Head to the ground floor of the Citysuites aparthotel and non-residents are welcome at EK, to its friends, where plates of pizza and pasta are joined by a supporting cast of seasonally updated modern fish, meat and veggie dishes – and there’s even a pudding called chocolate nemesis.
The contemporary brasserie-style space is open for breakfast every day, with dinner served Thursday through Sunday, and corporate shindigs catered for as well as private dining for up to 12 guests. The freshest ingredients are sourced from carefully selected local suppliers, and the menu pushes the boat out with the likes of fish and chips served with samphire and pea and wasabi puree, and the chef’s recommendation of crispy squid with chorizo aioli. From the field, think a choice of steaks, including flattened rump and 28 day-aged British beef sirloin, and an Italian cured meat platter; chicken comes in various guises, from buttermilk fried pieces to blushed tomato, spinach and garlic stuffed breast. There’s a chicken burger, a couple of prime beef patties, and a plant-based number. The vegan choices bring into the mix quinoa and gnocchi – the latter with summer squash, chilli courgette, garlic, roast peppers, and blushed tomato and rocket pesto, with a lemon olive oil drizzle and parsley sprinkling – and the veggie offer includes a seasonal roast pepper, cherry tomato and mozzarella tart with courgette, red onion, basil mascarpone, red pepper coulis, watercress and rocket on the side. Our pasta interest is piqued by the pappardelle with seven-hour braised wild boar ragu, while the garlic butter mushrooms and porcini and truffle oil of the funghi pizza sounds mwah for non-date night.
Sweet treats for summer include a strawberry, amaretto and white chocolate tiramisu served with Champagne jelly and meringue, or why might just prop up the bar during Hour, when there are cheap deals on glasses of fizz and bottle of house wine.
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