From RAI to Al Mare, here are the best things the CODE team ate this week

Warehouse

Headed up by former Silo head chef Brendan Eades, Warehouse is the first public facing restaurant from The Conduit and is tucked away on Langley Street in Covent Garden. Warehouse is all about the provenance of the seasonal ingredients, and you get the sense that each dish has been meticulously constructed with flavour at the forefront. We really enjoyed the rich yet light Venison, turnips, kale and pear dish, and the mackerel, rhubarb and ginger was perfectly balanced. For dessert, the chocolate tart was truly epic.
Tom Pilgrim, accounts manager
CODE was a guest of Warehouse
On the CODE app

RAI

Boy was I looking forward to this one. I love Japanese food, so was very excited to come and see what RAI was going to bring to the table, literally. I lost track of the number of courses on the tasting menu. I think there were seven, but they’re all as equally delicious as each other. Highlights included the fatty tuna maki with truffle and caviar, and a decadent 48hrs marinated Chilean seabass. The wine and sake pairing compliment the food perfectly – highly recommend! 
Henry Southan, social media manager
CODE was a guest of RAI

Dishoom

Everyone knows Dishoom and everyone knows it’s good, the near ever-present queues speak for themselves. My order is always going to include the Ruby Murray and black dahl, I’m mean when you’ve finally managed to bag a table it would be criminal not to go for the signature dishes (they’re cult classics for a reason after all). Last night I had the novel experience of paying with my Dishoom coins – their version of a gift card – which I highly recommend. It feels pretty baller whipping out a sack of coins and covering the bill.
Molly Wade, memberships manager

Al Mare

Who knew that a piece of the Mediterranean lived in Knightsbridge? The interiors of Al Mare are reminiscent of a classic superyacht, with plush blue velvet banquet seating with wooden features. The menu offers light and modern Italian cuisine, including bluefin tuna tartare, burrata, and a great selection of fresh pastas and fish. The dover sole was outstanding, and perfectly accompanied with crushed potatoes. Yum. My initials on my ice cube was also a nice touch!
Henry Southan, social media manager
CODE was a guest of Al Mare

Bone Daddies

This gargantuan ‘Hair of the Hog’ Ramen has been produced in collaboration with Mikos Gyros and as the name suggests, its designed to be the ultimate hangover cure. The ramen itself is a deep and nourishing broth, as one would expect, with tender pork and slippery, satisfying noodles. The slightly bizarre  addition of extra crunchy chip-like potatoes is an odd but welcome double carb-combination, with gentle heat coming not only from Paprika, but from the enormous green chilli slowly sliding this dish up the Scoville scale. Forget the sauna or a gym shesh, this ramen is the best way to sweat out last nights’ sesh.
Mike Daw, partnerships manager
CODE was a guest of Bone Daddies

Bean & Hop

When I first moved to London I’m not sure I could have picked out Earlsfield on a map – now everyone seems to be moving there.  Garratt Lane, which essentially serves as Earlsfield’s high street, has gone from strength to strength as a result. For brunch you are fairly spoilt for choice, but Bean & Hop is a good bet. The full Lebanese breakfast (pictured with chicken rather than falafel because they were out) perhaps wouldn’t have cured a hangover, but as I didn’t have one left me feeling suitably virtuous and made a nice change from avocado on toast.
Will Lake, COO

Cora Pearl

‘Best bites’ can often mean the very best meal (in their entirety) the CODE team have eaten during the week, but here at the ridiculously delicious Cora Pearl, the ‘best bites’ were a selection of moreish, hearty and defiantly beige morsels. Starting with some very, very good bread and cultured butter infused with some malty flavour, devilled eggs (made extra spicy via a dribble of well-apportioned tabasco) and a ham and cheese toastie with homemade pickle to rival the now-famous Wigmore iteration.
Mike Daw, partnerships manager
On the CODE app

Read more reviews from the CODE team here