“My wife looked at me in open-eyed wonder, lust written across her face. “It’s the gazpacho,” she said” Tony Turnbull, The Times, 8/10
“You’d be mad to ignore the seafood platter, which is the (surprisingly affordable) hit dish on the menu” Ellie Pithers, Vogue
Neptune is a modern seafood-focused neighbourhood restaurant from duo Brett Redman and Margaret Crow. Serving lunch and dinner in the heart of Bloomsbury, Neptune is based around an informal approach to classic dining.
Serving breakfast, lunch and dinner in the heart of Bloomsbury, Neptune is based around an informal approach to classic dining.
The oyster bar located the centre of Neptune’s dining room serves a variety of oysters and shellfish selected from independent growers around the UK including towering seafood platters that evolve with the seasons.
Alongside this the menu also features thoughtfully sourced and high quality British produce cooked on the wood-fire grill including dry-aged beef from Yorkshire and fish direct from boats in Cornwall.
While the casual bar serves fresh aperitif style cocktails, an ever-evolving wine list curated by Isabelle Legeron MW – the world’s foremost authority on natural and low-intervention wines – has a focus on small-scale and quality producers. It includes a large selection of grower champagnes to pair with raw dishes, as well as a section dedicated to ‘Island Wines’: fresh, mineral and saline wines from regions such as Corsica, Santorini, Tenerife, Sardinia and Sicily. Classics appear on the list next to less common grape varieties, with the wine approach mirroring the approach to food: low-intervention and terroir-focussed.
Brett is best known for his signature wood-fired cooking at Elliot’s in Borough Market, whose locally sourced and seasonal menu has earned him a Michelin Bib Gourmand every year since opening – a total of 8 so far. He has continued this approach to food in his Japanese yakitori restaurants Jidori in Dalston and Covent Garden.
To compliment Brett’s ethos, Margret brings to Neptune her warm style and generous hospitality. In designing the restaurant, Margaret worked with Russell Sage Studio to revive the existing Grade II-listed dining room by adding a graphic wooden floor, peach ceiling and a centrally located pewter-top bar, creating a space that is as elegant as it is inviting from morning through to late evening.