Black Bream is a neighbourhood restaurant specialising in seasonal small plates and exceptional wines from independent growers. We specialise in seasonal produce, such as the Lobster & Langoustine Burger and the Bream Ceviche, as well as our larger dishes such as the Dover Sole and 28-Day-Aged Rib Eye Steak.We love our London markets, and visit them regularly to source the best produce available. We are passionate about buying our meat from Smithfield and our fresh fish from Billingsgate. Our chefs have been scouring the English coastlines and working tirelessly with our suppliers to create an innovative and seasonal menu. The concept of Black Bream was to bridge the gap between high-end central London eateries and their target audience by way of creating a neighbourhood restaurant that provides an exceptional food and drink experience at a competitive price. We have created a platform where some of Britain's most talented young chefs can call home.The team's experience includes the successful management and involvement with top-end and high-volume restaurants such as J-Sheekey, The Ivy, Le Caprice and Rick Stein’s The Seafood Restaurant in addition to cocktail bars such as Milk & Honey, The Eastrooms and The Player.
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