Seabird, perched atop the new Hoxton hotel in Southwark, promises an exciting dining experience. But right from the start, the restaurant’s appeal is compromised by an overwhelming, unpleasant odor. The paraffin lamps placed on every table reek of flaming lamp oil, a smell that’s anything but inviting. It’s a disappointing beginning, and unfortunately, things don’t get much better.
(This introductory paragraph sets the stage for the review, introducing the restaurant and immediately highlighting its biggest flaw – the overpowering smell of paraffin oil. It also hints at the negativity to come, suggesting that the rest of the experience wasn’t much better.)
A Brooklyn-Inspired Ambiance, But With a London Twist
The Hoxton hotel itself is a fascinating blend of styles. Some might admire its industrial aesthetic, reminiscent of New York’s converted warehouse buildings, while others might see it as an awkward attempt at mimicking American design. The restaurant’s atmosphere mirrors this mixed bag, with exposed brick walls, globe lighting, and Crittall-style window frames. Adding to the Brooklyn vibe, Joshua Boissy and Krystof Zizka, the acclaimed chefs behind Maison Premiere, a popular seafood spot in Brooklyn, helm the kitchen. They promise a raw bar showcasing London’s most extensive oyster selection and a seafood menu with a Spanish twist.
(This section dives into the restaurant’s decor and culinary concept, contrasting the hotel’s design with the Brooklyn-inspired culinary team. It hints at the restaurant’s ambition and expectations while mentioning the seafood-centric menu.)
A Disappointing Dive into the Seafood Scene
Despite the intriguing concept, our dining experience at Seabird was marred by a series of unfortunate encounters. The 14th-floor space, designed to evoke a beachside cabin, felt more like a cluttered, haphazardly decorated space. The uncomfortable seating, the booming music, and the general ambiance created a distracting and unpleasant atmosphere.
Our encounter with the waiter, a man who seemed to view note-taking as an unnecessary chore, further dampened our spirits. He was unable to recall our orders, resulting in dishes arriving before our drinks. The lack of attention to detail was frustrating, especially when considering the high prices on the menu.
(This section details the negative aspects of our dining experience, focusing on the lackluster ambiance and poor service. It also subtly criticizes the restaurant’s pricing, setting the stage for later criticisms.)
Food That Falls Short of Expectations
The food itself, while not entirely bad, failed to live up to the hype. The sea bream crudo, a seemingly simple dish, was priced exorbitantly at £18. It was decent, but not particularly memorable. The crab buñuelos, priced at £12.50, were over-breaded and lacked sufficient crab flavor. Only the French gillardeau oysters, at £4 each, delivered on their promise of freshness and sweetness.
The main courses followed a similar pattern. The plaice on the bone with piri-piri sauce, priced at £26, offered only half a fish. While tasty, the portion felt underwhelming for the price. The boned mackerel, priced at £18, was a standout dish, showcasing the freshness of the fish and the skillful use of spices. But even its excellence couldn’t compensate for the overall disappointment of the meal.
(This section focuses on the food itself, criticizing the price-to-quality ratio of certain dishes while acknowledging the strengths of others. It highlights the inconsistency of the culinary experience and the disappointing lack of value for money.)
A Confusing Dessert and a Final Blow
The dessert course provided a final blow to our already dwindling enthusiasm. The doughnuts were the only bright spot, while the manchego cheesecake lacked a base and the lemon granita was overly sweet. The Izarra liqueur served on the side felt like an unnecessary afterthought.
As we left the restaurant, our hands stinging from a paraffin lamp mishap and our ears still ringing from the loud music, the entire experience felt like a missed opportunity. It left us wishing for something more, something better, something that lived up to its ambitious promise.
(This section describes the dessert experience, reinforcing the feeling of disappointment and frustration. The final sentence captures the overall sentiment of the review, emphasizing the missed opportunity and the lack of satisfaction with the experience.)
Alternative Options for a More Fulfilling Seafood Experience
If you’re searching for a seafood restaurant that prioritizes quality, value, and a pleasant atmosphere, Oystermen Seafood Bar & Kitchen in Covent Garden is a worthwhile alternative. Their oysters, served both naked and dressed with creative toppings, are a real highlight. They offer other delicious options like roasted halibut and whole marinated sea bream, all in a more relaxed and enjoyable setting.
(This concluding paragraph provides a positive alternative, suggesting a better choice for seafood lovers. It further strengthens the negative sentiment of the review by offering a contrasting experience.)
