Shankeys // LONDON

14 Aug

Written By Nicya M

RESTAURANT // SHANKEYS

LOCATION // LONDON (HACKNEY), ENGLAND

MEAL // DINNER, 7P

THE LOW-DOWN

It all started when we were at a send-off for a friend moving to Copenhagen that we came across an Irish fellow boasting about the food scene in East London compared to West (fair enough). He urged us to try an Irish-Indian spot named Shankeys - we were intrigued, it was noted, it took a while to happen, and then it did.

We started the evening with a glass at a Hackney neighborhood bar called Binch before walking over to Shankeys. Upon arriving, we saw our 2 stools at the bar and were received by a friendly smile telling us that we’d be sitting across from him. Happy with a bar seating as it lends to better conversation, we hopped onto the stools and settled in for the next couple of hours. Despite opening earlier in 2022, Shankeys has been at this corner spot since November 2022.

While at Binch, we were suggested to absolutely not pass up on the cocktail known as the Enya (obviously named after my cousin and not the Irish singer), which, if you had a childhood / have music taste, you knew it took absolute strength not to break out the lyrics out to Only Time. That said, I am not a creme de menthe girl, so my friend ordered it (twice) and did her justice (note the grated Tony’s chocolate on the cocktail). I opted for the Barry’s Tea-groni, a pleasant twist to a negroni.

Again, the advantage of sitting at the bar was that we had a direct line of communication with Eoghan, who we later discovered is one of the owners of Shankeys as mixologist along with his buddy Sacha, who is the chef. Eoghan advised on 2 small plates and 1 main (contrary to many restaurants that would advise on 8 small plates per person) for two people. The Irish-Indian fusion is evident, both in the cuisine flavors and in the decor, and what I mean by that is prints of Michelangelo’s Creation of Adam passing off a pint of Guinness, Botticelli’s Birth of Venus holding a pint of Guinness, and Grant Wood’s American Gothic holding a pint of Guinness. You get the drill.

Carlingford Rock Oyster

Not an oyster person but my friend ordered 2 and said they were the best oysters of her life. They were topped with mignonette (shallots and vinegar), crispy anchovy and chili.

Cornish Mackerel

Upon selecting the spuds and cauliflower as the two starters, this one came out as a mistake, but a graciously accepted one. The pickled brinjal (aubergine) topping and gooseberry aguachile sauce combination made this one really light and summery, keeping it fresh for a fish starter.

Buttered spuds

Little Cornish taters smothered in Szechuan scallion ghee. So brilliantly crunchy and yet covered in that incredible ghee creation. An excellent complement to later dipping in the XO sauce from the monkfish.

Cauli Cheese

Total game-changer. Cauliflower with a powerful curry sauce and cheese, stuffed into little cuts of a paratha, or Indian flatbread. There were a lot of layers to this one, and I had no time to ask questions because I was very busy - eating. Highly suggest.

Monkey & XO

A whole lime cut in half accompanies the monkfish, which you should definitely juice all over the dish. The fish was perfectly cooked, but the XO sauce is the killer here. As previously mentioned, great for dipping the potatoes.

WHAT I WORE

Wide-leg, unflattering to the bum, grey jeans (Zara), Adidas Country OGs in dark green (“Did you just come from bowling?”, words from my very supportive and loving man), cream cashmere tank (Massimo Dutti), vintage Gucci purse in the classic textile in dark brown.