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Motley (Bar, Restaurant)

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42 Adler Street, Whitechapel & Wapping, London, E1 1EE
Cuisine: British
Tel: Not on file | Email to Motley | Transport: Aldgate East | Write review

Motley Review

Top 10 things you need to know about Motley restaurant:

1) Whether rain or shine, it’s very appealing to see the alluring glow of a building that has a well-stocked bar and beds just in case of a night gone wrong (or very right). QBic Hotel near Whitechapel Gallery is in tune with the new, upmarket crowd you find in this part of east London these days.

2) You can be slightly taken aback by the touristy interior when you walk inside the hotel, but that should not spoil your night. The restaurant is filled with trendy plants which complement the dark turquoise walls.

3) You comment on said trendy plants as you bop in time to the music; an eclectic playlist of 00s R&B and kitsch 60s hits.

4) You begin your meal with pea and ham fritters, soft shell crab, warm sourdough bread and a couple of Emerald mocktails. Although the fritters need more seasoning, they go down easily enough and the battered crab has a crisp deliciousness pairing well with the accompanying chipotle sauce.

5) Mocktails and starters done, the friendly waitress delivers your steak, fried egg, chips and sriracha mayo, plus a round of fish and chips. The appearance is impressive, but the joy is short-lived.

6) The steak, somehow a touch cold, lies atop an oil slick, far from the well-cooked preference you asked for. The chips are fine but the coleslaw is too wet, making for a wet and oily steak.

7) You re-read the fish and chips description on the menu and peer down at your plate. Battered codling, salt and pepper squid, tempura prawns, chips and tartare sauce sit there looking like a hardcore twenty minutes of non-stop glorious eating.

8) Sadly, not the case. The batter is bland and without seasoning. The fish itself is bland. That’s bland fish under bland batter; the tartare sauce has no chance of lifting it. Dejected, you try the salt and pepper squid: also unseasoned. You realise the overload of deep-fried food is too much and you down your knife and fork.

9) Near the point of giving up, you accept the sticky toffee pudding in the hope that it’s not like every basic pub pudding. Alas, although it’s not cold nor unseasoned, it’s just not that special.

10) You eventually leave murmuring to yourself that it all started so well and full of promise.
...read more

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Venue ID: 26033

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"Door staff are apalling, i turned up at 9pm on a weekday and the Eastern European doorman said they were closed despite bring clearly open, returned a month later at 7pm on a weekday and once again the..." Which venue is this?

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