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

Kuballah

6.5

Pastries - Plain Croissant / Pain au Chocolate

Cheese Platter

Charcuterie Platter

Muesli & Yoghurt

Winter Vegetables & Snow White Tahini

Fruit Party / Date Molasses / Honey

Sourdough Toast & Butter

Hot Stuff

Eggs Your Way & Market Salad

8.5

Kubana Royale - Salmon, Poached Eggs & Hollandaise

12.5

Red Shakshuka - Tomato Stew, Tahini

Green Shakshuka - Spinach, Cream, Feta

Old City Pancakes - Cream el Hanout, Date Syrup

7.5

Sides

Smoked Salmon

4.5

Bacon

Sausage

3.5

Halloumi

4.5

Grilled Mushroom

2.5

Grilled Tomato

2.5

Avocado

Brunch

Coal & Wood

Kubalah - Reduced Yogurt, Tomato Confit, Fresh Oregano

6.5

Manakish - Pizza from the Past, Msabbaha

Lions Gate Pretzel - Green Harissa, Dry Za’atar

Plate for the Brave

4.5

To Start

Machneyuda’s Polenta - Asparagus, Mushroom Ragout, Parmesan

Damascus Gate Hamachi Tataki - Black Caramel, Pineapple, Hazelnuts

Chicken Liver Pate - Date & Turmeric Scones, Hazelnut, Honey

8.5

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

Moroccan Fennel Salad - Orange, Olives, Almonds, Harissa

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

8.5

Seagar - Octo-Cod, Black Aioli, Some Pickles

To Continue

Kubenedictus - Ox Cheeks, Poached Egg, Feta, Hollandaise

Shakshuka Aduma - Tomato & Pepper Stew, Poached Eggs

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

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

Ironed Chicken - Festive Bulgur, Carrots & Dried Yogurt Sauce

Steak Ve Eggs - Bavette, Spuds, Cream, Sumac

Seabass Chraime - Tomatoes and Pepper Stew

Shuk Ha-Carmel Croissant - Soft Boiled Egg, Ambaneh, Aubergine

Lunch

Coal & Wood

Kubalah - Reduced Yogurt, Tomato Confit, Fresh Oregano

6.5

Manakish - Pizza from the Past, Msabbaha

Lions Gate Pretzel - Green Harissa, Dry Za’atar

4.5

Plate for the Brave

4.5

Small Plates

Moroccan Fennel Salad - Orange, Olives, Harissa, Almonds

Damascus Gate Hamachi Tataki - Black Caramel, Apple, Hazelnuts

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

Saigon - Aubergine, Yogurt, Gem Lettuce

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

Big Plates

Chicken Liver - Caramelised Onions, Dates Honey, Mash

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

Freekeh Risotto - Skordalia Cream, Black Aubergine

Chicken Mshecan - Shawarma, Grilled Onions, Tahini

Seabass and 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 - Green Harissa, Dry Za’atar, Tahini

Plate for the Brave

4.5

Small Plates

Damascus Gate Hamachi Tataki - Black Caramel, Pineapple, Hazelnuts

Moroccan Fennel Salad - Orange, Olives, Almonds, Harissa

Machneyuda’s Polenta - Asparagus, Parmesan, Black Truffle

10.5

Chicken Liver Pate - Date & Turmeric Scones, Hazelnut, Honey

10.5

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

Saigon - Baby Gem, Aubergine, Cashew

In Between

Seagar - Octo-Cod, Black Aioli, Some Pickles

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

Ravioli Fatayer - Spinach & Chard, Yogurt Sauce, Sumac, J'meed

Midnight Shawarma - Baked Bone Marrow, Caramelized Onion, Brioche

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 Challah

Ironed Chicken - Festive Bulgur, Carrots & Dried Yogurt Sauce

Lamb of Galilee - Stuffed Onion, Sorrel Cream, Ambaneh

Jericho's Beef Fillet - Date Confit, Roasted Cauliflower, Poached Egg

Desserts

Chocolate Overdose - Chocolate Cremeux, Crème Fraiche, Coffee Crumble

Rice Pudding - Mango Chutney, Sour Cream Ice Cream, Lime

8.5

Uri’s Mothers Basbossa - Tahini Ice Cream, Fruits

Palmachim Beach Malabi 2.0 - Rose Syrup, Coconut Flakes

7.5

Not So Simple Cheesecake - Pistachio Financier, Lemon Curd

8.5

Mille-Feuilles Alf Layer wa Layer

8.5

Ice Cream

Sour Cream, Candied Peel, Olive Oil / Tahini, Sesame Cookies / Strawberry & Black Pepper Sorbet, Tarragon, Thyme / Sea Salt Caramel

Tea

Speedy Breakfast / Earl Grey / Cornish Peppermint

Wild Rooibos / Lemon Blend

3.5

Long Jing / Jasmine Silver Tip

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.