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Drawing inspiration from the new wave of London steakhouses, The Coal Shed takes its protein seriously with 35-day aged Longhorn beef given star billing on the meaty menu. Slabs of locally sourced
fillet, rib-eye & rump sizzle on the kitchen's Josper grill, while the blackboard bristles with larger sharing cuts of porterhouse & prime rib, sold by weight. Grilled bone marrow &
braised oxtail maintain the fleshy theme, but there's also plenty to keep surf fans happy – from Irish rock oysters to hake with chermoula. Finish with tongue-scorching mini-doughnuts dunked in
molten chocolate. The hard-edged, macho interior (stripped floorboards & industrial pendant lamps) feels right for the food, although it can result in a deafening din at peak times. Sensible
prices & a drinker-friendly, international wine list with plenty by the glass or carafe are additional plus points.
Star of the show was the thick cut of plaice on the bone – while not the easiest cut to eat (lots of hidden bones) it was perfectly grilled with delicious crisp skin...
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