Dined at the Clove Club in Shoreditch, the #1 Restaurant in London! Had a lovely experience, in addition to this being the most expensive meal I’ve ever had.
Few thoughts:
-my three favorite meals were the green herb broth, smoked trout, apple tarte. The broth was just a palette cleanser, but honestly I’d bathe in that broth. So flavourful. I’m also not normally a smoked fish fan, but the trout was very subtle and well done. Finally, the apple tarte was truly wonderful. I was so full but was compelled to finish every bite. I’ve had a million apple desserts in my life, and I think this one will lovingly haunt me for the rest of my days.
-I’d recommend the wine paring, it was expensive, but really added to the 3hour dining experience.
– the staff was very friendly and attentive, as expected. The somm was quite young & quirky, but had answers to all my questions.
-I ended up only eating half of the sweetbread and they were so concerned I didn’t like it, and offered to give me a larger portion on the lamb. Now that’s some service!
-the dining room was not lavish, quite barebones, with a focus on the kitchen. Every table faced the open kitchen.
-clientele were mostly dressed very casually. I saw many sneakers and hoodies.
by lurking3408
13 Comments
They served that scallop dish when I went many years ago (1 star then). Clearly a fan favourite, and one of the most memorable dishes I’ve ever had.
The broth was amazing yessss. Did you get the Madeira with your broth?
How was the scallop?
Always loved this technically sharp food, and it seems like they are really good cooks.
Going tomorrow and your pictures have me excited!
I thought Clove Club was very underwhelming for a 2 star tbh. Each to their own I guess
Everything looked so good. Isaac is a great chef.
Have they calmed down on the upsell? (caviar, champagne etc etc)
Looks delicious! The one time I visited London, I made reservations at Bibendum before heading over. This was about 1993:-)
I just did this a couple of weeks ago and it was incredible overall. Curious what folks thought of the sweetbreads though? Definitely my least favourite course. A little flat, and didn’t really get the hay notes
Apologies everyone that my bullets got jumbled. I can’t figure out how to fix it. It was organized before!
Just finished it and IMO it is literally the superb version of an English pub, with precise techniques and fantastic ingredients. However I’m not British so I don’t think it is that amazing (still good though), but I can definitely get why so many people like it, especially for British people.
Excellent pictures and presentation! I get the impression that they value flavor and local produce highly! Thanks for sharing!