Flavour Bastard

63-64 Frith Street , London, W1D 3JW

4 reviews

35 International Soho

Flavour Bastard London Soho restaurant bar

SquareMeal Review of Flavour Bastard

With a name like Flavour Bastard, this Soho site is bound to get some attention. Located on Frith Street, the restaurant rebukes authenticity in favour of innovative international dishes. Upon entering, guests are greeted by a curved bar with room for 20 imbibers. Those looking for pre-dinner drinks can choose from an eclectic wine and cocktail list, or go for Chinese rice wine and Japanese saké. The menu is split into ‘tiny’ and ‘small’ plates designed to be shared. Tiny plates include a white lentil, chorizo and pecorino doughnut, and steamed rice cakes with house kimchi, while small plates see the likes of miso and mango-glazed aubergine with peanut crumble, steak tartare with tamarind, chilli and garlic, and Tandoori-fried chicken. Those with bigger appetites can have their small plates adapted to offer a heartier portion size. While come dessert, diners can pick from the likes of lemon and cardamon tart or churro ice cream sandwiches.

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Nearby Tube/Rail Stations

Tottenham Court Road Tube Station 148m

Leicester Square Tube Station 406m

Address

Address: 63-64 Frith Street , London W1D 3JW

Area: Soho

Opening times

Mon-Sun 12N-10.30pm (Fri-Sat -11pm Sun -10pm)

Nearby Landmarks

Soho Theatre 46m

Soho Square Garden 100m

Details

Telephone: 020 7734 4545

Website:

Cuisine: International

8.0

Food & Drink: 7.5

Service: 8.8

Atmosphere: 8.3

Value: 6.8

Food & Drink: 3.0

Service: 5.0

Atmosphere: 3.0

Value: 4.0

Jennifer . 19 December 2017

I decided to reach my husband and a friend of ours in London just for one night from, also because they talked to me about this place. Delicious Indian food, perfect atmosphere

Food & Drink: 4.0

Service: 4.0

Atmosphere: 5.0

Value: 3.0

Alicia B. 19 December 2017

I decided to reach my husband and a friend of ours in London just for one night, also because they talked to me about this place. Delicious Indian food, perfect atmosphere

Food & Drink: 4.0

Service: 4.0

Atmosphere: 4.0

Value: 2.0

Jennifer . 16 December 2017

What an amazing experience to dine with my wonderful fiance at this fine establishment. The service was outstanding and we particularly got looked after by a senior member of staff

Food & Drink: 4.0

Service: 3.0

Atmosphere: 3.0

Value: 3.0

Gourmand Gunno platinum reviewer 03 November 2017

It’s a pity that the first thing any diner will think when they encounter this restaurant almost certainly relates to its name. Sure, it’s pretty silly (but surely no worse than Sexy Fish?), but that’s half the point – it gets people talking; they’re curious about the place, maybe intrigued enough to go and discover what the buzz is all about. My comrade and I were impressed during our visit, and sufficiently so that I would return. Located on the site of the former Arbutus restaurant (and containing some of its former employees), this is a serious restaurant, with a notable emphasis on innovation and presentation. To the extent that the word ‘bastard’ might be at all relevant, then it would be in the sense that the dishes assembled by the team here lack any formal heritage or lineage. In other words, and although the term is often over-used, what diners get here is a genuinely eclectic mix of dishes. Unconventional ingredients and flavours are paired – and generally with a high degree of success. The logic of ‘tiny’ plates (at ~£5) and ‘small’ plates (at up to £10) is that one can sample a very broad range of culinary experimentation at the restaurant We shared three of the tiny dishes and then progressed onto six smaller plates, which was more than adequate. The majority were a success. From the tiny offerings, the white lentil, chorizo and percorino doughnuts were carb-heavy balls of intense flavour – deeply satisfying. Onto the mains, and the smoked goat, pomegranate, orange and mooli dish was a notable stand-out, as was the pork belly (even if the bacon jam which accompanied the latter was perhaps unnecessary). Less successful were the sardines (lacking in flavour and unmemorable) and the Burford brown egg with raw celeriac and black truffle (similarly flavourless, and with only an after-thought of truffle). Throughout, each dish was a wonder to behold, with real thought applied to presentation, colour contrast and decoration. Even if some of the staff were slightly gauche (and in need of better training), an element of the kitchen’s enthusiasm had certainly permeated through to them too. Finally, a mention on the drinks: every wine on the list can be purchased by the glass – a welcome decision, even if we did opt for a bottle. Go, enjoy, and prepare to be positively surprised.