The aptly named Flour and Grape brings some real Italian flare in its new home on Bermondsey Street, serving just pasta and wine.
It’s an intimate 60-cover restaurant with a warm and relaxed vibe. The industrial lighting and exposed brickwork, matched with the wooden flooring and Bordeaux-coloured, vintage-style leather seating gives it a little rustic charm, too. The quality is in the cuisine though. Home-made pasta and authentic antipasti, each paired with a unique wine.
The cured meat plate is a must. Truffle mortadella, prosciutto crudo and salami is a delectable way to tease the appetite. The endive and pear with pine nuts and gorgonzola is also delicious, each ingredient complimenting the other perfectly. The wine pairing for this one, too, is a winner. A creamy white wine that goes by the moniker of Gewürztraminer.
The pasta mains all sounded very tempting, but I opted for the gigli with sausage ragu and fennel. Beautiful and rich. The wine went wonderfully as well; a rosso conero, a red with attitude. My partner-in-crime for the evening chose the mafaldine – tiger prawn, prawn bisque and basil. The waitress highlighted this one as her personal favourite and I can understand why. The bisque is amazing, really great flavours, and the prawns are cooked to perfection. And who’s responsible for this mouthwatering menu? Step forward Adam Czmiel- formerly at Antico, Pizzaro, Bermondsey Kitchen and The Kensington Gore. Take a bow, sir.
For more information visit flourandgrape.com