I can’t seem to stop being fascinated by the underground restaurant scene. Another evening and another adventure, this time in the East End of London. A seriously fishy Hubbub feast at Alexis (@Lexeat) lovely flat by the canal; together with Nicola (The Shed), they came up with a spectacular fresh, sustainable and pescatarian menu for the evening. The produce were supplied by the fishmongers Fin & Flounder. They are part of the Hubbub, where Nicola is the marketing executive, a delivery service from trendy local independent shops in the East End of London straight to your door step. Hubbub is owned by Marisa Leaf - a local hero! At the moment is an East End privilege service. They are looking to expand to other areas of London soon, I hope! The night was BYOB and it costs £20/head for a very well executed spread of 5 courses all produced using very good quality ingredients and welcoming bubbly on arrival.
The hostesses were charming and friendly. Guests were very interesting and the conversation around the tables were diverse. The food was expertly presented in a share like of way and very tasty. It was amazing to see the kitchen completely clean and tidy so soon after dinner service. I highly recommend it and I already planning another visit soon. Another fabulous night in the hidden world of pop up restaurants.
|Alexis famous flat breads|
Craig at Fin & Flounder joined us for dinner with his lovely wife to demonstrate some seriously fishing filleting.
|Craig, Alexis and Nicola and how to fillet a monkfish|
|1st course : Crab Bisque|
|2nd Course: Mackerel Escabeche, Lex flat bread and creme fraiche|
|3rd Course : Monkfish fish fingers (in chorizo crumb) with pea puree and saffron mayo|
|4th Course : Roast Pollack with selection of Moroccan-inspired accompaniments|
|Lemon & Lime Shortbread - Delicious! Alexis kindly gave us a bag to take some home|
|5th Course : Creme Brulee, honey roasted Rhubarb and homemade shortbread|
|Caricature of Craig by one of the guests|
We were given a lovely goodie bag with Friands, which we had for breakfast the next day
Thanks Alexis and Nicola for a great time.