Welcome to London Fields where the food’s hearty and cocktails sweet. Located upstairs at The London Hotel this newbie is Paddington’s latest wine bar-cum-restaurant hidey-hole perfect for the post work winter escape. Think fresh, seasonal produce, genius cocktails and vintage surrounds. Dig in folks!
The team: Mrs Sippy’s Ian Oakes has expanded his role to oversee the London Fields kitchen while Michael Canavan holds down the fort as the venue’s head chef. Oakes brings with him a wealth of knowledge and experience, having earned a Chefs Hat during his time as executive chef at Paddington’s The Grand National, while Canavan is also no stranger to the areas having headed up the kitchen at Paddington Inn for a number of years.
Industry-favourite bartender, Robbie Stowe leads the bar with a cocktail list that focuses on the best and freshest local produce. Stowe joins London Fields after stints at Hugo’s, Barrio Chino as well as travelling throughout Australasia flare bartending and fire performing for Twisted Liquor.
Eye-candy: Ben May designed London Fields and has endowed the venue with vintage industrial glass fluorescent lights and handmade brass menu boards.
Flavours: All dishes are designed to share with a mix of culinary influences drawing on ten years of experience in the Sydney food scene.
Something to start with: Think seared tune, roast beetroot, chickpeas with labneh, eggplant, garlic, lemon with parsley and goats cheese, or spiced cauliflower, almonds, mint, and caper and raisin vinaigrette.
The main course: Carnivores rejoice because there’s glazed beef cheek with parsnip puree, roast spatchcock, proscuitto with sage and soft polenta, and slow cooked pork belly with roast cabbage, pear and cider jus all on offer.
Care for a drink? London Fields favourites include the Feijoa gin fizz and Mandarin crusta.
Make us drool: “London fields is not a pub, wine bar, cocktail bar or restaurant. It’s all of these put together in this incredible space with a fantastic cocktail list and a very approachable wine list which compliments an affordable and very generous menu.”
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