Evening Standard
Guest reviewer Heather Steele was wowed by a succession of small plates at this new bistro from the St Barts team: smoked cod’s roe dip, ‘Chunion Puffs’ – “polished, one-bite wonders of molten cheese and onion” – and hogget kofta with fermented chilli.
The high point of her lunch was “a genius pork and cuttlefish sausage, accompanied by ribbons of sauerkraut and a quenelle of dark mustard, made in-house with the skins of red grapes. They should sell the stuff by the jar.”
All was not perfect, though. Service was patchy, even in an all-but-empty restaurant, and the 80s soundtrack repeated itself. Still, Heather reckoned, “It’s early days, and just a few more guests and an extra chef behind the pass will make this place sing like its sausage.”
Heather Steele - 2026-06-01
