Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Mishiguene

Sophisticated take on Jewish cooking

This Jewish-Levant eatery’s popularity shows few signs of dwindling since opening a year ago. A kitsch yet chic bistro, dishes are served to a bouncy Klezmer soundtrack. Israeli-born chef Tomás Kalika creates authentic flavours using organic produce – greens, veg and chicken – where he can. The upshot is "immigrants" cuisine or classy comfort food. Wood-smoked baba ganoush, pan-fried chicken livers and heart, and slow-cooked lamb with couscous are strong menu contenders.

 

Visit the website

Share This
Advertising

LATEST ARTICLES