what the critics say
Foodepedia
Saturday, March 12, 2011 - S's trotter had been deboned and the meat taken out and, mixed with sweetbreads and then refilled, braised and served with morel mushrooms. S liked it a lot and what I sampled seemed good but nonetheless I wouldn't order it myself. More to my taste was the Daube de bœuf provencale, a classic piece of French country cooking with a rich sauce and fall apart slow cooked meat...Boundary is unashamedly old-school and it is all very good. Boundary isn't edgy and I for one applaud that.
Zoe Williams - 6/10
Tuesday, May 12, 2009 - T started with the frog’s legs, done the only way they can be, French-wise: garlic, butter, parsley, deliciousness, more garlic, oh my. They were meatier and less reptilian than I remember them – big frogs, I guess. I had the foie-gras terrine, which was a lovely velvety experience overall, though I don’t think it had a remarkable flavour…This all sounds underwhelming, but I did enjoy it, and my thoughts keep returning to the atmosphere of swank. Even the tardy service felt like part of Terence Conran’s grand design.
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what the bloggers say
Londonelicious
Monday, July 26, 2010 - I really liked my squid. It's a very generous portion - a good value for 9.50. And the dressing - a balsamic reduction of sorts - adds a nice bit of tartness to everything. My main of rabbit, sprinkled with broad beans, is another generous portion. It's dense and rich and pretty meaty for rabbit. I have ordered well, but I give partial credit to the very excellent manager who took my order and guided me through the menu choices...The Verdict: A pleasant surprise.
A Girl Has To Eat
Tuesday, February 03, 2009 - For a basement space, it feels incredibly spacious, probably due in part to the high ceilings that Sir Terence loves to advocate. Seats are comfy and velvety, and from these you can ogle at the chefs through the glass windows that are the eyes to the open kitchen…Whilst I was floored by the design, unfortunately the food did not similarly seduce.
Oliver Thring
Monday, January 07, 2008 - What an interesting spot! Following two years’ absence from the restaurant scene, Sir Terence Conran has returned in triumph with this vast project in Shoreditch. (I resist applying the compulsory prefix ‘trendy’ to the area.) The site, which we visit on opening night, contains a restaurant, a café and deli, a dozen or so bedrooms and a rooftop bar. For whatever reason, the building’s front door is marked Albion, and we found the restaurant via the food shop, selling bits and pieces like cantucci, pasta and some tinned stuff…
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