By Hannah Powling
Tonic and Remedy is a new apothecary-inspired restaurant in the heart of Shoreditch, in the grand hotel M by Montcalm on City Road. This restaurant and stylish bar pays true homage to the history of the apothecary trade that had been located in that specific area of London centuries ago. The vibe of East London brings this place alive; and their creativity within their food situates them perfectly.
Tonic and Remedy boasts an accomplished team, led by Executive Chef Paul Welburn in the kitchen and award-winning Mixologist Jeremy Pascal at the bar. They put their expertise into classic dishes and cocktails with an inventive twist.
We were invited to go and try out Tonic and Remedy’s newest menu ‘Brunch Thyme’ – a combined inspiration from traditional brunch time favourites, with ingenious twists to offer an exciting East End brunch experience… The menu is available only on Sundays between 12 Midday – 4pm. (The perfect hangover cure that’s for sure!)..
Tonic & Remedy’s association with herbs, spices and produce from local apothecaries, still remain the forefront of their hearty brunch menu. The dishes include Wye Valley asparagus, hens’ egg and truffle, and G&T-cured salmon, cucumber and dill; both served on sourdough toast. Larger dishes include ‘The Full English’: smoked beans, hens’ egg, bacon and mushrooms. We couldn’t wait to try it out.
As you walk upstairs into their modern restaurant it is bright and spacious, and the huge windows offer a brilliant view. We got stuck into some cocktails to begin (had to) at opposite ends of the scale, one being a milkshake-inspired cocktail with almond milk, and the other a cherry-bomb refresher.
Our food arrived and my heart skipped a little beat. My Eggs Benedict was just a perfect picture. It took effort to take these photos of the true glory and hold myself back from inhaling it all immediately! With my Eggs benedict I ordered the G&T smoked salmon with avocado and dill too; both dishes served on gorgeously crisp Sourdough toast. You can opt for smaller portions of each if you want to delve into more than one dish. Or if you just can’t decide because it all sounds too yummy to miss out on… (which I did).
‘Within the menu we are using techniques that make our dishes interesting, like slow cooking eggs at 64 degrees for two hours. This makes for a silky curd-like texture of the yolk. We also make sure we source great bread from Turners Fine Foods, that is always at the forefront of a good brunch dish.” – Oh and they do. My egg was absolutely to die for.
In true male-style; Tommy opted for the Steak, with deviled chips and a bone marrow mousse. The filet steak was cooked to perfection; it was delicious.
So obviously we had to go for a dessert, although we were pretty full. But oh my – this chocolate mousse, nut, and caramel heaven just finished it all off perfectly.
Dedicate your next Sunday brunch to Tonic and Remedy – doctor’s orders.
Brunch Thyme is served every Sunday at Tonic and Remedy between 12.00 – 16.00.
M by Montcalm 151-157 City Road London EC1V 1JH
020 3837 3102
Twitter @Tonicandremedy
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