This April, The Good Egg will serve a celebratory Easter feast at its two restaurants in Soho and Stoke Newington.
Chefs and co-founders Joel Braham, Alex Coppard and Oded Mizrachi have created dishes inspired by the bright, bold flavours of the Middle East, with a nod to the comfort food served in North America’s Jewish delis – all using the best seasonal produce from sustainable British farms.
Served family-style so everyone can dig in, the feast will kick off with grazing dishes including cornbread with wild garlic butter, and broad bean falafel with burnt calçot sauce.
Next up is the main event: The Good Egg’s crispy-skinned za’atar fried chicken, served alongside pickled cabbage and carrot slaw, with a selection of punchy sauces – from burnt chilli mayo to shakshuka ketchup and smoked merguez and bone marrow gravy.
For vegetarians there’s whipped feta, za’atar and marinda tomato galette, made with the crumbliest pastry. Sides to share include braised artichoke with sumac crumb, and wild garlic and buttermilk-dressed pink fir potatoes.
Small-batch British producers Poco Gelato have also created a bespoke Burnt honey ice cream to be served with a wedge of sticky pretzel pecan pie for dessert. Guests will also be given a freshly baked hot cross babka bun to take away – perfect for breakfast the next morning.
Babka fans can get their fix of The Good Egg’s much-loved hot cross babka over the Easter weekend. Inspired by a traditional Lenten spiced fruit bun, it’s made to Oded’s secret family recipe, with a fluffy, buttery dough and a crunchy sugar topping. The Easter version is lightly spiced with cinnamon, nutmeg and pimenta and filled with sultanas, candied ginger and orange zest.
Alex Coppard, “Za’atar fried chicken is one of our most popular dishes, and serving it whole, with lots of beautiful sides, is perfect for a long, lazy Sunday dinner and – in our book – the best way to mark the Easter Weekend.”
Joel Braham said, “It wouldn’t be Easter without Oded’s hot cross babka, and our bakers will be turning them out fresh every day to serve in the restaurants over the bank holiday.”
The Good Egg’s Easter feasting menu will be available on 1st April priced at £30 per person, including a glass of fizz on arrival. Booking is essential, and reservations can be made online at thegoodegg.co/reservations.
Transforming Sunday roasts throughout April, the whole-za’atar fried chicken menu will be available each week from 6pm at Stoke Newington and 5pm at Soho.
The hot cross babka is available to pre-order online via thegoodegg.co/shop, for collection from either restaurant between 26 March-2 April. Last babka orders are at 12pm on 1 April. Orders made before 12pm can be collected as early as 12pm the next day.
