Absolut Vodka, and Dark Chocolate Bitter; the Zaatar Bloody Mary, a revisit of the traditional cocktail but with zaatar infused vodka; or the Qamardeen Mimosa with apricot syrup and Prosecco, a Palestinian twist on the popular breakfast drink.

For more information, please contact Dianne on

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