From Brother Marcus to Bar La Rampa, here are the best things the CODE team ate this week

BroMarcus x Maltby&Greek

The first of what will be a monthly event at Brother Marcus Spitalfields: 7 different wines from supplier Maltby&Greek with 6 perfectly-paired plates from Brother Marcus. Each wine’s unique characteristics and method of viniculture lovingly explained by the sommelier with every pour. Favourite of the accompanying plates – lip-smacking corn ribs with smoked chilli and lime aioli.
Sam Selwood, accounts manager

Papadakis, Athens

An overnight stay in the Greek capital before heading to the island of Spetses last Thursday night meant a very gentle stroll from the hotel in 42 degrees heat at 9pm for dinner at Papadakis. Despite the brutal temperatures, a nice chilled bottle of Greek red and some classic cuisine from the country we were in, was a welcome way to start a holiday with some taramasalata, a Greek salad and fresh seafood. Although it was tempting to sit around with a post dinner ouzo, the air conditioning of the Grand Hotel Bretagne was calling.
Adam Hyman, founder

Bar La Rampa

Wednesday night was opening night for Bar La Rampa – the newest venture from the increasingly distinguished MJMK stable (currently Casa do Frango and Kol, soon to include AngloThai and Nuno Mendes). Tucked up behind Oxford Circus, the former Carluccio’s site has been transformed into an ode to 1950’s Havana with a menu developed by Ana Gonçalves and Zijun Meng of TĀTĀ Eatery and Marcis Dzelzainis curating the drinks selection. The launch was a stylish affair with classic cars to ferry diners to and fro and some low-key royalty in attendance. But the reason to go back is undoubtedly the Cuban sandwich stuffed with crispy pork belly, ham, raclette cheese, gherkins and loads of fresh coriander.
Chloë Hamilton, content manager

Fallow

Obviously, there’s the cod’s head, ensoused in a shallow pool of sriracha butter sauce, to consider. But when it’s the middle of the day and time presses ever on, you are forced to make the difficult choices in life. They were as follows: a croqueta on a pillow of black garlic—knocked back like an oyster—with an unctuously set mushroom parfait to follow, corn ribs made with Cornish kombu that crackled on the lips, with a fig leaf soft serve to end — delightfully complex and lasting in the mouth.
Céire Carey, team assistant

Fenchurch Restaurant, Sky Garden

There was something rather lovely about going to the top of the Walkie Talkie after what must have been close to three years to have dinner at the Fenchurch Restaurant. The Sky Garden was pleasantly busy with people enjoying the fact they can socialise and wonder around the space with a nice glass of wine while the sunset over London. Michael Carr has joined Fenchurch Restaurant has head chef to oversee the contemporary British menu with dishes such as Beef tartare, English mustard, avocado, zhoug dressing, smoked leek and Sautéed veal sweetbreads, cumin yoghurt, minted shallots. The sommelier was on fine form too serving a 2016 Puligny Montrachet.
Adam Hyman, founder

BaoziInn, London Bridge

Tucked away in the coat pocket of Borough Market, far from the crowds of the cuffs and buttons, BaoziInn homes under the rail line of Southwark Street. We went to taste the new dim sum menu, and found ourselves in the jungle – so with two beers on our side for fortitude, we began. Dumplings enstewed in vinegar and spice, six rows of skewers glistening with sweetness, char siu piled high like a tower, nine yellow parcels of chicken shao mai and a boat of seafood fried rice. By the end, the train blew away the sut of urbanity to reveal two diners in the night: filled to the brim and satisfied. Walking home was next trick.
Céire Carey, team assistant

Hop & Roll

Making fresh egg hoppers for a dining room of 40+ is no mean feat but Rosh, chef and founder of Hop & Roll, is no stranger to hard work. Whilst working part-time as a lawyer and looking after her five-year-old twins she runs a street food business and supper club as part of a delicious campaign to bring authentic Sri Lankan food to Londoners. On the night, the slow cooked mutton curry was a triumph, though it was the mackerel, potato and egg curried roll with tamarind sauce that I’ll be seeking out again on the street food circuit.
Chloë Hamilton, content manager

To read more reviews from the CODE team, click here