MON-FRI 12PM -11PM/ SAT 9AM -11.30 PM / SUN 9AM - 10PM

Opentable Diner's Choice Winner 2015

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    2015 Open Table Diners Choice

We're really please to announce that we have been selected for the OpenTable Diners' Choice Awards this month. From cocktails to dessert, guests were impressed!

The Diners' Choice Award lists are designed to celebrate top-rated restaurants and , they’re not random or subjective. OpenTable Diners' Choice winners are selected according to real feedback from diners who booked through OpenTable and dined with us; and actually paid too. After their meal, OpenTable asks them to take a moment to write a review. Check out what they raved about on our profile.

An Afternoon of Lebanese Food & Wine Sunday 3rd May

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    Vineyards, Bekaa Valley, Lebanon

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    Michael Karam

Currently creating a stir on the international market, Lebanese wine is the product of a rich heritage dating back 5,000 years. Despite Ottoman domination, regional turmoil, civil conflict and religious intolerance, Lebanon has consistently produced world-class wines. Our boozy Sunday lunch will give you an opportunity to have a Lebanese feast and sample wines from seven Lebanese wineries. 

Michael Karam
 is a journalist and wine writer. He has appeared in DecanterHarpers, Monocle, The Spectator, The Times and Esquire. He is a contributor to the Oxford Companion to Wine , The World Atlas of Wine (7th ed.) and the award-winning Wine Report (Dorling Kindersley). He is the author of Wines of Lebanon, which won the Gourmand Award for the Best New World Wine Book, 2005; Arak and Mezze: The Taste of Lebanon, which was shortlisted for the Gourmand award for Best Food and Travel Book 2007, and Château Ksara: 150 years of wine making 1957-2007. In 2010, he published Michael Karam’s Lebanese Wines, which is now in its second edition.



Welcome nibbles
Introduction to Lebanese Wines by Michael Karam
Selection of hot / cold mezze served with four wines from
Château Ka, Château Kefraya, Château Ksara , Domaine des Tourelles
A Levantine inspired Roast with all the trimmings accompanied by a trio of red wines from Château St Thomas, Domaine Wardy, Ixsir
Chocolate tart, sweet orange blossom lebneh with Nectar de Kefraya
Doors open: 12pm and the Lunch/ tasting begins at 1pm  

Spring Wine highlights

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    By Zeren Wilson

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    Muscadet is the future for savvy white drinkers, and this is one of the best: “Chock full of personality! Edgy and dense and pungent…so unlike most Muscadets.” – Jancis Robinson MW

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    Axel Pauly is a rising star of German wine.

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    Morgon is the Beaujolais village that can convert you to Beaujolais.

As the spring in our step returns and we saunter from A to B instead of rushing around, join us to sample some of our new wine list.

Muscadet from Domaine de l'Ecu
 — Say what? Muscadet? Yes, Muscadet is now BACK, and this time its personal. Once a by-word for naff, cheap wines, top Muscadet producers are now highly sought after by any discerning sommelier. Whistle clean, brimming with cool minerality, this is a belting food matching wine, particularly seafood. Try with our new Fish & Couscous dish or Whole sea bream, braised fennel and preserved lemon.
Dry German Riesling from Pauly — German Riesling? For real? Oh yes. Underrated for years (rightly so, the wines took a nosedive in quality for many years) the hot shot new breed are now making poised, DRY wines of great finesse and thrilling acidity. Once you pop German, you won't stop...
Beaujolais from the village of Morgon — All Beaujolais is not created equal. Morgon is regarded as the top village, making wines of deeper structure and concentration than the rest of the region. Georges Descombes is one of the DADDIES, and when Gamay (the grape of Beaujolais) is this good, it drinks like good Pinot Noir. Think you know Beaujolais? Drink again...
We have a host of new wines on the list, which will chime and sing in the warmer months. And yes, we have buckets load of good, super pale, elegant Provençal style rosé to drink over the summer months... 

Open on Sundays from Easter...

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    Aammiq wetland, Lebanon in spring

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    Outside Arabica Bar & Kitchen, Borough Market, London

Would you like some warm Spring pie?
Then, take a cup of clear blue sky.
Stir in buzzes from a bee,
Add the laughter of a tree.
A dash of sunlight should suffice
To give the dew a hint of spice.
Mix with berries, plump and sweet.
Top with fluffy clouds, and eat!

― Paul F. Kortepeter, Holly Pond Hill: A child's book of Easter

Join us at Arabica Bar & Kitchen for some Easter festivities,
Sunday 5th April 11am - 5pm

As the spring in our step returns and we saunter from A to B instead of rushing around, join us to sample our new wine list curated by Zeren Wilson, accompanied by new mezze dishes from our spring menu

We are introducing our take on a Babaganoush with saffron lebneh; sweet and sour rabbit; monkfish, wild red prawn and cornish mussels with spiced saffron couscous; charred purple sprouting broccoli with olive oil, Urfa chilli and lemon. Lots more besides..

And lastly, with warmer climes comes the re-opening of our bijou terrace, ideal for lazy afternoons sipping a cocktail or two. The terrace will be re-open Easter bank holiday weekend.