London’s Kamara debuts new seasonal menu
Kamara in London has revealed a new drinks list rooted in ancient distilling techniques.
The founders of London restaurant chain Brother Marcus opened Kamara in summer 2025, with drinks consultancy from Cato’s Angelos Bafas.
Group bar manager Marco Luisetto and general manager Zinio Fernande lead the beverage programme at the Soho venue.
The new menu continues the bar’s approach to showcasing process, provenance, and flavour development. Drinks target Eastern Mediterranean flavour profiles and spotlight in-house maceration, fermentation and distillation techniques.
The bar uses Cretan clay vessels for both ferments and spirits maturation, with their porous structure enabling controlled micro-oxidation, contributing to texture and subtle mineral characteristics in the final drinks.
New cocktails include a savoury and semi-dry Martini riff, called Tomato + Cucumber and featuring Belvedere Vodka, single-variety Tsipouro, pickled cucumbers, tomato water, Cornish sea salt, bell peppers and caper leaf.
Elsewhere, the Shiso + Mint blends Hendrick’s Gin, Norfolk-grown shiso leaves, pickled cucumber, grated horseradish, basil leaves and fresh mint.
Bread + Butter is a twist on the Old Fashioned, inspired by a traditional Greek sweet bread called tsoureki. The cocktail features Kamara’s house-made Burnt Butter Spirit, which is blended with Michter’s Bourbon, cardamom leaf, mahleb seed and carob.
Kamara will also partner with The Lost Explorer throughout May and June, offering four cocktails.
The Sesame + Turmeric is made with The Lost Explorer blanco Tequila, yuzu spirit, Axia mastiha, turmeric and toasted sesame, while the Rhubarb + Cream blends sharp Yorkshire rhubarb with the brand’s blanco Tequila and a house-made cream soda.
As well as the new menu and collaborative drinks list, Kamara offers classic cocktails with an Eastern Mediterranean twist and a wine list focused on low-intervention producers from Greece, Georgia, and Lebanon.
The bar mezze menu includes smoked aubergine baba ghanoush with harissa oil, crispy calamari with zhoug aioli and Aleppo chilli, and fried chicken with muhammara and Greek graviera.
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