Salt & Honey, the second restaurant from the team behind Manuka Kitchen will have the well-heeled set of restaurant sparse Connaught Village breathing a sigh of relief. Read on to find out why…
The second restaurant from the team behind Manuka Kitchen should have the well-heeled residents of restaurant-sparse Connaught Village breathing a sigh of relief, thanks to a robust menu of British ingredients enlivened with Australasian flair. The fresh interior has space for 50 diners, with full-length windows opening onto the street giving it a real neighbourhood feel that’s underscored by simple decor and relaxed but attentive staff.
To start, seared scallops wrapped in deliciously fatty lardo di Colonnata stood proud and plump on a truffled corn velouté, while soft, poached peaches with crunchy endive make the perfect summer plate. Market fish (on our visit sea bream) with truffle mash, clams and oyster mushrooms could have done with more seasoning, but the skin was beautifully crisp and the mash creamy. Wagyu beef Bolognese is an absolute must: meaty rich, melt-in-the mouth mince is cut through by homemade rocket pesto and slashed with nutty shards of Parmesan which slowly melt into thick ribbons of pasta.
For dessert, get your manuka honey fix in a saffron brûlée or a zingy lemon crème. Brunch is served Friday to Sunday, with choices including chilli-scrambled eggs with courgette. Pomegranate Bellinis make for a refreshing aperitif or sweet finish, while it’s easy to find a match for the food from the global wine list.
This article was published 6 August 2015