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100 Hoxton Restaurant

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by Sara Feenan (subscribe)
www.sarafeenan.com
Published May 27th 2013


It's not often that a new restaurant or bar in Hoxton passes me by, and 100 Hoxton was lucky enough not to slip through the net. With the smell of wet paint and a photographer carefully capturing the excitement of the punters, we were shown to our table in the slick, brand-spanking-new interior.

The interior is designed by architect and artist, Yaojen Chuang and has been created by the team responsible for Zilouf's on Upper Street, Islington and the menu by Thai-trained Australian chef, Tim Yates and Mediterranean-trained Pinoy chef Francis Puyat, formerly of NOPI, Yotam Ottolenghi's West-End outfit. The clean, white tiles and the soft lighting create a subtle draw to the open kitchen, from which the East-meets-West fusion aromas emanate.

The menu in its entirety is split out into five sections: 'out of the garden', 'on land', 'from the sea', 'bits & bobs' and (arguably the most important) 'something sweet'. The idea is to pick one from each section and share between two and the flavours in each of the dish seem to speak each one to stimulate each section of taste-buds.

The Eggplant salad was accompanied by hard-to-place but delicious toasted coconut, coriander and a smattering of macadamia nuts and the succulent Cuttlefish by sprouting broccoli and a strong soy sauce with subtle lemongrass and basil for freshness.

starter - eggplant salad and cuttlefish
Starter from the sea and out of the garden


While the first 2 courses from 'out of the garden' and 'from the sea' (I'll let you guess which one is which) acted as a starter, the twice-cooked lamb with bulgur wheat and sweet & sour onion yoghurt was a rich yet light follow-up. Potatoes are, of course, potatoes, but when they arrive in a tiny individual pan with a garlic-infused lemon rind, they're something else entirely.

100 hoxton, twice cooked lamb
100 Hoxton, twice cooked lamb


The course we've all been waiting for was a lemongrass panacotta, which wasn't on the menu, but recommended to us by the attentive waiting staff. It arrived in a tiny sealable jam-jar and was sweet, fresh and silky.

dessert
100 Hoxton dessert


The cocktail menu is comprised of flavours to complement the food - I'd recommend the signature cocktail consisting of lemongrass, chill syrup topped up with champagne and adorned with a lychee.

100 hoxton, cocktail
100 hoxton, cocktail


Sadly for you, you've missed the introductory offer of 50% off food (ended 26th May) but the menu is reasonably priced and the atmosphere welcoming and cool enough to counter-balance those hot summer evenings.
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Where: 100-102 Hoxton St Shoreditch, London N1 6SG, United Kingdom
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