South London


Modern European | South London

This is from chef Michael Hazlewood who worked at Attica in Melbourne, Australia and more recently at both Soif and The Green Man & French Horn in London and Manager Alex Thorp.Hazlewood from at Fifteen and Vinoteca. It has a daily changing, ingredients-focused menu with a wood-fired oven which they'll be using to bake bread, as well as cooking fish and meat. There's a large wine list - but perhaps a more interesting feature of the dining room are the four 300-litre stainless steel tanks, filled with natural wine direct from the winemakers.

Restaurant details

36-38 Lordship Lane, London SE22 8HJ
Nearest station: East Dulwich overground
Telephone number: 0208 693 9021
More info: 
Bar area


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36-38 Lordship Lane, London SE22 8HJ


Critic reviews - total score 7.5 out of 10

Critics' score: 6
Emma Sturgess Metro
Reviewed by August 29, 2013
"Unfortunately he can’t be everywhere, and with complex, unusual wines and Michael Hazelwood’s utterly contemporary small plates to handle, the rest of the team are often stumped. The food is good, though the menu doesn’t hang together." READ REVIEW

Critics' score: 8
Chris Pople Cheese & Biscuits
Reviewed on August 12, 2013
"Toast is resolutely, recognisably Modern British in the Clove Club/Dairy mold, and draws its influence from that new wave of thrusting new London brasseries rather than anywhere on the continent." READ REVIEW

Critics' score: 8
Guy Dimond Time Out
Reviewed on July 11, 2013
"In a typical dish, fresh English peas are dressed with garlic butter and topped with raw egg yolk drizzled with lemon oil, then garnished with toasted almond. The result is dramatically colourful and savoury." READ REVIEW

Critics' score: 8
Fay Maschler Evening Standard
Reviewed on July 03, 2013
"...exceptionally fine Tuscan salami, fat, wobbly, skinned raw mackerel fillets bathed in white soy and topped with crisp ginger, a sensationally fine heritage tomato salad crocheted together with toasted crumbs, and a wondrous dish of English peas with molten egg yolk, curd and nibbed almonds. On finishing it, we immediately ordered it again." READ REVIEW

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