Review on Eyre Brothers

David and Richard Eyre's eponymous restaurant grew out of their experience as founding fathers of the Eagle gastropub in Farringdon - although the Leonard Street premises is a much more grown-up, full-dress affair. It's a convincingly stylish set-up split into four dining areas, with room-height windows and a suspended ceiling, dark red hues, black walnut and wood panels contrasting with white walls.

Spain and Portugal inspire much of the menu, with additional influences from colonial Mozambique (where the brothers grew up). Ingredients are totally authentic - right down to the jamón ibérico, piquillos, bacalhau and membrillo (quince jelly served with artisan Spanish cheeses). Dishes change regularly and the team are happy to dream up special dishes 'with a day's shopping notice' (pork and clams cooked in an Alentejo cataplana, for example).

You might start with rabbit and olive terrine with grilled sourdough bread or chilli and garlic squid with lentils before seared scallops with morcilla (Spanish black pudding), peas and onions or casseroled pheasant with chestnuts and soft corn milhos. To finish, try the tarte Tatin made with quinces or the Galician 'tarta de Santiago' with orange confit. The wine list is a dazzling collection of great-value bottles with a strong Iberian bias, backed up by superb sherries and ports.

Eyre Brothers is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide

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Cuisine

Spanish / Portuguese

Chef

David Eyre and João Cleto

Restaurant Opening Times

Lunch: 12.00 - 3.00pm Mon-Fri
Dinner: 6.30 - 10.30 Mon-Fri (7.00 - 10.30pm Sat)

Accepted credit cards

Visa, Master Card, American Express

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Facilities at Eyre Brothers

  • Disabled access
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 75 covers

Internet

WiFi is available

Address

Eyre Brothers
70 Leonard Street
City
Central London
EC2A 4QX

Nearest tube station: Old Street

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Eyre Brothers Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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