So what do we need to know about Wilder?
It's the newest restaurant to take over the basement dining room at Boundary in Shoreditch (where Tratra used to be). Running the kitchen is chef Richard McLellan (who comes here from Typing Room and Alyn Williams at The Westbury) and his partner in crime is none other than Sir Terence Conran.
Where is it?
You'll find Boundary hotel on Redchurch Street in Shoreditch (nearest station - Shoreditch High Street). As you go into the hotel lobby the stairs to the restaurant are on the right, but there's also a lift down too.
What's the USP?
They say they aim to source 100% of their ingredients from independent and small scale suppliers from across the British Isles. That includes everything from seafood and meat through to foraged plants and while the drink list roams a little further afield, a lot of what's used in the cocktails too is made from local, seasonal produce.
Where should we meet friends for a drink first?
The easiest answer is here. There's a large separate bar with a cocktail list created by Alan Sherwood of Little Mercies in Crouch End. The drinks are superb, there's loads of room (including some lovely alcoves for date nights) and there's a separate bar snacks list that we're already planning to go back and hammer.
So what's on the menu itself?
As is de rigeur in London right now this is a modern menu split into snacks, small and then larger plates. Snack are loosely in the £4 range, small plates go from £8.50 up to £12 and then larger dishes are all in the £20s.
Here's what we had:
What about vegetarians?
In addition to those amazing carrot dip and crackers there are a fair few veggie-friendly dishes on the menu including two that we had:
Room for dessert?
You should easily find room for desserts - particularly when the dessert menu here is among the most interesting we've seen all year.
What about wine?
In charge of the wine list here is Head Sommelier Lucy Ward. She's ex-Dinner by Heston and Noble Rot so you'd do well to put yourself in her hands. Her old-world list here features bottles from sustainable and biodynamic producers and we particularly loved the bottle of biodynamic Verdicchio from Fattoria San Lorenzo (£42) she chose for us. Her pairing with the desserts was also spot on.
The changes to both the design and kitchen down here in the bowels of Boundary feel like the best fit yet. There's a modernity to the food here that hits that sweet spot between sustainability and hospitality. Add to that a cracking bar that's worth visiting on its own and it feels like McLellan and Sir Terence should have a hit on their hands.
Hot Dinners dined as guests of Wilder. Prices correct at time of publication
More about Wilder Restaurant & Bar
Where is it? 2-4 Boundary St, London E2 7DD
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