boundary
Cuisine: French
Price:    pound pound pound_grey
1 user has been
Verdict based on 12 critic, 1 blogger and 0 user reviews and awards
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Address: Entrance in Redchurch Street, 2-4 Boundary Street, London E2 7DD

Website: Visit restaurant website

Telephone: +44 20 7729 1051

The restaurant’s à la carte menu is based on classic and traditional French recipes, with a large selection of fruits de mer. The intention is to offer simple and delicious French regional food alongside quintessential classics (…), as well as the more indulgent treats… from theboundary.co.uk

Latest reviews of Boundary

Time_Out

Time Out Editors, Time Out

17 August 2012

From the glass-fronted open kitchen, new head chef Frederick Forster sends out impeccable versions of French bistro classics – terrine de foie gras, soupe au pistou, lapin à la moutarde, escargots… all the stars are present and perfect…

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Casilda Grigg

Casilda Grigg, The Telegraph

11 September 2009

We loved the manly flavours and lack of portion control. A plate of charcuterie (served off a trolley) included a richly savoury medley of pâté, duck rillette, salami and ham hock…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 August 2009

There is little to dislike about the place, just a sense that you are paying a little over the odds for the level of cooking…

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matthew_norman

Matthew Norman (Guardian), The Guardian

23 May 2009

Luminously green wild garlic soup may have looked like “waste dredged from the lake next to the Springfield nuclear power plant”, as my friend said, but the vibrancy of flavour was such that I can almost forgive wild garlic…

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What the Critics say

Time_Out

Time Out Editors, Time Out

17 August 2012

From the glass-fronted open kitchen, new head chef Frederick Forster sends out impeccable versions of French bistro classics – terrine de foie gras, soupe au pistou, lapin à la moutarde, escargots… all the stars are present and perfect…

Read full review »
Casilda Grigg

Casilda Grigg, The Telegraph

11 September 2009

We loved the manly flavours and lack of portion control. A plate of charcuterie (served off a trolley) included a richly savoury medley of pâté, duck rillette, salami and ham hock…

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

23 May 2009

Luminously green wild garlic soup may have looked like “waste dredged from the lake next to the Springfield nuclear power plant”, as my friend said, but the vibrancy of flavour was such that I can almost forgive wild garlic…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

15 May 2009

Even the tardy service felt like part of Terence Conran’s grand design. He has a rare gift for making you believe that you’ve arrived – not just arrived, you’ve even been allowed in!…

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giles_coren

Giles Coren, The Times

18 April 2009

The reliability of the classic French bistro cooking carried through into an excellent halibut slab with hollandaise for £18, a pretty good whole trotter stuffed with morels and the usual unguents for £15…

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London_Magazine

Ian Irvine, London Magazine

1 April 2009

From a trolley I was served exemplary rabbit rillettes, jambon persille, terrine, chicken liver parfait and several fine saucissons (though they could have been sliced thinner). The head chef here, Ian Wood, was famous for his terrines at his previous billet, Almeida…

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hardens

Richard & Peter, Harden's

18 March 2009

Eating here, then, is rather like receiving a spectacularly well wrapped gift… and then finding that relatively little effort had gone into the present itself…

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jay_rayner

Jay Rayner, The Observer

15 February 2009

Duck confit was every middle-class Englishman’s Dordogne holiday. The skin was crisp and salty, the potato cake that came with it rudely luscious. From the changing list of daily specials the loin of veal, served from a trolley – I love that sort of theatre – was without fault…

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AA_Gill

AA Gill, The Sunday Times

1 February 2009

I had choucroute from Alsace, various confections of boiled pig on a beaver’s wet bed of salted cabbage. The Blonde had a confit of duck with parmentier potatoes. I felt 25 again…

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The_Independent_Small_Logo

Terry Durack, The Independent

25 January 2009

Albion’s food is straightforward, fresh and functional, with a no-nonsense vibe that feels as if you are hanging out in a mate’s country kitchen…

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RichardVines

Richard Vines, Bloomberg

22 January 2009

I don’t particularly like dining underground, but Boundary looks fabulous, showing Conran hasn’t lost his touch at the age of 77. It’s dark and exotic, with a cool bar serving hot cocktails and a dining room with cozy alcoves…

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davidsexton

David Sexton, Evening Standard

14 January 2009

Terence Conran has given us a great deal over his long career. Here he’s let us in to the restaurant he himself would most enjoy. Thanks, I say…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 August 2009

There is little to dislike about the place, just a sense that you are paying a little over the odds for the level of cooking…

Read full review »