Meedu Saad steps into Soho with his Egyptian-French fusion, a testament to charcoal mastery and cultural heritage.
◆The Brief
- Impala opens in Soho, blending Egyptian and French culinary traditions
- Chef Meedu Saad, known from Kiln, leads this new venture
- Menu features Devon duck with black lime and Aswan chillies
- Lamb sourced from Exmoor farm, a highlight of the experience
The full story below↓
The Concept
Impala is Meedu Saad’s first independent venture after his influential years at Kiln. Soho, it marries Egyptian gastronomic traditions with French finesse. The design team from Kiln returns, crafting a space where Saad’s charcoal expertise meets classic French technique. This is not mere fusion; it’s a deliberate narrative of authenticity and craftsmanship.
What to Expect
The menu is an homage to Saad’s roots and training. Devon duck, aged to perfection, mingles with black lime and Aswan chillies. Skewers, expertly timed, emerge from white coals, offering a distinct smokiness. Rice, oven-baked in clay pots, finds depth with ghee — intentional, not incidental. An Exmoor farm partnership ensures lambs and ewes are raised specifically for Impala, a testament to quality in every dish.
The Verdict
Impala distinguishes itself in Soho with its intricate blend of Egyptian and French notes. Ask for the lamb, reared on Exmoor. It's a dish that defines the experience.
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