Tucked down in the depths of Tooting Broadway’s historic marketplace, Plot gleams out of the darkness like a little diamond in the rough. Featuring a white marble bar and soft, sexy lighting, the 15-cover restaurant makes clever use of its erm, plot, with seating on one side of the bar and everything else, including an open kitchen on the other.
This is the first project from cousins Harry Smith and Mark Kimber, whose passion for food brought them here. Their aim? To show off the best of British from top-notch local suppliers. Together with Head Chef Giles Elstob – who’s worked his magic in Michelin-starred restaurants across the UK and Spain – they’ve come up with a simple menu of just eight seasonally changing small plates.
We got stuck into an interesting take on cauliflower cheese (charred with sherry pickled onion), smoked haddock croquettes (little balls of perfection), and charred hispi cabbage with brown butter and hazelnuts. But the real knockout dish had to be super soft confit pork belly with shallot puree and pickled mushroom, rivalled perhaps by an impossibly silky burnt cream with poached rhubarb.
[URIS id=82526]Straightforward yet great quality, Plot is perfect if you want a quick and satisfying bite to eat. After just 45 minutes we were on our way, ready to face the journey home with a spring in our step. It was well worth the rush-hour crush.
70-72 Broadway Market, Tooting High Street, London, SW17 0RL
www.plotkitchen.com