If you're looking for a private dining space in Hammersmith with charisma, The Gate Hammersmith has a unique story to tell, alongside a flavourful vegan menu and capacity for 50 diners. Hidden behind the Hammersmith Apollo in a converted artist’s studio, you can find the original Gate restaurant through a sequence of courtyards and staircases before opening into a bright dining room with expansive windows and a high vaulted ceiling. There is also a summer terrace, giving events an appealing indoor-outdoor option in warmer weather.
Founded in 1989 by brothers Michael and Adrian Daniel, The Gate has spent more than three decades proving that plant-based food is worth celebrating. The menu draws on the Arabic, Indian and Jewish flavours the brothers grew up with, combining those influences with a modern approach to vegetarian and vegan cooking. Today, the à la carte menu is fully plant-based, while the wine list is vegan too, with organic options available.
For private dinners the restaurant can accommodate up to 50 seated guests. Though the a la carte menu sounds delicious, what's exciting is that the team are happy to create a bespoke menu for your event, and will even help shape the whole flow of the day from the food and seating layout, to helping with decorations and mood-setting.
The dishes themselves are colourful, inventive and designed to appeal well beyond a strictly vegan audience. When it comes to crowd-pleasing menu favourites, aubergine schnitzel layers chargrilled aubergine with basil pesto, roasted peppers and tomatoes, served with dauphinoise potatoes, sautéed kale and horseradish cream. Korean tofu brings ginger-and-soy-marinated tofu together with lettuce cups and house-made kimchi, while the crispy courgette flower is filled with sun-dried tomato, roasted butternut squash, basil and pine nuts. While other favourites include a wild mushroom risotto cake with a rich mushroom sauce, and the Dragon salad, combining carrots, daikon, pak choi, red cabbage, mange tout and sweet potato with sesame-soy dressing, avocado and teriyaki-glazed tofu.