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About Bacchus Pub & Kitchen
Loyal fans of Bacchus in Hoxton panicked when it closed recently, but they need not have worried as it reopened just a few days later as the more relaxed but equally trendy Bacchus Pub & Kitchen. This modern-day ‘local boozer’ with its reclaimed-chic interior boasts a great selection of beers, good music and simple British food. Richard Tewnion has joined the team as Head Chef after working in a number of award-winning London gastropubs, including The Pig’s Ear in Chelsea. The new menu features classic dishes like ham hock with broad bean salad; roast pollock with Welsh rarebit, peas and bacon; and chocolate pot with cherries and shortbread. Bacchus is ideal for a laid-back lunch, dinner with friends or a top-notch Sunday roast with the family.
For cancellations groups of 10 should give 24 hour notice or a £10 fine will apply.
Opening hours:
Mon - Fri 12pm - 2pm & 6pm - 10pmSat 12pm - 10pmSun 12pm - 6pmBar Mon - Sun 12pm - midnight
This pub was used as a location shot on The Krays starring the Kemp brothers from Spandau Ballet..
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Reviews
Review
Bacchus was an excellent experience, and exceeded expectations. Set in a former pub, the dining area was cosy and atmospheric, but preserved personal table space. The 6 course tasting menu was varied, imaginative and extremely tasty. Good wine list both by the bottle and glass, and all very good value for money with the top table offer. We will be back.
Review
This is a fabulous restaurant and amazing dining experience. The new years 9 course feast was fantastic and i would whole heartedly recommend everyone to eat there. Dont let the location put you off...it is well worth the trip up the less than pretty hoxton high street to get there..... i'm already working out when i can go back to this restaurant again.. it's a great experience!Review
I cannot recommend Bacchus highly enough. We had the nine courses in the end, with wine matching, and it was superb. The menu changes monthly so we'll definitely be going back but particular highlights were the foie gras, the venison, the langoustine and the seabass tartare. Table staff were knowledgeable and friendly, and we got to give our compliments to the chef personally after dinner and discuss some of his amazing creations. A superb night out.Visitors
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