Perched on the canal, Sune (a word derived from the old Nordic word for son, as well as the name of Spencer’s mentor Sune Rosforth in Copenhagen) is a stripped-back space designed to transform throughout the day, from a sun-filled spot for weekday lunch, and weekend brunch, to an intimate, candlelit dinner destination. Floor-to-ceiling windows, looking out over Broadway Market and the Regent’s Canal, flood the airy room with light.
The kitchen is helmed by chef Michael Robins, who previously spent time as head chef at acclaimed restaurant Pidgin. Dishes include Galician sea urchin and preserved tomato, smoked eel Caesar salad, and za’atar spiced lamb ribs with honey and salted yoghurt.
In the warmer months, diners can sit outside, perch at a window counter for dining, or take a seat by the double doors at the back of the restaurant which open out onto the canal.
Galician sea urchin and preserved tomato; smoked eel Caesar salad; linguine vongole with fried garlic and bottarga; za’atar spiced lamb ribs with honey, harissa and salted yoghurt, and hen of the woods mushroom, with Taleggio sauce and pickled cipollini.