SalonBrixton
Cuisine: British
Price:    pound pound pound_grey
Verdict based on 2 critic, 2 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 18 Market Row, Brixton Market, London SW9 8LD

Website: Visit restaurant website

Telephone: +44 20 7501 9152

Founded by the ex Brunswick House Cafe head chef and using ingredients from the Cannon & Cannon deli below the restaurant, Salon serves British cuisine for lunch (Tue-Sun) and dinner (Thu-Sat). Every Thursday evening, a supper club-style four course set menu is offered.

Latest reviews of Salon Brixton

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

10 May 2013

It was a hearty old lunch for £15 a head and we’d had a nice time. (…) A marvellously gooey rye, baked fresh that morning, was way better than you usually get as a house bread and, slathered in salty butter, made a fantastic appetiser. So Salon are doing enough right that the odd misstep doesn’t matter so much…

Read full review »
Emma-Sturgess

Emma Sturgess, Metro

24 January 2013

Due perhaps to a combination of the limitations of the space and chefly purity of mind, the food is simple and clear. British produce is the mainstay of each dish – there are little Jerusalem artichoke crisps topped with crumbs of home-made soft cheese, salt and thyme, while mussels are served in a milky sauce with a film of paprika-bright Trealy Farm sobrasada…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

16 January 2013

Some professionalism was apparent in snowy slices of halibut with notably crisp skin accompanied by capers and celeriac purée. It was noble fish well cooked. I don’t want to say that bergamot posset with an unrolled brandy snap was a dinner party dessert, but bloody hell it was…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

4 January 2013

Again it was simple, but consciously so. I like the restraint in [head chef] Nick’s cooking. Most dishes are built on a pleasing triptych of ingredients or flavour and served with style but without pretension; anything more showy wouldn’t suit the room or the price point…

Read full review »

What the Critics say

Emma-Sturgess

Emma Sturgess, Metro

24 January 2013

Due perhaps to a combination of the limitations of the space and chefly purity of mind, the food is simple and clear. British produce is the mainstay of each dish – there are little Jerusalem artichoke crisps topped with crumbs of home-made soft cheese, salt and thyme, while mussels are served in a milky sauce with a film of paprika-bright Trealy Farm sobrasada…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

16 January 2013

Some professionalism was apparent in snowy slices of halibut with notably crisp skin accompanied by capers and celeriac purée. It was noble fish well cooked. I don’t want to say that bergamot posset with an unrolled brandy snap was a dinner party dessert, but bloody hell it was…

Read full review »

What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

10 May 2013

It was a hearty old lunch for £15 a head and we’d had a nice time. (…) A marvellously gooey rye, baked fresh that morning, was way better than you usually get as a house bread and, slathered in salty butter, made a fantastic appetiser. So Salon are doing enough right that the odd misstep doesn’t matter so much…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

4 January 2013

Again it was simple, but consciously so. I like the restraint in [head chef] Nick’s cooking. Most dishes are built on a pleasing triptych of ingredients or flavour and served with style but without pretension; anything more showy wouldn’t suit the room or the price point…

Read full review »