Logma Lates will see founders Ziad Halub and Farsin Rabiee welcome 18 guests, seated either around a communal candlelit table or at the counter.
The evening begins with sharbat, a non-alcoholic fruit and herb drink, followed by dishes rooted in Iraqi and Iranian traditions, such as sabzi khordan – a platter of herbs, nuts and olives.
The menu changes monthly, with opening dishes including oysters with herb oil, gondhoraj lebu, Aleppo pepper and sumac; arak-cured trout with pickled mango; braised cardoon and peas; and sholezard, an Iranian saffron rice pudding.
At the heart of the table are celebratory dishes including saffron rice and duck fesenjoon – the Persian stew of walnuts and pomegranate traditionally reserved for feasts.
Guests are encouraged to bring their own wine to share, with no corkage charged.
Launched by the couple in December last year, Logma is inspired by the café and bistro culture of the Middle East, serving food rooted in everyday dishes found in Iraqi and Iranian homes, informed by the founders’ childhoods.
The restaurant sources from regenerative farms and local, sustainable producers, translating regional dishes using ingredients available in the UK.
By day, Logma is open Thursday to Sunday, offering tahini buns, kofte and aubergine sandwiches, alongside coffee from Origin, as well as daily specials written on the mirror, such as fennel stew with saffron rice, served until sold out.
Prior to launching the Goldsmith’s Row venue, Halub and Rabiee ran supper clubs in their home, serving dishes that reflected their shared Iraqi and Iranian heritage.
Demand led to a run of residencies, including takeovers at E5 Bakehouse and other east London venues, where services regularly sold out.
Logma takes its name from the word ‘loghmeh’, meaning ‘perfect bite’ in Persian, Arabic and Turkish.