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The Bonnie Gull Seafood Shack (Restaurant)

Picture of The Bonnie Gull Seafood Shack in Fitzrovia, London

21a Foley Street, Fitzrovia, London, W1W 6DS
Cuisine: Seafood
Tel: Not on file | Email to The Bonnie Gull Seafood Shack | Transport: Goodge Street | Write review

The Bonnie Gull Seafood Shack Description

Born from a pop-up Seafood Shack in Hackney in 2011, and with the successes of further projects (The Bonnie & Wild and the Bonnie-on-Sky) under their belts, the team decided to take things a step further and open up a full-time and permanent restaurant in central London.

Head chef, Luke Robinson (Fifteen and Ristorante Citrus, Umbria), has a simple style that focuses on allowing quality ingredients to speak for themselves. His menu changes daily reflecting the seasons, the day’s catch and, of course, the weather conditions out at sea.

Starters include: Isle of Lewis mussels with Aspell cider

and Cumbrian bacon; Scottish langoustine, pickled apple, roasted pork belly and endive salad and smoked rainbow trout with beetroot potato pancakes & horseradish.

Mains include: whole Devon cock crab with shack mayo; fresh razor and surf clam linguini or West coast Scottish lobster with shoestring fries and garlic butter.

Puddings include: Eton mess; Muscat melon soup, watermelon and summer berries or British cheeseboard with homemade chutneys.

Bonnie Gull is open for lunch and dinner and for brunch at the weekends. A takeaway service is available at lunchtime. Brunch includes favourites such as oak smoked Craster kippers with toast and The Big British Breakfast. The Raw Bar offers a great selection of fresh British oysters and shellfish and diners are able to make up their own platter combinations.

There is also some stonkingly good cocktails on offer too from head bartender Georgie Thorp (Nopi, Ziloufs) offering a mix of classic and bespoke drinks co-designed with their Bonnie-On-Sky partners, Platterform. There is a good selection of beers, wines and spirits. ?

Fabled Studio is the talent behind the design of the restaurant and their goal is to recreate a classic village seaside restaurant in the West End. There is some nautical and kitsch touches finished off with a bit of urban polish.

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