Tabernacle

Tabernacle occupies three floors of a former Victorian warehouse that has been cleverly converted to provide two bars and a restaurant. Décor emphasis is on lots of exposed brick, red leather seating and intimate booths making for cosy dining, maybe even a spot of romance.

Head Chef, Ian Graham, has a pedigree that consists of Fifteen, where he was sous chef and The Providores and the food is prepared in sight of the customers in an open plan kitchen. In a city that is not exactly under-endowed with Italian restaurants Tabernacle does not fail in producing some surprises amongst a list of firm favourites, with lemon and thyme confit artichokes, gremolata and smashed olives, and slow roast veal with tuna and capers. Home-made pasta dishes feature gnocchi, confit rabbit morels and vanilla, and a seafood ravioli with aniseed and marjoram butter. Main dishes offer halibut, escarole and octopus salad, samphire and egg white aioli or a char-grilled rib-eye with yellow bean, chard and salsa verde.

Italian restaurants seldom fail in the desserts department and Tabernacle is no exception with rhubarb and anise compote, biscotti and vanilla creme fraiche or some of the celebrated Tabernacle chocolates.

This is a welcome addition to the ranks of Italian eating in London.