Impala London is a wood fired restaurant at 13 to 14 Dean Street in Soho, led by chef Meedu Saad. The cooking draws freely from Egypt, North Africa and the wider Mediterranean while relying on carefully chosen British meat, fish and vegetables. An open kitchen, counter seating and frequently changing menu give the restaurant an energetic character grounded in live fire and thoughtful sourcing.

Breads emerge from the wood oven, including whole grain aish baladi and a sweet savoury loaf with honey and olive oil. Smaller plates can include white crab kibbeh with sun dried wheat and shiso, white beans pounded with wild herbs and bottarga, and sea bass dressed with tomato, garum and pink peppercorn. Arrowhead spinach and aged feta börek brings pastry, wild honey and fennel pollen together.

The grill shapes many of the more substantial dishes. Tamworth pork sheftalia is wrapped in caul fat before cooking, short rib is seasoned with rosemary and pepper, and cull yaw chops arrive on fondant potatoes. Monkfish wrapped in grape leaves uses goat horn pepper for warmth, while the signature duck is roasted with molasses and seasonal fruit for a balance of smoke, richness and acidity.

Vegetables and grains provide more than simple accompaniments. Courgettes appear in a barigoule with hung yoghurt, tomatoes are seasoned with cumin and aromatic herbs, and freekeh is paired with grilled and pickled rose onion. Birds tongue pasta slowly braised with spiced oxtail offers a deeply comforting plate, followed by a date and pistachio tart and a wine list that ranges widely around the Mediterranean and Europe.

Address: 13 to 14 Dean Street, Soho, London W1D 3RS, United Kingdom

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Impala London Menu Menu updated on 25 Aug 2026

Food Menu

Breads from the wood oven

Aish Baladi, whole grain and bran

£6

Honey and olive oil bread

£7

Pastilla, cull yaw pastry with pickled walnut

£9

Kibbeh of white crab and sun dried wheat wrapped in shiso leaf

£7

Pounded white beans with wild herbs and bottarga

£8

Salad of summer fruit with chilli salt

£12

Aged Anthotyro cheese with candied green fig

£7

Wild sea bass with tomato, garum and pink peppercorn

£18

Ftira, fried bread with hens egg and pistachio

£12

Arrowhead spinach and aged feta börek with wild honey and fennel pollen

£14

Beef tartare made with baklouti chilli

£18

Sheftalia, tamworth pork wrapped in caul fat and grilled

£12

Mechouia of confit pollock and aubergine with black lime bambalouni

£20

Grilled short rib with rosemary and pepper

£23

Sweetbreads with a salad of salted onions and pickled green chillies

£36

Barigoule of courgettes with hung yoghurt

£14

Salad of tomatoes, cumin and aromatic herbs

£15

Birds tongue pasta, slowly braised with spiced oxtail

£18

Freekeh with grilled and pickled rose onion

£12

Monkfish wrapped in grape leaves and goat horn pepper

£38

Cull yaw chops on fondant potatoes

£42

Duck roasted in molasses with wild blackberries

£68

Date and pistachio tart

£12

White

Vinícola de Nulles, ‘Parabòlic Blanc’ 2025 – tap

£7

Macabeo, Xarel-lo – Catalunya, Spain

Nino Barraco, ‘Biancomatto’ 2025

£9.50

Catarratto – Sicily, Italy

Montesquiou, Jurançon Sec ‘L’Estela’ 2024

£11

Gros & Petit Manseng, Petit Courbu – South West, France

Magnum Vinhos, ‘Concrete’ 2024

£12

Encruzado, Sercial, Malvasia Fina -Dâo, Portugal

Schödl, ‘Grün Grün Grüner’, 2025

£15

Grüner Veltliner – Weinviertel, Austria

Cantina Terlano, ‘Cuvée Terlaner’ 2025

£17

Pinot Bianco, Chardonnay, Sauvignon Blanc – Trentino-Alto Adige, Italy

Raúl Pérez, Bierzo ‘La del Vivo’ 2023

£19

Godello – Castilla y León, Spain

Bret Brothers, Pouilly-Vinzelles, ‘La Soufrandière’ 2023

£22

Chardonnay – Burgundy, France – 1500ml