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Square Meal Review of Dock Kitchen ?

Media darling chefs often take their eye off the ball – but not Stevie Parle. Dock Kitchen is still welcoming and genuinely original, with imaginative cooking that explores the boundaries of world cuisine. There are nods to North Africa, India and the Middle East on the menu, with forays into Argentina, Turkey and even Polynesia. The quasi-industrial space features brick walls, polished concrete floors, an open kitchen and extensive open-air seating. Handsome designer lamps provide decoration, and furniture is inspired by neighbour and regular Tom Dixon. Snack on spicy chicken livers with pomegranate molasses or a trio of toasts topped with girolles, smashed peas and tomato with tapenade. For mains, lamb biryani comes with rose petals and almonds, and seafood tagine has preserved lemon, bulgur wheat and borlotti beans on the side. Conclude with freshly made madeleines or cherry and polenta cake. “The place has a real buzz” enthuses one of its numerous fans.

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  1. Published : Sunday, 17 March 2013

    A Table For Two :: Dock Kitchen

    Built upon the success of head chef Stevie Parle’s pop up restaurants and cookbooks, the Dock Kitchen sits atop designer Tom Dixon’s sleek showroom, overlooking an enclave of the ex-industrial canal...
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Private Dining at Dock Kitchen

Capacities

Private Room Capacity
Private Dining Room 28
Private Dining Room 56
Bar Area 50

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Stevie Parle

Stevie Parle had achieved more before he was 30 than most chefs achieve in a lifetime. He left school at 16, hotfooted it to Ballymaloe Cookery School, worked at The River Café and Moro, and was awarded the Observer Food Monthly’s Young Chef of the Year plus a Daily Telegraph column by 25. Parle was also ahead of the pop-up game with his Moveable Kitchen, which led to his first restaurant Dock Kitchen (2009), followed by Rotorino in 2014.

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