Review on The Gate St John's Wood

Having a loyal following in Hammersmith, Islington and Marylebone, the Daniel brothers have opened their fourth vegetarian restaurant in St. Johns Wood. Occupying a large corner site on Allitsen Road just a few minutes walk from Regent's Park, the light and airy restaurant with an open kitchen is decked out in neutral colours, with pots of glossy greenery dotted around.

The plant based menu fuses Indian, Arabic and Jewish cuisine sending out vibrant dishes along the lines of potato chaat topped with spiced sweet potato, coconut and beetroot, crispy coriander, sour cream, mint and tamarind chutneys or couscous and feta fritters with a Moroccan-spiced carrot purée amongst the starters. Main courses usher in wild mushroom risotto cake, sauté girolle, pleurote and Paris brown, served on a pan fried risotto cake, finished with a creamy cep sauce, rocket and lemon truffle dressing or green Thai curry, spiced coconut curry with tofu, snow peas, lotus root, pak choi, shiitake mushroom, baby corn and sticky rice. To finish on a sweet note there's mango cheesecake served with passionfruit coulis or peanut butter brownie with vanilla ice-cream and chocolate sauce.

There's a carefully curated vegan wine list to complement the dishes, alongside well-crafted cocktails.

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Cuisine

Vegetarian

Chef

Yossi Edri

Restaurant Opening Times

Breakfast: 8.00am (10.00am Sun) through until
Lunch: 2.30pm Mon-Fri
Dinner: 6.00 - 10.15pm Mon-Fri) (All day Sat to 10.15pm & Sun to 9.15pm)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Gate St John's Wood

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Facilities at The Gate St John's Wood

  • Disabled access

Address

The Gate St John's Wood
87 Allitsen Road
St John's Wood
North West London
NW8 7AS

Nearest tube station: St. John's Wood

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The Gate St John's Wood Sample Menu

SAMPLE A LA CARTE

BITES & SHARING
Black Olive Bread 3 ve
served with baba ganoush
Mixed Italian Olives 3 ve gf
marinated in lemon & herbs

STARTERS
Please ask us about our soup of the day!
Avocado & Beetroot Tartare 8.5 ve gf
lilliput caper, shallot & cider vinaigrette
Crispy Marinated Tofu 8 ve
fried tofu marinated in maple syrup, soy sauce with a quinoa,
avocado & tomato salsa, coriander & lemon dressing
Three-Onion Tart 7.5 ve
leeks, shallots, caramelised red onions, finished with balsamic
reduction & sprouting salad
Artichoke Terrine 8 ve n
truffle & hazelnut infused artichoke, semi-dried tomato & basil
salsa, grilled bread
Courgette Flower 9.5 ve
filled with homemade ricotta, roasted butternut, basil & semi-dried
tomatoes, served with beluga lentils & aioli
Potato Cake 7.5 ve gf
mustard-seed pan-fried potato cake filled with spiced vegetables,
served with a sweet tamarind sauce, pear & coriander chutney
Wild Mushroom & Truffle Arancini 8 ve
rocket salad, shallot & thyme purée
Miso Glazed Aubergine 8.5 ve n
half aubergine roasted & glazed with miso sauce, topped with toasted
cashew nuts, ponzu sauce, micro coriander, sesame seeds

MAINS
Wild Mushroom Risotto Cake 16.5 ve gf
sauté girolle, pleurote, Paris brown, served on a pan fried risotto
cake, finished with a creamy cep sauce, rocket & lemon truffle
dressing
Green Dragon 13.5 ve
salad of glazed tofu, avocado, sweet potato, red cabbage, pak
choi, daikon, carrot, peppers, with teriyaki & sesame dressing
The Gate’s Beetroot Cheese Burger 14 ve
pretzel bun, smoked tomato relish, cornichons, raw vegetable salad
with wholegrain mustard & maple dressing (with vegan cheese or
mature cheddar) Add guacamole £1.50
Red Thai Curry 14.5 ve gf
spiced coconut curry with tofu, sweet potato, shiitake mushroom,
okra, baby corn, plantain & sticky rice
Shiitake Ginger Gyoza 16 ve n
traditional stuffed dumpling, sweet potato purée, crispy kale,
teriyaki sauce & toasted cashews
Tagine 14 ve n
green & yellow courgette, cauliflower, pumpkin, chickpeas, apricots,
pomegranate, pistachios & herb couscous salad, served with pickled
lemons & s’chug
Tortillas 14 ve
filled with sweet potato, corn, coriander, spring onion, & chilli,
served with black bean & chipotle puree, guacamole, sour cream
Aubergine Schnitzel 16 ve n
grilled aubergine layered with cashew cheese & basil pesto, roasted
peppers, tomato, served with new potato, caramelised onions, sauté
kale & horseradish sauce

SIDES
Chunky herb polenta chips 4 ve
with garlic aioli
Mixed green beans 4 ve gf
with chilli & garlic oil
Cauliflower 4 ve gf n
with smoked paprika tahini, pomegranate & pinenuts
Roasted spiced sweet potato wedges 4 ve
with sour cream
Rocket salad, blushed tomatoes 4 ve gf
with balsamic reduction

DESSERTS
Dark Chocolate Snowball 8 ve gf
dark chocolate shell filled with chocolate mousse,
served with spiced orange coulis & chocolate sauce
try this with a glass of Banyuls Rimage, Clos des Paulilles 4
Sticky Toffee Pudding 7.5 ve n
with salted caramel ice-cream
try this with a glass of Pedro Ximenex Emilio Hidalgo 6
Tiramisu 7 ve n
flavoured with coffee liqueur & mocha cream
try this with a glass of Dow’s Fine Tawny Port 4.5
Mango Cheesecake 7.5 ve gf n
with passionfruit coulis
try this with a glass of Pedro Ximenex Emilio Hidalgo 6
Plum & Pecan Crumble 6.5 ve gf n
roasted plums, pecan, star anise, served with brandy crème anglaise
try this with a glass of Pedro Ximenex Emilio Hidalgo 6
Peanut Butter Brownie 6.5 ve n
with vanilla ice-cream & chocolate sauce
try this with Dow’s Fine Tawny Port 4.5
Ice Cream & Sorbets 6 (two scoops) ve n
Dessert Trio 15 ve n
mango cheesecake, plum & pecan crumble, peanut butter brownie

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Gate St John's Wood Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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