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Square Meal Review of Northbank ?

Located just south of St Paul’s, Northbank sits on a stretch of the Thames that’s hard to beat for panoramic river vistas. Not surprisingly, it works hard to maximise its best asset with a highly bankable outdoor terrace (no bookings) and indoor booths with splendid views. The West Country features heavily on a menu that might include Falmouth Bay sea bass, Devon Red beef, Cornish lamb and venison with beetroot, although our perfectly pink duck breast was let down by a pile of salty confit and vinegary red cabbage. To finish, Bakewell tart with cherry custard is a “big winner”, or you could try a squidgy salt-caramel brownie. Prices reflect the City postcode, but it’s unlikely that many diners are paying their own way. Attentive staff “really know what they’re doing”.

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  1. I absolutely love a river view, or any view really, and enjoying one combined with a decent meal it’s a very lovely way to spend an evening. Northbank is a stone’s throw from St Paul’s and does both view and food in style.

    Head Chef Jason Marchant is creating a new menu every month that reflects the best ingredients of the season, largely from Cornwall, and I was invited to try the soon-to-be-launched 7-course tasting menu. It’s a veritable feast of gorgeous ingredients, unexpected combinations and beautiful presentation...
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  1. Tasting Menus are equivalent to a feast. Lots of small and perfectly formed, good looking plated dishes served as one meal. The monthly tasting menu at Northbank is all of the above and more.

    I have been to Northbank before, but I've never eaten their food. There's a reason for that. The reviews and recommendations were not very flattering. So when I was invited to try their March tasting menu, I was hesitant, and my expectations were very low. I love the location, the views over London and The Thames views are breathtaking even in the winter. Centrally located makes a great pit stop for drinks by the...
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  1. Hands up – who can tell me what this Latin phrase means? I will give you a couple of clues: hung drawn and quartered; the three little pigs; or the Father, Son and Holy Ghost. Any idea? If you are thinking it must have something to do with the number three, you would be mostly correct: it means “every set of three is complete” and conveys the idea that sets of three are perfect in a way that fours and fives could never be. It is a device often used in oratory – think of Julius Caesar saying “I came, I saw, I conquered”; or the famous French Revolution rallying cry of liberté, egalité, fraternité. We’ve probably...
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  1. There’s a lot to like about Northbank Restaurant, not least it’s superb location on the bank of the River Thames, steps away from St Paul’s and the Millennium Bridge and with a view across to the Tate Modern. The restaurant is spacious and elegant, tables are not too close together for a private conversation and the bar area has a very lovely outdoor terrace, though it was booked by a private party on the date of our visit.

    The menu is “modern British”; the produce British too, with a preference for Cornish that befits owner Christian Butler’s home county. The kitchen is lead by head chef Jason Marchant,...
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  1. As a really classy restaurant located on the riverbank with a lovely view of London Bridge, it seemed the perfect choice for an upcoming double date. Michael and I, his old school friend and girlfriend, popped along last Friday evening.

    Michael and I arrived just a little past 8 to find our dates for the evening already settled in in the welcoming bar with plush leather seating and red and slate decor. Since we were already a little late we opted to head straight for the table. A greeter efficiently took our name and coats, and showed us the way. We were taken to a nice enough table, located at the outer...
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Semi Private Dining Room 20

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Jason Marchant

Head chef Jason Marchant joined Northbank as a sous chef in 2010 working alongside then head chef Peter Woods (formerly of The Belvedere and La Tante Claire). Before starting at Northbank, his background was in event catering, followed by a three-year spell at Claridge’s. His food philosophy is all about promoting small-scale, independent suppliers from the UK.

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