Sertaç Dirik and David Carter's restaurant at 53–55 Frith Street, entered from Bateman Street, has a promising seafood route through its Turkish menu: bluefin tuna ezme, a large Cornish scallop with white beans, Galata-style grilled mackerel and greens with pomegranate molasses. Hot Dinners' September 22 visit priced the tuna at about $8 (£6) and scallop at about $19 (£14). Its visit was hosted; Time Out separately gave the restaurant five stars on September 16.
Those are actual recently served dishes, though today's menu and availability still need confirmation. Ask specifically about butter or cream in the fish and bean preparations. The smoked aubergine contains yogurt; cheese-filled dishes and dairy desserts are also on the menu. KID is closed Sunday, so this belongs to the working week. The room offers counter seats and a front section facing Frith Street; the fish-led route is a better reason to go than the opening's considerable chef pedigree. No reservation slot has been verified. Detailed meal report · Time Out review · Restaurant and booking route