The 60-cover restaurant features a menu of both traditional and modern dishes, with a focus on fresh produce and sustainable fish.
“We’re delighted with the new site, as we want each Kerbisher & Malt to have its own distinct personality and we really feel we’ve achieved that here,” said Kerbisher & Malt’s director Nick Crossley. “Ealing is a unique area with a vibrant food scene these days, so we are in excellent company.”
On the menu
Crispy calamari, fresh whitebait, and fennel and dill salad can be seen on Kerbisher & Malt’s menu, alongside chip butties, mushy peas and pickled gherkins. There is alsooptions for vegetarians, including spicy veggie burgers and veggie bites made with potato, chick peas and garam masala.
A daily specials board will also be available, championing fish from Billingsgate Market and the coast. Complementing the menu are a selection of Meantime beers from Greenwich, a small list of old and new world wines, and premium soft drinks including Fentiman’s Ginger Beer.
The new restaurant has been designed by Alexander Waterworth, featuring a ‘sleek yet comfortable’ interior. This includes bold blue banquettes, exposed brickwork, sketches on the walls and warm wood panelling evoking a sense of the modern British seaside. The take-away area is separated from the main restaurant, allowing an increased level of ambience and service.
Owned by classically trained chef Saul Reuben (previously of OXO Tower and Racine) and entrepreneur Nick Crossley, Kerbisher & Malt operates under the mantra of sourcing sustainable and fresh produce. As such, all food is freshly prepared in an attempt to separate the brand from the stereotypical’ neon lighting and soggy packaging’ fish and chip shop.
For more information, visit www.kerbisher.co.uk