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Packed every day of the week, Eat Me provides a hip yet friendly dining experience that includes sublime drinks, professional service and exhibitions of edgy contemporary art and photography. The real draw, though, is head chef Tim Butler’s inventive comfort food drawing on influences and produce from around the region and beyond.
Rating : 17/20
Begin with the signature grilled veal tongue. Juicy and tender and balanced by sharp and spicy kimchi, it exemplifies Butler’s credo for using regional ingredients in a progressive way. This dish truly awakens the senses for the coming gastronomic experience. For a lighter option try the salad of heirloom tomatoes, complemented surprisingly by a scoop of olive oil ice cream, which provides a modern take on a time-tested classic. Smoked swordfish belly as a main dish is cooked to perfection. A light refreshing salsa balances the fatty dense flesh with an almost otoro aroma. Duck confit is another favourite, cooked to perfection with bold rustic flavours. Save room for dessert because goat cheese ice cream with red wine poached pear gives the perfect umami finish.
Rating : 35/40
A broad and excellent wine list featuring over 100 selections from around the globe. Cocktails are also recommended, being both creative and well executed.
Rating : 17/20