Salt Yard serves modern tapas with Spanish and Italian influenced flavours and produce. Salt Yard has other (sister) tapas restaurants scattered across central London (Dehesa, Opera Tavern, and the latest Ember Yard) – I am yet to go to any of these, so cannot say how they are different or better (if at all). The Chef Director Ben Tish has been joined new Head Chef Dan Sherlock in late 2013. Salt Yard has been in London since 2006 and is widely acclaimed as one of the pioneers of tapas bars in London.
Salt Yard is a great place to go to for an excellent pre-theater meal / bite. We sat at the bar for a light meal before a show and had less than 45 minutes. Service was attentive, courteous and quick (just as we desired) but not rushed. The restaurant was not too crowded, perhaps because it was early in the evening.
The menu at Salt Yard is split into bar snacks, charcuterie, fish, vegetables and meat and it has a good range of vegetarian options and. Salt Yard sources its meat from small farms in Wales, and sustainable fish where possible.
Quail eggs (hard-boiled and half peeled) were so cute! They were served with some salt crystals mixed with smoked paprika – simply delicious! It amazes me that in so many places, the heat from chilies / paprika is not balanced with adequate salt or fat or acidity, but not here at Salt Yard. My respects to the chefs! I must add that the quail eggs were slightly tough to peel – we were glad that the restaurant did half the job for us.
The Spanish charcuterie and the plate of three Manchego (cheeses – aged 3, 6 (or 9?) and 18 months) were of excellent quality. Wish we were given more quince with the cheese. The crisp bread was alright, nothing special.
Patatas bravas were delicious. They were shaped like thick cut fries, but heavenly! Crisp fried and coated with smoked paprika, the fries were perfect with the aioli!!
The tuna carpaccio with broad beans and salsa verde was very good with a good squeeze of lemon (wedge provided). The salsa verde was excellent on the tuna, but the broad beans were bland and forgettable.
After this quick pre-theatre visit to Salt Yard, I am keen to go back to it to try some other dishes including the signature vegetarian dish – fried courgette flower stuffed with goat cheese and drizzled with honey as well as the desserts.
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