A bucket of chips and salad next to battered fish on a chopping board

Tom’s Kitchen

Cooking on the Wharf Stephanie Hirschmiller Tuesday, June 25, 2013

Opening on the wharf’s Westferry Circus this weekend is the newest venue from the Tom Aikens’ stable is a modern British Brasserie with 130 seater restaurant with outdoor terrace, bar and deli. It will serve British favourites using seasonal and locally sourced ingredients from breakfast to dinner seven days a week.

The design is simple with a clean and welcoming palette, combining soft coloured leathers with glazed tiling, and chevron oak. The bar is constructed from marble and a polished metal top, which extends as a ribbon across the space. The main restaurant also contains a 14 seater private dining room in addition to a private area seating up to 12 people.

The A la Carte menu combines modern twists on traditional French fare including Steak Tartare, Chicken Liver Parfait and Milk Chocolate Mousse Profiteroles with favourite British staples such as Fish Pie, Macaroni Cheese (with a grating of truffle) and Sticky Toffee Pudding. Sharing dishes include Seven Hour Confit Lamb with mashed potato and balsamic onions and Baked Alaska in a copper pan.

The brunch menu features classics such as Eggs Benedict and Brioche French toast with caramelised apples and cinnamon cream and during the day, the deli counter will overflow with an array of sandwiches, soups, hotpots, salads, and homemade delights.

Drink Champagne-based cocktails such as the elderflower-scented Twinkle,  classic pours and house signatures such as My Fruity Wife. A concise wine list includes the Tom’s Kitchen house label biodynamic wine produced for the brand by Chateau La Coste estate. Also on offer is a selection of craft beers from London’s celebrated Redchurch Brewery.

www.tomskitchen.co.uk/canary-wharf

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