Review on St Leonards Restaurant
Andrew Clarke and Jackson Boxer, the duo behind Brunswick House in Vauxhall have added a second string to their bow with the opening of St Leonards restaurant in Shoreditch. A much larger venue than its older sibling, it occupies the former Eyres Brothers site, and has been named after the road it's located on. Inside the décor adopts a minimalist contemporary flair with well spaced tables and a stylish horseshoe-shaped bar set between the ice bar and the log-fired hearth.
Simon Ulph from Kent's Swan at Chapel Down has been appointed Head Chef and he delivers a concise menu showcasing fish and crustacea from the raw bar, alongside grilled and roasted meat from the hearth. The bar will offer snacks throughout the day such as charcuterie and shellfish, as well as a 200-bin wine list with plenty of options available by the glass.
Typical dishes on the carte include cherrystone clam, Sichuan oil and coriander as well as Friggitelli peppers and smoked cod roe. Larger plates feature black bream, fennel, lemon and caper berries or for carnivores there's middlewhite pork, art of darkness cider and margherita onions. Desserts also show plenty of creative energy with green Sichuan pepper pannacotta paired with sweet cicely ice cream and strawberry or rhum baba with smoked pineapple, black treacle and anise ice cream.
Cuisine
Modern European
Chef
Simon Ulph
Restaurant Opening Times
Lunch: 12.00pm through until
Dinner: 12.00am Mon-Sat
Accepted credit cards
Visa, Master Card, American Express