Spanning an open plan restaurant with floor to ceiling windows gracing the front of the restaurant, The Lampery shines bright for more than one reason.
You are greeted by an elegantly designed bar complete with a marble-topped counter adorning the front and a contemporarily black-led style restaurant at the back.
Inspired by a passion for authentic British cuisine, focusing on local and seasonal produce The Lampery which is known as a welcoming and sociable restaurant and bar in the heart of London has made its name through serving good, honest cooking that makes you excited with every bite, and we can see exactly why.
Its fashionable and sleek design gives a nod to its modern menu and its extensive wine and cocktail menu crafted by their talented mixologists are sure to create an unforgettable experience for all.
Following their ethos that “a good dinner and feasting reconciles everybody” we knew from the start that we were in for a treat. And a treat we were. Our meal started with a quinoa salad with baby vegetables and their infamous Scottish scallops with a black olive crumb. The golden beetroot and baby carrots added a subtle sweetness to the bitter richness of the red cabbage puree underneath the quinoa and the black olive crumb that accompanied the scallops brought the entire dish together.
Saying that The Lampery understand their flavour pairings would be an understatement. With each dish proving that they are able to highlight individual flavours on the plate without overpowering another. And what better way to showcase this than in their delectable duck dish –complete with pickled ginger batons and wild garlic.
We all know that ginger and duck are a match made in heaven, but the added element of pickle added a sour note that lifted the whole dish to another level. Quickly mellowed out by light and fresh Romanesco. The wild garlic flavour powered through and added to the levels of complexity on the tongue. However, it wasn’t all thumbs up around the table with dividing opinions on the quantity of ginger, with one guest being insulted at the invasion of sour notes and one being seduced to eat a bite with every component.
Dessert recommendations came in the form of the rhubarb parfait and blood orange sorbet and lemon tart with a creamy and bitter quenelle of raspberry on the side. Seasonality is a key component to the dishes served at The Lampery and with rhubarb season just beginning the fresh and bitter tang gave excitement for the season ahead. Being able to highlight and hero key flavours yet keep the dish balanced is an incredible skill and The Lampery have managed to do that through every dish. Pairing this with a chic and modern design, comfortable seating, attentive staff and a bill at the end of the night that could have easily been double the price for the quality received, The Lampery are hitting high notes on every song.
I have already made enquiries about returning as I spied a radicchio and port risotto on the menu that makes the taste-buds tingle with anticipation and highly suggest you do the same!