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Serving the best of seasonal British produce in the relaxed neighborhood environment that was the Bermondsey institution called Village East.
Led by Chef Patron Tom Cenci (previously Duck & Waffle), the menu provides for simple, seasonal dishes such as Cornish mackerel with apple, pine nut and truffle or venison tartar with beef dripping.
Seasonality continues in drinks with seasonal botanicals in punch bowls alongside an extensive beer list and a wine program with sees natural, New World, British and international wines carefully paired to match dishes.