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Prepare To Swoon As Southam Street Brings Glamour To Golborne Road
January 8, 2018
The unstoppable duo behind the critically-lauded 108 Garage, Luca Longobardi, and Chris Denney have recently opened their second venture, Southam Street. Taking over a three storey Victorian pub merely a year after opening their first restaurant, a sign of how successful they have been in the last 12 months.
The venue is separated into a grilling and smoking restaurant on the ground floor; they have both a Japanese robata grill and a big green egg so all the best barbecuing techniques are explored here. Whilst upstairs includes a raw bar which offers the best of Nikkei cuisine with Peruvian and Japanese dishes and next to it, a trendy sake bar. Although we didn’t get to see the rest of the venue, there is also a tequila and mezcal bar on the 2nd floor and rumours of member’s club, loft apartments, clubhouse and roof deck which will all be opening in due course.
If you really want to impress your date, start off your evening with an artisanal cocktail in their signature sake bar. They have created some superb oriental-inspired cocktails such as Fresh Japan, which uses gin-infused dill, St Germain, sake and apple juice and the fruity, refreshing Sakura, which has a well-balanced mixture of gin, Chambord, DOM Benedictine, fresh raspberries, lime and pineapple juice.
Next, I would recommend moving on to their raw bar to try their exquisite ceviche and sashimi creations. You will immediately notice it says sushi fusion inspiration and ceviche nikkei inspiration on the menu. Where else will you find a beautifully smoked chu-toro tataki with ogonori seaweed? The seared octopus ceviche was packed with punchy flavours from the rocoto paprika sauce, as well as balsamic soy and crispy chorizo. I am not a nibbles fan normally, but their aonori-tapioca chips with addictive black aioli sauce is a must order dish.
End the evening with the more substantial dishes in their ground floor restaurant. Heritage tomatoes might be a simple dish to prepare, but the horseradish mascarpone gave the creation an inventive kick. Steamed bao was perfectly fluffy, although I would have preferred more crunch on the Korean fried chicken.
Grilled sea bass can be a touch bland at times, but they’ve added the secret ingredient of a yuzu kosho rub. It’s the secret ingredients that kitchens are falling head over heels for, as it adds a substantial flavour explosion to everything it touches. The fresh-tasting fish meat was divine once flavoured with the yuzu, chilli peppers, and salt.
Judging by the chic crowd that seems to have descended upon Southam Street when we visited, it looks like chef Chris Denney has created another culinary and imbibing dream destination for Londoners.
For more information on Southam Street see here.
Read our review of 108 Garage too, see here
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