Spoonful
Editorial
The frequently changing menu keeps things interesting for diners and staff alike. Breakfast on saffron and elderflower poached pears with labne and pistachios, Persian fetta, spinach and dukkah scrambled eggs with toasted ciabatta or ricotta and cream cheese fritters with baked apple, honey and lemon syrup. Lunchtime fare might include oxtail risotto with parsley and lemon, a winter salad of red endive, pink grapefruit, pomegranate, ricotta and pine nuts with orange blossom dressing or Syrian snapper with ginger, lemon and saffron on pistachio cous cous.
If you can't get a seat, Teaspoon, the even tinier adjunct next to Spoonful, is ideal for a quick takeaway coffee and croissant or you can window shop for pates, cheeses, cakes and pantry essentials as well as a few sweet homeware items. The entire venue is available to hire for functions and Spoonful's catering arm offers tasty little bites for everything from afternoon teas to weddings.
Angela Costanzo, August 2010
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