Parts & Labour (Whitechapel)

Parts & Labour (Whitechapel) Location

Parts & Labour (Whitechapel) Maps
Parts & Labour (Whitechapel) Address Qbic Hotel, 42 Adler Street, Whitechapel, London E1 1EE
Parts & Labour (Whitechapel) Phone 020 3021 1469
Parts & Labour (Whitechapel) Opening Hours Monday - Friday : 7am - 10:30am, 12noon - 11:30pm
Saturday & Sunday : 8am - 12noon, 12:30pm - 12midnight
Parts & Labour (Whitechapel) Food Price £35 - £60 per pax
Payment by Cash,Cards

What people say about Parts & Labour (Whitechapel)

57%
41%
3%
4.5
37 reviews
  • T even imagine what the coffee is like in this restaurant

  • When I visited Parts and Labour with my husband

  • A cool quirky space with a mish mash of midcentury style scandi furniture

  • A few solo diners who were probably guests of the attached hotel

  • Decent wifi signal and electrical sockets under the banquettes for the solo diners with laptops and tablets

  • My companion's lamb shoulder croquettes with mint mayonnaise were a generous portion

  • Orange and walnuts was a beautiful range of textures

  • Lemon and parmesan was a beautifully balanced dish

  • The gnocchi were lovely light pillows that had been sauteed after boiling

  • My own main of glazed beef short ribs with fennel and radish slaw was pretty good

  • I also liked the fact that it was only slightly sweet

  • Happily some plain watercress was a clean sharp foil to the rich slaw

  • Last weekend I was invited to try it out and on a beautiful spring day I abandoned my coat for the first time and strolled along with my boyfriend to try out their menu

  • Upon entering the hotel the design element is clear and Parts and Labour continues that with subway tiles on the walls

  • We chose a Malbec rose from their fairly extensive drinks menu together with some tap water

  • We chose to share the grilled flatbread and hummus garnished with pickled red onion and toasted seeds

  • The hummus was almost too rich for us to finish

  • The delicate trout was beautifully cooked and presented on a bed of barbecued cucumber and wasabi creme fraiche

  • Drizzled in butter and served with a lemon to squeeze over it

  • I was later told that it was cooked on a Big Green Egg (a ceramic charcoal barbecue cooker which is now used by a lot of top chefs)

  • We accompanied our dishes with a portion of chips for me and purple sprouting broccoli for him

  • Parts and Labour was quiet at lunch when we visited

  • We were told that it usually gets busier in the evening as not only was it a beautiful day that day but

  • The thin layer of salted caramel sandwiched between the chocolate and base was the perfect set off to the chocolate

  • My boyfriend chose the pear almond tart which was accompanied by almond ice cream

  • All too often the restaurant is overlooked

  • T the case with Parts and Labour

  • Reasonably priced and we were assured that the menu will be evolving as the restaurant matures

  • Proximity to Aldgate East station ensures that the restaurant is an easy solution for those who work around the area

  • Stripped back wood and scandi cool design features are all very easy on the eyes

  • Exiting Aldgate East tube station the restaurant is a five minute walk

  • Entering the hotel you are instantly hit with a vibrant colourful space that is Scandinavian in design

  • It's a generous portion and I love that the hummus is flavoured with seasonal vegetables and the addition of the asparagus was yummy

  • The flavours from the chorizo and the texture of the squid were the perfect combination and this dish was incredibly flavoursome

  • The third and final starter for the table was pulled lamb shoulder croquettes accompanied with mint mayonnaise (£

  • T's birthday along with few friends that would not break our wallets

  • The area is full of amazing curry houses but for a change the modern Biritsh cooking is bringing a different approach to the multicultural diversity of food

Parts & Labour (Whitechapel) Specialties

See some wrong information about Parts & Labour (Whitechapel) here?