On 3rd February, Bonnie Gull founders will open the doors to the newly refurbished Bonnie Gull Seafood Bar in Exmouth Market.
According to Co-Founder Alex Hunter, “After eight months trading at Exmouth Market we’ve decided to make a few tweaks to the style of the restaurant. Moving to a small plates menu will allow diners the option to pop in for a quick glass and plate of something delicious at the bar as well as a full sit-down lunch or dinner. We expect Bonnie Gull Seafood Bar to be a lively, energetic bar & restaurant showcasing the best of British seafood and more.”
Bonnie Gull’s Executive chef, Luke Robinson (Fifteen and Ristorante Citrus, Umbria) will continue to head up the kitchen alongside Head Chef Gavin Gordon, who has moved across from their Seafood Shack on Foley Street. The new menu will focus on small sharing plates and bar snacks (£2.50-£10) with selections from the ‘sea’, ‘shore’ and ‘land’ such as: flame-grilled Newlyn cod collars; Salt n’ Pepper Channel squid with jalapeno mayonnaise; and flamed ox-heart with homemade piccalilli. There will also be a nod to their pop-up roots with their take on the East- end classic ‘jellied eels’ and a very special pie, mash & liquor. The Bonnie Gull classics such as ‘Smash your own’ 1Kg Dorset Crab with flame-grilled brown meat, and their famous beer battered North Sea haddock with beef dripping chips will still be available if you fancy something more substantial. A selection of puddings includes all-time favourite Jersey cream soft serve ice cream with a chocolate flake as well as Mille Feuille with pear, salt caramel and Cambridge burnt cream. Diners will be able to view daily specials displayed on the Raw Bar before they are cooked for them, such as whole John Dory to share. As ever there will be a fantastic array of British oysters available too.
Bonnie Gull Seafood Bar features some new design elements such as a reclaimed 1950’s gymnasium floor and an extensive collection of framed photographs of their suppliers by Chris Cooper. An ‘oyster table’ fashioned from an old barrel is perfect for those wanting to grab a quick bite whilst soaking up the atmosphere of the bar area, which will extend out onto the terrace during the summer months. The stunning marble bar is being extended and glasses will be stored on a suspended rope and wood display along with a neon ‘seafood bar’ sign. Guests will be able to sit at the bar watching the chefs and barmen at work. The bar will retain its original vintage jukebox playing a selection of Northern Soul, 60’s Ska and Rock n’Roll.
New general manager, Ed Francis, has overhauled the drinks list, introducing a more expansive wine offering that features both classic seafood paired wines as well as some quirky organic, biodynamic and natural wines, available by both the glass and bottle. There will also be a Bonnie Gull ‘Little Black Book of Wine’ with some interesting finds and bin-end prices. Bonnie Gull’s Head Mixologist, Damien O’Leary, has created a new cocktail list featuring long drinks, shots and aperitifs. Bonnie Gull classics, such as the Bonnie Mary: infused vodka with homemade clamato juice and an oyster garnish, will remain. The cocktails will champion seasonal, foraged British herbs and fruits and many cocktails and shots will be complemented with a paired ‘bite’ to tickle the taste buds.
Bonnie Gull Seafood Bar will be open Monday – Saturday, for lunch and dinner.