Marhaba!

 

MoCafe is open for lunch and dinner.

 

 

Brunch

Saturday, Sunday and bank holidays - 11am till 3pm

 

Lunch and Dinner (mezze)

Monday to Friday - 12noon till 1am

 

Kick back, relax and capture the mood of the moment.

We are a café and a restaurant, a la Marrakesh-souk-meets-Parisian-troquet style!

 

Savour our traditional Moroccan mint tea whilst sharing our authentic mezze either on our terrace or inside our Mo Cafe...

 

Our lovely terrace is available for bookings in the daytime for lunch or brunch, and is available on a walk-in basis in the evenings.

Here you can enjoy sheesha after your meal and its myriad of available flavours, which we change every day.

Don’t forget to step inside the gem of Mo Cafe before you leave: all items displayed and hanging lamps in the café are on sale; we have some books, CDs and a few Antique jewels too...

 

 

 

 

“If you fancy the fittings at Momo’s lil’ bro’ Mo Café, buy them. Antique Maghrebi lanterns, tea sets, glassware & even the music are for sale. This gem tucked off Regent Street is inspired by the city of Marrakech. No exotic tearoom would be complete without melon or strawberry-flavoured sheesha, smoked from a theatrical ‘nargile’. Puffing on the heated terrace, with its jumble of pouffes & low tables, is more fun than it might sound – even in midwinter.”

www.squaremeal.co.uk

 

“This Aladdin's cave interior is stunningly beautiful: a modern Moorish mish-mash of Moroccan brass lanterns, colourful rugs, wooden screen shutters, low seating, and candlelight (...) Finish with toothsome pastries and refreshing mint tea, which is poured theatrically from a great height. The timeless popularity of Momo proves that the intensely perfumed flavours of the Fez will always be fashionable”.

The Independent

 

DIY : Mint Tea

1 T. loose Chinese Gunpowder Tea
2 small bunches fresh mint leaves
1/3 to 1/2 C. sugar
5 cups boiling water

Combine tea and 5 cups boiling water in your tea pot.
Steep for about 2 to 3 minutes.
Add mint leaves and sugar, stirring to dissolve sugar.
Steep another 3 minutes.
Serve immediately.