The adventurous and experimental Chef Ashraf Saleh has successfully changed the local culinary landscape with his plates of visual perfection and passion. The dining space is tastefully clean, bright and roomy with decor mimicking a chic holiday beach home. Sprinkle that with wait staff who make you feel valued and Coya may just be a faultless establishment.
You will be impressed by Chef Saleh’s dishes, which are visually remarkable due to the procurement of fine produce, appropriate handling and skilful cooking of ingredients. Every item on the menu is as tempting as the next, which lures one-off diners to become regulars. The venison meat is ruby red, harmoniously partnered with beets and chocolate. The Milly Hill lamb shanks – with the bone removed – are spiced with ras el hanout and accompanied by cannellini bean puree, creating a warm homey dish.
PSST! Whatever you do, do not leave the restaurant without having one of the wonderful desserts – a fitting finale to your dining experience.