Coal Office

A food and design playground created by Chef Assaf Granit and Tom Dixon Studio.
Our restaurant in King’s Cross serves an inventive Middle Eastern menu.

Booking.

Menus.

Breakfast Brunch Lunch Dinner

Breakfast

From the Granit Top

Mini Kubalah

5.5

Pastries –Plain Croissant/Almond croissant/Pain au Chocolate

Cheese plater

Charcuterie plater

Cold

Fennel morning Salad

8.5

Winter Garden Salad

8.5

Muesli station

Muesli & Yoghurt

Fruit party/ yogurt/ date or pomegranate molasses/ honey

Hot

Eggs Your Way (Poached, Fried, Scrambled, Omelette, Boiled)

Kubalah Benedict- Pulled ox cheek, Poached Eggs & Hollandaise Our Way

12.50

Red Shakshuka

Green Shakshuka

Old City Pancakes- cream el hanout, date honey

Side

Smoked Salmon

4.5

Bacon

4.5

Sausage

3.5

Halloumi

4.5

Grilled mushroom

2.5

Grilled tomato

2.5

Brunch

Coal & Wood

Kubalah - Reduced Yogurt, Tomato Confit, Fresh Oregano

6.5

Manakish - Pizza from the Past, Msabbaha

Lions Gate Pretzel on a Stick - Green Harissa, Dry Za’atar

Plate for the Brave

4.5

To Start

Machneyuda’s Polenta - Asparagus, Mushroom Ragout, Parmesan

Damascus Gate Tuna Tataki - Mango, Black Caramel, Pistachio

Chicken Liver Pate - Date Scone, Hazelnuts, Honey

10.5

Josperized Aubergine 1, 2, 3, 4, 5, 6 - Green Tahini, Pistachio

Shuk Ha-Carmel Bourekas

Beat La Beet - Roasted Beets, Yogurt & Apples, Hazelnuts

8.5

To Share

Sardinim - Herbs, Iraqi Tzatziki

11.5

A Lot of Mushrooms - Galotory, Egg Yolk

Kubenedictus - Ox Cheeks, Poached Egg, Feta, Hollandaise

Shakshuka Aduma - Tomato & Pepper Stew, Poached Eggs

Freekeh 'Risotto' - Green Wheat, Skordalia Cream, Black Aubergine

Chraime & Cod - Tomatoes & Pepper Stew, Friday's Challah

Shikshukit 2.0 - Lamb and Beef Kebab, Tahigurt, Aubergine, Pita

Ironed Chicken - Festive Bulgur, Dried Yogurt Sauce

Steak Ve Eggs - Bavette, Spuds, Cream, Sumac

Lunch

To Start

Kubalah - Reduced Yogurt, Tomato Confit, Fresh Oregano

6.5

Manakish - Pizza from the Past, Msabbaha

Lions Gate Pretzel on a Stick - Dry Za’atar

4.5

Plate for the Brave

4.5

Small Plates

Moroccan Fennel Salad - Orange, Olives, Harissa, Almonds

Damascus Gate Tuna - Black Caramel, Mango, Hazelnuts

Machneyuda’s Polenta - Asparagus, Mushrooms, Parmesan, Truffle

Last Minute Salad - Herbs, Halloumi, Dried Apricots, Chilli, Nuts

Josperized Aubergine 1, 2, 3, 4, 5, 6 - Green Tahini, Pistachio

Big Plates

Chicken Liver - Caramelised Onions, Date Honey, Mash

Shikshukit 2.0 - Lamb and Beef Kebab, Tahigurt, Aubergine, Pita

Freekeh Risotto - Green Wheat, Skordalia Cream, Black Aubergine

Carbonised Chicken - Festive Bulgur, Carrots, Dried Yogurt Sauce

Seabass Chraime - Tomatoes and Pepper Stew

Please Inform Us if You Have Any Food Allergies

Dinner

Coal and Wood

Kubalah - Reduced Yogurt, Tomato Confit, Fresh Oregano

6.5

Manakish - Pizza from the Past, Msabbaha

Lions Gate Pretzel On a Stick - Green Harissa, Dry Za’atar

Plate for the Brave

4.5

Small Plates

Beef Kibbehnayyeh - Bulgur, Pine Nuts, Black Aubergine

11.5

Beat La Beet - Tuna Sashimi, Roasted Beet, Apple & Yogurt

Moroccan Fennel Salad - Orange, Olives, Almonds, Harissa

Damascus Gate Beef Tataki - Black Caramel, Mango, Hazelnuts

Machneyuda’s Polenta - Asparagus, Parmesan, Black Truffle

10.5

Chicken Liver Pate - Date Scones, Hazelnuts, Honey

10.5

Endive - Grapefruit Vinaigrette, JLM Nut Mixture, Stilton

8.5

Croquettipus - Salted Cod, Octopus, Tzatziki

Josperized Aubergine 1, 2, 3, 4, 5, 6 - Green Tahini, Pistachio

In - Between

A Lot of Mushrooms - Labaneh, Crispy Parsnip, Chicken Broth

Shikshukit 2.0 - Lamb and Beef Kebab, Tahigurt, Aubergine, Pita

Shish Barak - East Jerusalem Dumpling, Pine Nuts, Yogurt

Baked Bone Marrow - Midnight Shawarma, Caramelised Onions

Shivkia - Tuna, Cured Lemon Aioli, Date Confit, Tahini Verde

14.5

Octopus on a Lachuch - Ambafraiche, Truffle Harissa Sauce, Herbs

Big Plates

Freekeh 'Risotto' - Green Wheat, Skordalia Cream, Black Aubergine

Seabass Ptitim - Israeli Couscous, Butternut, Homemade Labaneh

Chraime & Cod - Tomatoes and Pepper Stew, Friday's Challah

Ironed Chicken - Violet Polenta, Festive Bulgur, Dried Yogurt Sauce

Lamb Chops - Celeriac, Bone Marrow Crumble, Ambaneh

Black Masabbaha - Beef Fillet, Black Chickpea Ragout, Poached Egg

Sofritox - Festive Mansaf, Almond, Dry Figs

Deep Josper Sea Bream - Herbs, Salad

Desserts

Chocolate Overdose - Coffee Mousse & Chocolate Creamoux, Coffee Tuile

Rice Pudding - Mango Chutney, Sour Cream Ice Cream

8.5

Uri’s Mothers Basbossa - Tahini Ice Cream, Rose Custard

Palmachim Beach Malabi 2.0 - Beetroot, Pistachio, Coconut Flakes

7.5

Not So Simple Cheesecake - Pistachio Financier, Lemon Curd

7.5

Ice Cream

Sour Cream, Candied Peel, Olive Oil / Caramel, Sea Salt & Sesame / Grapefruit, Arak, Basil / Liquorice, Salted Baked Pineapple

Tea

Speedy Breakfast / Earl Grey / Cornish Peppermint

2.5

Lapsang / Wild Rooibos / Lemon Blend

Malawi Moto / Long Jing / Jasmine Silver Tip

3.5

Digestif

Amaretto Disaronno

Frangelico

5.5

Luxardo Limoncello

Fernet Branca

Arak

Arak Ayalot

Kawar 53

Story

Celebrated restaurateur, Chef Assaf Granit, became a mainstay of London’s culinary scene with his renowned spots The Palomar and The Barbary. Born and raised in Jerusalem, Assaf now has 11 highly-successful restaurants between London, Jerusalem, and Tel Aviv, feted for his unique strand of modern Mediterranean cuisine.

Coal Office Restaurant reflects a juxtaposition of rustic, textured backdrops cleverly situated amid a modern, contemporary setting of stunning interior design features. The restaurant’s immersive dining experience mirrors the unique, engaging traditions found throughout Jerusalem, the Middle East and the Mediterranean. Expect a culinary journey of discovery.

Located adjacent to Granary Square, our restaurant space spans two floors, with a stunning outdoor terrace to provide the perfect platform for work and play. With Chef Assaf Granit’s specially curated menus, and featuring Tom Dixon’s signature design stamp across the kitchenwear.

The Coal Office Restaurant is a singular exploration of both dishes and design. Each standalone, carefully curated menu explores the flavours, spices, and textures of the traditional, Mediterranean family sharing style. Understanding that exquisite produce and the highest level of design are necessary to offer a unique restaurant experience, the Coal Office Restaurant introduces something unmatched by London’s restaurant scene.