Café Clement, the new restaurant situated in London's St Clement hotel, is garnering significant praise for its culinary offerings and convivial atmosphere. The establishment, a collaboration between Nick Jones, the founder of Soho House, and head chef Danny Bohan, formerly co-head chef at The River Cafe, aims to provide guests with an experience of unpretentious pleasure.
The restaurant's terrace, offering views complemented by a gentle breeze and ice-cold rosé, has been highlighted as a pleasant setting for a meal. The service, managed by Jones's son Ollie, is described as smooth and attentive.
Chef Bohan's menu is designed to cater to a variety of tastes, with options ranging from luxurious seafood and steaks to more comforting dishes like onion soup and sausage casserole. Prices are noted as reasonable, with a set lunch available for £28. The cooking is consistently described as excellent.
Specific dishes that have drawn particular attention include a warm parmesan custard with caviar, an egg mayonnaise with perfectly cooked yolks, and crisp zucchini fritters. An exceptional tomato and anchovy salad, lauded for the quality of its ingredients, evokes a Mediterranean feel. The spatchcocked chicken, with its crispy skin and succulent flesh, served with speck and a shallot vinaigrette, has been called magnificent.
Dessert offerings include a baked chocolate pudding, described as a blend between a soufflé and mousse, served with vanilla ice cream. The overall sentiment is that Café Clement succeeds in providing beautifully cooked food in an atmosphere of shared enjoyment.
Café Clement is located at 12 Temple Place, London WC2, with its website at stclement.co.uk. The estimated cost per person is around £40.