Such a satisfying name… Brat! As well as being a name for one of the tastiest fish in the sea….Turbot, Brat is also a Welsh word for apron.
Welsh heritage is at the core of this Shoreditch hideaway superbly put together by the Welsh chef Tomos Parry,
Brat is inspired by Parry’s many trips to the pintxos bars of the Basque region where whole fish and chops of beef are cooked over charcoal and served unpretentiously. Expect a northern Spanish menu cooked over an open wood fire which includes grilled bread with anchovies, and oysters roasted with seaweed.
The main event is a giant, 1.2kg slow-cooked turbot, designed to share.
The 1930s stairwell leads guests into the relaxed upstairs dining room. It’s cool, simple and stripped-back feel, with Art Deco wood panelling, and large steel framed windows, which flood the room with natural light. The kitchen is surrounded by a counter bar with high stools.
Parry encourages guests to make an entire afternoon or evening of it, beginning at the bar with a few dishes and a sherry before retiring to the dining table to enjoy some larger plates.
Dont mind if we do… BOOK HERE