Review on The Frog Hoxton
After opening The Frog in E1 in June 2016, Adam Handling moved it to bigger premises in the summer of 2018 and it's now located in the former Bryon building on Hoxton Square. It's the brainchild of acclaimed chef Adam Handling, British Culinary Federation's Chef of the Year 2014 and Scottish Chef of the Year 2015, and more recently the holder of three prestigious AA rosettes at his eponymous restaurant at St Ermins Hotel, St James's.
Steven Kerr, previously Head Chef at Adam Handling at Caxton leads the kitchen using the finest produce sourced from local markets, Spitalfields and Smithfield, producing inventive dishes with a light theatrical flair. The Frog offers a daily changing five course tasting menu alongside a la carte dishes, such as asparagus, burnt butter, yolk and chicken or Handling's signature crab doughnuts. Other options to consider are roast hake, limestone, radish and tarragon or from the land lamb rump, wild garlic, artichokes, and sour cream. As for desserts think yuzu, white chocolate, milk and aero and strawberry, yoghurt, watermelon and Amaretti.
The wine list focuses on the New World, there's a special gin created for The Frog by Portobello Gin, craft beers from Brew Dog, homemade kombucha tea drinks and an innovative cocktail menu.
The Frog Hoxton is also featured in: Michelin Guide
Rate this RestaurantCuisine
British
Chef
Adam Handling and Steven Kerr
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Tue-Sat
Dinner: 5.30 - 10.00pm Tue-Sat
Accepted credit cards
Visa, Master Card
-