How to build a Somaha table

Most of Somaha's menu is built to be shared, which means ordering one dish per person is the least efficient way to eat here. A better approach is to build the table the way a lot of regulars already do — in rounds, wide before deep.

Start small. The Delicatessen and Small Bites section is made for this: Boquerones or Eggs Mayonnaise Anchovies if you want something sharp to open with, a Chef's Pâté en Croûte or a Mixed Charcuterie & Cheese board if the table wants something heavier to graze on early. If there are more than two of you, Pata Negra by the 70g or 120g portion is worth adding to that first round.

From there, pull in something from the Cambodian Corner — a Fried Spring Roll or the Somaha Barramundi Amok both work as a second wave without overwhelming what comes next. Then move to the Boucherie Corner for the main event: a Flank Steak (Bavette) or Rib Eye (Entrecôte) with a sauce and side each, or the Grand OP Rib Signature at 1.2kg if the table is genuinely hungry and willing to wait the 45 minutes it takes.

Pour one bottle of wine for the group instead of ordering individually — it changes the eating, not just the drinking. And save room at the end: the Tarte Tatin is a straightforward single order, while the ice cream and sorbet flavors are worth splitting across the table rather than each person committing to one. A Somaha table works best when it ends with more empty small plates than anyone remembers ordering.