Moro

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Moro Known for its award winning Moorish cuisine, Moro restaurant opened in 1997.
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New Menu day. A little glimpse into the kitchen.
13/10/2026

New Menu day. A little glimpse into the kitchen.

08/10/2026

Pan fried cod cheeks with cucumber, sweet herbs and chilli. Inspired by the fresh, bright flavours of Turkish cooking, this dish brings together golden pan fried cod cheeks with cool cucumber, sweet herbs and chilli.

October’s arrival brings with it the flavours of autumn: chanterelle mushrooms, beetroot and artichokes, now at their be...
01/10/2026

October’s arrival brings with it the flavours of autumn: chanterelle mushrooms, beetroot and artichokes, now at their best. Also, the sharp tanginess of finger limes is a welcome accompaniment to our taramasalata, served with flatbread and ful.

And as summer’s bounty draws to a close, we enjoy a final flourish of courgettes, gently steamed and dressed with olive oil and lemon served with charcoal grilled seabass and radish, olive and tarragon salad - a final farewell of warmer days.

Richer, more warming dishes like grilled halloumi, shallots and date molasses as well as wood-roasted pork belly with wh**ky and pepper sauce find their place as cooler nights draw in.

Mixed vegetable mezze.Baba ghanoush, spiced labneh, Syrian lentils, autumn tabbouleh, pistachio sauce, olive and tomato ...
30/09/2026

Mixed vegetable mezze.

Baba ghanoush, spiced labneh, Syrian lentils, autumn tabbouleh, pistachio sauce, olive and tomato salsa, caramelised marrow, chickpea purée, beetroot borani, crudités and flatbread.

Some dishes are made for sharing, and our mixed vegetable mezze is exactly that. A plate filled with colours, flavours and contrasting textures. Always served with flatbread for scooping up the smoky baba ghanoush or earthy Syrian lentils.

It’s how we love to eat at Moro: passed around, hands reaching in, plenty to go round.

29/09/2026

September is beginning to turn, but there’s still time for long lunches, late drinks and plates passed around in the last of the summer light.

We’ll be making the most of it while it lasts.

22/09/2026

Lunchtime at Moro.

A few plates for the table, and something to drink for the afternoon ahead.

19/09/2026

In Season at Moro: Pan fried pigeon breast with caramelised figs, cinnamon and crispy chickpeas

This dish celebrates the last of the summer’s figs, caramelised in butter until sweet and jammy.

We marinate the pigeon breasts in onion, cinnamon and pomegranate molasses then sear until pink, and serve with rocket and crispy chickpeas for crunch.

18/09/2026

As the autumnal glow sets in earlier each evening, the buzz of Exmouth Market is still very much felt within the walls of Moro. Whether it’s a meal in the dining room, drinks at the bar or the last light catching the terrace, this is where you want to be.

A different kind of glorious.

September is shaping up to be a busy month at Moro, and this Sunday 20 September, our Sunday Lunch Club – Alumni Series ...
16/09/2026

September is shaping up to be a busy month at Moro, and this Sunday 20 September, our Sunday Lunch Club – Alumni Series returns, with Ellen Parr of joining us in the kitchen.

For one afternoon, Ellen will bring Lucky & Joy’s Asian influences to Exmouth Market: expect bold flavours, punchy spices and wood-fired cooking, brought together with Moro’s Mediterranean and Moorish foundations.

There are just a few seats left, so there’s still time to join us around the table.

Join us from 1pm for a family style feast around shared tables. Tickets are £60 per person plus service and include a welcome drink and the full feasting menu.

Tickets via the link in our bio.

11/09/2026

In Season at Moro: Wood-roasted chicken with autumn tabbouleh and pistachio sauce

The chicken is slow-reared at Sutton Hoo, giving it wonderful flavour and texture. We marinate it with smoked paprika, garlic, lemon & onions before roasting in the wood oven.

We all know the classic Lebanese tabbouleh, but we like to change its profile with the seasons. For our autumnal version, we use a combination of sultana and Muscat grapes with figs and plenty of mint and parsley before dressing with olive oil and verjuice, a juice made from young grapes, with a fruity flavour rather than the acidity of vinegar.

Our classic Moro pistachio sauce brings everything together, the dish is finished with pomegranate seeds and mint. A true Moro classic, and utterly delicious.

09/09/2026

Fried aubergines with spiced labneh, chilli and mint, Ortiz anchovies and crispbread

An absolute Moro classic. We first tasted this labneh lightly spiced with fenugreek in a Greek deli in Moscow Road, Queensway. We then added black onion seeds and fresh green chilli to make it our own. The aubergine salad was originally inspired by a trip to Sicily. The aubergines are fried until deep golden and soft, then drizzled with cab sav vinegar, fresh mint and chilli. And to finish, Ortiz anchovies from the Basque Country and crispbread.

Address

34-36 Exmouth Market
London
EC1R4QE

Opening Hours

Monday 12pm - 3pm
5pm - 12am
Tuesday 12pm - 3pm
5pm - 12am
Wednesday 12pm - 3pm
5pm - 12am
Thursday 12pm - 3pm
5pm - 12am
Friday 12pm - 3pm
5pm - 12am
Saturday 12pm - 3pm
5pm - 12am

Telephone

+442078338336

Website

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