Martinis are having a moment and we can’t get enough of London’s ever growing bar scene. But snacks make everything better and the best cocktail bars know it.
From crispy sushi to caviar topped Japanese sandos, Alexandra Dudley explores London’s best bar snacks.
Sesame Prawn Toast at Bruno’s
Originally a dish reserved for Bruno’s sister restaurant Caravel, the sesame prawn toast made its way onto the Bruno’s bar snack menu just this year after an encouraging customer demand. Spiked with a generous kick of fresh chilli, ginger and coriander, the prawn toast gets a whack in the deep fat fryer and arrives gloriously bronzed alongside a hot chilli jam. Crisp and crunchy with just the right amount of heat, it goes well with any of the cocktails but is particularly good alongside Bruno’s take on a margarita, the Chido, made with El Cabrón Mezcal, lime and orgeat.
Crispy Salmon Sushi at The Connaught Bar
The martini at The Connaught Bar gets a lot of air time and rightfully so. The iconic cocktail is served with ceremonial elegance from the famous martini trolley, each one tailored to your exact taste with handmade bitters. The bar holds an unwavering spot in The World’s 50 Best Bars thanks to its flawless cocktails and faultless service. Were there a world-recognised bar snack award, The Connaught Bar’s Crispy Salmon Sushi would undoubtedly come in at first place. Sushi rice is crisped to golden perfection before being topped with a soy glaze, chipotle mayo and plump slices of sashimi grade salmon. It is as chic as it is indulgent, much like the bar itself and it is the perfect accompaniment to a martini.
Smoked Haddock Tarragon Croquettes at Nipperkin
Tucked away beneath Mayfair’s recently opened 20 Berkeley London, Nipperkin bar focuses on hyper-seasonal cocktails, echoing the restaurant’s principles of putting British produce at the core of the menu. The bar snacks change in tune with the seasons but our hopes are that the smoked haddock tarragon croquettes remain a permanent feature. With a creamy, subtly smoked haddock centre and a delicate, crunchy coating they are wickedly indulgent. An aromatic punchy tarragon mayo brings a zesty lift making them incredibly moreish.
Cauliflower Fritti at Forza Wine
If you’ve ever shunned cauliflower on a menu for being bland, then you need to try the cauliflower fritti at Forza wine because this is cauliflower that’s both full of flavour and big on texture. The team at Forza wine use the whole cauliflower for their fritti – leaves, stalk and all – meaning there are varying textures and bits that go extra crispy. The chopped cauliflower is tossed in a light and airy well-seasoned batter and served alongside a creamy red pepper aioli.
French Fries at The Blue Bar at The Berkeley
We’ve all faced the ‘should I, shouldn’t I’ debate when it comes to ordering one more round past 10PM on a week night. But if you ever find yourself at The Blue Bar at The Berkeley on any night of the week, the answer is you absolutely should. Come 11 o’clock every night, the bar team circulate with ornate silver trays stacked high with crispy hot French fries. Delicately distributed with silver tongs (complete with ketchup and mayo), it’s the ultimate late night snack and the perfect excuse to indulge in one last cocktail.
Claridge’s Fried Chicken or ‘CFC’ at Claridge’s Bar
Coveted for its elegance, its glittering art deco foyer, stunning bars and sumptuous afternoon teas, Claridge’s is the place to go for a taste of glamour. From the glassware to the sugar cubes, attention to detail is immaculate. So naturally, even their naughtier bar snacks are both enchanting and delicious. But, if you find yourself imagining a lightly battered dainty strip of chicken, you’d be wrong. Claridge’s do things properly – including their fried chicken. Juicy pieces of chicken arrive in a gloriously craggy batter fried to crisp, golden perfection. The portion is generous, with the ‘CFC’ piled high and accompanied by a zingy lime and chipotle yogurt. Best eaten with your fingers, you’ll need your napkin, but the Claridge’s team will have finger bowls at the ready too.
Deep Fried Rarebit at St. John Marylebone
Deep frying a dish of hot cheese sauce laden bread seems somewhat excessive until you’ve tried it. It’s creamy, cheesy with the addition of crackled crunch, and you can pick it up and eat it with your hands. As well as a delightful daily changing menu at the restaurant, the newest opening from St. John in Marylebone features a relaxed upstairs bar section where you can enjoy this mischievously good bite along with their wonderful selection of own label and French wines by the glass.
Smoked Aubergine, Toasted Nori Crackers at Le Magritte Bar
You’ll probably have clocked the nori crackers at Le Magritte Bar at The Beaumont before even opening the cocktail menu. Gliding past like fluffy clouds on shiny trays they are impossible to miss. Nori flecked rice crackers are fired to crisp puffed perfection and are almost as light as the clouds they resemble. Beneath them sits a smokey rich and slightly spiced aubergine that is so addictively good you’ll struggle to resist ordering another portion.
Truffled Croque Monsieur at The Velvet Bar at The Corinthia
With plush ruby sofas and that golden hued lighting that makes everyone look infinitely more attractive, there’s an inescapable romance to The Corinthia’s Velvet Bar. Of course the champagne flows and the caviar is a-plenty, but it’s the croque monsieur that keeps us coming back. Made with 24-month-aged Comté, Wiltshire honey ham, pain de mie and confit egg yolk, this is comfort food elevated to divine heights.
Japanese Sandos at The Aubrey
A sandwich might seem a somewhat domestic pairing alongside an ice cold vesper martini but The Japanese Sando at The Aubrey rivals the most elite of bar snacks. Made with house made shokupan bread, it is filled with the option of chicken katsu or A4 Kagoshima Wagyu beef before being topped with caviar and gold leaf. A far cry from a BLT, this is no ordinary sandwich.
Lead image: French fries at The Blue Bar at The Berkeley
We may earn a commission if you buy something from any affiliate links on our site.
Any Questions or Tips to add?