The much-awaited launch of the fourth London open-fire barbecue restaurant, Temper, is set to burst onto the scene in Shoreditch on Great Eastern Street this September.
Led by Managing Director Sam Lee, the Imbiba-backed Temper has built its reputation as a stand-out barbecue restaurant with a difference – serving rare breeds and lesser-chosen cuts cooked over fire pits in an open kitchen, exceptional tacos and smoky mezcal cocktails.
The Shoreditch site will follow this tried and tested formula, where chefs butcher and prepare food in front of guests, building on the popular menu with additions of more experimental plates, created just for Shoreditch. David Lagonell, Chef Director of temper has created an exceptional menu for guests to enjoy embodying temper’s core concept of smoked meat on bread.
A cut above the rest, guests dining in the new site can eat much loved classics and expect one off menu items including a Smoked brisket, pit-roasted clam, anchovy and beef fat mayonnaise taco, Whole duck carnitas – a mix of duck meat, offal and crispy skin with pickled kumquats and fresh chillies, served on a homemade paratha and Smoked rare-breed beef-rib with a sweet and sour Korean barbecue sauce, for two to share.
A selection of bespoke cocktails have also been curated by the bar’s General Manager Janis Logins, including the Smoked Pineapple & Shiso Smash – a Julep twist featuring aged rum, shiso leaf in lieu of mint and house-made spiced smoked pineapple jam, for guests to sip and savour.
Temper Shoreditch will be split level, with a cocktail bar on the ground floor and a basement restaurant with counter seating and tables, acting as a smoky hideaway from the hustle and bustle of the area's streets. The main seating area will centre around the focal point of the open fire kitchen where guests can watch the chefs at work.
Building on the success at other sites, Great Eastern Street will serve Temper’s much-loved Bottomless BBQ Brunch, as well as a Sunday Roast option. The roast menu, currently served only at temper Soho, has been well received and the new site will allow a greater number of temper fans to enjoy the experience.
The ever-changing selection of roast meats often includes Smoked baby chicken or Smoked pork belly alongside Honey roast carrots, Greens, Beef-fat roast potatoes, Yorkshire pudding and 16-hour gravy, plus sharing platters like the Three Beast Feast, which includes smoked and pulled lamb shoulder, roast aged beef and roast pork.
Sam Lee, Managing Director, remarked, “We are thrilled to be bringing the Temper experience to Shoreditch. We’ve always felt that the area would make an ideal home for our fourth Temper restaurant, and were so happy to find the perfect site, with space for our signature open kitchen and to launch our first Temper cocktail bar.”