Having toured last summer's festival circuit as a street food outlet, Ceru has found a five-month home in Fitzrovia offering Eastern Mediterranean cuisine
Ceru is the brainchild of restaurateur Barry Hilton of Yalla Yalla and Stephen Gee (who's currently chairman of Carluccios, Gaucho, Busaba Eathai & Iberica).
The executive chef is Tom Kime who has previously worked at River Café, Le Pont de la Tour and Rick Stein’s Seafood Restaurant and owns also owns Fish & Co in Sydney. Kime ensures every catch sourced for Ceru is sustainably caught.
The all-day outlet has a menu that includes breakfast wraps, small plates of herbed zucchini fritters with feta cheese and cumin, and spiced slow roast lamb shoulder with crisp apple, pomegranate and mint salad with green chilli and lemon zest.
Drinks include freshly squeezed juices, homemade lemonades, a selection of 12 wines by the glass and carafe and a small selection of classic cocktails with a twist.