Neighbourhood restaurant Sylva in Deptford celebrates its second birthday this May, marking two years of quietly building a loyal following and stepping confidently into its identity as an all-day restaurant café rooted in produce, place and a strong chef-led vision.
Born from a partnership between chef Shuli Wimer and London produce supplier Smith & Brock, Sylva opened in 2024 with a clear intention: to create a space rooted in community, seasonality and simple, generous food. Two years on, that ethos has sharpened, with the restaurant now firmly established as a go-to from morning through to early evening.
Now open until 8pm from Wednesday to Friday, Sylva has settled into a natural early evening rhythm, with locals dropping in for light dinners, snacks and a drink as the park winds down during golden hour.
At the centre is Wimer herself, whose cooking is shaped by her upbringing in the Galilee part of Israel, and nearly two decades in professional kitchens, including five years at The River Café. Her approach is instinctively produce-led, with a deep attention to sourcing, from working closely with British growers via Smith & Brock, to bringing in fresh spices and flavours that reflect her heritage. The menu feels personal, where simplicity is underpinned by serious attention to detail.
Across the menu, you’ll find Sylva’s signature herb chickpea farinata served either as a sandwich with tahini, zhug and pickles or plated with salad and yoghurt, alongside a chicken schnitzel sandwich, fresh pappardelle with Isle of Wight heritage tomatoes, capers, oregano & parmesan and beef koftas with aubergine, potatoes, fresh tomato & tahini-yogurt. Weekend brunch brings dishes such as spinach çılbır with poached eggs, yoghurt and harissa, as well as arayes stuffed with spiced minced beef. Sylva’s buns have also become something of a signature, with a core flavours cinnamon & tahini bun and a chocolate bun as well as regularly changing specials
Alongside the food, a considered drinks list plays a bigger role than ever, reinforcing Sylva as more than just a daytime café. Cocktails include a Fresh OJ Campari, garden herb G&T with sage, oregano and mint, and Sylva’s take on an espresso martini with homemade dulce de leche, alongside mediterranean wines and beers from local breweries including Brockley Brewery.
That relationship with Smith & Brock remains fundamental. Known for their direct work with growers across the UK and Europe, the partnership allows Sylva to access exceptional seasonal produce while also incorporating ‘second-class’ fruit and vegetables that might otherwise go to waste – a natural extension of the restaurant’s low-waste, sustainability-led approach.
That ethos extends into the wider community, with Sylva continuing to work with local suppliers and businesses, reinforcing its position as a true neighbourhood restaurant with growing destination appeal.
At its heart, Sylva is as much about people as it is about food. Designed as a welcoming, open space, the team pride themselves on hosting with warmth and generosity, creating an environment that feels relaxed, sociable and genuinely neighbourhood-led. Tucked away within Folkestone Gardens, Sylva remains something of a hidden gem: a destination worth seeking out yet firmly rooted in its community. Everyone is welcome, from families with young children to dog walkers passing through the park, with an easy, inclusive atmosphere that reflects the spirit of the area.
Two years in, Sylva has established itself not through reinvention, but through consistency, thoughtful cooking, strong supplier relationships and a genuine connection to its community. As it enters its third year, it stands as one of Southeast London’s most quietly compelling neighbourhood restaurants.
