The Clove Club (Shoreditch)

• Taking permanent residence in the beautifully restored Shoreditch Town Hall is The Clove Club
• The Clove Club is split up into 2 areas
• Then the restaurant itself with open kitchen serving up the '5' course meal
• With high ceilings and kitchen so close the dining area this really is an engaging dining experience
• The room and tables are layed out to perfection
• Now to get a glance at the menu which simply put is two 'starters'
• Course there is much more to it than that but that's your choice
• To start with are a few dishes of Kohlrabi
• The radish dish is outstanding with the Korean influence of the hot pepper paste in mayo brings together the soil like sesame powder with the radishes
• The salumi is soo moreish with a strong background of rosemary
• These come as sharing dishes and are a great start to the meal
• The red ruby beef with ransom and potatoes was outstanding I could easily had a couple of these
• While there is a lot of technique on display it's not over complicated
• Flavours are clean with everything coming together in one 'eye rolling inducing' mouthful
• The roast rib of ruby red beef was so damn good
• It was at this moment it was pointed out that I have a 'food face'
• While in my element which is no doubt akin to a child opening presents at Christmas
• Either way I was in my own little bliss
• The attention to detail is apparent with even the steak knives embossed with the Clove Club logo
• The only dish that didn't really inspire me much was the fennel
• That said the appreciation for the others is more than clear
• This is the best meal I've had in a while
• The team at the Clove Club are off to a great start it doesn't get better than this for £
• It was inevitable that they would attract the attention of the movers and shakers and before long Greeno was cherry picked by David Chang to launch his Sydney outpost of Momofuku
• After gracing the rooftops of Peckham with a popup at Frank's Campari bar in the summer of 2011
• Where the reviews were similarly salivating
• I ate at Upstairs a couple of times and it really was very good indeed
• So I've long been a fan of the Young Turks' output and this was never likely to be a negative post
• I'm going to go out on a limb and guess there were other factors at play in that piece than a desire to be objective
• Then take the star rating with a pinch of salt
• A short list of house cocktails were all refreshingly unsweet and reasonably priced
• First thing we tried were some pretty fingers of sliced chicory
• Dressed in a light cream dressing and topped with toasted hazelnuts
• Matching them with a powerful fermented chilli "
• In fact (really a hot sauce in the Sriracha vein but actually far nicer) should really be available to buy I imagine it would go with just about anything
• Light piece of fresh fish was coated in the most incredible complex
• Buttery coating and topped with toasted almonds
• Lifting the flesh off the bone was a rare treat
• The single official dessert on the bar menu is an é
• Bloody lovely it is too all light and freshness and way more attractive than my murky photo suggests
• Unfortunately water is we had asked for tap
• Was told that the water from the bar was all tap even if we wanted sparkling anyway
• Oh and some of the window tables are a bit draughty
• Appearing relaxed whilst managing to know exactly what is happening where at all times
• Only then does one begin to simmer and seethe with a joyous envy
• The experience was only a couple of minor stops short of perfection for me and I won&rsquo
• T even mention the aspects that may require some attention because the over riding sensation during and after the meal was one of sheer joy
• There is a bar area with a few tables
• In the end they were heavily oversubscribed and raised £
• The wine list was fairly short
• One flavoured with nutmeg and the other with garlic and wine
• The latter was from the rare Lop breed of pig
• The meal began with English asparagus served with mayonnaise
• The asparagus was carefully prepared and the haggis had good flavour
• Buttermilk fried chicken with pine salt was made with a gluten free batter using tapioca and was served in a basket of pine needles and pine cones
• Tasting a little like whitebait and served with a mint vinegar jell
• A sausage dreams are made of (16/20)
• Sourdough bread with oat berries was excellent
• This bread was made from scratch and it really showed
• Served with smoked butter emulsion with sorrel and apple juice sauce
• The light accompaniment working well with their natural flavour (16/20)
• Almond oil and aged balsamic was prettily presented
• Perhaps eating this just after returning from Italy was unfortunate
• Even in the UK there are better vegetables than this
• Mackerel was served with a sauce involving cucumber that had been pounded to extract its flavour
• The mackerel was correctly cooked but was not of great quality
• Chicken (from France) was served with summer truffles
• As well as the chicken breast with crisp skin was the chicken testicles
• The leek worked well with it and the sauce was nicely restrained
• The girolles were also of high quality (15/20)
• Lobsters from Christchurch (the Dorset version rather than the New Zealand one) was served with courgette puree
• Almonds in brown butter with Indian spices
• The lobster was tender enough though I thought that the butter and spices were a little much for the delicate shellfish
• Lamb from Yorkshire was served with spinach
• The anchovy emulsion was very strong indeed
• Strawberries from Brittany were served with ewe milk mousse and almond crumble
• The strawberries had quite good flavour and the contrasting textures of the crumble and mousse worked well with the fruit (14/20)
• Finally a prune ice cream was served with a sorbet of milk infused with rosemary and a prune soaked in tea
• The standard tasting menu is shorter and priced at £
• Overall this was a very enjoyable meal
• The coppa is the best I've tasted
• The black pudding and apple is crazy good
• We had the carte Blanche menu Starting with chicken feet and ending with a fizzing pepper dessert
• Another highlight was a Madeira and consume course drunk from a wine glass and the blood sausage
• The Clove Club really delivered wonderful taste in every single one of its dishes and the gin cocktails that came with it were just as good
• Much more refined than me who is easily pleased with a simple slab of good quality meat or burger
• The Clove Club in Shoreditch London seemed a good choice with its modern dishes
• The compact dining room is set out like a class room with an open kitchen at the front for all to see the chefs in action
• We chose the shorter menu with an added supplement dish
• Beetroot cracker with sheep&rsquo
• Cobnuts and brown butter was a knockout with fresh and stunning flavours
• I visited The Clove Club with a friend on a Saturday night
• As the chef that night is a friend of mine
• We not only got to try the dishes on the a la carte menu but also the new dishes they were developing which were all very amazing
• We started with some nice cocktails and the fried chicken feet skin
• The raw scallop with mushroom and truffle was so fresh and everything came together perfectly
• Slow cooked duck egg with mushroom and peas were so beautifully presented that I didn't want to break everything apart
• We didn't get to try the desserts which was a shame as we had too much to eat before dessert course
• Ve been very curious to try though it was never near the top of my list as I had also heard some non enthusiastic reviews from friends
• I had also interviewed a chef at the Pellegrino top 50 awards (on the blog) and he was not the friendliest (maybe shy
• The setting is simple but lovely and service is very good
• The snacks and starter were great but I didn't love the mains and wasn't crazy about the dessert
• The snacks were fantastic and the service was very good but the mains or desserts didn't impress me enough to want to rush back
• The decoration is awesome and the food is outstanding
• That passion killer which ranks up there with New Year&rsquo
• I was so overjoyed to be able to find that a table was free that I had failed to realize that there was a reason
• Starter and dessert are absolutely amazing
• Not a big fan with the pork neck main given that the meat is quite fat
• He mentioned about his recent meal at Clove Club and how the kitchen were doing some amazing things
• We heard a few bad things before we came so there were no expectations but most things were absolutely delicious
• My favorites were the mackerel and truffle and scallop dish
• I watched the ceremony through the live streaming site and was interested to see who the winners and losers were
• I was glad to see Eleven Madison Park pick up the gong for the 2017 best restaurant
• T aided by my recent obsession with the Netlix series &ldquo
• We had the five course tasting menu but with additional courses and some freebies it was more like 10 courses
• The food really takes you on a journey and the wine was well recommended
• Service is exemplary and we really were made to feel special
• The Clove Club (Shoreditch) in a way felt like a school canteen with a small open kitchen that did wonders
• There is a major problem with expectation and hope
• Like you just stepped into your best friend's living room or sat down with your close knit supper club
• The clove club is an wonderful restaurant in beech street london
• Har been their for brunch and had a wonderful dining experience their the food was hot and piping

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