Brain child of chef Bruno Loubet and Zetter Group’s Michael Benyan and Mark Sainsbury, the idea of creating a restaurant where vegetables take the front seat even if served alongside meat or fish, is an ingenious one. A great option for meat eaters, vegetarians and vegans alike.
Arriving for brunch, we decided to order a lighter option with just one starter to share and a main course. With so many inventive dishes to choose from, we were left pondering a little longer than usual.
For starters, we decided to order the classic bread dish of focaccia which arrived with dukkah/duqqa (side of Egyptian nuts, herbs and spices) and olive oil.
The focaccia arrived freshly baked, still warm, soft and incredibly light. Dipping the bouncy bread in the olive oil and the dukkah, only enhanced and flavoured the bread beautifully. No complaints and although a decent-sized portion for two, disappeared within 5 minutes.
For my main course I ordered the potato pancakes with leeks topped with a duck egg. The potato pancake was cooked perfectly, seasoned well and moist in the middle. The leeks added a creamy, moist texture and the duck eggs brought the entire dish together coating and glistened as soon as the poached egg was sliced. The flavour of the dish was well-balanced and for a sunday brunch, was not too heavy nor light.
Grain Store was just what we needed and although there were meat options available, the intriguing combinations of flavours was enough to steer me away. Now I just have to make myself available so I can try the evening menu…
– Grain Store, King’s Cross