Review on Silk & Grain
Silk & Grain opened in July 2014, a short walk from Bank underground in the Cornhill area of London, specialising in British steaks and in house barrel aged cocktails. Set over two floors with a ground floor bar, where you can sit at the communal tasting table to watch the theatre of the cocktail waiters preparing drinks, or there's church-pew seating and eclectic light fittings made from taps at the raised seating area by the window. The bar menu serves tasty snacks like crispy pig's ears or bourbon-glazed pork belly bites, alongside a selection of British cheeses and charcuterie from Trealy Farm and Neal's Yard.
The stylish first floor dining room has a life-sized copper coin deer at the entrance and look out for the drinking water tap concealed in a papier-mâché cow's head, made out of money. The kitchen sources their dry-aged steak cuts, matured on the bone for 35 days, using time-honoured methods from award winning and Royal Warrant holder Donald Russell, who is based in Aberdeenshire, Scotland. Open your account with Isle of Man scallops, English garden pea purée and smoked Trealy Farm bacon before a main course of 10oz Rib-eye on the bone, cooked on the Josper grill, or fish lovers might opt for the whole lemon sole with garlic and caper butter. Finish with desserts in the shape of homemade gooey chocolate brownie with pistachio ice cream or banoffee pie sundae with crumbled toffee macaroons.
Cocktails are a sure hit, with choices such as Negroni or Hanky Panky, which have been updated by combining the natural flavours of oak, vanilla, caramel and spice from charred oak aged barrels and leather infusions.
Cuisine
British / Bar
Chef
Adrian Zelazny
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Mon-Fri
Dinner: 5.00 - 10.00pm Mon-Fri
Accepted credit cards
Visa, Master Card, American Express