Wright Brothers Spitalfields
Cuisine: Seafood
Price:    pound pound pound_grey
1 user wants to go
Verdict based on 7 critic, 0 blogger and 0 user reviews and awards
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Address: 8/9 Lamb Street, London E1 6EA

Website: Visit restaurant website

Telephone: +44 20 7377 8706

Third restaurant from the seafood and oyster specialist, with a huge seawater tank as the restaurant centrepiece.

Latest reviews of Wright Brothers Spitalfields

zoe_williams

Zoe Williams, The Telegraph

16 May 2014

I then had sea bass baked in a salt crust, having heard good reports from the fish-eating underground. It arrived, inside its salt igloo, whole and beautiful, adorned only by sprigs of watercress, whose leaves were of unnatural size, health and sheen, as if on steroids…

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John_Walsh

John Walsh, The Independent

22 March 2014

We shared a whole brown crab, cracking it with seafood shears, picking the white meat out of the legs. The claw meat, cooked for just 12 minutes, was exquisitely tender, coming away from the cartilage, needing hardly any anointing with aioli…

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Grace_Dent

Grace Dent, Evening Standard

7 March 2014

This is very fine produce, cooked with care. A plate of stone bass grilled with pancetta on a bed of soft split peas arrived next, then a thick chunk of turbot cooked simply with potato and cavolo nero…

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jay_rayner

Jay Rayner, The Observer

2 February 2014

It really was fresher and sweeter than any crab I have eaten before. It had that clean light fishiness, as of the air scrubbed clean by the ocean. The same applies to the rock oysters in the tank. They had more clarity and briskness to them, shucked straight from the water…

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What the Critics say

zoe_williams

Zoe Williams, The Telegraph

16 May 2014

I then had sea bass baked in a salt crust, having heard good reports from the fish-eating underground. It arrived, inside its salt igloo, whole and beautiful, adorned only by sprigs of watercress, whose leaves were of unnatural size, health and sheen, as if on steroids…

Read full review »
John_Walsh

John Walsh, The Independent

22 March 2014

We shared a whole brown crab, cracking it with seafood shears, picking the white meat out of the legs. The claw meat, cooked for just 12 minutes, was exquisitely tender, coming away from the cartilage, needing hardly any anointing with aioli…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

7 March 2014

This is very fine produce, cooked with care. A plate of stone bass grilled with pancetta on a bed of soft split peas arrived next, then a thick chunk of turbot cooked simply with potato and cavolo nero…

Read full review »
jay_rayner

Jay Rayner, The Observer

2 February 2014

It really was fresher and sweeter than any crab I have eaten before. It had that clean light fishiness, as of the air scrubbed clean by the ocean. The same applies to the rock oysters in the tank. They had more clarity and briskness to them, shucked straight from the water…

Read full review »
amol_rajan

Amol Rajan, The Independent

2 February 2014

The monkfish rice with saffron and aioli is excellent, a warm bed of gloopy yellow rice infused with pungent saffron and cooked to perfection, next to two chops of muscular monkfish and a dollop of creamy, garlic goodness. Well worth the money…

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STEVE

Steve Dinneen, City A.M.

29 January 2014

You can’t fault the quality or provenance of the food here, nor the fact that the staff seem to be genuinely into it, rather than reading from a crib-sheet…

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fay_maschler

Fay Maschler, Evening Standard

29 January 2014

Outstanding is chargrilled mackerel with sorrel and kohlrabi. It is a huge fish, the skin blistered and gilded, its flesh contrarily prudishly self-aware of the store of beneficial omega-3 fatty acids and the parade of minerals. Kohlrabi sliced as thin as paper is dressed with a subtle vinaigrette and dainty ribbons of sorrel, each one unleashing just a modicum of sharpness…

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