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Disco Bistro EC4 is a new culinary residency in St. Paul’s from itinerant chef Carl Clarke, which offers two distinct dining experiences.

Carl’s first solo project, housed within The Rising Sun pub on Carter Lane, is a restaurant of two halves. Downstairs, in what still retains the feel of a ‘proper boozer’, is a bar which serves creative yet sustaining ‘trash food’ to the working lunch and after-office drinks crowd. In the dining rooms upstairs, however, simplicity is the key. A daily changing menu features rare breed meats and day boat fish, all cooked over wood and charcoal on a robata-style grill, paired with seasonal wild and foraged greens.

© Paul Winch-Furness

The pub bar sees the return of some of the staples that have put Carl and his collaborators on the ad-hoc dining map. There’s the lobster corn dog with gooseberry ketchup created by Glyn Gordon (ex-Roganic and L’Enclume), who remain’s Carl’s right hand man, and the French-dipped burger that caused more than a stir at Daniel Young’s Burger Monday. Upstairs expect marginally more decorous pairings of 50 day aged Dexter (one of the smallest breeds of cattle, with a concentrated beef flavour) and smoked stuffed bone marrow, and roe deer and raspberry stout pudding, with spiced pumpkin and pickled elder.

It’s not all about the kitchen though, with general manager Michael Donnelly (ex-Admiral Codrington, Groucho Club, God Save the Clam) heading up a crack front of house team. The wine list has been picked with the help of experienced sommelier and man-about-town Zeren Wilson (Bitten & Written), and features just four reds, four whites and two sparkling numbers, starting at £17 for house bottles.

The main dining room has been designed with the help of British artist and lighting designer Alex Randall, who has adorned the stark, white-washed walls with taxidermy squirrel lamps and the ceiling with a gramophone chandelier. The second, smaller room, is kitted out as a quirky Georgian pantry, made possible thanks to a partnership with architectural salvage company Lassco.

Head on down from 12 November for a heady mix of food, art, punk swagger and most of all, fun.

Win two tickets to the opening night* – just tell me in the comments box the sample dish you’re most looking forward to seeing on the menu. Winner to be picked at random on Friday 2 November.

  • Saddleback lardo (pork charcuterie), black treacle & buttermilk
  • 50 day aged Dexter beef & smoked stuffed bone marrow
  • Roe deer & raspberry stout pudding, spiced pumpkin and pickled elder
  • Rose hip jelly & brown bread custard
  • Wild sea trout cooked over wood, crispy onions, lime & lavender vinegar
  • Crispy lamb breast, sheep’s curd dumplings, black peas & cucumber broth
  • Cornish bream, kale and Marmite turnips
  • Cheddar & rye doughnuts, quince ketchup

*date subject to change. Prize valid throughout November.

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78 thoughts on “Disco Bistro EC4 at The Rising Sun

  1. Gotta be the Roe Deer and Raspeberry Stout Pudding for me. I’ve been lusting after this since trying it (or something very close to it) at Carl’s Cornish Grill session at the Redhook.

  2. Everything looks fantastic! It ‘s a tough call – would have to say I’d most be looking forward to tasting the Roe deer & raspberry stout pudding, spiced pumpkin and pickled elder on the day – sounds like the perfect dish for November the 12th!

  3. although the concept of marmite turnips sounds amazing and there is obviously the temptation of Roe Deer that will certainly be brilliant, kind of has to be the 50 day aged Dexter beef & smoked stuffed bone marrow. sounds incredible. genuinely excited by the prospect.

  4. I can see me now, stabbing my finger at the menu and asking breathlessly for the Venison and Stout Pudding before gripping my cutlery and tapping the table to the rising beat of my heart!

  5. Cheddar & rye doughnuts, quince ketchup! Goodness me. my work packed lunch just isn’t going to cut it today after the introduction of these into my life. I don’t think Im going to be able to think about anything else all week!

  6. Everything sounds awesome… Very keen to try to wild sea trout cooked over wood, as you cannot get anything like that from EC4 at the moment!!

  7. More than anything I can’t wait to see the cheddar and rye donuts, hope i’m the jammy one whose dunkin the french dip too mind

  8. For me I am loving the sound of the Roe deer & raspberry stout pudding, spiced pumpkin and pickled elder. I really would like to taste these amazing flavours and textures coming together to complete this dish, sweet, sour, savoury and meaty with a slight kick of spice. It all sound like brilliant combination. Looks like a lot of effort and time has been involved to design this dish. Sounds delicious already!

  9. I think the Saddleback lardo, black treacle, and buttermilk sounds heavenly! As an American I have a weakness for anything I can find over here with buttermilk, and of course treacle… Oh so good.

  10. 50 day aged Dexter beef & smoked stuffed bone marrow!?!? Shitballs that’s got me written all over that, but i have to say the whole menu looks like the doggy’s dangly bits!

    Sampled Carl’s french dip burger at Burger Monday, he’s food is damn good!

  11. It has to be the saddleback lardo, black treacle & buttermilk because when i first saw it on the menu I shouted ‘holy Mcjesus’ across my office. That and i also believe there is no such thing as too much treacle. I’d like to be buried in it. :)

  12. Definitely the Saddleback lardo, black treacle, and buttermilk. Because as a Southern girl, I love anything to do with buttermilk, and treacle is just gorgeous. I’m drooling already!

  13. The uniqueness of each dish on this menu makes this decision glorious, but hard. I’d have to go with the Roe deer & raspberry stout pudding with spiced pumpkin and pickled elder.
    Give me that any day.
    Best of luck on the opening night!

  14. Definitely the Crispy lamb breast, sheep’s curd dumplings, black peas & cucumber broth for me, the cucumber broth has me intrigued, I am a lamb lover and its the perfect for this time of year, served with a lovely smooth merlot…..Heaven!

  15. As my hubby Steve Wilde above knows I can never choose quickly from a menu and this amazing selection would be a bigger challenge than normal. However, I think I would go for “50 day aged Dexter beef & smoked stuffed bone marrow” as it sounds the most decadent. But give me five more minutes and I will probably change my mind..

  16. 50 day aged Dexter beef & smoked stuffed bone marrow. It sounds like it’ll be a beefy punch to the face. Can’t wait!

  17. 50 day aged dexter beef & smoked bone marrow. Simple dish, defined by great produce cooked to perfection. Rare to find beef hung that long aswell.

  18. Pondered the roe deer but got to be the 50 day aged Dexter beef & smoked stuffed bone marrow – sounds lush and melt in the mouth!

  19. Cheddar & rye doughnuts, quince ketchup!!
    Love, love, love CHEESE!
    My other half works just round the corner too – could you send details of you opening week lunch promotion please!

  20. This: Cheddar & rye doughnuts, quince ketchup
    And this time I promise to order the doughnuts rather than make the other half order them and stare longingly throughout

  21. Ooooh. That’s a toughie as they all sound good (and wouldn’t say no to any of them!). But, I really, really, really have to choose, then maybe the Roe Deer and Raspberry Stout Pudding. If allowed seconds it would be the Rosehip Jelly and Brown Bread Custard. Can’t wait to try them all!

  22. It has to be “50 day aged Dexter beef & smoked stuffed bone marrow” – seriously, the combination is making me drool on the keyboard right now. Don’t need to say much more than that!

  23. I have strong sexual feelings about eating the ‘Wild sea trout cooked over wood, crispy onions, lime & lavender vinegar’. I am going to dress up as a giant fish for the feast. I’ll put it in my face with great pleasure and tell tales of the dark depths of the ocean. I’ll also drink some ale.

  24. The 50 day aged Dexter beef & smoked stuffed bone marrow sounds heavenly. I bet with the 50 days ageing process, it brings a richness to the taste of the meat. I can’t wait to try it out!

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