What to pair it withIt’s not a place for “dinner” per se, but if you line up all of Jayda’s snacks end to end, it most definitely constitutes a meal. Start with fresh oysters or cured meats from Salt Kitchen before getting down with the Maha-esque magic of gently spiced lamb cigars in shattery filo pastry, a braised-beef borek bun with the sweet-leaning spicing of tamarind, coconut and turmeric, or the raw-fish spin of roe-topped tuna tartare-like kibbeh to wrap in a large leaf of perilla, a savoury Asian herb. It’s fingers-recommended eating, but ask for cutlery if you want to keep yourself nice – things can get a little messy. This is especially true of the must-order “after-service sandwich”, which is the time-honoured Maha staff meal using the grunty end bits of lamb shoulder, wrapping them in pastry and adding a spiced lamb jus. It’s just the thing you’ll be thinking of when the clock strikes midnight.
