At Brat ($$$), our food critics consistently recommend: Whole Turbot on the Grill, Leek Vinaigrette. Whole Turbot on the Grill scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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The centrepiece. Whole turbot grilled over fire, split tableside. Brat is named for this fish.
"Brat's whole turbot is London fire-cooking at its finest. Tomos Parry understands that the grill is not theatre — it is the actual point."
Charred whole leeks cooled and dressed with mustard vinaigrette and hard-boiled egg. Outstanding simplicity.
"Leek Vinaigrette at Brat — the whole leek, charred over open flame, dressed in a sharp vinaigrette while still warm. The char is the point. Simplicity executed at a very high level."
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