A bright, light and airy dining room, Granger & Co. offers casual all day dining. Classic Bill Granger dishes sit alongside vibrant, modern produce-driven dishes with a decidedly Australian feel. Breakfast is served from 7am daily (8am on Sundays) with lighter options such bircher muesli (served with granny smith apple, fresh dates and almonds); avocado on rye bread with coriander & lime; or boiled eggs with sourdough soldiers and for the heartier appetite, there's a "full Aussie breakfast”. There's also choice of classic Bill's dishes as found in his Australian restaurants such as sweetcorn fritters with roast tomato, spinach & bacon and ricotta hotcakes served with fresh banana and a honeycomb butter.
At lunchtimes, there's a selection of sandwiches, soups and salads along with hot dishes including lamb meatballs with a relish of tomatoes, tamarind and cashew nuts or chicken schnitzel with a Parmesan crumb served with spicy coleslaw.
Open for breakfast, lunch and dinner, Granger and Co has all the bases covered. The dinner menu has a focus on Asian-influenced dishes mixed with British classics, offering good-sized portions and simple but strong flavours. To start, the feta with chilli and spring onions is a light, cold starter that makes a nice change from the usual bowls of olives. The unusual mix of the tang of the cheese and its underlying creaminess mixing with a sharp hit of chilli and spring onions is unusual and a bit hard to get your head around at first; however, it does work as an unusual opener to your meal and is nice to nibble on as you chat during the wait for your main courses. The pure beef burger with beetroot, tomato relish and courgette pickles, is certainly recommended, it bizarrely tastes almost healthy. The burger is light and cooked perfectly to specification, and the patty clearly homemade. The beetroot adds an earthy note to the dish while the tomato relish is sweet and light. The courgette pickles are unusual and the vinegary hit brings it all together nicely. Alternatively, the sirloin steak is also a good example of the skills of the kitchen with the slab of beef lovingly prepared, tasting tender, rich in flavour and again cooked perfectly how you like it. It comes with some innovative herb-encrusted chips, which adds a rich dimension of flavour and means that there’s no need for self-seasoning with salt and pepper. There is also a "dish of the day", essentially a rotating specials board and a "fish of the day".
This is an example of where London’s restaurant scene might be going. As people tire of pomp and turn their backs on the crass nature of flash-the-cash eateries, places like Granger and Co fill the void with a focus on simple quality.
A refreshing addition to the capital.