Walk past the starched white table cloths and up the stairs on The Polygon (just next to The Pavement – no we don’t understand who named these roads either..) and you’ll find the rather aptly named Upstairs restaurant on the first floor of Adam Byatt’s Clapham favourite, Trinity. A much more casual affair, with a highly affordable lunch menu and great wines on tap – the epitome of a hidden gem. What’s more, it’s now on the CODE app.
Armed with a bottle of Inama Bradisismo 2015 from Uncorked wine shop, the Dumbwaiter headed to St Leonards. The Shoreditch restaurant from Andrew Clarke and Jackson Boxer provided a nice setting for a mid-week dinner with friends. The Dumbwaiter enjoyed dishes including burnt leek with almond cream, summer truffle and chive, and whole challans duck, allard style with green olive and mint. Free corkage is available to hospitality professionals through the CODE app.
The Dumbwaiter stopped off at Hoi Polloi in Shoreditch’s Ace Hotel for a quick mid-week lunch. Following a recommendation from the front of house, the Dumbwaiter enjoyed a vibrantly green chicken & mushroom pie whilst picking at more than his fair share of crispy crushed roast potatoes with anchovy hollandaise.
Lazy Susan is getting married next month so it was off to the Drapers Arms for one last knees up before married life. After Champagne in the garden it was upstairs for lunch at the Islington pub where guests feasted on sharing platters of roast beef and lamb.
The Mount Street fish restaurant has long been one of the Dumbwaiter’s favourite Mayfair haunts – either perched at the bar or on one of the handful of outdoor tables on the terrace. However there’s now a third spot for The Dumbwaiter – the new Platinum Arowana room. A rather spectacular green stone floor and walls covered in rare art makes it ideal to enjoy the twice baked lobster soufflé in more private surroundings than the main restaurant.
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Monday night this week a who’s who of upcoming and established chefs united to form “Carcass Cartel” for the first – and certainly not the last – time. Their ethos is to shed light on just how good dishes can be when you use the whole animal and not just primary cuts. The theme for this week’s array of eight chefs was Asia. Particular highlights were a fully deboned and stuffed pig’s head from DJ BBQ and his squad and the beef rendang bun from Elizabeth Haigh, but the standout dish was from Imogen and Ivan of Native; Crispy calves brain with hay-onnaise and kimchi.