Review on Meat Locker
Critically acclaimed chef and restaurateur, Michael Deane has expanded his original restaurant on Howard Street with the purchase of the former fancy goods shop, Equinox and has created three very different eating experiences, Meat Locker, Eipic and Love Fish.
Meat Locker as the name suggests is dedicated to meat, cooked on the Asador Grill. It has been kitted out in contemporary style with bold red walls, smart banquette seating running along one wall and tables laid with crisp linen and tea towel napkins inscribed with Deanes in red. A long narrow open window offers a view to the kitchen and at one end of the room joints of meat hang in the glassed meat locker.
Open your account with grilled scallops, hazelnut butter and watercress cream or beef carpaccio, salsa verde, parmesan crisps and rocket. Using Hannan's 35 day Himalayan salt aged beef, diners can follow on with surf n' turf rump and grilled half lobster or fish fans might opt for the smoked monkfish, apple, cider and brown butter dressing. To finish look for the pear and almond tart paired with vanilla ice-cream or the baked lemon custard, lemon curd, coconut meringue and coconut sorbet.
Meat Locker is also featured in: Michelin Guide
Rate this RestaurantCuisine
Brasserie and Grill
Chef
Andrew Provan
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Mon-Sat
Dinner: 5.30 - 10.00pm Mon-Sat
Accepted credit cards
Visa, Master Card