Torshi at Five Miles.

Torshi at Five Miles

Five Miles London (www.fivemiles.london) has launched Torshi, a Middle Eastern inspired restaurant within their future-facing, creative warehouse space in a Tottenham industrial estate.

Co-Founded by Deano Jo (Rita’s, Pamela, The Alibi, Real Gold), Five Miles London is already the local go-to for London’s artistic and artisan community, providing great parties in one of London’s most exciting sound spaces.

Five Miles offers a new, world class sound-system, an extensive and innovative tap room featuring Tottenham’s most talented brewers, as well as cocktails on tap and is now introducing the new Middle Eastern inspired restaurant, Torshi.

Housed within the Five Miles London warehouse, guests can expect lofty ceilings, polished concrete and exposed fittings. Distinctive and colourful terrazzo flecked jesominite tables and shelves studded with leafy plants are complemented by clean lines and a minimalist industrial aesthetic.

Head Chef Ed Jones has created an innovative and exciting menu of Snacks, Sharing Plates and Sides with a nod to Pan-Middle Eastern cuisine. Guests can choose a selection of dishes, which will be arranged into bespoke feasting platters for each table.  Designed to be shared, the vibrant family-style platters invoke the inherent warmth in Middle Eastern cooking.

The name ‘torshi’ refers to pickled vegetables and the restaurant will be serving a daily selection of house pickles to accompany their meal.

The menu explores urban global flavours through a Levantine lens: the Halloumi Fries with Pomegranate Ketchup & Mint are a game-changer and the Fried Chicken with Pickled Watermelon Rind & Zhoug is the ultimate expression of Middle Eastern inspired soul food.

With a natural leaning towards vegetable focused dishes, guests can enjoy a diverse and rich menu of seasonal options and mainstays, including Cauliflower Shawarma, Grilled Hispi Cabbage, with Mint Adjika & Nam Prik or Yemenistyle Falafel with Pickled Turnip.

Luxurious swirls of house-made Hummus, Tahini and smoky Baba Ghanoush are designed to be scooped up with the hands in warm pitta breads, while Yemen’s herb and fiery green chilli relish Zhoug and a crunchy, flavourful Romesco make the perfect condiments.

The bar is headed up by Mark Hislop (Brewdog, The Redchurch Brewery) and features a bespoke tap wall running the full length of the bar, which displays 18 local and international beers plus a discerning selection of cocktails on draft.