Review on Smoke & Salt
Taking over the premises that housed Indian restaurant Kricket, Smoke & Salt launched their first permanent residency in June 2017 in Pop Brixton following a series of successful pop-ups, their most recent in Chapel Bar Islington. The duo behind this enterprising restaurant are chefs Aaron Webster and Remi Williams who met while working at The Shed in Notting Hill. Set on the mezzanine level of Pop Brixton in an old shipping container, the narrow room has long marble counter seating down one side facing dark wood varnished walls with bulkhead ship lights, and an open kitchen to the rear.
The kitchen looks to modern small plates with a focus on fresh seasonal British ingredients using the ancient techniques of smoking, curing and preserving. Diners can expect vibrant flavoursome dishes in the shape of Creedy Carver duck, 'rillete' style with duck jam, grilled flatbreads and lavender or from the sea grilled charred coley, slow-cooked in olive oil, roasted hazelnuts and toasted garlic. There's just one delicious dessert to finish, harvest pudding with grilled peaches, English strawberries and sweet corn.
To accompany the food there's one white and one red wine from Portugal, Lemoss Prosecco from Italy, alongside a Pale Ale from Dalston's 40ft Brewing and three very tasty cocktails.
Cuisine
Tapas / Modern British
Chef
Aaron Webster and Remi Williams
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Fri & Sat
Dinner: 6.00 - 10.00pm Mon-Fri (5.00 - 10.00pm Sat)
Accepted credit cards
Visa, Master Card, American Express