Find out how Sager + Wilde Paradise Row is changing the game in East London
Owner-operator, Michael Sager-Wilde, has assembled an all-star team of hospitality professionals to offer you a restaurant experience like no other
1. The Head Chef of The Chiltern Firehouse will cook you dinner
Sebastian along with his new brigade of freakishly talented young chefs invite you to a menu which draws inspiration from Scandinavia, Asia and The Middle East. Sebastian’s dishes, which showcase the produce above all else (an ethos applied to everything at Sager + Wilde), are at once dazzling and splendidly simple.
2. You can’t beat Sager + Wilde Paradise Row for value. You actually can't
The five course, tasting menu is only £30 and lunch, at four courses, is £19. To put that in context, a weeknight at the local will probably cost you more.
Considering the quality of ingredients, level of technique and hours of preparation that go into the dishes, it literally is unbeatable value.
SET MENU - £30
Pickled Carrots & Nasturtium
Chicken Liver, Black Sesame & Apple
Cured Mackerel & Rice Broth
Barley Porridge Bread
Langoustine, Coco Beans & Pine Nuts
Jerusalem Artichoke & Caramelised Yoghurt
Slow Cooked Lamb, Courgette & Yuzu
Coolea Cheese & Muscat Grapes
Pumpkin Ice Cream, Honey Meringue & Chestnuts
3. The wine has always been world renowned but it literally just got better. Oh…and you really need to know about the cocktails
Some of you might already know about the wine list at Sager + Wilde Paradise Row and it’s sister bar Sager + Wilde Hackney Road. Recognition such as the coveted 2015 World of Fine Wine - 3 star wine rating and Europe’s Best Wine Bar respectively are testament to that. But did you know that Cedric Maillard, the Head Sommelier, formerly of Fera and Sketch, is now helping you choose your wine?
Cedric honours the values of objectivity, product and provenance, that have always characterised the list, but he is also diversifying to source more of the best and most innovative expressions of terroir from Europe.
You also really need to meet Marcis Dzelzainis. Marcis, who previously managed such revered bars as 69 Colebrooke Row and Dandelyan, now heads a team of London's elite bartenders at Sager + WIlde Paradise Row. Marcis' menu reimagines familiar ingredients to create drinks that you'll find complex, captivating and contemporary.
4. You all know about restaurant coffee and tea right? Well…it’s nothing like that
In fact, it’s basically the opposite.
We all know too well what restaurant coffee can be like. At Assembly, we have the pleasure to work with the guys at Sager + Wilde Paradise Row who honestly devote as much time to their hot drinks as they do their hot food.
Assembly curates a (soon to be filter only) menu defined by Sager + Wilde's ethos for product, provenance and evolving with the innovations of London;s independent coffee scene.
We also work exclusively with Postcard Teas to maintain a menu which really can't be compared to anywhere. If you haven’t tried Master Lin’s Heaven Scents Dan Cong or the ‘91 Menhgai 7542 you should… and you can... at cost price. If you don’t know what they are then ask the staff because they are as informed on hot drinks as they are wine.
5. Service with a smile. No, seriously
We’ve all had an experience marred by the attitude of a 'know-it-all' host before. Well Alex Casey will make sure that never happens.
Alex who previously managed Viajante and Sea Containers has joined General Manager, John O'Dowd (St. John's, Fifteen) as Floor Manager to execute service which epitomises approachability and friendly engagement.
So what does it all mean?
Basically, whether food, wine, cocktails, coffee, tea or service, you can have the best of it all, under one roof, without breaking the bank.
A LA CARTE
Barley Porridge Bread 3
Pickled Carrots & Nasturtium 3
Chicken Liver, Black Sesame & Apple 3
Grilled Bread, Lardo & Anchovy 4
Cured Mackerel & Rice Broth 4
Grilled Sardine & Pepper Leaves 4.5
Salt Baked Celeriac & Seaweed Butter 6.5
Grilled Brassicas & Caramelised Yoghurt 6.5
Crab, Millet & Rice Porridge 7
Chopped Raw Beef, Shellfish Mayo & Jalapeño 9
Red Mullet, Raw Mushroom & Shiso 12
Slow Cooked Lamb, Courgette & Yuzu 16
Butter Lettuce 3
Coolea & Muscat Grapes 6
Pumpkin Ice Cream, Honey Meringue & Chestnuts 5
Poached Apple & Caramel Barley 5