A riverside setting, seasonal ingredients and exquisite cocktails provide the foundations for Northank, a restaurant that prides itself of serving fresh fish since its inception in 2007. Jade Burke dines out in the venue to experience its mouth-watering offering.
If youโre after a dinner with a view then look no further than Londonโs Northbank restaurant and bar. Located on the northern side of the River Thames, this exquisite restaurant boasts glorious views of the Cityโs skyline including The shard, London Bridge and Shakespeareโs Globe.
After its opening in 2007, this restaurant has successfully curated a modern British menu that showcases seasonal ingredients sourced from suppliers across the country, including fresh fish that is delivered from the Cornish coast. I got the chance to head to the restaurant with a guest, where we indulged in some of the restaurantโs delicious dishes.
Walking into the venue, we were greeted by a reception desk where dinersโ jackets are taken to be hung in the cloakroom. Guests are given the option of sitting down at the bar before their meal to enjoy a signature cocktail, which of course we couldnโt resist.
Despite the cooler air that was surrounding London, I chose a white sangria to help transport me to warmer climes, meanwhile my guest selected a strawberry daiquiri. After sitting for ten minutes, we were escorted into the main restaurant, just a short walk away. I was pleased to see that there were booths available in a variety of sizes for parties of two or four โ they would be ideal for private business meetings at lunchtime or in the evening. There was also a great deal of tables inside, which overlooked the riverside, while towards the end of the space is a separate room used for private dining. Closed off by a red curtain, the space can cater for up to ten to 20 seated, which can be used for breakfast meetings, private lunches or an intimate dinner.
Once seated, we were provided with a menu โ I was overwhelmed with the generous choice on offer. Before selecting our starter course, we got the chance to try out three of the snacks including: Cornish crab and potato doughnut, chilli beef taco and a cheese tartlet with onion and parsley. These small, sharing plates are a great way to get clients and team members talking with one another over some delicious food.
For my starter I selected the pickled mackerel with horseradish sour cream and cucumber, lemon verbena, while my guest chose the whole roasted king oyster mushroom with chestnut and onion purรฉe. Both were equally delicious and were devoured in minutes.
Meanwhile, for our main course I was eager to try the pan-fried line caught seabass, Jerusalem artichoke and Douglas fir with a side of the buttered mash with roasted garlic oil. Our hostess informed us that the roasted parsnips with hazelnut and parmesan crumble also werenโt to be missed, so of course we tried them. My dinner guest selected the roasted mushroom and celeriac mille-feuille, parmesan and parsley crumble, which was a superb addition to the vegetarian options on the menu.
With full tummies we declined trying a dessert โ however Northbankโs sweet menu is especially tempting. Four options are available to choose from: peanut butter and chocolate chip cookie with malted milk and caramel ice cream, white chocolate cheesecake with passion fruit jelly, mango and coconut, apple tart with Calvados caramel and vanilla custard and West Country cheese with water cracker and quince.
Thanks to the impeccable service and attention to detail with the design of each plate of food, Northbank will provide an ideal setting to take any guest, be it a client, boss or team outing; this venue does not shy away from making an impact.
Good for:
Private dining
Seafood enthusiasts
Riverside views
What we had:
Cornish crab and potato doughnut – ยฃ3.50
Chilli beef taco with lime and coriander – ยฃ4.50
Cheese tartlet with onion and parsley – ยฃ4
Pickled mackerel with horseradish sour cream and cucumber, lemon verbena – ยฃ8.50
Whole roasted king oyster mushroom with chestnut and onion purรฉe – ยฃ7.50
Pan-fried line caught seabass, Jerusalem artichoke and Douglas fir – ยฃ19
Roasted mushroom and celeriac mille-feuille, parmesan and parsley crumble – ยฃ16
Roasted parsnips with hazelnut and parmesan crumble – ยฃ4
Buttered mash with roasted garlic oil – ยฃ4
Courgette and broccoli with caper and herb dressing – ยฃ4
Contact: 020 7329 9299
