Peter Gan
Background
I first tried it when it opened in 2013. This is my second time around after a decade. It is a restaurant with Michelin-star status
Ambience:
The restaurant is elegant and sophisticated, creating a warm and inviting atmosphere. The stylish decor, coupled with dim lighting, sets the stage for an intimate dining experience. I was told that the recently refurbished.
Service:
The service was nothing short of impeccable. The staff is attentive, knowledgeable, and professional, ensuring that every guest feels well taken care of. From the moment you step in, you are greeted with a warm welcome, and throughout the meal, the staff is prompt in their service, ensuring that your needs are met.
Food:
I feel that the non-vegetarian options are exceptional cos my dinner companion was pretty satisfied with the food, but the vegetarian degustation menu had its hits and misses. Some dishes stood out with their unique flavours and presentation, while others fell short of expectations. The vegetarian options could benefit from more consistency and refinement.
Overall:
It was a memorable dining experience with its elegant ambience, impeccable service, and innovative cuisine.
Rovik Robert
Well deserved Michelin stars especially with a great venue, attentive service, superb food and an overall memorable experience. I enjoyed a lot of the seafood dishes, and appreciate the balance between exquisite ingredients and classics.
Ali Kamkarfar
Took a mate here for his 40th bday. Was one of the best meals I've ever had in my life. He got the wine pairing and I got the tea pairing (not something I have ever heard of before!). All really enjoyable and delicious. All the staff were excellent and the young sommelier was pretty hilarious.
I gotta be honest tho this is the most I have ever spent on a meal in my life. It is deffo not cheap. The bill came to ~850 for 2.
I really enjoyed it tho which is saying something. I plan to take my wife on a special occasion as well. Keep up the great work across the whole restaurant.
Autymn Gelette
Just a wonderful experience from start to finish. Each course was so well executed and thought out. The details were perfect. The service was above and beyond and the cocktails were fabulous. Really, really great time here! This was great for a vegetarian as the vegetarian tasting menu was perfect.
Mark Edmondson
A 2 michelin star dining experience well worth its position at the top of the world's 50 best list in the UK. 5 stars.
We arrived and were seated to a central table in front of a window in the main dining room, with a handwritten card from the staff congratulating us on a special milestone. Staff were friendly and attentive, but relaxed throughout and made us feel at home. No dish from the fresh seafood leaning menu disappointed but the hot smoked Wiltshire trout with Oscietra caviar and Cornish sardine sashimi were my personal favourites. A lovely bottle of white burgundy (very reasonable priced for a 1er cru) recommended by the sommelier paired well with the course of the meal with champagne by the glass to start with the pre-menu snacks.
I couldn't recommend The Clove Club more highly to anyone looking for a British fine dining experience second to none.
Mariel A
Wow, wow, wow — simply spoiled from start to finish! Interesting tea and wine pairing, give it a try if it’s still on the menu.
Pro-tip: the restaurant isn’t within the town hall building itself but next door in a building of its own.
Expect to spend at least £300+ on the tasting menu with the welcome champagne, beverage pairing, coffee/tea.
Vivian Pan
Always a pleasure to be back and be taken great care by the team! The space is cosy, the service is excellent, and the food is hands down one of the most unique yet familiar I’ve experienced. It may be a little off the beaten path to head over the Shoreditch, but it is well worth the effort. A big shoutout to chef Rhys and his team for executing a smashing degustation menu, Keith for the wine pairing and extensive knowledge, and Paolo and his colleagues for a seamless and joyful service!
Nick Hansen
One of the best food + dining experiences I’ve ever had
We did the tasting menu and wine pairing and I don’t think it’s a surprise for you to know if was unreal. The meal flowed seamlessly and the wine pairing was on point to compliment each meal
Obviously a 2 Michelin star restaurant so you expect a high standard across the board. However, it’s the personal touches and general personality of the place/staff that took me by surprise anyway. We went there for our anniversary dinner and the Clove Club team really went the extra mile to make it a great occasion… hand written letters, special deserts etc.
Would highly recommend this to anyone looking for a special occasion or just a generally amazing food and drink experience!
William Clarke
Superlative in every way and deserving of its praise. Rare to experience such a brilliant degustation in a down-to-earth and relaxed setting. The staff are as good as the food - world class.
Monica Rivera
Service was outstanding and did not disappoint for a 2 Michelin star restaurant. Tasting menu was more than enough portion-wise. Some dishes better than others. The duck broth as an extra dish was a bit disappointing for the price. Overall the venue was cozy and the ambience was calm and nice.
Ram
A great gastronomic experience overall. Everything is worth tasting. I highly recommend paying extra for the optional menu items as they were definitely worth it. The drinks were fantastic. The service is on point, and it seems the entire team serves every table together, so you have different people bringing different things. My only criticism is the fact that it's 10 courses over 3.5 hours. It felt a bit long, especially given the wait time between some courses. I think a 5 course menu (and combining the initial 3 finger foods into 1 course) would make more sense.
X
Almlst 4.5 for me. Almost everything tastes good, but I had higher expectations because of all the ratings and recommendations. And the greasy smell toward the middle of the experience is really distracting..
Sicilian Blood Orange & Fennel Soda is citrusy and subtly sweet. It tastes better when the gas is still there.
The green chicken soup that looks like matcha is a light and appetizing start.
The cold sourdough, however, is a let down.
Snacks: The smoked ricotta bite tastes really good, crispy, melting, gooey, and warm. The classic buttermilk fried chicken is fantastic. Covered in crunchy batter and dill salt, the chicken is very juicy. Beetroot apple gazpacho is less memorable.
Smoked trout with almond brown butter, buttermilk. Love the brown butter and toasted almond. The trout doesn’t taste smoked but is tender and juicy. The caviar from Paris is mellow and melts in mouth. + Sparrow’s tongue (smells sweet and aromatic taste refreshing).
The monkfish is perfectly cooked, plump and slightly springy, not dried out at all. The texture resembles seared scallop. The crispy fish skin and whelp add layers to the texture. + Yame Genmai 八女玄米茶 (toasted rice).
The slow roast lamb is probably the rawest lamb cutlet I’ve head. It is easy to cut and eat nonetheless. The skin is crispy. The warm Italian sauce of anchovy and garlic tastes very nice.+ oolong pipacha 烏龍枇杷茶 (beautiful floral notes).
Grilled HABANERO Granita is quite a nice surprise. The chili-flavored ice is really interesting. The plum sorbet is tastes more like Chinese dark plum than the regular plum fruit here and is very refreshing. The sheep’s milk yoghurt is creamy. Its unique flavor helps to bring the spiciness and fruitiness together. Regular cow milk yoghurt won’t be able to do this. (☆_☆)
Apple tarte tartin has a just right amount of sweetness, though I’d prefer the crust to be less soggy and more crunchy. Enjoyed watching it being cut with a scissor. It was a little difficult to eat only with a spoon and a folk though. A knife would be really helpful. The solid dollop of crème m is too heavy for me. An ice cream or gelato or something even lighter would be more fitting. + white poeny tea
The finishing small bites are alright. Not too sweet or heavy, but not quite special either. One citrusy, one with chili, one with some alcohol taste.
We all liked the macaron-sized mini celebration chocolate mousse cake.
(P.s. would appreciate some more vegetables in the menu for a balanced diet :)
Tea pairing is an interesting idea. The value is debatable.
The service is considerate, friendly and attentive, offering many surprises for my friends’ special occasion. The environment is a bit noisy so some part of the food intro is missed.
From around 8:30 pm, a strong smell of oil cooked in high temperature comes out from the open kitchen from time to time. As some reviews noted, the ventilation should be improved. I am also worried about the staff’s health.
Christiana Lempesi
Inspiring tastes, wine pairing was well thought out but the cocktails stood out! The flavour profile of each dish in the menu was unique - no repetition whatsoever. Not giving it a perfect score because it lacks in the value for money department - I find that there are similar quality restaurants in London priced slightly lower. Overall the experience was great - good pace, excellent service - definitely one to try!
Kelly Weiler
We very much enjoyed our dinner at The Clove Club. Our table enjoyed three vegetarian tasting menus and one regular tasting menu which was thoughtfully presented with a seafood allergy in mind. The dishes were all delightful, can't fault anything. We've been to other similar restaurants where the food presentation may have had slightly more "wow" factor but the flavor of everything we had was top notch.
Some of our party had the mixed wine and tea pairing while others had only the tea pairing and the teas were absolutely amazing although I do think the price of the beverage pairings was a wee bit high.
The staff all made us feel very welcome, especially Nicholas and Michael, but everyone we came in contact with just lovely.
The room and ambience felt intimate and comfortable. Based on other reviews I was prepared for it to feel a bit stark with no table cloths and a minimalist vibe but there actually were tablecloths and the color palette of the room was very warm and inviting.
Most expensive meal I've had but the experience was well worth it and I don't regret a penny of it.
Sophie Pemberton
Fantastic tasting menu with a great variety of amazing and really well balanced dishes. Great cocktails too. Loved the dining room facing the kitchen, couldn’t believe how calm all the chefs were! The waiting staff were really knowledgeable and friendly too, appreciate them suggesting wines that we might like that weren’t even on the menu.
R H
This has got to be the best fancy restaurant in the UK. The flavours are familiar yet presented in a very new way. The service is impeccable. And the main dining hall feels like dining at a very well run home. You can see the chefs prepare fresh high quality food in front of you. The wine list is extensive. The Clove Club is worth every penny and the wait to get a table. It's a special experience but also shows the way to how top end restaurants should be run.
Kelly Sze
Came for a lunch on Saturday. The ambiance is quite cozy. There is a bit of natural light from outside. Quite spacious though some tables are relatively close to each other. They only serves one tasting menu with a short version available. We ordered the regular one. After ordering, the amuse bouche was served, it was tasty. I actually like the fried chicken given as snack more than the chicken in the main course. The rest of the dishes were served gradually in timely manner, not too rush, not too slow, and each dishes were nicely presented and explained by the staff members. Portion is quite small but after finishing all the courses, you would be full. I like most of the dishes. My favourite is probably the raw Orkney scallop. The only dish that I am not a fan of is the crispy pork jowl. Overall I enjoyed the experience. No doubt it’s Michelin star as well as one of the world’s best 50 restaurants. They deserve the awards.
Adekemi Aofolaju
I would give this place 10 stars if possible. Each dish placed in front of us was better than the last, the staff were incredibly friendly, knowledgeable and also understanding when we were running late due to transport issues.
The inspiration behind each meal is so imaginative and each bite of our meal was packaged with new and exciting flavours. The menu is incredibly accessible despite the two Michelin stars. Nothing felt too challenging to eat, even the meal item that had snails!
Sayaka S
This is one of my fav restaurant in London and it was my third time visit to the place. Food was as creative and tasty as always and service was also top notch. I would say it was a bit too creative on this time around but I think it’s good to be experimental. This is one of the fine dining restaurant you ca. go back multiple times and can enjoy each time perfectly. I like the woody cozy ambience and personally perfect for a date.
FoOdZoNe
The clove club is an wonderful restaurant in beech street london, har been their for brunch and had a wonderful dining experience their the food was hot and piping.
Kelsey Chen
Our last meal in London, the happiest ending I can imagine. A simply-decorated dining room, fantastic service, food that I'll be telling stories about for ages. Eating at Clove Club feels like you're starting something special, like you just stepped into your best friend's living room or sat down with your close-knit supper club.
Quiet Eating
There is a major problem with expectation and hope. It brings along sometime weighty baggage and makes things harder to achieve. For example, just look across the pond at attempts to “make America great again”. I wish them all well but if it was me, the pressure would not be helpful. Although, wilful blindness may be an essential asset in such case. Lucky US.
Fadi
I love it when a simple and casual restaurant or eatwry gets a star , this place in a way felt like a school canteen with a small open kitchen that did wonders, totally loved it
Namrata Verma
Clove Club is a relaxed, modern and fun dining experience. We had the five course tasting menu but with additional courses and some freebies it was more like 10 courses. The food really takes you on a journey and the wine was well recommended. Service is exemplary and we really were made to feel special. I would recommend to anyone looking for somewhere for a special occasion.
Secret Temple
I have always maintained that expectations often preclude a disappointment – sadly, this statement often proves true when it comes to restaurants. It isn’t hard not to have expectations of the Clove Club, as it comfortably sits at No 26 on the San Pellegrino Worlds 50 Best Restaurant list. Perhaps this situation wasn’t aided by my recent obsession with the Netlix series “Chef’s Table” (which I highly recommend to all, foodies and non-foodies alike). But it was a disappointment nonetheless.
FoodMeUpScotty
At some point, you probably saw that the latest #Worlds50Best was released; you know, the annual glorification of the top end of the restaurant scene. I must admit, I watched the ceremony through the live streaming site and was interested to see who the winners and losers were. Of course the annual list of the top 50 restaurants changes, it would be a pretty boring place if it stayed the same; but I was glad to see Eleven Madison Park pick up the gong for the 2017 best restaurant. I’ve been and it’s glorious (see post here).
Abhishek Prasanna
My friend and I went to the clove club for lunch. The food was really nice. A bit pricey for the kind of food they serve you. Good service as well.
Anh Nguyen
Definitely recommend. We heard a few bad things before we came so there were no expectations but most things were absolutely delicious, especially the seafood dishes. My favorites were the mackerel and truffle and scallop dish. I can totally understand their world ranking.
Gen.u.ine.ness
At my recent lunch at Bonhams with Kang, he mentioned about his recent meal at Clove Club and how the kitchen were doing some amazing things. He is of course a very knowledgeable and well-travelled foodie, so when he speaks you have to listen. Booking a table here is tricky, given its pre-paid ticketing system. Depending on what time you choose to dine, you may have to pay up front for your table – up to £95 pp for the prime dining hours. As I was on my annual leave, we decided to pop in for a mid-week lunch and opting for an early 12pm table, meant that we did not have to pay anything up front.
Angela Yang
The restaurant itself sits in the grand shoreditch city hall. Inside the restaurant, it has the vintage style deco like most of the places in shoreditch. The food was innovative and seasonal. It's very refreshing using peas, kale, rhubarb, and other seasonal material. It's one of the rare places that after I had the set menu and didn't feel too full. The amuse, starter and dessert are absolutely amazing. Not a big fan with the pork neck main given that the meat is quite fat, but the dish is without strong taste to cover the fat texture. I would like to come back for special occasions.
The Food Judge
I’d last been to The Clove Club on Valentine’s Day, that passion-killer which ranks up there with New Year’s Eve as top of my nights to stay at home under all circumstances. I was so overjoyed to be able to find that a table was free that I had failed to realize that there was a reason. And when the penny of sadness dropped into my consciousness I decided to press on anyway. How bad can it be?
Gezenti Anne
First of all the handmade bread is amazing. This is a very modern restaurant in Shoreditch, the trendiest part of LONDON. The decoration is awesome and the food is outstanding. They have two different set menu for dinner. You should definitely try one of it...
Foodexpectations
I have been hearing about The Clove Club for ages and I’ve been very curious to try though it was never near the top of my list as I had also heard some non-enthusiastic reviews from friends. But one friend raves about it so we finally decided to go at lunch, when they have a great deal for a set menu. The snacks were fantastic and the service was very good but the mains or desserts didn't impress me enough to want to rush back.
Foodexpectations
I have been hearing about The Clove Club for ages and I’ve been very curious to try though it was never near the top of my list as I had also heard some non-enthusiastic reviews from friends. I had also interviewed a chef at the Pellegrino top 50 awards (on the blog) and he was not the friendliest (maybe shy?). But one of my friends loves it and has been insisting I should go with him. <br/>The setting is simple but lovely and service is very good. The snacks and starter were great but I didn't love the mains and wasn't crazy about the dessert. There are too many good restaurants in London and I didn't love my meal enough to want to rush back.
Pang Luyu
Amazing food and great staff. I visited The Clove Club with a friend on a Saturday night. We didn't book a table in the restaurant instead we opted to sit in the bar at a tall table. As the chef that night is a friend of mine, we not only got to try the dishes on the a la carte menu but also the new dishes they were developing which were all very amazing. We started with some nice cocktails and the fried chicken feet skin, great new way to cook chicken feet. We ordered their signature buttermilk fried chicken in a nest, very tasty and reminded me of the Japanese version of fried chicken Kara-age. The raw scallop with mushroom and truffle was so fresh and everything came together perfectly. Slow cooked duck egg with mushroom and peas were so beautifully presented that I didn't want to break everything apart! It was delicious! We didn't get to try the desserts which was a shame as we had too much to eat before dessert course...definitely a must try in London!
FoodCrafters
Dining at The Clove Club, a restaurant/bar located in the Shoreditch Town Hall in London, has been on top of our todo list for quite a while. We’ve read about their creative, yet down-to-earth, British cuisine made with mainly local ingredients (and some discreetly intertwined Japanese influences). Obviously, we couldn’t handle the call of the extended tasting menu: some fancy snacks to start with, and then a few more exceptional dishes – 10 of them to be accurate. All modern and honest food, which we loved.
Elspeth
During what Charlie calls my "Annual Festival" in which my birthday and Valentine's Day collide on the same day to give me an excellent excuse to reap the celebratory perks of both holidays spread over three to five days, we splashed out and went to London's Michelin-starred Clove Club for a five-course tasting menu. We sat for maybe 10 minutes before Charlie suggested we just eff it and for go the £95 ten-courser instead in what was perhaps his most daring display of affection to date. It was the right move. Legend has it that Clove Club was born from a line of supper clubs and pop ups put on by chef Isaac McHale and front-of-housies Daniel Willis and Johnny Smith. The guys finally found their forever home in Shoreditch's beautiful town hall building – there's now charcuterie hanging immediately to the left of the entry way. Inside, a bar area with a snacking menu leads into a cavernous hall of a dining room, where, in true hipster fashion, frills are sacrificed for bare tables and an open kitchen. The restaurant is known for its use of local British ingredients, and the menu reads like a map of the island's coast and fields. Dishes are often delivered to the table by the chef himself, and each comes with explanation. Before the ten-course countdown could even begin, we were served a succession of snacks including everything from house-cured goose breast to the softest home-made salami. Snack time culminated in the above buttermilk fried chicken and pine salt, which has garnered quite the reputation with London's flashy food people. The nest of needles and golden-fried chicken "eggs" is quite the impressive sight, and the chicken was tender, light and flavorful – beautifully executed. But I believe the essence of pine salt that I told myself I could taste was more of a deception played by my eyes. " You see the pine needles. Now taste the pine ," my brain challenged me as I tried my hardest to pick up any winter-fresh note with my tongue. Not sure I ever did. Our
Janandleon
Good Food, Sexist Culture. Our daughters took my husband and I out to dinner at the Clove Club for our birthdays. It was quite an experience and the food was excellent. It was amazing to sit down and watch so many chefs at work .... as much of the kitchen was visible to the guests. What marred the experience for me was that the chef staff was entirely male. No women whatsoever!!! I wouldn’t go to the Clove Club again on the basis that this restaurant is supportive of a discriminatory male dominated chef culture and practices that hinder the progress of female chefs. There is no place for that in today’s workplace. Our daughters felt the same way ... our future 'hard-earned' will not be spent to entrench inequality. Whilst initially defending the lack of females on staff, management did suggest that they may look at redressing this.
Glutopia
The Clove Club has recently opened in Shoreditch Town Hall, and you should go as soon as you can... In the kitchen is one half of Young Turks , chef Isaac McHale. He’s the chap who used to dish out delicious stuff above the Ten Bells pub... Food at The Clove Club is simplicity done brilliantly – there’s a big emphasis on fresh seasonal veggies (asparagus, jersey royals) and a few oddballs thrown into the mix for good measure (gull’s egg, anyone?)
Pauldunlop
The Clove Club is a rare beast. If you go to dine in the evening, you have a simple choice. Would you like the Restaurant Menu (£55), the Extended Menu (£95), or the Vegetarian menu (£55). There is no A La Carte option, it's a take it or leave it sort of arrangement. And to be honest, it's even simpler than that, as the extended menu is only available if you've pre-ordered it when booking. So, at first glance, you would think this is a place only for the most adventorous of London dinners. But you'd be wrong.
Wrap Your Lips Around This
A buttermilk sorbet has a wet, rancid tang which not even a mother could love. It is doused in a puddle of olive oil which coats the mouth in the same stale after-taste.
Nomface
It’s hard to please Mrs Nom these days as she seems to have developed a taste for innovative cooking over classical cuisine recently. Much more refined than me who is easily pleased with a simple slab of good quality meat or burger. The Clove Club in Shoreditch London seemed a good choice with its modern dishes. Recently winning its first Michelin star, the menu read very well. The compact dining room is set out like a class room with an open kitchen at the front for all to see the chefs in action. The restaurant serves a set menu in the evening for £55 per person or an extended menu for £95. We chose the shorter menu with an added supplement dish. A selection of snacks preceded the main dishes including smoked trout rye cracker, beetroot cracker with sheep’s curd and buttermilk fried chicken & pine salt. The first course of raw Orkney scallop, mustard leaf, cobnuts and brown butter was a knockout with fresh and stunning flavours. Cornish squid, tarragon and bacon fat, indulgently coated strands of ink and fat covered squid.
FoodGrid
I'm always a bit sceptical towards British cuisine, as I've had experiences in up-scale restaurants that were no different from my local pub. This, however, is not the case at the Clove Club. My first bite of the Radishes, Sesame and Gochuchang had me convinced. I spilled a bit on the table and had to scrape it up to make sure I got everything, that’s how good it was. The Buttermilk Chicken & Pinesalt served on pine branches is basically gourmet fried chicken, and a superb one at that. The duck ham is cured and prepared in the Town Hall, but
HungryBee Maija
...I found the portions quite small which left me hungry at the end of the meal and also because out of all the places it seemed like the most expensive for the meal we had, plus the service was not great, but still nevertheless very very good. I recently went to Upstairs at the Ten Bells and absolutely loved it (MMMMm), and so when I heard some of the people behind this (Danny Willis, Johnny Smith and head chef Isaac McHale, you can see him in the kitchen photo, the guy on the right hand side with glasses) had left and opened another venture, The Clove Club, I
Victoria “Mrs” Petticoat
I started to worry that this small space was actually a Porch of Judgment. The Clove Club is rather trendy at the moment; did I have to pass an entrance test? I looked around for a camera; surely there was somebody observing my dress sense to see if I was a suitable diner?! I tried to play it cool - I let my glittery shoes sparkle in the light whilst contorting my face in my best Blue Steel pose. I HAD to get in. Mr P, watching my performance with quite some confusion, left me to it and exited the building. I felt rather silly when he returned moments later to inform me he
Edesia
The Clove Club is a great addition to the vast choice available in that part of town, and the full menu's of the evenings have some intriguing and appealing sounding dishes. Vegetarians are well catered for, a vegetarian tasting menu being available in the evenings too. Our bill came to £69 including service.
London Piggy
I’ve read some reviews that portray the Clove Club as a hipster hangout but I don’t think that’s true at all. Perhaps it’s just a generational thing for the reviewers. In fact, the place attracts a young, affluent...
Food And Drinks Noob
My dinner turned out to be very surreal indeed. The Clove Club really delivered wonderful taste in every single one of its dishes and the gin cocktails that came with it were just as good
Food And Drinks Noob
In the end, I found the food at The Clove Club is one of those experiences you either love or hate affairs. I didn't get some of the dishes but on the other hand, the rest were delightful and especially the squid dish. Price wise it was reasonable with £48 for the tasting menu.
SexDrugsandBaconRolls
The Clove Club, situated in Shoreditch Town Hall is the epitome of East London restaurant. Located in an old, decadent building, the restaurant is designed with simplicity in mind. It has plain stripped wooden furniture, a dingle tea light candle for decoration and a bare bar with hanging herbs, lavender and some chintzy old fashioned champagne glasses.
SamTheFoodFan
I absolutely loved Upstairs at the Ten Bells when I was there last year and when I heard that Isaac McHale (one of the chefs from Upstairs at the Ten Bells and the Young Turks supper club before that) was setting up a restaurant, I just knew I had to try it. The Clove Club is situated in the former Shoreditch Town Hall , once thought of as the “grandest Vestry Hall in London” and there are still signs of its former self everywhere. The large windows and high ceilings make the restaurant feel much larger than it actually is and the stripped back décor may seem stark to some, but The Better Half (TBH) and I absolutely loved it.
Bacon Onthebeech
If you visit our capital just once a year as we do, you'd better make sure that you choose your restaurant wisely. The choice is so baffling, so much good stuff, it takes me a whole year to finalise my decision. Last year I give myself 6 out of 10 for effort. Dabbous we find to be massively over-rated and the disappointment lingers. Berners Tavern is enjoyable but as much about the experience and the beautiful room as the pretty decent but not mind blowing food. We're after maybe less established fabulous Michelin star style creative food but on a budget of sorts. I narrow my choices down but change my mind at the last minute. As good as Barrafina is, I'm sure, I decide that queuing outside in the cold on one of the busiest Saturdays of the year isn't for us. (They have a no booking policy). After a few very positive recent reviews from local bloggers, (and Volta co-owner, Luke), I choose The Clove Club in Hoxton which it turns out is a wise choice. Coincidentally, all three of the restaurants on this trip recently gained Michelin stars too. It's a great time to visit in my experience as they're very much on the ascendancy. You enter the restaurant through the grand town hall pillars, past the cold larder which gives off the most gorgeous aroma of maturing meat. You probably wouldn't guess that this is a Michelin star restaurant, the feel is casual and modern with a busy looking open kitchen on one side of the room. We opt for the £55 shorted taster menu as it's lunch time and we have have a big day of eating ahead. Appetisers arrive...
ToasttoRoast
The first course proper is listed as hay-baked pheasant. Cubes of pheasant meat are mixed with pieces of chestnut and topped with a jelly made from pheasant consommé. The dish is rounded out with chervil, cep vinaigrette, grape and chestnut purée. The blend of flavours is utterly wonderful, lifted by the hit of vinaigrette. The more you sample of the dish the more the flavours slowly reveal themselves with the light juiciness of the grapes was a particularly good touch. All in all a lovely dish.
FoodiesontheProwl
We are massive fans of the Young Turks (a couple of young chefs with some highly coveted experience and credentials). When we learned they were planning to open a new restaurant in Shoreditch, called the Clove Club , we were on it faster than Usain Bolt sprints the 100m. After the success of setting up Upstairs at the Ten Bells (Isaac McHale is still involved on a day to day basis), these culinary maestro’s have decided to go even bigger and bolder. In their latest venture, the Clove Club , they’ve created a bar & restaurant that consists of two rooms. One room functions as a bar (with bar snacks menu) and the other as a restaurant with an open area kitchen (serving a set tasting menu). The Shoreditch Town Hall, the building in which the Clove Club is situated, makes for a very impressive dining venue indeed.
Food Over London
This is one clove club that won't leave your mouth numb, but after this meal you'll still be drooling. At £46 for the 5 course meal, it may seem like a lot.. but believe me, it was worth it. The best meal I've had in a while
Into The F World
The Clove Club is one of the most exciting new restaurant openings in London (on my very subjective personal list – for the complete one head to Hot Dinners). I feel very tepid on many of them and no, it’s not just sour grapes as I know scoring a table at Balthazar may prove as hard as saving up to foot the bill at Bo London. But The Clove Club, from the same trio of the excellent Upstairs at ten Bells- Daniel Willis, Johnny Smith and chef Isaac McHale- who crow-funded the venture Kickstarter-style, was much awaited, if anything else as it is literally a few steps from my new abode (*casually drops news of moving*). I got on the phone at 09.00.01 AM on the day the booking opened and got a table for the third day of the opening- and very glad I did. The only review I’ve seen so far, from the Evening Standard, pretty much dismissed the place talking of “food for bloggers” and hipster clientele…well maybe living in Hoxton Square makes me a hipster, most definitely I am a blogger- that’s m
The Daily Out Blog
The Clove Club Rotating seasonal British menus with a hipster edge by Isaac McHale We ordered a selection of the sharing dishes. Food Highlights: Buttermilk Fried Chicken and Pine Salt Rye Cracker, Fennel & Oak Smoked Cod’s...
Samphire And Salsify
Located in the Shoreditch Town Hall, the Clove Club is the second restaurant from the chaps behind Upstairs at the Ten Bells . I’ve been meaning to visit ever since it opened but it somehow slipped by me, so I was really excited for our dinner. We were seated in the dining room, where only a set menu was available, priced at £55 for eight courses. We could have chosen the bar area which serves an a la carte menu but we wanted to do the whole kaboodle and get the full experience. It was a beautiful yet simple space with plain white walls and lots of wooden things everywhere. The dining room had a really high ceiling yet with some well placed and subtle sound proofing, it didn’t feel cold, sterile or echoey. The addition of a very calm, open plan kitchen gave the room a really lovely atmosphere. As is often the case with these kinds of menu, a whole host of snacks started proceedings. ‘Radishes, black sesame and Gochuchang’, ‘buttermilk fried chicken and pine salt’, ‘wood pigeon sausages
The Hedonist
The Clove Club is the love child of chef Isaac McHale, a chef who first came to prominence as one of the trio of ‘Young Turks’ who first hit the culinary scene with their popup above The Ten Bells pub. His latest venture is the The Clove Club which is situated in the former Shoreditch Town Hall. The room has high ceilings, white walls and wooden floors and tables with McHale cutting a burly bespectacled figure at the pass. There is a separate bar area offering a simplified menu but I chose to go for the non-negotionable five course tasting menu (£55
The Picky Glutton
Superlative Shoreditch supper - the best meal of the year and inexcusably overlooked by the Michelin Guide.
Lady Rhubarb
Eight courses, all beautifully executed and seriously tasty. The experience doesn’t leave you feeling as though you need to be rolled out of the restaurant but pleasantly content and reminiscent of all the delicious goodness you have just consumed. And at £47 I think it is amazing value.
Dinnerathon.
I knew I would. I just knew I would. When I heard at the back end of 2012 that Isaac McHale (of Young Turks fame) was at it again, I knew that I would love it. From the top of a car park in Peckham to the Upstairs of a pub in Spittalfields, McHale has been setting London's culinary world alight for years.
Hungry Hoss
The signature dish of 'Buttermilk Chicken & Pine Salt' is something special.
The Perfect Trough
I have no idea what this was. Experimentation? Kitchen skills A-Z? A midnight allotment ransacking? I don’t need a concept or direction (although I’m sure some abstract nonsense exists in a PR somewhere) – but I didn’t understand this at all, and some cohesion would provide some context. There was no zing, or spice, or richness, or seasoning, or frankly any excitement in any way.
Grumblings From A Greedy Girl
Peated Barley Cake & Yorkshire Rhubarb Compote will be one of the best tastes you've had in a long, looong time so savour it. It's smoking hot, it's soft like a pillow and it's slowly eliminating the detox defect from your mind. Washed down with a Clove Club Chocolate Bar (homemade, snappy on the outside and gooey and a bit salty on the inside) and Dr Henderson's Bon Bon's (filled with an oozy centre of Fernet Branca and Crème De Menthe), you have just about mastered your detox demons.
Theskinnybib
September 26, 2013 In Uncategorized by theskinnybib 0 Comments Michelin VS The Future? RATING 5/5 THE CLOVE CLUB Shoreditch Town Hall 380 Old Street London EC1V 9LT Tel. 020 7729 6496 www.thecloveclub.com http://events.o2i-ingenierie.fr/new-balance-pas-cher/ legend blue 11s for sale nike air max pas cher nike air max pas cher replique montre nike air max pas cher
Thecriticalcouple
It might have been open for just a few months, but the story of The Clove Club, the young talents of Isaac McHale, Daniel Willis & Johnny Smith, the Shoreditch Town Hall location and even the micro funding that helped open it seems to have been the talk of the town throughout 2013. Visiting for a mid week lunchtime service, the main dining room is closed and a lunch menu is served in the bar area, but in no way are you short changed on the offering for as we would discover, the food they're serving here overlaps significantly with the dinner menu and is quite frankly exceptional. A five course set lunch menu is available on request though we just ordered extensively from the ordinary menu which provides a comprehensive overview of what Isaac and team are producing in the kitchen. The restaurant itself is located on the ground floor of the old town hall providing high ceilings, lots of natural light, and very little cooking space it seems, and in the main dining room, all tables provide
Editor
Modern. Progressive. Stylish. Quality.
Andy Hayler
The Clove Club opened in March 2013 in the old Shoreditch Town Hall. There is a bar area with a few tables, and behind it is the main dining room. The décor is simple, with bare tables, the room having good natural light. Chef Isaac McHale worked for five years at The Ledbury and then worked at the Young Turks above the Ten Bells pub. The restaurant had an unusual funding model, using “crowd sourcing” from a variety of investors using the website Crowdcube to raise the £250,000 that its three founders needed rather than a bank loan. In the end they were heavily oversubscribed and raised £408,000, with individuals investing from £1,000 to £50,000.
London Chow
I recalled that when The Clove Club opened to rave reviews. L and I hastily made plans to visit it one day. Alas the planned trip never did materialise and I keep wondering why I have not been given its proximity to my home whenever I read a glowing review of the restaurant. When I came across yet another review proclaiming what excellent value the set lunch was I could put it off no longer. I made a reservation and turned up the next day for lunch. The Clove Club started as a supper club in a Dalston flat before making its big move to the the Shoreditch Town Hall. I could not but help notice the incongruous small room opposite the entrance to the restaurant where various meats were on display with a heater and a
Tehbus
I've been thinking of how to open this post about The Clove Club. About how it all started 3 years ago with three very talented chefs, and how I've intently followed their progress through a variety of popups that they have done. It would be an understatement to say that I've been a fan of their work. I feel a little sad that there is just Isaac McHale left of the original three Young Turks, but thankfully the food is as great as ever. Partnering up with co-collaborators of their stint at the Ten Bells, the Clove Club was born. English Asparagus, Sesame and Gojuchang Buttermilk Fried Chicken and Pine Salt The menu rotates regularly, but some of the old Young Turk favourites are ever present. Their signature buttermilk pine fried chicken is still as succulent and as flavoursome as ever, with subtle Asian flairs, such as their excellent gojuchang (a Korean chilli paste) mayonnaise also making an appearance on my last visit. But they don't just rely on these interesting combination of fla
Agirlhastoeat
...dinner was a rather noisy affair. Nevertheless, the food was excellent. Dinner was a set tasting menu that consisted of three little appetizers followed by three savoury courses and two desserts for a very reasonably priced £47. The first of our three appetizers was some perky and slightly crunc
Hollowlegs
What do those folk at Michelin look for when they're dishing out the stars?...I went to The Clove Club mere days before they were awarded one, for a triple whammy family celebration. Happily there was no fussiness, and, given the high ceilings, I was surprised by how quiet the main dining room was...There are two options to the menu - a £55 course set, or an extensive £95 number. We decided on the former, declining the £11 addition of the pork chop. That decision was two-fold - supplements on a set menu is a bug bear of mine, and we weren't sure we could hack it.
Laura Fitzpatrick
... the smoked cod's roe with fennel and rye crackers (£7.50). It's basically perfection on a plate, the smokey and soft fish paste with the crunch and aniseed fragrance from the fennel and tops, scooped up with the slightly sweet, delicate crackers. It's genius and the crackers are an absolute reve
Cheese And Biscuits
In the beginning, three chefs, Ben Greeno, James Lowe and Isaac McHale, having trained at some of the most influential restaurants in the world (Noma, the Ledbury, etc.), began running special evenings under the collective name the Young Turks. Invariably wildly popular, and winning lavish praise from anyone lucky enough to attend, it was inevitable that they would attract the attention of the movers and shakers and before long Greeno was cherry-picked by David Chang to launch his Sydney outpost of Momofuku. By all accounts, he's doing very well. So then there were two. Lowe and McHale, after gracing the rooftops of Peckham with a popup at Frank's Campari bar in the summer of 2011, began a residency in the newly refurbished upstairs dining room of the Ten Bells pub in Spitalfields, where the reviews were similarly salivating . I ate at Upstairs a couple of times and it really was very good indeed; don't ask me why I never wrote it up, I definitely should have done, sometimes these thin
Su-Lin
With drinks and the salami and the lunch menus and service, it came to about £50 each. No, not cheap in any sense but it is a lovely treat. I’d love to return for dinner as they have a 5 course meal (with snacks) at £55.
Sam Harding
A perfect Saturday afternoon spent eating amazing food. We had the carte Blanche menu Starting with chicken feet and ending with a fizzing pepper dessert. I loved the meat hung at the Windows and the chefs in full view. The food was incredible. So many highlights loved all the snacks at the start including chicken feet, a chicken 'nugget'' cured meats and sausages. Another highlight was a Madeira and consume course drunk from a wine glass and the blood sausage. Inventive and clever food. Fantastic service and a great way to spend an afternoon.
Lan
Been three time and never disappoints. The coppa is the best I've tasted. The black pudding and apple is crazy good. Great atmosphere, friendly staff, outstanding food.
Andy Hayler
The Clove Club opened in March 2013 in the old Shoreditch Town Hall. There is a bar area with a few tables, and behind it is the main dining room. The décor is simple, with bare tables, the room having good natural light. Chef Isaac McHale worked for five years at The Ledbury and then worked at the Young Turks above the Ten Bells pub. The restaurant had an unusual funding model, using “crowd sourcing” from a variety of investors using the website Crowdcube to raise the £250,000 that its three founders needed rather than a bank loan. In the end they were heavily oversubscribed and raised £408,000, with individuals investing from £1,000 to £50,000. <br/><br/>The wine list was fairly short, ranging in price from £19 to £150. Examples were Tenute Fessina Nakone Sicilia 2010 at £38 for a wine that you can find in the high street for around £13, Valdicava Rosso di Montalcino 2009 at £55 for a wine that you can find in a shop for £26, and Mastro Janin Vigna Loreto Brunello Montalcino 2007 at £102 for a wine that retails at £48. <br/>In a cupboard near the entrance hangs charcuterie, which the chef makes himself, smoking and ageing assorted meats and even bonito to make his own katsuobushi. We sampled two types of salami, one flavoured with nutmeg and the other with garlic and wine, as well as some cured pork from a Cornish pig. The latter was from the rare Lop breed of pig, being farmed by the Duchy College in the area in an effort to bring the breed back from near extinction. This was very enjoyable, and is good to see a chef making the effort to make charcuterie rather than just buying products in.<br/><br/>The meal began with English asparagus served with mayonnaise, and little croquettes of haggis. The asparagus was carefully prepared and the haggis had good flavour, hinting at the Glaswegian roots of the chef. The mayonnaise contained the Korean product gochujang, a spicy chilli paste, though it was not too strong (14/20). Buttermilk fried chicken with pine salt was made with a gluten-free batter using tapioca and was served in a basket of pine needles and pine cones. The chicken itself had good flavour, and the batter was light, the salt level just right (15/20). <br/><br/>Sand eels were in season, tasting a little like whitebait and served with a mint vinegar jell. The jell was quite acidic and very minty, and I wondered whether the sand eels really needed it to accompany them (13/20). Wood pigeon sausages were lovely, the pigeon liver included in the sausage and giving it depth of flavour, a little spicy ketchup enhancing the taste further; a sausage dreams are made of (16/20).<br/><br/>Sourdough bread with oat berries was excellent, the crust lovely, the texture airy. This bread was made from scratch and it really showed, being genuinely classy. I could have eaten this all day (17/20). Razor clams cooked in hay, served with smoked butter emulsion with sorrel and apple juice sauce. Razor clams can so often be hard and rubbery, but here were very tender, the light accompaniment working well with their natural flavour (16/20).<br/><br/>A salad of pheasant egg with ricotta, almond oil and aged balsamic was prettily presented, but the vegetables in the salad had limited flavour. Perhaps eating this just after returning from Italy was unfortunate, but even in the UK there are better vegetables than this. However the egg was carefully cooked and the balsamic added useful balance (14/20).<br/>Mackerel was served with a sauce involving cucumber that had been pounded to extract its flavour, dill and elderflower vinegar, with a garnish of wild fennel. The mackerel was correctly cooked but was not of great quality, though the sauce worked nicely with the fish. This dish owes something to The Ledbury, where the chef worked, and the concept was fine, but was let down by the particular piece of mackerel (14/20).<br/><br/>Chicken (from France) was served with summer truffles, girolles, baked leek and a sauce of Montgomery cheddar. As well as the chicken breast with crisp skin was the chicken testicles, which resemble a boudin blanc. The chicken had quite good flavour, which is not something that can be said of many chickens served in London. The leek worked well with it and the sauce was nicely restrained, the cheese taste in no way dominating the dish. The girolles were also of high quality (15/20).<br/>Lobsters from Christchurch (the Dorset version rather than the New Zealand one) was served with courgette puree, almonds in brown butter with Indian spices. The lobster was tender enough though I thought that the butter and spices were a little much for the delicate shellfish, so you ended up tasting more spice than lobster (14/20).<br/><br/>Lamb from Yorkshire was served with spinach, anchovy emulsion and spinach dust with kelp. The lamb had very good flavour, cooked a little longer than some might like but I quite liked it this way. However the anchovy emulsion was very strong indeed, and I wasn’t entirely convinced about this pairing (14/20).<br/><br/>Strawberries from Brittany were served with ewe milk mousse and almond crumble. The strawberries had quite good flavour and the contrasting textures of the crumble and mousse worked well with the fruit (14/20). Finally a prune ice cream was served with a sorbet of milk infused with rosemary and a prune soaked in tea. The prune flavour came through well, the texture of the ice cream and sorbet just right (15/20).<br/><br/>With only water to drink, this extended tasting menu came to £75 a head. The standard tasting menu is shorter and priced at £47 a head. Waiting staff were friendly. Overall this was a very enjoyable meal, with the attention to detail illustrated in the home-made bread and charcuterie, and with solid kitchen technique.
Philip King
http://culinaryworldtour.com/2013/03/06/putting-love-in-the-clove-club/<br/><br/>The competition for chefs in London these days is fierce. Food must be properly sourced, seasonal, taste incredible and look mighty fine on the plate. It’s a minefield. The restaurateur has their work cut out before they’ve even started in the kitchen. The bar, must be beautifully designed and serve top notch cocktails, with a wine list that covers most if not all countries. Staff must be courteous, knowledgeable, friendly but not too friendly and there must always be elements of style as well as surprise. Decor is important; it must be evocative yet not pretentious, comfortable but not so much that guests won’t vacate after dinner. Maitre D must be a character, appearing relaxed whilst managing to know exactly what is happening where at all times, a sort of omniscient narrator of the entire experience. I don’t envy their task. Yet when they get it right; then, and only then does one begin to simmer and seethe with a joyous envy. Welcome to The Clove Club.<br/><br/>The experience was only a couple of minor stops short of perfection for me and I won’t even mention the aspects that may require some attention because the over-riding sensation during and after the meal was one of sheer joy. Extremely highly recommended. If this club will accept me as a member, then sorry Groucho, but I’m in.<br/><br/>For pictures and the full article visit http://culinaryworldtour.com/2013/03/06/putting-love-in-the-clove-club/
Cheese And Biscuits
In the beginning, three chefs, Ben Greeno, James Lowe and Isaac McHale, having trained at some of the most influential restaurants in the world (Noma, the Ledbury, etc.), began running special evenings under the collective name the Young Turks. Invariably wildly popular, and winning lavish praise from anyone lucky enough to attend, it was inevitable that they would attract the attention of the movers and shakers and before long Greeno was cherry-picked by David Chang to launch his Sydney outpost of Momofuku. By all accounts, he's doing very well. <br/><br/>So then there were two. Lowe and McHale, after gracing the rooftops of Peckham with a popup at Frank's Campari bar in the summer of 2011, began a residency in the newly refurbished upstairs dining room of the Ten Bells pub in Spitalfields, where the reviews were similarly salivating. I ate at Upstairs a couple of times and it really was very good indeed; don't ask me why I never wrote it up, I definitely should have done, sometimes these things happen. <br/><br/>And now there is one. McHale, now Lowe-less but accompanied by the two giants of front of house (in both senses of the word) Daniel and Johnny, has moved into an annex of the Shoreditch Town Hall once occupied by the disastrously ill-conceived Monsieur M (you know what an area of town blessed with lots of amazing Vietnamese restaurants didn't need? A mediocre Vietnamese restaurant). It's called the Clove Club, it opened on Monday and you should go as soon as you can. <br/><br/>OK, so I've long been a fan of the Young Turks' output and this was never likely to be a negative post. And I hesitate after the drubbing David Sexton got on Twitter for his not wholly upbeat writeup of the opening night in the Standard, because I was there the same evening albeit in the more informal a la carte bar area. But given the quality of the dishes we were served, the slick service and the generally positive vibes that chime through every element of this operation, I'm going to go out on a limb and guess there were other factors at play in that piece than a desire to be objective. Put it this way - if you ever read a restaurant review that grumps just as much about "hipsters and food bloggers" and a "yearningly aspirational diaspora" as the food, then take the star rating with a pinch of salt. <br/><br/>Anyway, it's about time I told you what you get for your £35 a head. A short list of house cocktails were all refreshingly unsweet and reasonably priced. "Clove Club Sprits[sic]" was a Polpo-a-like aperitif served in a wineglass, while an "Orange Gin Ricky" was an straightforwardly quaffable highball of fresh juice and gin. <br/><br/>Dishes, while vaguely distinguishable by price point, are only divided on the menu into 'cold' and 'hot' rather than 'starters' and 'mains', and arrive as and when unless instructed otherwise. This is, of course, how it should be on a bar menu designed for sharing, and at least prevents anything hanging around for ages under a heat lamp slowly baking. First thing we tried were some pretty fingers of sliced chicory, I think gently cooked somehow as they had none of that usual extreme bitterness of raw chicory, dressed in a light cream dressing and topped with toasted hazelnuts. Like Upstairs and his previous ventures, much of McHale's food has a masterful control of texture, used to often stunning effect. <br/><br/>If you were lucky enough to try the grouse sausages served at the Young Turks Frank's dinner, then you will love the pigeon variety served at the Clove Club. Whoever they've found to create these unctuous, gamey little beggars deserves a big pat on the back, and matching them with a powerful fermented chilli "ketchup" is inspired. The "ketchup", in fact (really a hot sauce in the Sriracha vein but actually far nicer) should really be available to buy - I imagine it would go with just about anything. <br/><br/>"Lemon Sole and Indian Spices" was the kind of thing that could either be a complete disaster or the highlight of an evening. Fortunately, this was the latter. A soft, light piece of fresh fish was coated in the most incredible complex, buttery coating and topped with toasted almonds, creating a dish that satisfied in every department. The raita-style crunchy dressing added a cooling touch, and lifting the flesh off the bone was a rare treat.<br/><br/>Having ordered savoury courses quite conservatively and buoyed by what we'd eaten so far, desserts were requested without a second thought. The single official dessert on the bar menu is an éclair, and bloody lovely it is too - all light and freshness and way more attractive than my murky photo suggests. <br/><br/>But we were also treated to a refugee from the tasting menu next door, a bowl of warm blood orange, sheep's milk and wild fennel which, like everything else, was a deceptively complex arrangement of flavours and textures, temperatures and techniques. It was great, and only reinforced my desire to go back for the Full Monty. <br/><br/>With three glasses of wine plus a very pleasant side of smacked cucumber I completely forgot to take a photo of, I think £71.80 is a very reasonable total for food of this standard. Service isn't added on, which is a lovely touch, but unfortunately water is - we had asked for tap, was told that the water from the bar was all tap even if we wanted sparkling anyway, but then were charged £1 for something called "Vivreau". So they lose a point for that. Oh and some of the window tables are a bit draughty. But these are niggles. <br/><br/>As I've been at pains to point out, these are very early days - the earliest day in fact - and only the bar menu not the full multi-course multi-sensory experience offered in the main dining hall next door. But you don't always need an exhaustive sampling of every corner of a restaurant's offering to know when you're onto a good thing. In fact, you very rarely do. Based on the all of the above, the pedigree of a chef like McHale and my burning desire to revisit as soon as possible, the Clove Club is a smash. <br/><br/>9/10
Antoine
The team at the Clove Club are off to a great start -- it doesn't get better than this for £47. Watch them develop and see how far they go!
Food Over London
This is one clove club that won't leave your mouth numb, but after this meal you'll still be drooling. Taking permanent residence in the beautifully restored Shoreditch Town Hall is The Clove Club, set up by 'St.Vibes' after their successful stint (still ongoing) in Upstairs at The Ten Bells. With reviews from 'Upstairs at..' still scintillatingly superlative it seemed a no brainer to book in for their new place before it became impossible to get a table. The Clove Club is split up into 2 areas: the bar, with a great selection of beers, wines and bar food, and then the restaurant itself with open kitchen serving up the '5' course meal. At £46, it may seem like a lot.. but believe me, it was worth it.<br/>With high ceilings and kitchen so close the dining area this really is an engaging dining experience. The attention to detail is clear, the room and tables are layed out to perfection, cutlery and even staff aprons are bespoke. The staff are engaging and very courteous. But now to get a glance at the menu which simply put is two 'starters', the main show and two 'desserts'. Of course there is much more to it than that but that's your choice, no a la carte.<br/>To start with are a few dishes of Kohlrabi, sunflower and mint, picco salumi and radishes, sesame & Gochuchang. The radish dish is outstanding with the Korean influence of the hot pepper paste in mayo brings together the soil like sesame powder with the radishes. These guys really know their flavour combinations. The salumi is soo moreish with a strong background of rosemary. These come as sharing dishes and are a great start to the meal.<br/>The red ruby beef with ransom and potatoes was outstanding I could easily had a couple of these. Again, while there is a lot of technique on display it's not over complicated, flavours are clean with everything coming together in one 'eye rolling inducing' mouthful. The roast rib of ruby red beef was so damn good, a result of great british produce. It was at this moment it was pointed out that I have a 'food face', while in my element which is no doubt akin to a child opening presents at Christmas. Either way I was in my own little bliss. The attention to detail is apparent with even the steak knives embossed with the Clove Club logo.<br/>Being part frugal Scot I'm not someone who parts quickly with my money, but this was worth every penny. Portions are of decent size, unlike some taster menus you definitely will not leave hungry. The venue & menu is stunning, staff are a delight. Their experience from stints in places such as Noma and the Ledbury is clear, but they really put their own stamp on the food they serve. The only dish that didn't really inspire me much was the fennel, and that maybe due to my lack of zest for seaweed. That said the appreciation for the others is more than clear, this is the best meal I've had in a while. If you haven't already booked up I suggest you get a move on. I got an urge now to go back for the bar food.<br/>Come hungry. Eat. Drink. Enjoy.<br/><br/>Read more on: http://www.foodoverlondon.com/2013/03/the-clove-club-climax.html
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