Under the leadership of Eljesa Saciri, with creative vision and direction from founder Rami Fustok, the relaunch ‘signifies a new chapter for the hotel’s culinary offering’.
Director of F&B Tim Lang, alongside head chef Viktor Yordanov, formerly of Mazi in Notting Hill, will lead the restaurant’s new direction with flavours inspired by the Levant and a focus on seasonality, locality and ingredient-led dishes designed for sharing.
The menu is set to include harissa-glazed ribeye; yellowtail, preserved lemon, green chilli and olive oil; Mandrake shakshuka; native oysters and citrus gremolata followed by desserts such as pistachio mille-feuille and olive oil ice cream.
A newly created wine list will complement the menu, featuring top producers including Bruno Paillard, Pontet-Canet, and Château de Beaucastel.
YOPO Zaytoun - which takes its name from the Arabic word for olive - will also introduce a weekend brunch, offering a relaxed, sociable dining experience.
The menu will feature both familiar dishes alongside more distinctive options such as watermelon with mint, pistachio and halloumi; date pancakes with sesame caramel; and the brunch staple, shakshuka.
The design, created in collaboration with London-based fashion designer Leo Prothmann, will reflect the LCF graduate’s signature ‘dark, equestrian-inspired aesthetic’.
The venue will also include a curated a soundscape to complement the design.
The relaunch coincides with the reopening of The Mandrakes Jurema Terrace, set to return in May with a curated menu of ethnobotanical cocktails, created by head of bars and mixology Anas El Bahhaj, including the new signature Zaytoun Martini, a blend of olive oil-washed Bombay gin, fortified bergamot, preserved lemon brine, and bespoke vermouth.
The Mandrake originally opened in 2017 and now features 33 rooms alongside six F&B venues including YOPO bar, Waeska, The Courtyard and the Private Dining Room.