Posted on 11th January 2018

The Supper Club Opening Its First Permanent Restaurant in Fulham

The Supper Club Opening Its First Permanent Restaurant in Fulham

Everyone loves a supper club, they’re intimate, special and a little bit underground-y. They’re also not a restaurant. So when a supper club achieves enough success to go professional and open a bricks-and-mortar place of their own, there’s always a little bit of you that’s worried it’ll ruin things, a bit like when your favourite indie band gets signed by a big label. Well thank goodness that Bistro Mirey isn’t like that, in fact we think it’ll be the making of them.

After a series of successful supper clubs, including popping up at Cookoo N1 in Islington and The Charles Lamb, chefs Gerald Mirey and Ko Ito have opened their first restaurant, named, like their supper club, Bistro Mirey. A fusion between French and Japanese cuisine (Mirey is from Normandy while Ito hails from Hokkaido Island in Northern Japan) the combination has been proven as a winner and now it has a home we expect it to flourish.

Based in Lilie Road, Fulham, the restaurant aims to keep the supper club feel alive, delivering the same warm, cozy and intimate level of service that it’s become known for. But the pair’s professionalism is unmistakable and will ensure that this is one of this year’s most interesting openings. Mirey has worked at Boisdale and The Garrison and was most recently Head Chef at Gordon Ramsay’s The Narrow restaurant. Iko arrived in the UK almost a decade ago and has successfully sought to bring his native cuisine to Britain through the medium of supper clubs. He met Mirey in Swansea in 2011 and the rest is history.

Expect lunch and dinner menus packed with simple and authentic cookery and filled with locally-sourced ingredients from London markets. Starters that are slated include steak tartare, beetroot carpaccio and spiced potted shrimp while the mains range from Hokkaido-style pheasant with root veg and blueberry sauce to braised beef cheek in red wine with miso and wasabi mash. Pudding-wise, the duo have prepared a mouth-watering Mont Blanc with chestnut and traditional French galette sit with yuzu crème brûlée and matcha ice-cream.

If your mouth isn’t already watering, all this can be washed down with a selection of French wine and Japanese saké, completing the fusion cuisine with it’s unique twist. Lillie Road, here we come…

www.bistromirey.com

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