THE CLOVE CLUB

Such a great experience. Being the first table in front of the kitchen was very special as we felt in the middle of a ballet scene. The food was so great, everything was cooked perfectly and the flavours on spot. Personal favorite: the sardine. I will remember it. Service was impeccable with very attentive staff. If you have a special occasion, don’t hesitate to go, definitely one of the best restaurants in London!

This is one of the top 50 restaurants in the world. It's very good and the food is delicious, even better than the three-star Michelin restaurant. The only problem is that it's very expensive. The salmon there is very delicious. It is said that there is only one piece of this on top of a salmon.

It is indeed a representative of British modern cuisine. It is delicious from beginning to end. The smoked trout, vegetable herring soup, green cod and other dishes are outstanding in taste, especially the pearl jade soup is the best in the world. Every dish is very delicious. Recommended

This is a Michelin one-star British restaurant with elegant environment and authentic taste. The restaurant is built in an old house on the old street with a quiet environment. This is a traditional British restaurant. The food is very delicate, but the taste is average, because British food is really not very good. It is too greasy and uncomfortable to eat too much. It is not suitable for us Asians, but the environment is really high-end.

One of my favorite restaurants in London, it specializes in innovative British cuisine. After being ranked 26th in the World's 50 Best Restaurants this year, it is much more difficult to make a reservation than before. After six months, the menu has not changed much. My favorite butter and pine salt fried chicken is still as crispy, juicy and deliciously seasoned. Maybe for this elegant and delicious fried chicken, I will come here often.

There are two ways to eat langoustines. I like to use the shrimp heads and shells to make broth and jelly. Seasonal asparagus herring soup, with a shrimp dumpling wrapped in tofu skin. The cooking temperature of the fish meat is better controlled, but the fish skin is really careless. The lamb ribs are selected with skin and a layer of fascia, which is a bit fat, but it is well processed and comes with mint. After tasting the century-old Maderia I posted before, I drank it hanging on the cup with the old duck soup. The chicken skin is very good, and the chicken breast is also acceptable. I didn’t expect the legs were a bit undercooked. If you want to eat something good but don’t want to take the risk of opening a new store, I still love to come here

I was attracted by the fresh and simple cooking style when I first visited. I was satisfied every time I visited again. Whether in terms of cooking concept, cooking style, flavor matching, food processing, or service, Clove Club is definitely a restaurant worth a special trip. I look forward to the kitchen's continued efforts, transformation, evolution, and innovation.