Wright Brothers in Battersea absorbs an ambience that makes me want to return through its delightful doors before we’ve even settled at our table. Recently opening on 11th December at the iconic Grade II listed Battersea Power Station and with views over the Thames, I snugly wait for my guest at one end of the elegant, long bar whilst the experienced barman runs me through his drinks menu. Creative cocktails that he knew like a script extending to any beverage I may desire, I settled with a margarita.
In symphony with the flavours of the seafood, oysters and meat is a wine list alongside Champagnes, craft beers, pale ales, stouts, IPAs and porters. The cocktail list includes Battersea exclusive cocktails as well as favourites such as Wright Brothers Bloody Mary and the Mermaid Martini with Grey Goose vodka or Star of Bombay gin, Choya Sake, pickled ginger served with an oyster.
Moving further into the warm and welcoming dining space, we slide in underneath some striking ocean inspired artwork. Any seafood enthusiast can appreciate Wright Brothers Battersea’s new menu: with a mission to take the formality out of seafood, the fifth site has introduced some unique new dishes including Group Head Chef Richard Kirkwood’s take on the classic ‘eclade de moules’ – pine roasted mussels as well as an indulgent roast shellfish platter and grilled Galician octopus with ajo blanco and smoked jalapeño chilli oil. For those simply accompanying those looking for some seafood satisfaction, this new South London menu has also introduced some new meat options from the Josper oven such as an East Sussex collar of pork with chimichurri and Bannockburn beef on the bone.
A ‘build your own’ seafood platter instantly tempts my guest to start. We relive a visit to Ireland earlier in the year with a selection of large, fresh Carlingford Irish oysters and some smaller, saltier Scottish Cumbrae; reminiscent of home, my guest also orders a collection of whelks to which I left him. Build your own seafood platters are presented on ice with other options including St. Austell Bay mussels, Atlantic prawns, whole brown shrimps, clams, razor clams or langoustines.
A variation of fish and meat dishes, the menu is divided into raw and small plates, Josper charcoal grill, meat, extras, WB classics and sides. A specials board also offers whatever the fresh catches may be that day – we share a lobster from this special selection with a collection of dynamic small plates. These smaller plates introduce international flavours and culinary techniques which particularly caught my eye with wild red Argentinian prawns, sea bass ceviche, tempura broccoli and salmon sashimi.
Championing the popular ‘sea to plate’ ethos with a modern and accessible approach sourced from their own wholesale company in Billingsgate Market; Wright Brothers restaurant offers a different ambience and cooking style of seafood with the founders’ commitment to the finest quality. The group’s restaurant portfolio also includes Borough Market, Soho, Spitalfields and South Kensington and the boutique restaurant chain also supply over 270 prominent restaurants and chefs across the UK.
Wright Brothers Battersea: 26 Circus West Village, Battersea Power Station, London SW8 4NN, thewrightbrothers.co.uk/restaurant/battersea/
