London-City and East London
May 11, 2018
The menu – both food and drinks – changes weekly at Pidgin, so it’s difficult to pin down a favorite tipple, but you can rest assured that there will usually always be some kind of gin and tonic concoction on the cocktail list, muddled with a homemade tonic and black pepper. Also spotted on the list have been the exotic 1666 – made with mezcal, tamarind, maraschino liqueur, lime and smoked chilli – and a Silk Purse; rye whiskey, herbal liqueur, absinthe and cherry. Pidgin only offers one type of beer each week (micro-brews, typically), but there are several international wines of the red, white and sparkling selection that pick up the slack. The food at Pidgin is delicate and attractively-plated, bringing together the best of British ingredients with a modern twist. The menu is set – four courses in total – and delights with combinations like oyster and caviar, confit duck with squid ink pancake and chocolate dessert with spiced berries and tonka beans. Essentially, you’re in for a treat. But you’ll probably need to make a reservation, because the tables fill up fast.
photo credit: https://www.facebook.com/pidginlondon