what the critics say
Wednesday, September 02, 2009 - A little tower of lobster mousse was the epitome of good old-fashioned fancy French cookery, the sort you don't need teeth to eat. It was delicate and creamy but with a good whack of shellfish flavour boosted by a spoonful or two of lobster bisque and a chunk of lobster claw meat. Coquilles Saint Jacques Parisienne was just as old-school, with the scallops served classically in the shell with a mushroom and white wine cream sauce and pomme puree...Lutyens probably won't change your life - the Conran formula has become too familiar for that - but it might just make your day.
Sunday, July 19, 2009 - It is a stylish French brasserie for people who are gloriously sentimental about them; it is 'comme il faut' realised in acres of crisp linen and banquettes the colour of limpid jade. It is a slice of Paris, only with waiters who seem genuinely pleased to see you...It is summed up by a starter of lobster mousse. The 9.50 price tag looks hefty, but not for what arrives: a perfectly light mousse, surrounded by a ripe shellfish bisque and layered with pieces of tail meat the size of silver dollars.
I was expecting more from the Albion runners in Shoreditch...but overall ok. At least if you like Sea Food...you'll be pleased.
Don't go for steaks ....even Gaucho is better.
a good spot for silent City Dining with high level collegues...but you can easily find other nice places....and more trendy.
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Food 5 | Service 5 | Atmosphere 6 | Value for money 4
Friday, February 25, 2011
Went on a friday night which may be a mistake because it was barely 25% full and perhaps, given its location, it may be busier during the week. Had a cocktail in the bar which took a while coming and it was ok without being brilliant. Went to the typical Conranish dining room amnd plumped for the set £39 dinner. Small but interesting choices. My scallop cerviche was excellent and cirtic and my fellow-diners enjoyed their starters too. I followed with beef which was perfectly fine but dull. Pudding was very over-sweet choc pudding. The menu came with wine and both white and red were good but bland. Service was a little tired.
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Food 7 | Service 6 | Atmosphere 5 | Value for money 7
Monday, June 28, 2010
what the bloggers say
Tuesday, June 30, 2009 - Main courses were an equally mixed bag and strengthened our long held opinion with matters Conran that, the execution of the cooking ranks behind design, service and ingredients. My own choice of suckling pig with apple sauce and crackling was as good as you are likely to find in London. Three thick slices helped along with a little bit of sage through the middle sat on a mound of perfect apple sauce..You get the distinct impression that all the effort has gone into the opening and, as proved with a recent follow up meal at Boundary, this is as good as it's going to get.
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