The third Barrafina has opened its doors on Drury Lane with the same signature look and feel of the other restaurants (think red leather high stools, a long marble-topped bar, a state of the art kitchen and private dining space for up to 28 guests.) This branch will also have an outdoor dining area to the side seating 16 guests.
Executive Head Chef Nieves Barragán Mohacho, who was awarded Best Chef at the GQ Food & Drink Awards 2015, is overseeing the kitchen operation along with Head Chef Diego Garcia-Fernandez, who previously worked at Fino.
The a la carte menu combines classic Barrafina favourites with new contemporary dishes inspired by the team’s recent trips to Galicia, San Sebastien and Mallorca. Nieves has been working extremely hard with her enviable list of suppliers, both near and far, to find the finest new and exciting ingredients. The menu shares a small selection of dishes with the Adelaide Street and Frith Street restaurants, but the rest is unique to Barrafina Drury Lane. A section of the menu focuses on Tortillas y Huevos, offering a mix of traditional and modern Spanish egg dishes, which are exclusive to the Drury Lane restaurant.
As with Adelaide Street and Frith Street the daily specials will continue to push the boundaries and work with the exceptional seasonal ingredients delivered each day.
The succinct wine list matches the new menu and brings on board even more interesting producers. Casa Mariol, Vermut Negre, which is made in Catalonia from 100% macabeo grapes, is available by the glass. It is served traditionally with ice and soda, and garnished with orange, lemon and olives. The Hart Bros Special Selection Manzanilla sherry and Albariño is available by the glass and bottle.
Barrafina Drury Lane is a no reservations restaurant and operates on a first come, first served basis and only takes reservations for groups of 8 or more in the lower ground floor private dining room.