Northbank
Verdict based on 6 critic, 0 blogger and 0 user reviews and awards
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Address: One Paul's Walk City London EC4V 3QH

Website: Visit restaurant website

Telephone: +44 20 7329 9299

Modern British restaurant at the foot of the Millennium Bridge with views of the river and Tate Modern. The restaurant focuses on dishes and ingredients from owner Christian Butler’s native Cornwall. There is an outdoor terrace which seats up to 40 people.

Latest reviews of Northbank

Time_Out

Time Out Editors, Time Out

15 December 2009

The menu is short and straightforward, with a focus on West Country ingredients (home of both head chef Peter Woods and owner Christian Butler). Our dishes were mixed: an indifferent spring risotto starter with too much rocket; a main of tender, good-quality lamb; a so-so rice pudding hiding a fat dollop of strawberry jam…

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The_Independent_Small_Logo

Terry Durack, The Independent

27 January 2008

West Country meets French bistro in a starter of steamed mussels with cider and bacon (£7), which lurks in the bottom of an enormous black enamel mussel pot like a rockpool. It works well, the juices being lightly velvety without being overly rich and creamy, and the mussels sensitively cooked, removed from the heat as soon as their shells open…

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John_Walsh

John Walsh, The Independent

8 December 2007

We left feeling replete and, by now, half in love with the view of Tate Modern. Northbank is a delightful addition to the London restaurant scene, and I’ll be back as soon as possible…

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fay_maschler

Fay Maschler, Evening Standard

31 October 2007

Falmouth crab and clotted cream tart has light, crisp pastry and an airy filling. The little scoop of clotted cream on top adds naughtiness but not much else. It is offset by a tangle of virtuous salad leaves. Oxtail ravioli with creamed leeks and truffles is rich and the pasta casing nicely thin but I find myself adding salt and pepper…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

15 December 2009

The menu is short and straightforward, with a focus on West Country ingredients (home of both head chef Peter Woods and owner Christian Butler). Our dishes were mixed: an indifferent spring risotto starter with too much rocket; a main of tender, good-quality lamb; a so-so rice pudding hiding a fat dollop of strawberry jam…

Read full review »
The_Independent_Small_Logo

Terry Durack, The Independent

27 January 2008

West Country meets French bistro in a starter of steamed mussels with cider and bacon (£7), which lurks in the bottom of an enormous black enamel mussel pot like a rockpool. It works well, the juices being lightly velvety without being overly rich and creamy, and the mussels sensitively cooked, removed from the heat as soon as their shells open…

Read full review »
John_Walsh

John Walsh, The Independent

8 December 2007

We left feeling replete and, by now, half in love with the view of Tate Modern. Northbank is a delightful addition to the London restaurant scene, and I’ll be back as soon as possible…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

31 October 2007

Falmouth crab and clotted cream tart has light, crisp pastry and an airy filling. The little scoop of clotted cream on top adds naughtiness but not much else. It is offset by a tangle of virtuous salad leaves. Oxtail ravioli with creamed leeks and truffles is rich and the pasta casing nicely thin but I find myself adding salt and pepper…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

31 October 2007

What reads like a macho dream comes over all girlie on the plate; my anise-scented Gloucester Old Spot pork belly with clams, pool of Robuchon-buttery mash, crackling and smoked sausage was gussied up until it looked like the late Isabella Blow’s cocktail hats…

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hardens

Richard & Peter, Harden's

7 October 2007

Our lunch, for example, included a very tasty tart of Devon crab, and another charming starter called “Hogs pudding with honey roast apples”. (A hogs pudding, it turns out, is a sort of boudin blanc.) Everything was consistently of high quality…

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