Hanger SW6: The Butcher’s Cut

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Emily Gray by | Posted on 18th April 2016
Hanger SW6: The Butcher’s Cut

Called the ‘butcher’s cut’ because butchers traditionally would hold it back for themselves knowing how good it was; the hanger steak is often overlooked but it’s full of flavour and much more affordable than, say, a rib-eye; which is why it’s going to take centre stage at the aptly named Hanger SW6, opening next month in Fulham.

The 60-cover restaurant will feature a downstairs liquor bar and is the first solo venture from restauranteur Patrick Falla (he’s previously worked with D&D and JW Marriott) joined by Head Chef James Burton (Searcy’s at The Gherkin). With a modern, experimental style the menu will evolve seasonally with small plates including salt and vinegar squid and the hanger steak sandwich with sticky onions and watercress. Supplied daily by Hixson’s of Smithfield the steak won’t reach the prices you’re used to paying for it, instead it will be a rather nice £10 per person or £20 to share. On the pudding menu you’ll find the Hanger sundae and chocolate orange brownies with cornflake ice cream.

Afterwards head downstairs for a night cap in the liquor bar. Set to be a classic, old fashioned bar, they’ll be focussing on cocktails and shorts, championing local and independent suppliers such as Hammersmith and Fulham based Sipsmith and Freedom Beers. The drinks list will include the likes of The Perfect Storm – a rum and ginger based old fashioned style cocktail and the Chelsea Sidecar made with Sipsmith gin infusions.

Collaborating with Nicola Harding Design, distressed walls and retro wood will give Hanger SW6 a relaxed feel – they want a home from home feel, a room that transforms from a day time brunch and lunch spot to a playful evening space at night.

Hanger SW6: Opens May, 461 North End Road, SW6 1NZ, www.hangersteak.co.uk

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