The Clove Club
The Clove Club was formerly a supper club hosted in a flat in London by three owners – Johnny Smith, Daniel Willis, and Isaac McHale. It secured a permanent site at Shoreditch Town Hall in 2013 and it became one of London’s favourite restaurants.
Isaac McHale devised tasting menus features a number of their signature dishes, from Buttermilk Fried chicken, to his ‘most stand out’ dish – the Raw Orkney Scallop with Perigold Truffle which in fact won the ‘World’s 50 Best Restaurant’.
What’s The Room Like?
As you walk up the stone staircase at the front of the town hall, you’ll enter a world of high-ceiling and dark-wooden panelling room. Where you will see their humble bar and seats and being welcomed by the very friendly front of house team (I was met by Issac McHale – sorry I didn’t recognise you quickly when I walked in – I was already late and as I had a journey from Milton Keynes after work!).
The interior of the room is very laidback, with casual décor and an open kitchen with blue tiles, where all the diners are able to see the team at work. It was said the reason for this is, so they are able to create a relaxed atmosphere where customers don’t feel rushed by the staff and are able to enjoy their meals and company.
What’s the Menu Like?
The wine list is shorter than you would expect, I love how laidback and unpretentious it was because you know there will be something to suit all budgets. I never looked at the menu, as it was constantly changing and as I booked myself in for their six course tasting menu I knew there would be something perfect for me and it was also a chance to try something different.
What I ordered?
I had the six course set menu which featured the following:
- Raw Orkney Scallop, Hazelnut, Clementine and Perigord Truffle
- Sardine Sashimi with a Whiskey Broth
- Hazelwood Grilled Pollock, Chestnut, Oyster and Chanterelles
- Tamworth Pork Loin, Preserved Red Cabbage, Beetroot and Apple
- Miyagawa and Amlfi Lemonade
- Organic Apple Tarte Tatin
- Seasonal Gimlet (without the alcohol)
Some delicious appetisers
As a fan of scallops, I knew I had to try the Raw Orkney Scallop, Hazelnut, Clementine and Perigord Truffle as it was the ‘stand out’ dish that I read on the ‘World’s 50 Best Restaurants in the World’, and needless to say, I very much enjoyed the dish. I was a little taken aback as there was hazelnut, but it added the sweetness to the dish, I loved the balance of clementine and truffle to the dish. The Sardine Sashimi with a Whiskey Broth was another favourite for me, I loved the sardine sashimi and the way it was presented, the whiskey broth was a bit on the salty side at first but once I had taken a bite of the sardine sashimi, I noticed that the whiskey broth provided a very nice balance which my taste buds enjoyed.
The Hazelwood Grilled Pollock, Chestnut, Oyster and Chanterelles was a follow-up dish to the Sardine Sashimi, I loved the use of nuts in this menu as there isn’t very many places that would introduce them on the menu more than once.
The Tamworth Pork Loin, Preserved Red Cabbage, Beetroot and Apple, was the dish that filled me up the most. Not because of the snacks and appetisers I had before, but because it was meat (bearing in mind when I visited, it was rather chilly) The preserved red cabbage, beetroot and apple as a sauce ensured I wasn’t too ‘stuffed’ with the meat. The dessert is usually something chocolatey (if you have been following my blog) but this time it’s something different, it was an Organic Apple Tarte Tatin.
Initially I thought it was just ‘another apple tart’ that I probably ignore, but they made it in a way that got me curious. They had put the apple slices at the bottom of the pan in layers, before putting the pastry on top of the slices. It was then put in the oven and flipped once it was ready to be served. That itself got me curious.
Of course I didn’t have the whole tart, as it was served in portions, but it was definitely a sweet delight in my opinion. I particularly loved the sweetness of the apple slices along with the pastry, I could feel each layer of the pastry which isn’t something you would find in most restaurants.
The Seasonal Gimlet was ordered without alcohol but there is always an option to include it. It was made with Seedlip Grove 42 with blood orange and thyme cordial. It was a delicious fruity pick-me-up drink that complemented the dishes.
What I’d go back for:
I’d definitely go back for another tasting menu, as you never know what would be on the menu but the best dish in my opinion was the Raw Orkney Scallop, Hazelnut, Clementine and Perigord Truffle. It’s definitely one of those dinners where you are looking to treat yourself to a delicious meal in a laid-back environment.
Did you know The Clove Club is one of the first UK restaurants that requires reservations were paid for in advance and extras (such as drinks) to be added on the night? It was definitely something new to me when I booked as I was used to putting down a deposit for my bookings. But I think this is a good way for the restaurant to protect themselves, as we are faced with far too much last minute cancellations or ‘no-shows’. So make sure you turn up to your restaurant bookings everyone!
