Fat courgette-and-feta fritters served with garlicky yoghurt (tarator). Reviews call this the 'famed' dish that defines Peckham Bazaar. These come as a smaller plate (£6.50) and work as a starter, but the portion suggests ordering for the table to share. Crispy exterior, tender courgette inside.
Tips from diners
These are Peckham Bazaar's signature starter. Order them for the table as soon as you sit down — they pair well with drinks while you decide on mains.
The garlicky tarator sauce is key. Use it generously on each fritter rather than eating them plain.
The Infatuation calls this dish 'too nice to share'. The quail is tender, flavored with Moroccan spices and served with a warm chickpea-prune tagine, topped with creamy labneh and toasted za'atar. The sweet and savory combination is distinctive for Balkan cooking.
Tips from diners
The Infatuation says this is 'too nice to share'. If quail appeals to you, order one per person rather than sharing across the table.
The prune-chickpea tagine adds unexpected sweetness. This works best when balanced with the tangy labneh and earthy za'atar in each bite.
The octopus comes remarkably tender from the charcoal grill with herb-flecked flesh, offset by pickled red onion and creamy white roe. The Infatuation describes it as 'delicious' and worth ordering twice. This is the dish reviewers consistently highlight as essential.
Tips from diners
Order this twice if you're with a group. Reviewers consistently say one portion isn't enough to satisfy everyone at the table.
The pickled red onion and creamy tarama are essential to each bite. Balance the charred octopus with both accompaniments for the full flavor profile.
A vegetarian standout — warm baked feta alongside earthy marinated beetroot and crushed walnuts, served with creamy skordalia (potato and garlic purée). This works as a shareable starter or vegetarian main paired with bread.
Tips from diners
This can work as a vegetarian main when paired with courgette fritters and bread. The baked feta is substantial enough to be filling.
The potato-garlic purée is rich and creamy. Use it to temper the saltiness of the feta and the earthiness of the beetroot.
Prime lamb loin, charred on the outside and pink inside, served with creamy borlotti beans, soft confit garlic, and sweet roasted cherry tomatoes. The menu also offers a smaller marinated lamb option (£10.50) if you want lighter portions.
Tips from diners
There's a smaller marinated lamb option at £10.50 if you want to try lamb without committing to the full loin. Good for mixed tasting menus.
The charcoal char on the lamb adds smokiness that complements the sweet roasted tomatoes. Eat the crust with the beans for the best flavor combination.
Peckham Bazaar brings the smoke and rustic charm of the Balkans to SE15 — loud folk music, flickering oil lights, an open kitchen, and a menu that changes daily. Everything is cooked simply over charcoal: grilled octopus, quail, lamb, and vegetables. The wine list leans toward Eastern Mediterranean and Balkan producers (Greek, Romanian, Georgian). Expect a leisurely, atmospheric meal built around sharing.
The menu changes daily. Check ahead by calling or checking their website to see what's being grilled that night. The specials board reflects what came in fresh.
The wine list is excellent for Eastern Mediterranean and Balkan producers — Greek, Romanian, and Georgian wines. Ask the staff for pairing suggestions with whatever you're ordering.
This is a sharing restaurant. Order 3-4 small plates per person and go slowly. The restaurant doesn't rush you — plan for a leisurely meal with friends.
The Infatuation reviewer recommends skipping the Wagyu beef and instead doubling up on the octopus and quail. These are the standouts.
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