Clove Club restaurant reviews
Cuisine: British
Price:    pound pound pound_grey
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3 users have been
Verdict based on 8 critic, 5 blogger and 0 user reviews and awards
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Address: 380 Old Street, London EC1V 9LT

Website: Visit restaurant website

Telephone: +44 20 7729 6496

The former pop-up restaurateurs have found a permanent site at the Shoreditch Town Hall. A five-course tasting menu is served in the dining room, while the bar serves dishes to share and snack on.

This restaurant has 1 Michelin Star

Latest reviews of The Clove Club

PickyGlutton

The Picky Glutton, pickyglutton.com

4 November 2013

Although there were a few missteps during my meal at The Clove Club, these pale in comparison to the soaring triumphs. It’s easily one of the best meals I’ve had all year – The Clove Club is an essential, quintessential fine dining stop in London…

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Tim Hayward

Tim Hayward, Financial Times

9 August 2013

The talent on show here boils over – a constant stream of eclectic brilliance. It’s hard to believe the quantity of great stuff you get for £47 per head. The Clove Club, I believe, will be an important institution…

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The_Guardian

Marina O'Loughlin, The Guardian

6 July 2013

What’s billed as a salad, a beautiful, painterly dish, delivers bursts of intense pleasure: perfectly slow-poached pheasant’s egg, snowy-white almonds, crisp, peppery radishes with their leaves, chive flowers, tendrils of creamy, home-cured lardo, the sweetest, greenest peas…

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Andy_Hayler

Andy Hayler, andyhayler.com

8 June 2013

Razor clams cooked in hay, served with smoked butter emulsion with sorrel and apple juice sauce. Razor clams can so often be hard and rubbery, but here were very tender, the light accompaniment working well with their natural flavour…

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What the Critics say

Tim Hayward

Tim Hayward, Financial Times

9 August 2013

The talent on show here boils over – a constant stream of eclectic brilliance. It’s hard to believe the quantity of great stuff you get for £47 per head. The Clove Club, I believe, will be an important institution…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

6 July 2013

What’s billed as a salad, a beautiful, painterly dish, delivers bursts of intense pleasure: perfectly slow-poached pheasant’s egg, snowy-white almonds, crisp, peppery radishes with their leaves, chive flowers, tendrils of creamy, home-cured lardo, the sweetest, greenest peas…

Read full review »
AA_Gill

AA Gill, The Sunday Times

12 May 2013

Nobody in London was eating a more sophisticated, unflashy or epicurean dinner than we were. And none in a more unconducive, uncomfortable and cacophonous room…

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zoe_williams

Zoe Williams, The Telegraph

9 April 2013

Rib of beef with ransoms (wild garlic) and potato was all very bold and simple. The beef was pink, with a clear and sturdy flavour…(…) The fact is, it was perfectly nice, but in this kind of conception your food has to be really swell, unusually, explosively good, to justify the ambition and pretension…

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LisaMarkwell

Lisa Markwell, The Independent

31 March 2013

Rib of beef with dots of ransom purée and neat potato “cigars” is a stand-out. The meat is fab, the chew of an outside-y bit of the roast on one side of each slice, the deepest pink tenderness on the other. The spuds are crisp and scrumptious…

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Time_out

Guy Dimond, Time Out

19 March 2013

The Clove Club’s cooking is intentionally avant-garde. Everything about it screams ‘look at me’: the location, in the former Shoreditch Town Hall, the austerity of the décor, the open kitchen, the ‘natural’ wines, and the other diners. (…) Yet Clove Club is above parody, mainly because what is does, it does very well indeed…

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Joe-Warwick

Joe Warwick (Metro), Metro

14 March 2013

They’re not trying to be cool and ‘a story’, they just are. But then ‘three talented but unpretentious young blokes open bar and restaurant in east London’ doesn’t have quite the same ring to it. (…) Restaurant trends come and go but old-fashioned hospitality, of which there are large helpings on offer here, never goes out of style…

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davidsexton

David Sexton, Evening Standard

6 March 2013

It just seemed that this menu had been devised to show off the chef’s innovation, rather than to please the eater – we felt experimented upon more than fed. For many, that’s just what they want, for this is cuisine du blogeur, a new style of cooking, which, if it is regional at all, can be best attributed to certain key streets of Shoreditch…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

4 November 2013

Although there were a few missteps during my meal at The Clove Club, these pale in comparison to the soaring triumphs. It’s easily one of the best meals I’ve had all year – The Clove Club is an essential, quintessential fine dining stop in London…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

8 June 2013

Razor clams cooked in hay, served with smoked butter emulsion with sorrel and apple juice sauce. Razor clams can so often be hard and rubbery, but here were very tender, the light accompaniment working well with their natural flavour…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

17 March 2013

Bespoke furniture, smart cutlery, Clove Club personalised steak knives and custom made stone-ware. A statement of intent: we are no longer a pop-up. (…) I counted seven, maybe eight young chefs, uniformed with smart aprons and a beard, side parting, glasses or all three. It was a hive of activity at all times. A reminder that there’s a considerable amount of food cooked for both spaces throughout the night and a pleasure to watch…

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Into The F World Headshot

Serena Mariani, Into The F World

10 March 2013

Highlights [included] incredibly, a dish of Warm Fennel, Seaweed & Walnut Cream on which I had no expectations (…) but turned out to be a delicious symphony of flavours, with the sweet aniseed notes a counterpointed by fishiness and brought together by whipped light sour cream and finished by crunchy walnut…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

7 March 2013

“Lemon Sole and Indian Spices”, (… a) soft, light piece of fresh fish was coated in the most incredible complex, buttery coating and topped with toasted almonds, creating a dish that satisfied in every department. The raita-style crunchy dressing added a cooling touch, and lifting the flesh off the bone was a rare treat…

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