March 24, 2026 |
Just a stone’s throw from Oxford Circus, tucked neatly along Mayfair’s Heddon Street, DakaDaka feels deliberately placed – close enough to the churn of central London, but with a sense of being removed that allows it to establish its own pace. Having opened at the end of January courtesy of co-founders Giorgi Mindiashvili and chef Mitz Vora, it already carries a quiet confidence, one that comes into focus with the introduction of its Supra Sunday menu – launched just two weeks ago, and the reason for my visit on the day of its debut.
The concept draws on the Georgian supra, a traditional feast rooted in generosity and conviviality. Here, it’s distilled into a set menu, structured around sharing and steady progression rather than rigid courses. It’s a familiar format in London, but one that feels particularly well suited to the cuisine – and, in this case, handled with a clear sense of purpose.
The space itself strikes an immediate balance. Cosy, but not enclosed; well lit, but not stark. Along one side, the open kitchen offers a full view of the chefs at work – a detail that adds both energy and reassurance, while the lower ground floor provides a secondary bar and dining space. There’s no sense of performance for its own sake, just a steady, assured rhythm that carries through into the dining rooms, with every detail carefully considered – even the water was served in a painted Georgian pottery vase.
The meal began with a communal spread of starters. A large wooden bowl held a selection of seasonal pkhali – finely minced vegetables including spinach, beetroot and wild mushroom, each folded with walnuts and subtle spice. There was a brightness from tkemali, the sour plum sauce, alongside minted nadugi cheese and lightly pickled jonjoli. Served with crisp-edged chvishtari cornbread, it was a well-judged opening: layered, balanced and immediately engaging without overwhelming the palate.
There was a clarity to the flavours that set the tone for what followed. Nothing felt excessive; each element had a defined role, contributing to a whole that was both varied and cohesive. For mains, the menu offered a choice, and my guest and I opted for both the Shkmeruli – a half roast chicken – and the Krekhmara, a roast leg of lamb. The chicken arrived tender and deeply flavoured, coated in a garlic-rich milk sauce that managed to be both indulgent and controlled. It was a dish that leaned into comfort, but with a precision that kept it from becoming heavy.
The lamb was equally assured. Properly roasted, with a depth of flavour that suggested careful preparation, it delivered both richness and balance (my guest claimed it to be the “best” lamb they’d ever tasted). There was a natural sweetness to the meat that was gently brought forward, rather than masked, allowing it to sit comfortably within the broader spread.
Sides were just as thoughtfully composed. Crispy potatoes with onion brought texture, while a winter tomato salad added a touch of welcome freshness. The grape salad, scattered with chunks of honeycomb, was particularly memorable – a combination that felt distinctive without being forced, the sweetness and acidity working in quiet harmony.
By suggestion from our waiter, we paired the meal with a Saperavi Reserve Georgian fine red wine from Kakheti circa 2007 that was specially cracked open for the inaugural Supra Sunday. Velvety and rich, with notes of brick and dried fruit, it was a divine addition to our palettes. I also sipped on a sparkling Borjomi Georgian Natural Mineral Water which brought an earthy edge to the flavours I consumed.
The Adjaruli Khachapuri, offered as an add-on, was the meal’s apogee. Boat-shaped and filled with a blend of cheeses, topped with a confit egg yolk and butter, it arrived rich and inviting. Mixed together at the table, it became something deeply satisfying – the cheese molten, the egg adding depth, the bread providing structure. It was indulgent, certainly, comfort food at its best, but also precise in its execution, delivering exactly what it promised.
Dessert continued the measured approach. Cinnamon sugar dough balls arrived warm, lightly crisp on the outside and soft within. They were simple, but well judged – a gentle finish that complemented the meal rather than competing with it. These were followed by the Saperavi Nakini (red wine ice cream) and the Napoleon Medoki (honey mille-feuille), both rather unique in composition and surprisingly moreish. The ice cream was light and icy, with a supple freshness cutting through its gingerly sweet body, while the mille-feuille layered whipped sour cream, dark chocolate and dulce de leche in a scrumptious amalgamation that kept us coming back for seconds.
What stood out most across the experience was the pacing. Dishes arrived with a natural flow, allowing the table to settle into the rhythm of the meal. It captured something essential about the idea of a supra – not just abundance, but continuity. There was time to eat, to pause, to return. The service supported this seamlessly. Attentive without intrusion, knowledgeable without excess, it reinforced the sense that the restaurant understands its own structure and how best to deliver it.
DakaDaka, at this early stage, felt remarkably composed. The Supra Sundays menu is cohesive, generous and confidently executed, offering a clear interpretation of Georgian dining that feels both grounded and considered. It doesn’t rely on excess or spectacle; instead, it focuses on balance, flavour and the quiet assurance of doing things well. It’s a strong addition to Mayfair’s dining landscape – and one that already feels entirely at ease in its place.
DakaDaka’s Supra Sunday runs every week from 12pm. Discover the menu here and book here. Photography courtesy of Daka Daka.
