31 Oct St Leonards
Food agitators Andrew Clarke and Jackson Boxer (Brunswick House) have taken over this vast restaurant for hip-craving Old Street bankers with a sleek camel, green plants and waxed concrete vibe. This raring spot combines a proper bar area, raw, fire, stuff from sea and from the earth: right on-trend.
We happily throw in little snacks (quail eggs, wild mushroom salt), well-thought small plates (grilled leek heart, almond cream and truffle or raw mackerel, soy butter and dandelion) and mega pieces hanging in the fireplace, courtesy of head chef Simon Ulph. Share a kilo of 60-day-old sirloin steak with anchovy hollandaise or a monkfish with sea buckthorn molasses and beach herbs, before rubbing along with the pear and Sichuan pepper sorbet.
Bar menu: £3-10
Lunch menus: £28-33
Wine: glass from £4, bottle from £23