Get Crafty | Craft London | Bookatable’s Feast On London Deal
So, Bookatable‘s latest range of deals are rather aptly named Feast On London. As we anticipated, choosing from the list of options is no mean feat – should we go for the Michelin-starred Goring Dining Room or try Babylon at The Roof Gardens, like we attempted the last time we tested out some Bookatable deals? We finally settled on Craft by The O2 on the Greenwich Peninsula, somewhere we’ve had our eye on since it opened 741 days ago – thanks for that info, Just Opened.
Craft is a project between Steve Parle of Rotorino and Dock Kitchen alongside Tom Dixon – designer extraordinaire so the place is decked out in all his gear, another big draw for us. They make a hell of a lot of the ingredients themselves at Craft – they produce their own honey with beekeeping on site and even roast their own coffee. The entrance on the ground floor gives a little insight into the lengths they go to to make the best produce (you can even buy some.)
Feeling blue? Don’t! Photograph: Peter Lindgren
Craft has prime position between the entrance to North Greenwich tube station and the doors to The O2 yet it could easily be overlooked by those who don’t know what’s inside, the exterior is pretty inconspicuous but inside awaits a glorious interior with fabulous (and knowledgeable) staff alongside some mighty fine cooking.
In restaurant baked bread… don’t be afraid to ask for more!
The Cutty Sark. No we’re not drunk, it’s what the cocktail’s called
So we were there for the aforementioned Feast On London set menu, three courses and a cocktail for £32pp – bargain. As the restaurant was pretty quiet at 6.30pm we made a beeline (get it?) for the window seats, plus they had comfy looking chairs. The bar is well stocked with (yet more) handmade whisky and gin as well as their very own infusions, tinctures and bitters. The deal included a cocktail but it wasn’t our choice, it was the Cutty Sark or nowt. Luckily this gin-based drink with Cynar and H & H raspberry tea syrup was right up our alley. This was swiftly followed with some of the best bread we’ve had in a restaurant for a very long time – flavoursome sourdough and a lovely flatbread. We were told if we wanted more then just ask, to which Ade replied ‘If we order more we’ll just eat it!’ – totally baffling the waiter.
Cheese custard. Cheese… Custard. What would Peter Kay say about that?
Show us your mussels.
Everything was presented beautifully on totally Instagrammable crockery but the kind that makes that terrible scraping sound, not good in a quiet restaurant plus the plates weren’t hot but if that’s the only thing we can think of as negatives then that’s pretty good going, right? Ade always goes for cheese when we go out as I don’t cook it at home so leapt on the Montgomery cheese custard, spring veg and brown butter crumb. Such a pretty dish popping with colour and bursting with flavour. Ade just loved the creamy texture of the cheese custard combined with the crunch of the rich butter crumb.
Our waiter knew everything about the menu, like they should but often don’t – explaining that the weird little flower-shaped green veg on Ade’s starter were actually ‘carved’ asparagus, we had marvelled at them wondering what obscure vegetable they could be (I must add this is before we actually tasted them.) My Cornish mussels, sea leaves, chervil tops and lovage oil came naked without their shells, saving me mess and aggro but somewhat making it a slightly less pretty dish, it tasted wonderful though – the broth punchy and robust.
Who you calling chicken? Now beet it buster…
Red is the colour, mullet is its name
Ade stole the meat option for the main with the Corn fed chicken, heritage beetroot and Swiss chard. The ridiculously succulent and moist chicken breast with its seasoned crispy skin somehow paired with the beetroot. Ade wasn’t too sure of this combo, but his clean plate told me that he wouldn’t be so hesitant in future. I went for Red mullet, cucumber and purple spouting broccoli cooked to perfection with the broccoli just how I like it – chargrilled which totally elevates the flavour, lovely little crispy bits of broccoli leaves too that tasted exactly like crispy seaweed.
If any of you cross the line, you WILL be in trouble!
A classic dessert done well.
We wanted to try all the desserts but reluctantly decided to share the Raspberry, buttermilk and rosemary and Rhubarb, custard, meringue and green walnut liquor. The raspberry option was a simple dessert with gorgeous creamy buttermilk offset with tangy raspberries and a sharp berry sauce, finishing off with that unmistakable fragrant explosion from the rosemary. But it was the classic combo rhubarb and custard that stole the show – when does it not?
You’re a fake, baby, you can’t conceal it. Know how I know, ’cause I can feel it
Some questions, like “Do you have any decent craft IPA?”, have Easy Answers.
It’s worth getting the bill just for the Toffee.
By this point, the lighting had dimmed and the atmosphere had become chilled and tranquil but not as much so as the Now gallery across the road, where they were doing yoga and meditation amongst flickering lanterns that we’d been staring at out the window for the duration of our meal. We had another drink, that cocktail menu was crying out to be explored and the Spurious Barrel (£10) with Chivas 12, Amontillado, fig and bourbon leapt off the list. We didn’t really now what spurious meant (not being what it purports to be; false or fake) but this drink was far from fake, its was the genuine article. Ade opted for an Easy Answers (£6) by the Burning Sky brewery – a crisp and refreshing end to the meal. With the bill came a couple of homemade toffees wrapped in brown paper, lovely little touch and the most perfect sweets, if only we could buy a quarter of these.
Pop up to the bar… Photograph: Craft
We love these Bookatable deals so much (and not just because we’re working with them on this post), they’re great value and the choice is so vast, from high street chains to up-market and prestigious restaurants, you just can’t go wrong. We also very much loved Craft and wish to god that they public could see through that glass frontage to the stunning restaurant and bar that is hidden behind.
Available 1st – 30th April 2017, subject to availability. Dishes subject to change. Excludes service, includes VAT. Alternative vegetarian menu and non-alcoholic choices are available.
bookatable.co.uk/feast-on-london
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This is a sponsored post for Bookatable, this does not affect our review in any way.
We always write with complete honesty.
