On the Menu: Roast prides itself on using the finest seasonal produce from British farmers and producers with many of the ingredients used by Head Chef Stuart Cauldwell coming from Borough Market itself – just below the restaurant. The menus have very recently been changed with new dishes like roast duck breast, white polenta with quince and juniper and braised ox cheeks, creamed onion sauce and Isle of Wight garlic.
First Impressions: When you know what you’re looking for, the entrance is easy to find – with a simple tilt of the head you can see the first floor restaurant jutting out above Borough Market. The staircase and reception is decorated with photographs and plastic replicas of cuts of meat giving you an insight on what to expect on the menu later.
The Look: With the wintry months seeing daylight disappear at early evening we missed the views of The Shard and St Paul’s which can normally be seen from the main dining area – windows make up three of the four walls. The restaurant itself features high ceilings, crisp white table clothes and clean white walls making the space light (during the day!) and airy.
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