Simply Lebanese is just that; simple and unfussy with a natural devotion to seasonality and a fondness for that wonderful condiment called olive oil. Chef Ina'am Atalla reveals an enthusiasm for fresh herbs and subtle spices associated with Lebanese cuisine and the menu is a creative mix of dishes, each deserving a pair of culinary exclamation marks.

Mouhamara, a salad of walnuts, pine nuts, cashews and almonds in a special chilli dressing and Lebanese fried spicy sausages shine in the starter section. Simple Lebanese wisely restrains itself from following the fusion route and for a main course there are some traditional dishes to be savoured such as king prawns fried and cooked in a tomato, coriander and garlic sauce, and boneless baby chicken tossed with onions, sumac and pine nuts wrapped in a special bread and baked. A welcome dose of sweetness comes in the form of muhallabiyeh, a milk pudding, or a selection of Lebanese pastries.