Telefon: +442030110115
Adresse: Somerset House, New Wing Lancaster Place London, WC2R 1LA, WC2E 7EN, United Kingdom
Stadt: London
Menü Gerichte: 35
Bewertungen: 10602
Webseite: https://springrestaurant.co.uk/
"According to Tolstoy (in Anna Karenina), spring is the “time of plans and projects”. This particular Spring is the latest kitchen project of Skye Gyngell, which opened in October 2014 in the grandeur that is Somerset House. Ms Gyngell was previously the opening head chef of Petersham Nurseries from 2004, gaining it a Michelin star in 2011 but then publicly described the award as a “curse”, leaving the restaurant in 2012. She trained at La Varenne in Paris and also at The Dorchester when Anton Mossiman was running the kitchens there. Ms Gyngell was apparently cooking at this particular service. The 18th Century building Somerset House is a vast space that houses the Courtauld Gallery and until recently was home to HM Customs Excise. Spring is in the New Wing, in the northwest corner of the complex. The main dining room can seat 120 and is large and airy, with a high ceiling and windows looking out over to the courtyard. There is also a tree-adorned smaller room that can be hired as a private dining room. This is linked to the main room but can be curtained off if used for a private party. Overall, Spring has a very attractive dining space. The menu had starters from £11.50 to £14.50, main courses from £26 to £34 and desserts £8. There was a cheap lunch menu at £29.50, but it seemed almost deliberately unappealing, with nettle risotto as the only starter and ice cream for dessert, as if the management was saying: “Don’t even think of ordering the bargain lunch, you cheapskates.” The day before I had enjoyed a £35 menu at two Michelin star Hibiscus, including amuse-bouche, petit fours and coffee, by way of comparison. The wine list had around 75 labels, ranging in price from £27 to £480 with a median price of £55. Example bottles were Kumea River Chardonnay Estate 2009 at £57 for a wine that you can find in the high street for £18, Palladius Eben Sadie 2011 at £89 compared to a retail price of £35, up to Lafon Mersault Genevrieres 2010 at £480 for a wine that will set you back £203 in a shop. Markups were around three times the retail price on average, which is normal for London. The bread was made from scratch in the kitchen; although porridge bread does not sound very appealing, this tasted pretty much like regular sourdough bread and had excellent flavour and a particularly good crust (16/20). My starter was ravioli of potato and porcini with sage butter. The pasta was well made, its texture good; the filling tasted a lot more of potato than porcini, but the sage was a nice additional flavour note (14/20). Guinea fowl was carefully cooked with crisp skin, served with tomato and beetroot puree and unannounced spinach. The bird was fine but the beetroot flavour completely dominated the dish, and had a slightly odd hint of sweetness (13/20 at best). Better was a pear tart with orange blossom and Sauternes ice cream. The pastry was good, there was plenty of pear flavour and the ice cream went well with the tart (14/20). The service was capable, with a very friendly Romanian waiter serving me. I rarely comment on the outfits worn by waiting staff, but these were something else. The men wore striped shorts and trousers rolled up at the bottom, looking like a 1950s idea of sailors on shore leave. The waitresses had bizarre smocks of assorted colours, my waitress’s grey one resembling a monk’s habit. It looked as if the entire waiting staff had got lost on the way to a fancy dress party. Apparently these outfits were not a practical joke but the deliberate intention of an expensive designer, which explains why I know nothing about fashion. The bill came to £62 with just tap water to drink; if you shared a modest bottle of wine then a typical bill would come to around £90 a head. I suppose by the rarefied standards of London restaurant bills these days this was not the worst, but it still felt pretty hefty for what was appearing on the plate. The cooking is relatively simple and enjoyable, but other than the bread the dishes did not really, well, spring to life. Still, the restaurant is drawing customers in for now and the place was busy on this weekday lunch."
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Featured Items
House Cocktails
Hauptgerichte
Suppen
Stracciatella
Hausgemachte Stracciatella-Suppe mit Ei und Parmesan in einer leichten Brühe, aromatisch und beruhigend.
Desserts & Cheese
House-Made Lioueurs
Minerals & Seasonal Juices
Set Lunch Menu
Nachspeise
Vorspeisen
Pasta
Fisch / Fleisch Vom Grill
Hauptgericht
Liqueurs & Cordials
Raw / Chilled
France
Chad
delicious seasonal food! great decoration! fantastic staff
Adresse
Bewertungen
Foody
Pre theatre dinner. Excellent food, great fun. Been twice in the last 3 weeks!
ZoevZ
This was a really wonderful meal. Imaginative use of fresh ingredients. We had the scratch menu and loved the combination of flavours. Excellent service and a lovely spacious and light venue. Highly recommended.
JeffH
We went at 5.30 before going to a concert and had the three course scratch menu for £25 per head. This was excellent and the portions just right for an early dinner. Glasses of wine were reasonably priced and the service was very good and friendly. The restaurant is beautifully laid out. All in all it was faultless. Would strongly recommend as somewhere to eat pre theatre. Speisekarte ansehen
WiseGreyOwl
Have visited many times. Of course, the food is top notch. Good flavours, combinations and appearance. But it is 1 THE QUIET and 2 The TABLES are NOT on top of one another. Both these are RARE in a London restaurant. The put a lot of thought into the acoustics. Why more restaurants don't is beyond me. Surely you go out to talk/listen to your companions? Finally, the service is both efficient and friendly. What not to like?
MonikaB
Very friendly, personable and attentive staff. Sadly, food was massively underwhelming especially in relation to the steep price: zero wow factor combined with the fact that main course arrived tepid. I had to conetnt with a virtually cold serving of monkfish accompanied by unpleasantly dry, hard and altogther unpalatable savoy cabbage, the disappointment having been made worse by the fact that savoy happens to be one of my favourite vegetables. Spring is a lovely space but it must do much better quality of food-wise. If an average two-course dinner costs ca £100 per person you cannot afford to be complacent.
Delilah
to girls. when the london restaurant was opened for the first time in 2014, it drew a fair attack on critique. Not especially about the menu, the laying of food, the professionalism of the front of the house or the quality of the products. this critique had a gender bias. the early part was accused of being “too maid”. kamille long wrote a particularly meerring, catty review for the food and drink department of the sunday times. there were their fabulous engagement rates on their social media platforms, as hundreds of Mini-Me Twitter followers flipped in a huff to “sure our booking”. baa. baaa. baaa. from this one could imagine that jump was decorated by a band of 4 year old “Frozen” fans or... Speisekarte ansehen
Aiden
where the Waterloo Bridge meets the beach of the aldwych, stands the famous neoclassical somerset house. the first palatial residence on this side and with this name was built in the 16th century by the herduke of somerset, more vague to king heinrich viii. Since then it houses several royals queen and consorts, various important personalities, various seats of learning, admirality, poor and many other government departments and offices. during its long history it was rebuilt, had added wings and underwent many renovations, among others such lighthouses of the architectural world as inigo jones, sirristopher wren, sir william chambers and james wren. oliver cromwell's body was here in condit...
Aloisia
The space is really lovely. While we waited for some of our party to arrive, we sat in the tree lined atrium, which has a sky light and beautiful tactile plasterwork resembling leaf veins. The main room is also light and airy, with charming installations of drifting porcelain leaves along the walls. We came for lunch, and I imagine both rooms to be at their most attractive during daylight hours. While waiting with drinks we were served good olives and outstanding smoked almonds sprinkled with fried rosemary and coarse salt. I started with gnudi with spinach and sage butter. Nice simple sauce of lemon and butter, but I would have preferred the sage to be a little more fried so that it lost a...
Sallie
According to Tolstoy (in Anna Karenina), spring is the “time of plans and projects”. This particular Spring is the latest kitchen project of Skye Gyngell, which opened in October 2014 in the grandeur that is Somerset House. Ms Gyngell was previously the opening head chef of Petersham Nurseries from 2004, gaining it a Michelin star in 2011 but then publicly described the award as a “curse”, leaving the restaurant in 2012. She trained at La Varenne in Paris and also at The Dorchester when Anton Mossiman was running the kitchens there. Ms Gyngell was apparently cooking at this particular service. The 18th Century building Somerset House is a vast space that houses the Courtauld Gallery and unti... Speisekarte ansehen
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