Leandro Carreira (Viajante, Koya, Lyle's) opens his own restaurant, with a culinary nod to his native Portugal, in November 2017.
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Londrino Restaurant Diner Reviews
"Visited Sunday 4th February 2018 and had the Sunday Lunch. It was 5 courses; each was Portuguese inspired and yet fresh and modern. Included were some spices I had never had before. The Oysters were perfect and enhanced, which is hard to do, with a samphire vinagrette. The cuttlefish were fabulous in a coriander sauce, heavy yet not creamy - rice to thicken I believe. The Fish Stew with orzo pasta (not my favourite pasta shape) was amazing. The portions look small but are super filling and rich. Teh sponge cake with cinnamon was slightly less original but well done. A (meltingly tender) steak sandwich on corn bread (really a few bites of) with a mustard and garlic sauce somehow worked after the desert. No wine just one beer, which was an interesting craft beer. Price of under £100 for 2 I felt was extremely reasonable for a high French style place with sophisticated and interesting food. The atmosphere is 'fancy professionals dining' but a tad noisy for my taste, and being next to the cash register didn't help. Highly recommended."
"I went for lunch at this elegantly designed restaurant located not too far from The Shard. I ordered the clams as starters followed by the crab claw. The clams were beautifully cooked in the traditional Portuguese 'bulhao pato' style of lemon, olive oil and garlic with a sprinkle of parsley (or copious amounts of coriander as was the case at Londrino). The dish came accompanied with a slice of sourdough to allow the diner to savour the remnants of the bulhao pato marinade. There were the right amount of clams for me to appreciate the starter without being too full to enjoy the crab claw. I had the crab claw as the main course with a side of lightly-roasted and slightly-crushed potatoes cooked a â€˜murroâ€™ style with olive oil and garlic. Itâ€™s hard to pinpoint what I enjoyed most in the main course: the potatoes or the crab as the freshness and the quality ingredients made both so flavoursome. Despite being full from an enormous and extremely meaty crab claw, I ordered two desserts from the three on offer on the lunch menu as I couldnâ€™t decide which dessert I wanted most. The first was grilled brioche soaked in sour caramel and the second was aged pear in an amazake fermented rice with dill. The sour caramel balanced out the sweetness of the brioche whilst the dill had a similar effect on the aged pear. The staff at Londrino were attentive without being overbearing, and it was a lovely touch to have the ever-so friendly Chef Leandro Carreira himself serve the diners with each plate making the overall ambience of the restaurant warm and inviting. As a Brit of Portuguese origin, what I loved the most about this restaurant was that you could really taste the freshness of the ingredients as they were predominantly sourced in the UK. This richness in the ingredients coupled with the fact that many of the dishes were heavily influenced by traditional Portuguese recipes made for an authentic yet homely experience at Londrino."
36 Snowsfields, London, SE1 3SU
Tue-Sat noon-2.30 pm, 6-9:30 pm, Sunday noon-3 pm