Eat Out London!Le Pont de la Tour
Le Pont de la Tour, a French restaurant near Tower Bridge. Head Chef Orson Vergnaud.
Le Pont de la Tour | French restaurant | D&D London
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Le Pont de la Tour - London Restaurant Reviews | Hardens
Le Pont de la Tour, 36D Shad Thames, London SE1 | The ...
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Nothing on the landscape of London dining so greets the spring as the array of restaurants that lines the Thames at Tower Bridge.
Tim and I sat under the Pont's wide awnings, admiring the silver tubs of greenery, lit by fairy lights, that give the restaurant's frontage a shimmery glow.
The menu was full of classic French dishes – foie gras ballotine, lobster thermidor, veal kidney flambé à la moutarde – interspersed with solid British fare (tian of Dorset crab, Colchester rock oysters) and seemed not exorbitantly priced at £44.50 for three courses.
Aghast, I made out the word 'supplement' attached to three of the dishes: the lobster salad, the scallops and the Dover sole.
I dug out the menu: bloody hell, yes, the lobster and sole options both carried a faint double-asterisk, indicating they took a £20 (not £2) extra cost, while the one-asterisk scallops carried a £5 supplement.
Le Pont de la Tour: High French luxury, expertly delivered | London ...
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On August 2 this year, Le Pont de la Tour closed for a makeover, with a new design from the ubiquitous and almost invariably good Russell Sage Studios.
Le Pont de la Tour’s amazing location needs no further description: it occupies an extraordinary length of the ground floor of a warehouse building right beside the Thames, giving glorious views both ways, most notably of Tower Bridge, lit up electric blue at night.
Roasted Orkney king scallop, violet artichoke (£12.50) was just as good: two meaty scallops, nicely browned, in quite a salty, well-reduced creamy foam, served from a little copper fait-tout, around a well-softened piece of artichoke.
From the mains, braised halibut, grelot onions, cauliflower, crab sauce (£24.95) was also ever so suave, perhaps even a little too smooth and flattering: an excellent, smallish piece of fish, surrounded with cauliflower purée and florets, with some of this trendy little onion (not so different from spring onion?)
Roast Yorkshire grouse, brussel tops, liver croute, blackberries (£26) was a treat: the bird was taken off the bone and served pink and redolent, the brassica just nice little bitter greens, the blackberries all that was needed in terms of a fruity component, a lovely wine reduction for gravy, a liquid and ideally bland bread sauce served in another copper pan on the side, a smallish piece of toast just softened with the liver... As good a grouse as ever I’ve eaten.