Elliot's

Elliot's Café, Borough Market - Building on the traditions of the market by working closely with the market traders and offering a menu which directly reflects the range of produce you will find available on any particular day.

Elliot's Café - Borough market

Being based in the inspiring environment that is Borough Market, our menu is created using the diverse ingredients available and in season.

We have a simple but mindful approach to our cooking that allows the ingredients to dictate the menu but to be prepared in such a way as to show them at their absolute best.

We cook our food over a wood fired grill, respecting the simplicity of this method encourages us to focus on the ingredient being cooked with it and the flavours that can develop as a result.

Unfortunately reservations are not taken by email.

Make a reservation or call us at 02074037436.

http://www.elliotscafe.com

London Gluten Free Elliot's Cafe Review ⋆ Forever Free From

Elliot’s Cafe is a delight for foodies and a particular gem for gluten free foodies.

Whether thanks to the chef and co-owner Brett Redman being coeliac or emphasis on fresh whole food ingredients sourced from Borough Market most of the menu is naturally gluten free, staff are allergy aware and cross contamination is managed.

I strongly prefer to have a good indication of how much of a menu is gluten free or can be adjusted before visiting.

In addition to not having an online menu the Elliot’s website makes no explicit mention of how coeliac and gluten free friendly it is.

However I may not have discovered that Elliot’s Cafe was a gluten free treasure if not for review from fellow blogger Kim at Naturally Gluten Free.

Elliot's, London SE1, restaurant review - Telegraph

One hour hence it would be hailing fat balls of unseasonal ice, but while B and I were lunching at Elliot's in Borough Market we sat outside.

I had the squid with cauliflower and curry butter (£8); the squid was scored rather than in rings (the fishmonger told me archly the other day that rings are very 1990s), fresh, a perfect texture, appealingly charred.

Imagine the inside of a ravioli, the ricotta, fused with the outside, the flour and egg, then rolled into a ball.

It really depended on what ended up in your mouth from any given spoonful; there were times when the sharpness of the lime was perfect against the meringue, and other times when it was too tart.

In a cluster of Victorian granaries, also home to shops, galleries and a concert hall, this bright café prepares light lunches using produce from the monthly farmers' market.

Elliot's Cafe | Borough Restaurant, Bringing You the Market's Best ...

Elliot’s Café | Borough Market Restaurant If you’re going to open a restaurant in Borough Market, it makes sense for it to showcase the market’s best craft and artisanal producers.

Launched by the team behind Victoria Park’s Pavilion Café, Elliot’s is a place for genuine food lovers: those who are open to culinary surprises, and who enjoy turning up to a restaurant without even half an idea of what might be on its menu that day (as it’s constantly changing, depending on the season; the available produce that day; and the chef’s mood).

Push your way through the crowds of Borough Market and you’ll spot Elliot’s dark blue front, with a large glass window fronting a cosy, farmhouse-style, bare-bricked interior.

The gaps between Elliot’s improvised breakfasts, lunches and dinners – you know, when the chefs are prepping, perusing produce in Borough Market and playing backgammon – are filled in with coffee, cold plates, cheese and cured meats.

Elliot’s Cafe | 12 Stoney St, Greater London SE1 9AD Like good restaurants?

Elliot's, London — a great place on the edge of Borough Market

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Grace Dent: Elliot's Café is gastro heaven | London Evening Standard

ES Lifestyle Newsletter Elliot’s Café in Borough Market came into my world via word of mouth and now I’m evangelical about it, too.

Elliot’s mission is to serve ‘the best of Borough that day’, whatever grabs the owners’ attention as they scoot about the stalls – dishes such as griddled mortadella, pecorino with chestnut honey, and roast beef tartare with horseradish.

Elliot’s menu transforms daily – the sky (and the land and the sea) is the limit –served in a light, airy room overlooking the market, with chipper service and minimum fuss.

Several other things about Elliot’s made this a successful jaunt: they don’t do that painful perusal of the reservation book on arrival, or issue snooty time restraints on how long one can park one’s bum there; there are no hovering waiters, no superfluous chatter, no insistence on taking one’s coat and then losing it, no origami swan napkins, no theatrical removing and replacing of knives and forks, no whacking great service charge.

Word of mouth said Elliot’s was ‘just very good food’.

Elliot's, London SE1, restaurant review - Telegraph

One hour hence it would be hailing fat balls of unseasonal ice, but while B and I were lunching at Elliot's in Borough Market we sat outside.

I had the squid with cauliflower and curry butter (£8); the squid was scored rather than in rings (the fishmonger told me archly the other day that rings are very 1990s), fresh, a perfect texture, appealingly charred.

Imagine the inside of a ravioli, the ricotta, fused with the outside, the flour and egg, then rolled into a ball.

It really depended on what ended up in your mouth from any given spoonful; there were times when the sharpness of the lime was perfect against the meringue, and other times when it was too tart.

In a cluster of Victorian granaries, also home to shops, galleries and a concert hall, this bright café prepares light lunches using produce from the monthly farmers' market.

Elliot's | Restaurants in South Bank, London

Smaller plates such as crab on toast or buffalo mozzarella and polenta are listed alongside larger plates including the ever-popular (but weekday lunchtime only) burger.

The meat was tender, delicious and still a little pink in the middle.

At dinner, lemon sole, wild garlic and fino (a large plate) was good, but there were no more than a few slivers of wild garlic in the sherry-based sauce, making a side dish a must.

Jersey royals with bacon and shallots went nicely with both this and a (small) plate of three scallops with herb butter.

Well-mannered, very engaged service is on the evangelical side when it comes to the natural wines (orange wines are listed alongside the expected white, red and rosé).