A verdant courtyard at the heart of the Brutalist creative hub at 180 The Strand, Outcrop serves as an inner-city oasis connecting guests with nature. The restaurant is run by AngloThai’s John Chantarasak, showcasing his signature Thai cooking using ingredients from the bountiful British summer larder. Expect a menu which has a focus on seasonal British vegetables, as well as a smaller selection of native breed animals and line-caught fish, all cooked over charcoal in keeping with the traditional cooking practices of rural Thailand.
Award-winning Bar Manager Rob Simpson, who honed his experience at restaurants including The Clove Club and Gymkhana, has curated a drinks list making use of hedgerow fruits, spirits and botanicals from the best producers across the UK. And the wine list showcases low-intervention European wines, all served on tap by the glass or carafe.
Root vegetable Som Tam with tamarind & London honey; salt-baked beetroot with scallop roe chilli jam and wild garlic; Wye Valley asparagus and sunflower seed satay; coconut smoked turbot bone broth; skate wing jungle curry and Thai tea burnt cream.
The British Margarita, made from barley eau de vie, London honey and gooseberry, or the Outcrop Martini, which combines London dry gin with a homemade herb garden vermouth, served ice cold.
Outcrop also plays host to an arts and music programme, including a central installation exploring the world beyond our senses. The musical line is being built up around an audiophile sound system featuring four vintage Klipschorn speakers, where rising and established DJ talent will perform, inspired by the natural world.