Boisdale of Canary Wharf opened in summer 2011. The two-floor venue overlooking Cabot Square comprises restaurant, oyster bar and grill, whisky bar, Cuban cigar library and shop and live music venue.
The second floor restaurant is decorated in the instantly recognisable Boisdale signature look of lacquer red and dark green walls hung with eclectic and original artwork of super quality. It is here that one can find the whisky bar, a 12 metre long ‘amber wall of liquid gold’ that holds over 1000 bottles of malt whisky. The restaurant’s music programme comes with the seal of approval of no less than Jools Holland, Boisdale’s Patron of Music.
On the programme packed with the best in jazz, blues and soul, highlights have included performances by the likes of Manfred Mann, Georgie Fame, Ruby Turner, Cuban legend Chucho Valdes, Chris Barber, Big Boy Bloater, Ruben Richards, Acker Bilk, Buddy Greco, Stephen Triffitt, The Congo Faith Healers, Mitch Winehouse, Mud Morganfield, The Fantastics and many more purveyors of cool mellow sounds, deep funk, soulful vocals, energetic piano chops and mesmerising showmanship.
One floor below is the deco-inspired oyster bar which benefits from an awning-covered heated terrace complete with members-only area. Four private dining rooms are available, accommodating from 12 to 40 guests.
To see all upcoming events view the full event calendar.
Friday 10 February 2017
|Pint of Lager||£4.80|
|Pint of Real Ale||£4.10|
|Bottle of Lager (330ml)||£4.60|
|Bottle of Cider (568ml)||£6.75|
|Spirit and Mixer (50ml double shot and mixer)||£8.50|
|Glass of Wine (175ml measure Large )||£6.95|
|Bottle of House Wine||£18.90|
|Bottle of Champagne||£55.00|
A word from the chef:
Michelin star trained executive head chef, Andy Rose: “Boisdale menu features ingredients of the finest provenance primarily sourced from Scotland as well as throughout the British Isles. In addition to the classic range of Boisdale dishes developed over the last 25 years at Boisdale of Belgravia, seasonal specials feature on the weekly changing menus. In summary the menu is focussed on Aberdeenshire beef, Highland lamb, Hebridean shellfish and salmon, and seasonal Scottish game.”
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