Originally built, in 1890, as a pumping station powered by steam, this is now a vibrant exhibition and performance centre; housing this idiosyncratic restaurant. Much of the original hydraulic machinery has been retained and makes a feature of the buildings past. The restaurant, itself, being housed in what was the Engine House.
There's a separate bar area, where you can relax and perhaps read the papers, but if you come to eat, at what has become a destination restaurant starters such as 'Celeriac and Apple Soup with Crème Fraiche'; 'Spanish Charcuterie with Caper Biscuits and Olives' and 'Seared Scallops, Chick Peas and Aubergines' set the style.
Perhaps to be followed by 'Pan-Fried Plaice with Braised Fennel and Blood Orange with Mixed Herbs'; 'Ricotta and Nettle-filled Artichoke with Lentils and Dandelion' or 'Char-Grilled Welsh Black Sirloin with Parsnip Purée and Roasted Garlic'.
Interesting desserts might include 'Honey Dew Melon and Vodka Sorbet'; 'Buttermilk Pudding with Caramelised Figs' and 'Chocolate Fondant with Honeycomb Ice Cream'.
Afternoon Tea is another option.
- Food Style: Modern European
- Lunch: Mon-Fri, 12.00-15.00; Sat 13.00-15.30; Sun 13.00-16.00; plus Sat & Sun Brunch between 10.00-12.30; set L £37.50 to £50; mains around £16 to £23
- Dinner: Mon-Fri, 18.30-23.00; Sat 19.00-23.00; Sun 13.00-16.00; set D £37.50 to £50; mains about £16 to £23
- Seats: 150, plus 70 outside
- Wine: a completely Australian list kicks off at around the £20 mark, and has a good selection of half's.
- Children's portions: Yes, when possible
- Wheelchair access: Yes, including lavatory
- Nearest station: Wapping Underground
- Directions: See the map on this page - or turn right out of tube station, then walk east parallel to the river for a few minutes
- Parking: Yes
- Closed: some Bank Holidays
- Outside eating