Review on 10 Greek Street
10 Greek Street is located in the heart of Soho in the former premises occupied by Adagio pizzeria. It is a joint venture between Aussie chef Cameron Emirali who previously worked for six years as Head Chef at The Wapping Project, as well as London restaurants such as Eyre Brothers, The Zetter and Pont de la Tour, and Luke Wilson whose CV includes three years as General Manager at the former Ambassador in Exmouth Market.
The small narrow restaurant has a plain décor with neutral colours, uncluttered tables and blackboards on the walls depicting the days menu, with the open kitchen at the end of the room adding to the convivial atmosphere. Menus change from day to day as supplies come and go, dishes are simple in concept, sharply executed and bursting with natural flavour.
Typical dishes that appear on the modern European menu are grilled squid, chickpeas and chorizo followed by a main course of venison haunch, red cabbage, root vegetable gratin and cranberry or whole plaice, salsify, artichokes, olives and salsa verde. Desserts continue the theme, in delicious combinations of ingredients with a ginger and chestnut cake paired with butterscotch and crème fraiche or baked ricotta cheesecake, pear and amaretti.
The concise wine list manages to keep its prices in check with offerings from both the Old and New World, and most are available by the glass. The blackboard also has a few wine specials, adding interest and value to the proceedings.
10 Greek Street is also featured in: HardensRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Mon-Sat
Dinner: 5.30 - 10.45pm Mon-Sat
Accepted credit cards
Visa, Master Card