Block Soho is an all-day restaurant and chophouse in St Anne’s Court showcasing a selection of premium meat, fish and seafood dishes cooked over hot coals. Roger Payne of the Enhanced Hospitality Group is the brains behind it, refurbishing what was formerly Zelman Meats into a spacious 120-cover dining room. The space comprises a mix of booth seating, large sharing tables and a bar with stools for counter dining, while an outdoor space for up to 30 guests is a great perk during the warmer months.
At the centre of the restaurant is a magnificent open kitchen where guests can watch executive head chef Stephen Boucher and head chef Arber Malaj manage the red-hot grills. True to Block’s commitment to quality sourcing and ingredients, all its meat comes from family-run Huntsham Court Farm in the Wye Valley, while its fish comes from Newlyn Fish Market.
While the menu changes regularly, highlights include smoked pulled pork and apple on sourdough toast, shellfish cocktail, beef carpaccio with shaved Parmesan and a variety of steaks including fillet, ribeye, sirloin and beef rump. Desserts, meanwhile, might feature a dark chocolate tart with honeycomb crackling, or a Bramley apple crumble with lemongrass and thyme custard.
On Sundays, a roast of beef, pork or lamb is served with Yorkshire puddings, charred vegetables, roast potatoes and Block gravy. This all-day restaurant is open for breakfast every day, too, with dishes including crayfish benedict, florentine waffle, and The Block burger.
The bar offering is overseen by the company’s beverage director Tony Vega, and features classic and contemporary cocktails, British beers, and a concise wine list that showcases many small producers and ethical winemakers. Not to mention more than 320 bourbon selections on offer!