Nestled in the historic Shoreditch Town Hall, The Clove Club serves a Michelin-starred British tasting menu that highlights seasonal ingredients in a stylish, welcoming setting.
"It's the balance and variety of the set menu at The Clove Club that really demonstrates how much this restaurant has developed. The ingredients, like Wiltshire trout and Aynhoe Park venison, are of exceptional quality, and Chef Isaac McHale and his highly driven kitchen team have all the skills to compose and construct stunning dishes where every element on the plate has a purpose and is given the room to shine. The historic Shoreditch Town Hall provides the perfect backdrop, with the open-plan kitchen adding a little theatre to proceedings." - Michelin Inspector
"From the World’s 50 Best list, the Clove Club has come of age after starting out in the '00s as a Dalston supper club. These days it’s set behind a glossy blue door in Shoreditch’s stately old town hall, with a polished, low-lit bar, and pared-back dining room, where the best views are of chef Isaac McHale’s buzzing, blue-tiled kitchen. Fuss and frills are out but the elaborate tasting menu is dizzyingly ambitious—though, unlike some Michelin-starred joints, they’re not averse to serving fried chicken. Two Michelin stars means it’s always busy, but don’t panic if you’re seated in the bar; candlelit, cozy, it has its own low-lit charm. Booking ahead is advised, although you can sometimes nab a seat at the bar where they also serve the full tasting menu." - Elizabeth Winding, Sonya Barber
"Iconic Shoreditch restaurant the Clove Club, headed up by chef Isaac McHale, has two stars." - Eater Staff
"It is unwise to visit The Clove Club without ordering this smashing invention; one serving between two is acceptable, one each even more so. Pieces of light and dark meat are marinated in buttermilk, fried, then lightly dusted with pine salt. Now the only snack on the bar menu, making it even more singular." - Adam Coghlan, James Hansen
"It’s Shoreditch, so it’s high-end but not fusty; service is low-key but impeccable. One of Britain’s most talented chefs, Isaac McHale has put in time at high-profile spots Noma and The Ledbury. Stunning, meandering tasting menus — chiefly British — with flashes of flavour from such cuisines as India and Japan are the draw in the dining room. Only one (cult) snack — pine salt fried chicken — and great cocktails are served in the bar for walk-ins, too." - Adam Coghlan, James Hansen
