I went here on as Friday night. The vibe was great, with great lighting and an ubercool design. The service was excellent from theFootball tonight? 730 mill hill, only 1 pitch left so need to know ASAP.. minute we walked, and time has clealy been speny choosing the right front of house staff. Cocktails were very good, though sadly, the negroni was made using Vodka and not gin, but they soon recovered with a lovely Bordeaux. To start we enjoyed 3 great dishes: a classic chicken liver pâté, with delicious brioche and homemade chutney. The spiced chutney was fabulous: duck Carpaccio with cucumber and pomegranate, which was incredible. The sweet sticky dressing with the shavings of duck were great, and the slightly pickled cucumbers added a coolness to the dish: lastly, grilled leeks, peperonata and goats cheese. The goats cheese was fantastic, and was great with the sweet leeks and peppers. So far so good. Mains upped the level. Again, between 3. Now i never order the chicken dish, but what we ordered was Devine. A spatchcocked half chicken with tarragon gnocchi and spinach. The chicken was so well seasoned that I would have been happy with this as my main course anywhere. Delicious, and cooked to perfection. The Cote de bouef was exquisite. You would only expect such a flavoursome cut at the likes of CUT, Hawksmoor, Goodman, but this could sit easily with the big boys. It was perfectly cooked, and clearly such a fantastic breed. 10/10. Desserts again were fantastic, the peanut butter Creme brûlée both fun and delicious, and served with homemade warm cookies. Baked chocolate mouse was rich and safe. The best best was the almond pistachio cake with pink grapefruit icecream, which greatly took an edge off ye sweet cake. Cheeses were good, though not remarkable, and bread should be seved with cheese at all times! In all, this was a fantatstic night, with wonderful food, great wine and superb service. Could not recommend it higher!
Heaton, Butler & Bayne
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Posted: Sat Apr 6 2013
Q: Why Heaton Butler and Bayne? That’s quite a mouthful to say.
A: Three guys, stern and bearded, that went into business here back in the 1850s designing and manufacturing stained glass. We’re not stern and we don’t do stained glass, just really great food, good wine and awesome cocktails.
Q: Great food, huh? Talk to me. Whats the menu like?
A: The only thing constant is change, and so our menus change a bit almost every day. We like to keep things short and simple, and try not to over complicate things.
Q: And the important question, is there a bar?
A: Indeed! We’ve got a counter space on the ground floor that you can eat, drink, and be merry at. Also, please stand by as we will be opening a secret(ish) cocktail bar downstairs – The Office – which will be a throwback to the 1960’s, when men were gentlemen, and women could flirt with just a raised eyebrow.