The Basque Kitchen — Restaurant in England

Drunken Lobster 🦞….. enter through the period curbed glass frontage, you’re absorbed into a period piece, timeless, of tall ceilings, chandelier lightly lit, glistening against the fixtures, outshined only by the welcome and amazing smiles. This artisan emporium, soaked in a dark gothic asian twist, is a true wonder. Passing the well stocked bar & delicately dressed tables, down the wide “easily accessible” staircase to “chef’s table”, middle earth’s engine room. Comfortable seating for 8, or a very cozy 10, but a five, we found ourselves luxurious in space. Balanced lighting against the bright night huddle of a working kitchen, resembling that of an organised Victorian steam engine. Bustling with colour with the right amount of steam being let off, as the magical creations are seamlessly streamlined out of the production pass. Little yelps of, “yes Chef”, “4 all day” and “ready on the pass” is mixed with an unusual playlist collation. Enough to keep the pace of the kitchen’s pistons turning without disturbing the groups experience. Course after course flowed, after the cocktails were ordered. Like delicate flowers presented on a lake, opened petals of colour, pleasing to the eye and taste buds alike. Matched only by the great company and jollification of, “more wine please!,” The experience of the Yakitori taster menu is second to none, an incredible burst of creativity that will leave you lifted, excited to return. This option, should really be the only choice for the novice and fine diner alike, for you to truly enjoy the wonder that this collaboration has to offer. All good things come to an end. Finally, bill presented you’ll be looking to anxiously return. Simply book, relax and enjoy this little gem. Thank you and...

This is a great little cocktail bar and kitchen. Our host Ruby was amazing and truly made our visit an exceptional experience deserving five stars. On the food side we took:

Pineapple Szechuan king prawn Uramaki - nice mix of flavors, my second favorite

Charsiu monkfish tail, tempura broccoli - the absolute winner as the best dish

Ponzu beef shin bon bons - pulled beef made into deep-fried balls, was my partner's second favorite

Furikake fries - a nice side, though technically just fries. We took it with Wasabi mayo which was special - it managed to have the Wasabi taste without a lot of the horseradish heat - a great balance

On the cocktail side we took:

Lychee Cucumber Martini - good bland of tastes, very fresh, easy to drink and overall innovative and different from other cocktails

Raspberry Chilli Margarita - another top cocktail, having a spicy punch while staying so tasty you can't stop sipping it

Thai Lemondae - the coriander taste in the drink was a good surprise, the subtle almond taste was also great

Cherry Blossom Manhattan - was the least special in taste. Maybe because it didn't have much of a cherry blossom taste and look to it. Nevertheless, it is the go to cocktail for a strong alcohol dose, so it has its use (and the alcohol soaked cherries are great)

Japanese Coffee, Hibiki Whisky, Demerara, Coffee, Cream - great drink, served hot but in drinking temperature, all the tastes balance wonderfully to create an alcoholic coffee that was great as a finishing note for our excellent night at the Drunken Lobster.

Highly recommended place, we did a walk-in but we were lucky to have a sit, reservations are...

Having just eaten at the Smoking Lobster, we wanted to try its sister restaurant. We were not disappointed. The two restaurants serve a similar style cuisine, but the dishes are unique to each restaurant. The Drunken Lobster is a bijou little place, but really well laid out. We started with a raspberry chili margarita and black cherry charcoal sour. - both excellent, complex and not too sweet. Our bartender/server Chloe was friendly and offered great recommendations. For lunch we chose Szechuan king prawn & pineapple katsu maki. I'm always a bit apprehensive about pineapple in a dish as it can be overwhelming, but this dish featured tiny pieces of pickled pineapple which accented the flavor of the dish beautifully. Next came Lo Bak Go, a bit like a hash brown cake, but made with daikon and topped with bonito flakes. It was crispy and yummy. The next dish to arrive was the tempura soft shell crab with chili yuzu slaw on a gorgeous black bao. The bao was soft and light as a feather and made a lovely pillow for the delicate crab. Our last dish was a Korean style barbecue lamb served on lettuce cups. Its rich and intense flavor really packed a punch. I often find that lamb can be so delicately flavored as to be almost indistinguishable from beef, but this was not the case here. It seemed almost like hogget, it was so flavorful. We had a side dish of seaweed salad, which served as a light refreshing bite between the various dishes. From start to finish, it was an amazing meal, and the prices were very reasonable. Do book in advance as its a small place and...