Eat Out London!The Coal Shed London
The Coal Shed is located in Tower Bridge, London, serving chargrilled steak, fish, sharing platters & Sunday roasts.
The Coal Shed London | Steak & fish restaurant located near Tower Bridge, London
The Coal Shed Restaurant London is located at One Tower Bridge on the banks of the River Thames.
Open seven days a week, 12noon until 10pm, the restaurant uses the highest quality ingredients, sourced as locally as possible.
For those dining before a show at The Bridge Theatre or wanting an express lunch, the restaurant's pre theatre menu is available from 12noon until 6.30pm £20 for two courses or £24 for three.
The Coal Shed London, occupies two floors and a bar for pre and post dinner drinks and cocktails expertly crafted.
If you want to host your own event, there is a private dining room on the mezzanine or the restaurant can be exclusively hired for any type of occasion.
Reviews and related sites
The Coal Shed, London, review: Brighton-born steak and seafood ...
food value menu desserts
The original Coal Shed is in Brighton, but this steak and seafood sibling has fled the seaside for the Thames bankside.
The lunch set menu doubles up as a theatre menu and it’s stonking value for money; £15 for one course, £20 for two courses and £24 for three courses.
But if you want a steak – and you probably will, as it’s That Kind of Place – it’ll be an extra £3 on top.
Three choices for each course – covering meat, fish and veggie options – and two specials, usually a cheeseburger or fish and chips on a Friday.
Better is the trio of ever-changing Coal Shed sweets (a mango marshmallow, coffee fudge and truffle), or Neal’s Yard cheese with truffled honey butter and hunks of nutty bread.
REVIEW: The Coal Shed, One Tower Bridge, London | The Graphic ...
Another post banging on about pizza.
And this one is going to be the growing mamma of all Brighton pizza reviews, so get comfort...
The Coal Shed, London: good ingredients undermined
The Coal Shed, London SE1: Restaurant Review - olive magazine
food menu
Both were superb: the octopus beautifully smoky and tender; the veal was an enticingly arranged bowl of finely chopped goodies, including candy-pink diced raw veal, capers, a shiny egg yolk and a dusting of ‘coal’ – once stirred together, the resulting dish was at once fresh, vinegary and smoky, with not a hint of gamey aftertaste.
Given The Coal Shed menu’s focus, for the mains we went with a combination of ribeye steak, ordered rare, with sides of beef-dripping chips, coal-roasted carrots and ash-baked beetroots; and a platter of fire-roasted shellfish.
The bang-on chips were just-crunchy, subtly salted and soft inside, as they should be; the more savoury-than-sweet heritage carrots had a pleasing bite to them; but the beetroots offered little to shout about.
The shellfish selection was a mixed bag – the showy langoustine boasting barely a morsel of meat, the crab claws generous in size but ordinary in taste, the scallop under-seasoned; the real treats here lay among the little soft, sweet-tasting clams, plump, earthy mussels, garlicky cooked oyster and crunchy strands of salty samphire.
The BBQ octopus starter, with smoky aubergine, sea-salty kombu, mushrooms, sweetly pickled daikon and a spicy seafood XO sauce.
The Coal Shed, London SE1, restaurant review: Most Likely To ...
food
Fish soup had a fashionable DIY element: a deep bowl arrived in which a slice of cured mackerel sat, glumly, waiting for the diner to waken it from its slumber with a slug of spicy broth.
Highly commended was a juicy, flaky hunk of halibut in a light curry sauce, fringed with slices of crisped-up cauliflower and perched on a sort of nest of kedgeree.
They’d run out of turbot, which is the fish they normally serve this way; but the halibut worked pretty well.
Yet despite CS’s kinship with the Salt Room, which does specialise in fish, it’s chiefly on the flesh of landlubbing creatures that it’s set out its stall.
(Other dishes to share include a couple of whole roast fish, tempting Moroccan-style smoked goat and a Sunday lunch special of mountains of sirloin, served with “all the trimmings” including Yorkshire puds the size of boxing gloves).