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We are massive fans of the Young Turks (a couple of young chefs with some highly coveted experience and credentials). When we learned they were planning to open a new restaurant in Shoreditch, called the Clove Club, we were on it faster than Usain Bolt sprints the 100m.

Radishes, sesame & Gonchuchang (8.5/10)

Radishes, sesame & Gonchuchang (8.5/10)

Radishes, sesame & Gonchuchang (8.5/10)

Radishes, sesame & Gonchuchang (8.5/10)

Buttermilk chicken & pine salt (8.5/10)

Buttermilk chicken & pine salt (8.5/10)

Cheese biscuits curds & stems (8/10)

Cheese biscuits curds & stems (8/10)

 

After the success of setting up Upstairs at the Ten Bells (Isaac McHale is still involved on a day to day basis), these culinary maestro’s have decided to go even bigger and bolder. In their latest venture, the Clove Club, they’ve created a bar & restaurant that consists of two rooms. One room functions as a bar (with bar snacks menu) and the other as a restaurant with an open area kitchen (serving a set tasting menu). The  Shoreditch Town Hall, the building in which the  Clove Club is situated, makes for a very impressive dining venue indeed.

Warm fennel, walnut & seaweed (8.5/10)

Warm fennel, walnut & seaweed (8.5/10)

Leeks, smoked mussels & lemon balm (7.5/10)

Leeks, smoked mussels & lemon balm (7.5/10)

Rib of beef, ramson & potato (9/10)

Rib of beef, ramson & potato (9/10)

 

The cuisine at the Clove Club is focused around modern British cuisine and the main restaurant serves a 5 course tasting menu that showcases the cooking talent that is at work in the kitchen. We decided to visit the Clove Club in their opening week. This is always risky as it generally takes a new restaurant time to settle down and iron out any imperfections in the cooking and service. However, given our past experiences at Upstairs at the Ten Bells, we simply couldn’t resist and decided to take the early plunge.

Optional cheese plate (7.5/10)

Optional cheese plate (7.5/10)

 

On the day that we visited the 5 course tasting menu (+ 3 extra starters and optional cheese course) consisted of: 

  • Radishes, sesame & Gonchuchang (8.5/10)
  • Buttermilk chicken & pine salt (8.5/10)
  • Cheese biscuits curds & stems (8/10)
  • Warm fennel, walnut & seaweed (8.5/10)
  • Leeks, smoked mussels & lemon balm (7.5/10)
  • Rib of beef, ramson & potato (9/10)
  • Optional cheese plate (7.5/10)
  • Warm cider & ginger mousse (7/10)
  • Blood orange, sheep’s milk mousse & wild fennel (8/10)
  • Chicory tea cake (8/10)
Blood orange, sheep's milk mousse & wild fennel (8/10)

Blood orange, sheep’s milk mousse & wild fennel (8/10)

Blood orange, sheep's milk mousse & wild fennel (8/10)

Blood orange, sheep’s milk mousse & wild fennel (8/10)

Chicory tea cake (8/10)

Chicory tea cake (8/10)

Warm cider & ginger mousse (7/10)

Warm cider & ginger mousse (7/10)

 

Given that the restaurant has only opened its doors for a week it is completely understandable that it still needs to find its own grove. However, early indications are that the food at the Clove Club seems to be somewhere in between that of Roganic, Corner Room, Dabbous and off course Upstairs at the Ten Bells. It is even somewhat reminiscent of Elliot’s Cafe. The service too was exemplary and very pleasant. Based on our visit during the first week of opening it looks like there is a bright future ahead for the Clove Club.

 

The 5 course tasting menu costs £47 per person and the total bill at the Clove Club came to £140 (including optional service charge, 2 glasses of wine and a glass of non-alcoholic drink).

 

Food rating for the Clove Club: 8/10

Service rating for the Clove Club: 8/10

Overall rating for the Clove Club: 8/10

(Overall rating is based on personal taste, opinion of the ambiance and the price)

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