Today, Blacklock Shoreditch launches a brand-spanking new lunch menu, The Worker’s Lunch.
The restaurant, which opened in October, has taken inspiration from the local area – and other Blacklock haunts – to develop the four-dish menu, featuring an East End Pie & Mash and Salt Beef Sandwich.
Move over soups and salads, this meaty menu features Blacklock’s take on nostalgic East London fare, using the very best grass-fed meat in the country from its Cornish farmer and butcher, Philip Warren.
East End Pie & Mash - Blacklock’s take on the classic East End staple uses the very best British beef from Philip Warren, lashings of its award-winning gravy and a few nuggets of bone marrow; all inside buttery Cornish pastry. Add a healthy dollop of our mash on the side, and Blacklock liquor sauce, and you've got a cockney cuddle on a plate.
Salt Beef Sarnie - a tribute to the old Jewish delis of Brick Lane and the late Nosh Bar, a salt beef institution on Great Windmill Street (also home to our firstborn, Blacklock Soho) which was a favourite with the local Soho community for over 40 years and frequented by and eclectic mix of celebrities of the day, showgirls from the Windmill Theatre and the late AA Gill.
Layers of cured brisket, topped with sauerkraut and melted Swiss cheese, find home inside grilled homemade challah bread. Served with pickles and lashings of Russian Dressing.
Steak Sarnie - Blacklock’s famous take on the classic – a well-aged grilled hanger steak, topped with nuggets of bone marrow, mustard mayo and watercress, inside a warm ciabatta roll.
Veggie special - the Blacklock guys like the best of British vegetables as much as the next, so for those going meat-free there’s an ever changing seasonal special, which naturally features a lick of flame from the wood grill. Kicking things off is toasted buckwheat and roasted squash, served with grilled sugar snaps and veggie cheese.