The subterranean restaurant is an all-day affair and will "celebrate the age of modern industrialists". The food is overseen by Sean Davies, formerly Executive Chef at the Tate restaurants, and features seasonal British food, while wines and cocktails will be run by Fluid Movement, best known for Purl.
"...my companion says: "It's cheese on bloody toast. How can you get that wrong?" It's quite simple, really. You put all your effort into the overwrought concept and not enough into what's coming out of the kitchen." READ REVIEW
Joe Warwick Metro
Reviewed on October 03, 2012
"Why anyone would drop £50 here on three courses and a couple of glasses of wine, when there are branches of steak restaurants Gaucho and Hawksmoor nearby, is a baffling mystery." READ REVIEW
Sophie Coughlan View London
Reviewed on October 01, 2012
" With a unique theme and strong sense of identity, this is a memorable restaurant with cooking certainly good enough to ensure there's substance to the style." READ REVIEW