Perilla started life as a supperclub, moved into a pop-up and residency and from there has progressed to a full-blown restaurant. But what makes this stand out from the crowd are the people involved, chefs with a very impressive background indeed.
"But there is skill here. Perilla is a little bit Clipstone and a tiny touch Noble Rot, but is not a copycat of either. It is its own entity and is most definitely staffed with young men who will crash about in that kitchen, prepping morel mushrooms and arranging it around chicken for a few years before pinging off like satellites into the London scene." READ REVIEW
David Calhoun Time Out
Reviewed on March 21, 2017
"Things started well and stayed that way. Seaweed bread brushed with roasted lamb fat was as good as it sounds, and a fish soup with flaked cod, mussels and blood orange was great. Another winning dish was a light and surprising cuttlefish bolognese." READ REVIEW
Fay Maschler Evening Standard
Reviewed on November 23, 2016
"Lamb fat is the fat of the moment. You must believe me on this. Seaweed bread is brushed with roasted lamb fat and served with whipped butter — that voguish activity of whipping butter may have peaked. Just saying. With a strong crust and bouncy crumb and just faint traces of iodine and lanolin, it makes a promising, luscious start." READ REVIEW