Cuisine: British, European
Price Range: $
They've got a skeleton in the hallway wearing a baseball cap and they've glued pennies to the floor of the toilets. Despite its cool décor - exposed brick, copper bar, refurbished wood, brooding... Read More
They've got a skeleton in the hallway wearing a baseball cap and they've glued pennies to the floor of the toilets. Despite its cool décor - exposed brick, copper bar, refurbished wood, brooding lighting – the team behind Coal Vaults has a sense of humour, which is what makes it a good times' restaurant. They also have some serious skills in the kitchen. Chef James Knox Boothman (The French House, GRUB) devises an ever-changing menu of small plates each as tasty and surprising as the last. Working in conjunction with Jerome Slesinski behind the bar, they're spearheading the cocktail-pairing trend, with recommended cocktails to match each dish. They make as much as possible in house, from the bread to the bitters, using the best ingredients, and it shows. Sample as many dishes as you can, and then lose a couple hours at the bar.
- Late Night: "The star dish is the pulled rabbit with smoked black beans, sweetcorn and pineapple relish. Order it with a Maricastaña, for the ultimate flavour match."
- Best for Late Night Because: The atmosphere is always spot on, and with a selection of small plates, it's ideal for a late night meal.