Dine, uninterrupted, at the best spot in town. The music? Your choice. Dress code? Whatever you like. The menu? Dishes from your favourite restaurant, delivered straight to your door, ready to be finished and served by you in minutes.

With a newly opened third location, Bubala has become famous for its veg-led small plates. This seasonal sharing feast begins with Lebanese cucumber pickles, tear-and-share laffa bread, and dips such as creamy labneh with garlic and za’atar, and hummus topped with crunchy dates and fragrant baharat – a Middle Eastern spice blend. Larger dishes include braised kohlrabi served on top of tangy goat's curd and finished with zhoug and sweet fig compote. There's also Bubala’s signature potato latkes with toum, and halloumi drizzled with nigella seed–studded honey.

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The name Bubala comes from a Yiddish term of endearment that loosely translates as 'darling' or ‘sweetie’. After a series of sell-out pop ups and supper clubs, critically-acclaimed Bubala opened the doors to its first permanent site in 2019, in the heart of Spitalfields. Now with a second site in Soho, Bubala’s exotic flavour combinations and gentle spicing techniques of Middle Eastern cooking showcase vegetarian cooking at its best, allowing friends and family to come together over their food.

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Vegetarian sharing plates including laffa bread & dips, kohlrabi, confit potato latkes & haloumi with nigella seed honey.

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Michel Roux’s romantic dinner for two begins with a decadent golden Champagne and saffron soup, finished with juicy seared scallop. Next, a handmade beef Wellington to share – featuring grass-fed fillet and mushroom duxelles wrapped in all-butter puff pastry – is sliced table-side and served with a classic peppercorn sauce. On the side come fine beans and buttery, layered pommes Anna. Finally, dessert is a light-as-air passionfruit délice paired with crisp, sweet, love-heart palmiers.

A romantic dinner featuring Champagne & saffron soup, beef Wellington, and passion fruit delice for dessert.

Valentine's Dinner à Deux

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Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

Luxurious Lobster Thermidor

<span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Dollop whipped cod’s roe onto toasted sourdough, then tuck into confit goose legs, finished in the oven until the skin is crisp and golden. They’re served on a tumble of roast potatoes and red chicory, tossed in a pickled walnut vinaigrette for a little sharpness. For dessert, there’s a classic steamed pudding: spotted dick, studded with currants and served in a puddle of cream. \n"}' data-sheets-userformat='{"2":37763,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"15":"\"Work Sans\"","18":1}'>Light and silky whipped cod's roe tops toasted sourdough, lifted with a bright squeeze of lemon. Pork shoulder is dry-cured with fennel seeds, bay and thyme, then long-confit in rich pig fat and aromats for the softest interior and a crisp exterior, mirrored by the immesurable delight of crunchy new potatoes. These textural delights are tossed with melting roasted shallots, bouncy chicory and a rubble of chopped cornichons then dressed in St. JOHN’s assertive house vinaigrette for a pleasingly luxurious warm winter salad which is both fresh and hearty. And for dessert? The deep comfort of a classic steamed pudding: currant-studded spotted dick, bathing in a pool of cream.

Whipped cod’s roe on toast followed by a confit pork shoulder and potatoes, and spotted dick for dessert.

St. JOHN Valentine’s Supper

An elegant steak feast with antipasti, T-bone to share, and decadent chocolate olive oil cake. Perfect for a special weekend or New Year’s celebration.

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A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes and finished with a luxurious Champagne sauce with cockles, clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with frosted pecans and crème fraîche.

A luxurious seafood feast available through December, with seared scallops, Cornish monkfish in Champagne sauce, and a festive Cointreau chocolate ganache tart.

Champagne Monkfish Celebration

Start your Valentine’s dinner with flavourful olives and smoked almonds, along with airy rosemary focaccia paired with a smoky tomato-based aubergine dip to share. For the main event, potato gnocchi is baked with seasonal squash and leafy cavolo nero mixed with fennel seed, chilli and sweet onion, under a blanket of cheesy béchamel sauce. And for dessert, indulge in rich chocolate cake enriched with olive oil and served with crème fraîche and toasted pistachios.

A cosy vegetarian Valentine’s dinner featuring aubergine dip, comforting baked gnocchi and an indulgent chocolate cake to finish.

Valentine's Baked Gnocchi

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Sabrina’s feast of sharing plates begins with flatbreads and a herby feta and pistachio dip, loaded with garlic and chilli. “It’s really punchy and really delicious!” she says. For the main event, there’s a spatchcocked poussin in a fragrant, sticky-sweet tamarind, soy and honey glaze. On the side, crispy diced potatoes flavoured with paprika, garlic and lemon, and a date, mandarin and walnut salad. Finally, for dessert, Sabrina’s twist on börek. “This is such a great sweet treat,” she says. Light-as-air filo pastry is filled with Braeburn apple, golden raisins, cinnamon and ginger, baked until golden, and finished with cinnamon syrup and vanilla labneh.

Flatbread & nutty feta dip is followed by fragrant poussin, spiced potatoes, & sweet apple börek with vanilla labneh.

Fragrant Middle Eastern Poussin

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