Hawksmoor_Air_Street
Cuisine: Seafood
Price:    pound pound pound
4 users have been
Verdict based on 7 critic, 3 blogger and 1 user reviews and awards
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Address: 5a Air Street, London W1J 0AD

Website: Visit restaurant website

Telephone: +44 20 7406 3980

For their fourth opening just off Regent Street, Hawksmoor have teamed up with seafood guru Mitch Tonks. The menu includes fish grilled over charcoal and steamed lobster alongside the steaks that have made the Spitalfields, Seven Dials and Guildhall locations popular.

Latest reviews of Hawksmoor Air Street

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”

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zoe_williams

Zoe Williams, The Telegraph

19 February 2013

The meat was good, but not outstanding. I couldn’t picture the happy cow, put it that way. D’s fish was good, but not outstanding, and he couldn’t picture the creature sea-leaping – though, for sure, we could both imagine how big it must have been…

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Andy_Hayler

Andy Hayler, andyhayler.com

27 January 2013

This to me is the big question mark over Hawksmoor: the ingredients are good, the cooking is fine, but how many people will be willing to pay this price for what is basically some nicely grilled food?…

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RichardVines

Richard Vines, Bloomberg

22 January 2013

Mitch Tonks, one of the country’s top two or three seafood chefs, took care of the fish menu and helped source the fish, which arrives each day straight from Brixham market in Devon. There might be better fish in London. I haven’t tasted it. The deep-fried oysters are not to be missed…

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What the Critics say

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”

Read full review »
zoe_williams

Zoe Williams, The Telegraph

19 February 2013

The meat was good, but not outstanding. I couldn’t picture the happy cow, put it that way. D’s fish was good, but not outstanding, and he couldn’t picture the creature sea-leaping – though, for sure, we could both imagine how big it must have been…

Read full review »
RichardVines

Richard Vines, Bloomberg

22 January 2013

Mitch Tonks, one of the country’s top two or three seafood chefs, took care of the fish menu and helped source the fish, which arrives each day straight from Brixham market in Devon. There might be better fish in London. I haven’t tasted it. The deep-fried oysters are not to be missed…

Read full review »
Joe-Warwick

Joe Warwick (Metro), Metro

22 November 2012

The floor has been lowered, the ceiling has been raised and the space cleverly broken up so it no longer feels like an airport lounge. The interior – its now trademark combination of smart green leather upholstery, reclaimed parquet flooring and artfully antiqued trimmings – feels much more art deco, less gentlemen’s club this time around…

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CityAM

City A.M. Editors, City A.M.

20 November 2012

The bream I ordered offered hugely satisfying thick chunks of moist and tender flesh, but also revealed the potential downside to Hawksmoor’s cooking. The fish is advertised as being cooked with garlic, rosemary and chilli, yet despite chunks of the former two lying on top of the fish, barely any of the three were detectable on one’s taste buds…

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jay_rayner

Jay Rayner, The Observer

18 November 2012

We get the “roast shoulder” of turbot. It’s a stonkingly good tranche of fish, roasted on the bone then finished over the grill to give a light char, and clearly comes from a large animal, which is as it should be…

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Time_out

Guy Dimond, Time Out

5 November 2012

We’ve never had such good turbot: grilled over charcoal and served on the bone, it was succulent and tasted of both the sea and flame. Brixham crab on toast was another good choice, although the carefully pared flesh was all clinically white; some people prefer the tastier brown meat…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

27 January 2013

This to me is the big question mark over Hawksmoor: the ingredients are good, the cooking is fine, but how many people will be willing to pay this price for what is basically some nicely grilled food?…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

31 December 2012

Service was good if at times a little disjointed, but it jarred that in these grand surroundings the clothing worn by the staff was mostly the type of jeans-and-check-shirt type combo that even local boozers would consider too casual…

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PickyGlutton

The Picky Glutton, pickyglutton.com

28 October 2012

The monkfish had been grilled over charcoal and was both firm and moist with a herby flavour to it that I couldn’t quite identify. It’s simple but delicious…

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