Lyle’s

4 Reviews on “Lyle’s”

• Fadi Adel Al Said

  The mackerel @lyleslondon was perfection , cooked perfectly and the strong flavor of this kind of fish was nicely balanced with freshness and acidity if the berries.With a michelin star , down to earth design and a menu that changes daily its a place worth a visit next tine you are in london.

  October 26, 2020, 1:26 pm

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• Lisa Reynolds

  Brilliant dining experience. We ordered 8 dishes between three of us. The stand outs would have been the grilled razor clams, and the grouse and damson toast. The staff were very knowledgable on the dishes. And I loved that the sourdough bread for the table was free flowing. Great spot for a long lunch.

  February 11, 2020, 3:42 am

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• Alice Gee

  I love the style of cooking here. Big gutsy flavors with plenty of contrast on every plate. If your palate prefers delicate and subtle over brash and bold, you might find Lyle’s too much of an assault on the senses.The three of us decided to try Lyle’s at lunchtime, when there is an a la carte menu available. Dinners feature a no choice tasting menu. A large white industrial space with surprisingly good hushed acoustics despite concrete floor and tiled walls. I think they must have effective noise absorbing panels under the ceiling. Waiting staff were very knowledgeable about the food and could answer all of our questions without having to check in the kitchen.As we were ushered to our table a basket of incredibly spongy chewy brown bread with homemade butter was brought. Apparently they get that remarkable texture by slow proving the bread over night at low temperature.For starters we had asparagus, razor clams and smoked eel. My grilled green asparagus came draped in a blanket of lardo which complemented the veg beautifully. There were also bits of extremely flavorful pickled walnut which added contrast. I asked about them, and the walnuts had been pickling for 7 months, so I guess I won’t bother trying that at home. Razor clams were served off the shell with some broiled cherry tomatoes and a sorrel sauce. Again very punchy and tasty with perfectly tender shellfish. The star starter was the smoked eel which came with very sweet intense beetroot. Apparently they were cooked slowly in apple juice. On the first taste, we thought they were cooked prunes, so strong was the concentrated flavor. Some charred radicchio was a perfect crunchy bitter foil for the sweet beets and salty complex eel.As a second course we collectively ordered brill, flank steak and chicken of the woods. This last dish was actually laetiporos tree fungus. Very tender custard like texture and well flavored with butter and garlic. My brill was cooked sous vide and draped with thin shavings of prosciutto-like mangalitsa pork collar. The broad bean garnish was lovingly prepared, as the skins had been removed. Rough buttery bread crumbs added texture to the dish. The Dexter flank with radicchio and anchovy cream was another well balanced plateful. Perfectly tender flank steak served not too rare, despite this cut being tricky with that respect. Garnished with a head of grilled radicchio in quite a tart anchovy cream.For dessert we shared the brown butter ice cream and treacle tart. Treacle tart was okay, but nothing special. It was interesting that the tart had a little salt added, and that the accompanying raw milk ice cream was unsweetened. The brown butter ice cream with hazelnut and caramel was quite extraordinary. A thin confection of lacy caramel topping balanced over the ice cream gave a satisfying crunch, which added a sort of creme brulee experience to ice cream.I would have given Lyle’s a higher mark if service weren’t so slow. Lunch took an hour and a half. Front of house was efficient, but the bottleneck seemed to be in the kitchen. The food was worth waiting for, however. A three course lunch for three with two beers and free sparkling water including service and a small charitable donation came to 109.

  August 14, 2016, 9:03 pm

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• Sarah Bailey

  Lunch on a Saturday, at 1pm the restaurant was pretty empty. I started with aged chicken skewers, which were delicious and it was a good size dish. My main was deer with bitter leave and mustard, the meat was lovely and cooked to perfection the leaves and mustard were a little lacking and didn’t really do much for the meat. It all went horribly wrong for dessert with the most bitter granita di cafe with raw cream! I severe lack of any sweetness, they did take this off the bill as the waiter also tried one and agreed it was pretty bad! Nice ideas for dishes, felt a little like the needed perfecting! I’m not planning on rushing back.

  February 22, 2016, 10:37 pm

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