British steakhouse Blacklock has chosen London’s financial district Canary Wharf as the location for its fifth restaurant, where it's serving up plenty of meaty dishes, from steaks to its famous Sunday roast. Nestled in a standalone warehouse under the railway tracks in the North Dock, the restaurant is able to host a staggering 120 covers across 4,000 square feet, along with an impressive 10 metre bar and outdoor terrace. In short, this is Blacklock’s largest venture to date.
Die-hard fans of the chophouse are able to enjoy all their favourite Blacklock dishes at this east London site, as well as a host of all-new exclusive options. Old favourites include its cull yaw crumpets, ‘all in’ sharing chop platters and signature steaks, plus its decadent white chocolate cheesecake which is served tableside with a ‘say when’ approach to portion control. On Butcher’s Price Mondays, guests can purchase any of its chops for the same price you would find them at your local butcher, while its famed Sunday roast is back with a bang.
Exclusive to the Canary Wharf site is Blacklock’s first ever bar food menu which includes the likes of pig’s head nuggets, lamb scratchings and other meaty treats.
Of course, the décor features all the hallmarks of a quintessential Blacklock restaurant, from walls adorned with reclaimed panelling to chalkboards highlighting the chops of the day. For an extra touch of theatre, drinks are poured tableside from vintage cocktail trolleys.
When it comes to sourcing, all its meat comes from Cornwall-based, family-run Philip Warren Butchers, which follows a regenerative approach to farming to breed its native and rare-breed animals. Unique cuts such as the sixth rib eye, rump cap and Denver steaks make use of the whole animal to ensure less is wasted, while offering guests a high quality, better-value product.