Restaurant Story

Our Inspector's view

Located on a traffic island at the end of Tooley Street, this compact little restaurant is a simple affair but it punches well above its diminutive size. The tables face bi-fold doors looking out across a pretty sitting area. Inside, there’s a polished concrete floor and bird mobiles hanging from the ceiling. In the far corner, an open plan kitchen where chefs create the small plates of high quality food. There is constant evolution within this creative kitchen. Some dishes remain throughout – with a tweak here and there – and others are new, but all are highly detailed, with spot on flavours and textures. Creative and often with a sense of fun and theatre, the highly technical skills and daring combinations are underpinned by classic technique. A grilled Carlingford oyster is poached in chicken fat and XO sauce and dissolves in the mouth, the textural contrast being a refreshing sea lettuce. A whole squab pigeon is served with roasted artichoke purée, the bird’s bones pressed and used to form a rich sauce with green peppercorns and brandy. To finish, a signature dessert called ‘Paddington Bear’ is sandwich of marmalade, cardamom biscuit and creamed foie gras.

Awards, accolades and Welcome Schemes

5 Rosette Award for Culinary Excellence

AA Notable Wine List