A new Mediterranean restaurant (and bakery) is coming to the Strand, landing at the 180 Strand building (which is also where the latest Soho House is).
Toklas' chef, Martyn Lyons, has impressive credentials, having worked with Ollie Dabbous and at Spring and Moro and we're told the menu will have specifically Italian, French and Spanish influences, with dishes including:
- Kingfish crudo with fennel and caper leaf;
- Broccoli with farro, goat’s curd and black garlic
- Socca with aubergine, yellow beans and black olives
- Halibut with girolles and coco beans
- Whole seabass for two
- Greengage crostata with crème fraîche for two
It's not just the restaurant though, as Toklas will also have a bakery which comes from Adam Sellar, the man behind Angel Bakery in Abergavenny and who set up Little Bread Pedlar's bread-baking business. In charge ihere in London is Janine Edwards, recently at Rye by the Water and also a Little Bread Pedlar alumnus. Here we can expect breads, patisserie, sandwiches and coffee. The whole thing aims to simulate "European-style bakeries and pasticceria". The area certainly isn't bakery-heavy. so that'll be extremely useful there.
On top of that, there's a bar area too - so Toklas could well be handy for a post-work drink. The whole thing comes from Amanda Sharp and Matthew Slotover, the people behind art festival Frieze (which, not coincidentally also starts this week).
More about Toklas
Where is it? 1 Surrey Street, London WC2R 2ND
When does it open? 19 October 2021 (bakery in November)
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