Sofra has wonderful street appeal. On a busy night it generates the cheerful din of a Turkish bazaar. And it certainly gets busy, attracting folk with its exotic looks - tables decked with colourful Turkish cloth and walls hung with Middle-Eastern bric-a-brac. Then there's the promise of decent Turkish plates. The Sofra kitchen isn't trying to reinvent the wheel, instead it delivers the expected dips, breads, chargrilled meats, salads and pides but does them very well. Accompaniments such as the salad leaves are crisp and vary between dishes. This is generous food - the pides such as pastirmali, its pastry moist but not oily, are laden with cured meat and haloumi; meltingly tender lamb shish-kebab is enticingly fragrant with smokiness from the chargrill. Lamb appears again in one of the house specialities; guvec, cubed and served with vegetables from a traditional clay pot. Desserts are typically (for the genre) sublime: baklava, Turkish delight, syrup-laden pumpkin pastries with walnuts, and, thankfully, a mixed platter for those who can't decide.