Harden's survey result
“Totally living up to the hype!” – Tomos Parry’s “cool ex-pub, first-floor dining room” (above Smoking Goat) was Harden’s top newcomer last year, and “pulls off what so many Shoreditch restaurants aspire to” with “its phenomenal food from the open kitchen; its relaxed-but-highly-competent style; and its lack of expense”. “And the wood-panelled dining room is a welcome change from the usual warehouse-style in the area”. The Basque-influenced cuisine, much of it cooked over an open wood fire, majors in fish – “never overcooked, with a hint of smokiness after a roasting over hot embers” – in particular the “to-die-for”, signature turbot (for which the restaurant is named) which is “positively Mediterranean in its fresh deliciousness”. “The room is small and tables are close together” but no-one seems to care: “the buzz of the place simply tells you that here are a lot of folks really enjoying their dinner”. It helps that “the staff are almost as good as the food: enthusiastic, knowledgeable, and clear in their explanations of the menu”. All this, plus a “brilliant, wide-ranging and value-for-money wine list”.
“I just loved everything about it!” – Behind an inconspicuous side-door in Shoreditch, on the panelled first-floor of a converted pub (a pre-gentrification strip club, whose ground floor is nowadays Smoking Goat), chef Tomos Parry (ex-head-chef of Kitty Fishers) “exceeds high expectations” and has a smash hit on his hands, with this “terrific” launch – the survey’s highest rated newcomer. The “open plan kitchen approach works well”, with the focus on the large grill which produces most of the Basque-influenced cuisine here. “So, obviously you’re going to order the turbot” – for which the restaurant is named (look it up) – which is presented whole and “utterly delicious”. But “the food is superb throughout and well priced considering its quality and the chef’s pedigree”. “Very happy staff”, “a lovely atmosphere” and thoughtful wine list complete the picture.
Brat Restaurant Diner Reviews
"I really struggled to enjoy Brat because it’s so, so cramped and noisy. While I appreciated the food is good value, I was disappointed with the overall experience in relation to expectations that had been set. The staff were clearly knowledgable and enthusiastic, but it was hard to have a conversation with them. I was also probably unlucky in going on a day over the holiday period when there was no fresh fish, which meant the overall range of flavours was quite narrow. My group had three meat main courses that were, to me, very similar. I was particularly hoping for something a bit more interesting in terms of the Basque influence."
"Saw it mentioned in an article on line about London’s ten cheapest michelin starred venues, as that is my aim in life, I had to visit! The menu isn’t extensive but has enough variety to suit most tastes. It’s a tiny door on a small street but opens up into a great venue. I sat near the kitchen which was fascinating. Watching the kitchen staff working was great. Starter was a delicious and quite unusual steak tartare with great flavours and a slightly crunchie added texture Main was my all time favourite food,Wood Pigeon with lovely parfait plus an added dish of roasted vegetables. Dessert was a minor let down as it wasn’t as exciting as the two previous courses basically a rice dish with quince, nice but not sensational. Staff engage really well and are friendly and efficient Great experience, worth the trip in from Essex.....oh yes!"
"A succession of perfect dishes all asking me to rebook for tomorrow night. Leeks grilled with green cabbage leaf wrapping and hidden oregano leaves, with a fresh cheese dip; in a meat/fish heavy restaurant a butch and gorgeous dish. All dishes, including exemplary desserts (baked cheesecake, grilled strawberries with rice pudding) thrilled. "
"The staff here are almost as good as the food. Friendly, knowledgeable, clear in the explanations of the menu. For the food is quite different, and superbly so. Botarga that melts in the mouth. Grilled hake in pieces you eat like an oyster. And the turbot. Oh, the turbot. we fell on it. The buzz of the place simply trells you that here are a lot of quite well off people really enjoying their dinner. Wonderful."
"Very disappointing wine list which held no information about each wine and had to be discussed at length with the waiter (sommelier was no-where to be seen). Service was haphazard and the food was good, just very good quality of raw material not really cooked much (grilled) to avoid mishaps."
"Chopped egg, bottarga; bread w/ anchovy; hake chin; mackerel; turbot, potatoes, pepper; cheesecake. Delicious!"
"Great food, amazing service and a beautiful restaurant. Always a great choice!"
"After waiting weeks since making the reservation was the wait worth it? There are pluses and minuses and generally it is a big plus. Service was to the point of being so laid back we almost had to pick our waiters off the floor. There is no pressure to secure one of the more expensive wines and the eclectic wine list does feature some hefty prices. Saying that the three bottles we chose were all excellent, in particular the Greek White (Tetramythos) was a belter. As a table of four it gave us a chance to experience a few of the dishes. Oysters were meaty, slippery and unctuous. The anchovies on flatbread hit all the right marmite notes. Our large Turbot was cooked perfectly although it was a little too cool when it arrived at our table. Fortunately the plates are hot (which should be the case in EVERY RESTAURANT serving hot food). Sides were a hit and we could easily have doubled up on the spuds and peppers. It is a buzzing atmosphere although this means you can hardly hear each other talk."
|Wine per bottle||£25.00|
First Floor, 4 Redchurch Street, London, E1 6JJ
|Monday||12 pm‑10 pm|
|Tuesday||12 pm‑3 pm, 6 pm‑11 pm|
|Wednesday||12 pm‑3 pm, 6 pm‑11 pm|
|Thursday||12 pm‑3 pm, 6 pm‑11 pm|
|Friday||12 pm‑3 pm, 6 pm‑11 pm|
|Saturday||12 pm‑3 pm, 6 pm‑11 pm|
|Sunday||12 pm‑5 pm|