The Clove Club. London. 11th September 2015

Little tuna in a pastry shell with shiso leaf
Little tuna in a pastry shell with shiso leaf
Buttermilk Fried Chicken & Pine Salt
Buttermilk Fried Chicken & Pine Salt
Oat cake with smoked cod mousse with green tea powder
Oat cake with smoked cod mousse with green tea powder
Tartare of 60 Day aged Hereford Rib, Seaweed, Mustard Leaf & Dripping Crumbs.
Tartare of 60 Day aged Hereford Rib, Seaweed, Mustard Leaf & Dripping Crumbs.
Clove Club Cured Meats
Clove Club Cured Meats
Orkney Scallops, Champagne Lees & Wiltshire Truffle
Orkney Scallops, Champagne Lees & Wiltshire Truffle
Line Caught Cornish Cod, Creamed Potato, Courgette & Kaffir Lime
Line Caught Cornish Cod, Creamed Potato, Courgette & Kaffir Lime
Montgomery cheddar tartelette sprinkled with crystal malt salt
Montgomery cheddar tartelette sprinkled with crystal malt salt
Duck consommé with 100 years old Madeira
Duck consommé with 100 years old Madeira
Little buckwheat pancake with crispy pork belly
Little buckwheat pancake with crispy pork belly
Roast Scottish Grouse, Parsnip, Fig & Honey
Roast Scottish Grouse, Parsnip, Fig & Honey
Leggs and heart of the Scottish Grouse
Leggs and heart of the Scottish Grouse
Mini pre dessert with rhubarb
Mini pre dessert with rhubarb
Amalfi Lemonade and Sarawak Pepper
Amalfi Lemonade and Sarawak Pepper
Blackcurrant Leaf Ice Cream, Beremeal & Blackcurrant Jelly
Blackcurrant Leaf Ice Cream, Beremeal & Blackcurrant Jelly
Coffee & Co
Coffee & Co

lunch

The Clove Club

Head chef: Isaac McHale

Shoreditch Town Hall, 380 Old St, London EC1V 9LT
+44 20 7729 6496

One of my favourite restaurants in London. Not only because of the food which offers really deep pleasure with every single dish beautifully balanced between vegetal and meaty flavours, with practically no carbohydrates. Every dish is created with a great care from sourcing over preparation to presentation. I love also the atmosphere, the service and the lovely selection of wines which create a wonderful pairing with the dishes. I will be back.

by Andreja Lajh

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