From Our Editors
The Mosaica Restaurant is run by owner and head chef Steve Goode, and has an efficient, young team both in the dining room and in the kitchen. It has a trendy, laid-back style and a quality of food and service that has landed them in both Hardens and The Good Food Guide for the past six years. Steve and his team take great pride in their ingredients, most of which come directly from the local Smithfield and Billingsgate markets. They make their own pasta, bake their own bread and even butcher the meat themselves. The menu is changed daily to allow for variation in available fresh ingredients. Examples of their cuisine, which is British at heart but has a European edge, include parfait of foie gras with pickles and toast, pan fried turbot with mashed potatoes and samphire, and tart with beetroot parfait. The wine list is comprehensive, with grape varieties for all tastes and budgets. There are also European lagers, cider, soft drinks, tea and coffee. For the real ale buffs there is a selection available, including Old Speckled Hen, Badger, and Tangle Foot. Michael Hendrickse oversees proceedings at the front of the house and, like Steve, brings a youthful, laid back exuberance to the table. The waiting staff are young and enthusiastic and work very much as a team to maintain an atmosphere of charm and friendliness. The Mosaica Restaurant is open 7 days a week and is glad to take bookings by telephone or online.