The New Man AT BEDU
Since opening to the public in 2018, BEDU has always been the go-to place for anyone seeking to indulge in Middle Eastern cuisine. Offering a casual spot that packs a punch, the restaurant is welcoming Ali Ahmadpour as the new head chef.
Hailing from Iran, the young chef brings with him a plethora of experiences working in popular kitchens in Iran and a five-star hotel in Oman. The new menu is steeped in history and highlights the finest flavours and traditions of Persian, Turkish and Jordanian cuisine. It draws inspiration from the Bedouin tribes' nomadic travels across the deserts of North Africa to the rocky sands of the Middle East.
Following the Middle Eastern tradition of cold mezze, the spinach labneh takes its inspiration from Turkish yoghurt spinach dip and is garnished with mint and toasted walnuts. Meanwhile, the olive parvardeh is a popular Persian cold mezze that pairs well with seafood. For the hot mezze selection, try the spinach nargezi or the beautiful crunchy feta with honey, dried tomato and thyme.
For mains, the Persian prawns are grilled to perfection with Hamiseh sauce, which consists of braised bell pepper, tomato and onion. The roasted eggplant is another favourite, with sour labneh and pomegranate molasses for acidity. The main star of the menu is definitely the lamb rack, served with pistachio butter, creamy labneh and sumac sauce. Don't forget to conclude your culinary journey with desserts, ranging from Baghlava Mille Feuile to Bedu Panna Cotta.
Catering to up to 42 seated guests, the venue evolves through the day from a delightful lunch spot to an intimate dining destination with a soothing vibe amidst sophisticated interiors and a contemporary take on traditional fare.