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Marcus Wareing's high-end British brasserie has opened to the public. The beautiful dining room, in the St Pancras Renaissance Hotel, is Grade-I listed, so the original features (including a tiled floor) have been retained – which is all to the good, considering the restaurant’s namesake comes from the building’s architect, Sir George Gilbert Scott.
This is Italian chef Massimo Riccioli’s first London venture; his Rome restaurant, La Rosetta, is an institution and famous as the first in the city to serve fish on a daily basis. For Riccioli’s London venture, the kitchen is tasked with using every edible part of the fish to produce delicacies such as tuna black pudding with fish-skin crisps, or monkfish tripe in fresh tomato sauce.
Dockland-based whisky fans and tartan-army carnivores can rejoice: since launching in mid-April, it seems that Boisdale of Canary Wharf is every bit the equal of its two sister sites.
Back for its summer run on the bank of the Thames, Tom’s Terrace impressed diners last year with its alfresco setting – backed up by a futuristic all-weather canopy – and menu of sophisticated British summertime dishes. Enjoy, say, a sharing board of mackerel pâté, salmon gravadlax, potted shrimp and Coronation crab salad, and wash it down with an elderflower Collins.
Fans of Shoreditch Vietnamese Cây Tre will be cockahoop to hear that a second site is now open in Soho. Interiors are simple, benches communal and the menu short, but it’s the premium ingredients and authentic street-food recipes (say, monkfish marinated in galangal and saffron, stir-fried at your table) that separates Cây Tre from the competition.
We were suitably impressed when the first Bistro du Vin landed a few weeks back in Clerkenwell, boasting a 200-strong wine list and classic brasserie food. So it’s good news that a second site is launching in Soho on 29 June, with the group rumoured to be eyeing up Chiswick and Marylebone for future openings.
It’s RHS Chelsea Flower Show week, and if you’re sauntering around the Royal Hospital’s celebration of horticulture, chances are you’ll want feeding and watering yourself.