INK

3 Reviews on “INK”

• Maher Koussa

  Experimental, fun, interesting to say the least.. okay its in mile end it should be somewhere a bit nicer, BUT the chef is talented and the service is good. I would go back, but not anytime soon…………….

  August 26, 2017, 10:38 pm

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• Clara Patricia

  I was looking forward to trying this restaurant and finally managed to tried it! The restaurant is hidden in the corner of the street so it wasn’t easy to find and I wished that they gave me some directions when I booked for it. I like the simplicity and ambience of the restaurant. Food was innovative and nicely presented but it doesn’t wow me. The highlight of the dinner was the pork belly which melts in my tongue accompanied by pearl barley. Wine selection was excellent but service could’ve been better as the gap between each dishes was quite noticeable. I think the restaurant is still new and could use a bit more refinement.

  May 16, 2015, 3:00 am

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• HerFavFood

  A few months ago some of the ladies from work and I decided to try rock climbing and found a good deal on an introductory session at Mile End Climbing Wall. When we went we walked through Mile End Park and along a canal. Little did I know then that Id be right back on that canal only this time adding to my waistline, not working it off! But thats just where I found myself after an invitation to try out Ink.We decided to take the tube to Bethnal Green and walked to the restaurant from there which made me really skeptical of the place from the start. If youre coming from Bethnal Green you walk for a fair way up a main road and then turn onto a dead end which has a couple of new construction buildings and not much else. In fact we got to the end of the road and didnt see the restaurant at first so werent sure what we had gotten ourselves into. But then I spotted it up a few stairs and on the corner.Walking up to the restaurant was a whole different experience – it looked trendy and was next to a canal with house boats parked nearby and appeared much more inviting than I had feared. Walking into the restaurant it was empty, but we were there at 6pm on a Wednesday night. Although empty doesnt just refer to the number of diners, as there was also very little decor. However, it was more minimalist than unfinished. The bar area looked into the kitchen, the lighting was modern, and the door to the toilets had triangle symbols instead of the traditional man and woman figures. So I guess what Im trying to say is that it was quite trendy.Would I Want Seconds?As you would expect from a trendy restaurant we were handed a menu with no prices, no explanation, and very few options. It was just the Ink logo and a list of 5 courses. We actually had to ask the server to explain it to us (which isnt something I need help with often). It turns out the is a starting course, a dessert course and three potential mains. You could pick three for 30 per person or have all five courses for 50 per person.We decided to pick three. I had the baby gem starter which although I didnt love the actual lettuce, the soft egg and matcha yoghurt that accompanied it were tasty and really added a depth of flavour to the gem lettuce. The lettuce itself had been grilled so is wasnt as dull as I would normal expect, instead providing a decent vessel for the accompaniments.We tried the beef cheek with chocolate, roast potatoes and cabbage. The beef was so tender it just separated with the fork and practically melted in my mouth. There was plenty of chocolate on top to give it flavour but it wasnt too rich or sweet that it overpowered the beef. The potatoes were crispy yet fluffy on the inside. The cabbage I could take or leave (but Im guessing youre seeing the theme that greens arent my favourite of ingredients).The organic Scottish Salmon cured in raspberries, vanilla mayo, white radish and cucumber was also cooked to melt-in-the-mouth perfection. Again the unique combination of ingredients added a new dimension to a standard dish and resulted in a softly flavoured, beautifully presented creation within which each mouthful was full of the right proportions of flavour.The dessert course was rhubarb, soft cheese and some garnishments of crumbs and egg snow. Now rhubarb is a fruit?vegetable?whichever it is, its something Ive mostly started eating since moving to the UK. On this occasion it was soft and tangy and I enjoyed the taste. It was especially good mixed with the soft cheese and the egg snow which was like eating a cross between icing sugar and regular sugar. It was sweet and really added to the overall taste of the dish.Could I Afford Seconds?The courses work out to be 10 per course, though based on the way the menu was explained to us youre looking at either a 3 or 5 course meal. I also had a glass of red wine which at about 5 so certainly not going to break the bank! The courses are very small as you would expect at a trendy restaurant that updates its menu with the seasons.However, despite being likely to overindulge, the three courses seemed filling. I wasnt left wanting more at the end of the meal and I dont particularly recall being hungry after getting home either. I sort of wish there were more choices but the truth is I enjoyed the dishes I chose and it was a really nice dinner out. It wont be your cheapest option, but if youd like a bit more of a fine dining approach while staying in a fairly reasonable budget this would be a good option.Overall?In general, Ink was a really great balance between trendy and good food without one factor compensating for the other. Had I not been invited and was just looking for a menu to try I’m not sure I would have picked it as it’s not my typical fare.However, I was surprisingly satisfied with the portions, enjoyed the food pairings, and even liked the ambiance (even if the stark white walls were a bit of a shock when we first sat down). I don’t think I would be a regular at Ink – however it would be a lovely location on a summer evening to have a table by the floor length window and dine whilst overlooking the canal. So I might just find myself back there in a few months when it warms up! herfavfood.com

  April 29, 2015, 12:36 am

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