The decor has a 1970s Scandinavian feel to it, with lots of wood and chunky fixtures that say practicality as well as style. The staff were also helpful, friendly and knowledgable.
The food menu is unpretentious comfort food – but of very high quality. The chicken sandwich was generous, tasty, comforting and a real treat of contrasting textures. All the meat and fish is carefully chosen from high value and sustainable sources by the way.
I don’t normally drink martinis at lunch but when I saw the unusual option at the top of their cocktail menu I had to try it. I was told it involved a honey and Manzanilla olive brine mixture instead of vermouth. If in doubt, I almost always prefer a traditional classic but this sounded like a very individual, striking yet simple variation that I had never seen before so it would have been rude not to order one.
If I could recommend any changes I would suggest, as I often do, keeping the gin and glasses in the freezer so that the drink was even colder. I also prefer to drink martinis from a V-shaped martini glass rather than a coupe glass, but these are minor points.
The drink was good value for money for London and I particularly salute the creativity of someone who can take a tried and tested classic, innovate it with a subtle but unique alteration and create something new and pleasing, yet also reassuringly rooted in the classic martini recipe style.
We ordered the anchovy, onion and goats cheese served on rounds of crisp bread. They were absolutely delicious, with strong salty and umami punch, finished off with the pungency of the onion.
They were a fantastic accompaniment to the martini, although given their strong flavour I would recommend only eating them with someone you are comfortable enough to share anchovy-onion breath with afterwards. If you’re on a date you’d better buy two plates to share – your breaths will hopefully cancel one another’s out if you end up kissing later – and if you have one or two martinis let’s be honest, there will probably be a fairly good chance of it.