Bravas Tapas 1

St Katharine Docks , London, E1W 1AT

Bravas Tapas

SquareMeal Review of Bravas Tapas

It may be softened by candelabra and fresh flowers, but the robust, artfully faded brick-and-iron marina setting is unlikely to put anyone in mind of Spanish sunshine, almonds and piquillo peppers. Nevertheless, Bravas Tapas lives up to its name, even though it beats to a vaguely avant-garde drum. Artisan snacks are what you’d expect (pickles, anchovies, Ibérico ham), but the interest builds as the kitchen rolls out its specialities – perhaps foie gras ‘crema catalana’ with cherries and Bellota ham, Malaguena salad with pineapple, fennel and sherry or blue cheese croquetas with pickled carrot salpicón. BT’s seafood speaks of wider, cleaner waters than the Thames, but dishes such as grilled octopus with toasted garlic and olive oil feel just right. Whipped-to-order alioli has been a signature since day one, as have the tongs with which you’re expected to pick everything up – not recommended with the caramelised brioche pudding and passion fruit sorbet.  

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Nearby Tube/Rail Stations

Tower Hill Tube Station 483m

Tower Gateway Tube Station 726m


Address: St Katharine Docks , London E1W 1AT

Area: Whitechapel Mile End

Opening times

Mon-Sat 12N-10.30pm Sun 12N-10pm

Nearby Landmarks

Tower Bridge 252m

Butler's Wharf 345m


Telephone: 020 7481 1464


Cuisine: Spanish Tapas


Food & Drink: 8.0

Service: 8.0

Atmosphere: 7.0

Value: 7.0

Food & Drink: 4.0

Service: 4.0

Atmosphere: 3.0

Value: 3.0

Lynn W. platinum reviewer 17 March 2016

A bit of time available before a meeting, loitering in St Katherine's dock I thought I'd try this place. The blue cheese croquettas were prettily presented and suitably crunchy, 3 bread-crumbed balls served perched on a slate on little dabs of mayo. The crispy piquillo prawns were the stars for me, fat prawns folded in spicy red pepper, then wrapped in kataifi type pastry and served with wasabi mayo - crispy and juicy and spicy - so good to eat. The slow cooked beef short rib was fine, served with a sweet-sharp salad of shallots and thinly battered onion rings. The beef wasn't very hot and the onion rings a bit soggy and oily, but perhaps I'd had a few too many flavours by then to enjoy it fully. It was a good lunch and I'd be very happy to go back there, but I did find the chefs offset sushi plating tweezers - the only cutlery provided - a bit difficult to manage and kept dropping stuff. Really, I'd prefer a fork - perhaps I'll ask for one next time I'm there.