After their ‘tasting kitchen’ pop-up in Shey-Boo going down a storm, Foley’s are back with their very own bricks and mortar restaurant in Fitzoriva. Set up by head chef Mitz Vora, former Sous Chef at The Palomar, and Fraser Bashford who was previously the Junior Sous Chef at Dabbous, the team are quite the duo. The menu features modern global dishes inspired by the spice trail from breakfast through to dinner and it’s laid out in simple sections; bits & bobs, veg, meat and from the sea. There’s an alfresco coffee bar, extra bar seating in the basement and an open plan kitchen in case you want a front-row view of the action. YES CHEF.
We kicked off with punchy ceviche endive tacos with tuna, octopus, endive, cucumber, coconut miso leech and peanuts; a cracking way to kick off dinner. Whilst the spiced sweet potato fritters with grilled pineapple, cured red onions and saffron coconut curry were equally addictive.
[URIS id=68727]Other standouts included the hake, cooked to perfection, served with tamarind, fennel, coconut, crispy chickpeas, okra, coriander and kale and the parcels of pork belly. For dessert, get the ‘Fatboy Elvis’, no question. Classic cocktails come with a twist – we were fans of the Chai Old Fashioned and be sure to order the one served in a giant copper pineapple. You can thank us for your Instagram likes later…Another great addition to the London restaurant scene.
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23 Foley Street, London, W1W 6DU
foleysrestaurant.co.uk