Dom Hamdy announces Kismet restaurant

Dom Hamdy, owner of HAM Restaurants, is partnering with chef Keiran Mustafa (previously BiBi and The Harwood Arms) to launch Kismet, a new restaurant inspired by the meyhanes of Istanbul and northern Cyprus.

Opening above The Globe Tavern in Borough on Thursday 16 July, Kismet will take on a year-long residency in a space that has previously homed concepts including Chishuru and Tou. 

The meyhane, a traditional, local tavern or pub with live music, sees food arriving in waves rather than courses. The duo say that Kismet brings that spirit to Borough, built around meze and mangal-grilled kebabs available a la carte or as a set menu for £48. 

“I’m thrilled to be bringing Kismet to life with Keiran,” says Hamdy, known for his restaurants Bistro Freddie, Crispin, Bar Crispin and Canal. “Having worked together on a number of projects and having spent a significant time together in both Istanbul and northern Cyprus, we share a deep appreciation for the culture, hospitality and traditions that inspire Kismet.

"What excites me most is that we’re creating something genuinely distinctive - our own interpretation of the traditional Turkish meyhane, drawn from Keiran’s heritage, but thoughtfully reimagined for London. It’s also particularly meaningful for me to be returning to Borough Market, where my journey in food began more than a decade ago. To launch a new restaurant here feels like a full circle moment.” 

What's on the menu?

Meze dishes include Zeytinyağlı Taze Fasulye (braised green beans in olive oil), Atom (buffalo milk yoghurt with chilli butter), Bulgur Köftesi (fried, stuffed bulgur wheat dumplings) and Yaprak Ciğer (fried lamb's liver).

Kebabs will feature Kuzu Şiş (lamb leg with tail fat) and Şeftali Kebabı (a Cypriot minced lamb and beef kebab wrapped in caul fat), served with sides including Meyhane Pilavı, a traditional Turkish dish made with bulgur wheat and tomatoes, and Patates Kizartmasi (fried Cyprus potatoes). Desserts include Fıstıklı Dondurma (pistachio ice cream) and a syrup laden Baklava.

A traditional Turkish musician will play live every week.

"Growing up in a Turkish-Cypriot family, food was always at the centre of gatherings,” adds Mustafa. “The meyhane has long been one of my favourite expressions of hospitality; generous, lively and built around sharing.”

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