Ottolenghi Spitalfields serves up a lively menu with an ambience to match. Our restaurant is just outside the market – the perfect spot to start or end your day.
Spitalfields
Breakfast
Spitalfields
Cooked breakfast dishes are served from 8:00am – 11:45am, Monday to Friday. 9:00am – 11:30am, Saturday and Sunday.
from the kitchen
Ottolenghi granola / 12.6 with Greek yoghurt and fruit salad Blueberry porridge / 10.5 with coconut crunch, sumac and maple syrup Shakshuka / 15.5 with braised eggs smoked labneh and grilled focaccia Scrambled eggs / 14 with mixed leaf salad and grilled focaccia Poached eggs, Kashmiri chilli butter / 13.8 with labneh, sourdough, and salad French toast / 13.5 with sweet labneh, berry shrub with pistachio sprinkle Scrambled tofu with rose harissa / 15 with Jerusalem artichoke chips, tomato salad and sourdough
sides
Smoked streaky bacon / 5.9
from the counter
Two slices of sourdough / 4.2 Croissant / 4.7 Pain au chocolat / 5 Two slices of sourdough with croissant / pain au chocolat / 7.6 Two slices of sourdough with other pastry / 8.5 Almond croissant / chocolate and halva Danish / 5.2 Feta, leek and za’atar Danish / 5.7 Cinnamon brioche pretzel / 4.6 Parmesan pretzel / 4.9
alcoholic
Mimosa / 14 Orange juice, prosecco Ottolenghi bloody Mary / 14.5 Pod pea vodka, black lime, za’atar, urfa chilli
non-alcoholic
Marna iced tea / 5.95 Peach / lemon / mango Mocktail of the day / 7.5 Chamomile Cooler / 8 chamomile tea, elderflower, tonic Zahter Cooler / 9 za’atar, tangerine ichuan pepper syrup, citricacid, soda, tajin spices Orange juice / 4.5 Apple juice / 4.4 Hildon still or sparkling water / 3.5 (small) / 4.5 (large)
Main dishes are served from 12pm until 5pm On Sunday, from 12pm until 4pm
to start
Za’atar pita chips with tyrokafteri and dukkah / 5.6 Mixed marinated olives / 6.5
from the kitchen
With a selection of two salads
Grilled hispi cabbage with tahini, almond and peanut chilli oil / 28.5 Mushroom skewer with fenugreek and toum / 28.5 Imam bayildi with tahini, garlic chips and curry leaves / 28.5 Sardines with feta and tomato jam / 31 Cod with greens and preserved lemon cream / 39.5 Sautéed prawns with fennel and taramosalata / 38 Spiced lamb kebab with grilled shallots and lemon yoghurt / 31.5 Coffee marinated chicken with tahini yoghurt and pita / 31.5 Roasted pork belly with pineapple salsa and gunpowder spice / 31.5
salads
Selection of three salads 20.5 or four salads 25
Roasted aubergine with masala mung beans and lemon yoghurt Cauliflower tabbouleh with smoked almonds and cranberries Chargrilled broccoli, chilli, garlic Winter slaw with mandarin, cashew and sesame Roasted sweet potatoes with gomadare and crispy tofu Kale and yoghurt dip with candied peel and pumpkin seeds
Mushroom skewer with fenugreek and toum Spiced lamb kebab with grilled shallots and lemon yoghurt
salads
Roasted aubergine with masala mung beans and lemon yoghurt Roasted sweet potato with gomadare and crispy tofu Kale and yoghurt dip with candied citrus peel and pumpkin seeds
salads
Selection of daily cakes
Dinner
Spitalfields
to start
Vadouvan pita chips with labneh, confit garlic and za’atar / 5.6 Bouyiourdi with ladopita / 9.5 Mixed marinated olives / 6.5
salads
Roasted aubergine with masala mung beans and lemon yoghurt / 14 Roasted sweet potatoes with gomadare and crispy tofu / 13.3 Kale and yoghurt dip with candied peel and pumpkin seeds / 14 Mixed seasonal leaves with radish, fennel, citrus and poppy seeds / 14
vegetables
Grilled artichokes with piyaz salad and aioli / 14.7 Fenugreek marinated mushroom skewer with toum / 15.5 Imam bayildi with tahini, garlic chips and curry leaves / 17
sea
Cod with greens and preserved lemon cream / 27.5 Sautéed prawns with fennel and taramosalata / 26 Sardines with feta and tomato jam / 18
land
Spiced lamb kebab with grilled shallots and lemon yoghurt / 18 Coffee marinated chicken with tahini yoghurt and pita / 19.7 Roasted pork belly with pineapple sambal and gunpowder spice / 19
Mushroom skewer with fenugreek and toum Sardines with feta and tomato jam Spiced lamb kebab with grilled shallots and lemon yoghurt
salads
Roasted aubergine with masala mung beans and lemon yoghurt Roasted sweet potato with gomadare and crispy tofu Kale and yoghurt dip with candied citrus peel and pumpkin seeds
Ottolenghi Spitalfields is one of our largest locations. With candlelit tables, a buzzing cocktail bar, and a counter full of treats to take away, it's perfect for any occasion. Or pop in for a takeaway coffee, a celebratory feast, or a few jars of za’atar.
