Tom's Kitchen St Katharine Docks

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Squaremeal Review of Tom's Kitchen St Katharine Docks ?

Set on the newly developed Commodity Quay with views across east London’s only marina, this branch of Tom’s Kitchen broadly follows the blueprint of its siblings around the capital. Warm timbers, a marble bar, leather banquettes and tiled walls festooned with portraits of Tom Aikens’ trusted suppliers set the tone, while the glass facade opens out onto a floating pontoon (due to open Spring 2015). The menu takes its cue from sustainably sourced British seasonal produce, although it’s broad-minded enough to include a few items from elsewhere: expect the likes of spicy crab cakes, haddock with a sweetcorn fritter, parsley and girolles, spatchcock baby chicken, truffled macaroni cheese or seven-hour confit lamb ahead of baked Alaska, jazzed-up profiteroles and flourless chocolate cake. The adjacent deli deals in sandwiches, soups, salads, jam-filled doughnuts and suchlike.

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Online Offers ?

New Year's Eve dinner menu £65 per person

This offer is available from December 31, 2016 until December 31, 2016, subject to availability as displayed in the booking interface. Offer excludes service and includes VAT. Not available in conjunction with other offers. This promotion has additional information available. Click on the link(s) to view.

Available: 31 December 2016

Expires: 31 December 2016

Weekend brunch menu

Only brunch will be served during this session.

Available: 31 March 2016

Expires: 31 December 2017

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  1. Published :

    Luxury Columnist :: Luxury Columnist: Tom's Kitchen - Modern British Brasserie in St Katharine Docks

    St Katharine Docks is somewhat of a hidden London gem, though well known to some Londoners, it’s a place that visitors should seek out for its tranquility, picturesque surroundings and variety of eateries. Tom’s Kitchen is one of the best in the area, with a view overlooking the luxury yachts and a cool interior featuring exposed brickwork and a marble topped bar.
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Tom Aikens

Tom Aikens’ colourful career has been a series of big highs and big lows, from achieving two Michelin stars at Pied à Terre by the age of 26 to being fired for branding a stagiaire with a palette knife and putting his company into administration. These days, the focus is on his British brasserie brand Tom’s Kitchen, but he is also hoping to relocate his Chelsea fine-dining flagship (closed in 2014) to central London.

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Private Dining Room 12

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