The sparkling new residential development at Albion Riverside is a luxury tower built on what was once bleak neglected waste ground with a tiny water inlet on the banks of the River Thames.
Although this six bedroom swanky apartment does boast an 18ft sleek minimalist white kitchen, with a separate laundry and utility room and acclimatised wine room, it’s not a cook’s kitchen, far more of a party pad with acres of entertaining space.
Fortunately, whoever buys the place, will live near some culinary gems who can do all the cooking – delightful restaurants offering great food and atmosphere.
The Augustine Kitchen is a mere 0.6 miles away, headed up by Michelin Star winning chef Franck Raymond, who earned two stars while in Geneva as Head Chef at Le Marignac before running his own restaurant in Evian. On moving to London, Raymond was Head Chef at Mon Plaisir in Covent Garden, has worked at Marco Pierre White’s Oak Room and the Titanic, and been Head Pastry Chef at Kensington Palace.
Augustine Kitchen is French family inspired restaurant that seats just 45 offering an intimate and convivial atmosphere. Wine is carefully chosen to reflect the dishes that use the best local and authentic ingredients and produce are inspired by the Evian region from where proprietor, Franck Raymond hails, having named the restaurant after his beloved grandmother.
Interesting and most importantly appetising charcuterie comes from Monsieur Colliard and a fourth generation fisherman, Monsieur Anyhy sur Leman supplies this authentic restaurant with the best catch of the day. Some of the signature dishes include: fillet of sea bream bouillabaisse; slow cooked pork shank with flageolets and sage jus and roast duck magret with spicy poached pear and timut pepper sauce.
Desserts will include: Dark chocolate mousse with chocolate and caramel sauce and passion fruit sorbet; Coconut floating island with lime and vanilla custard and rice pudding, pink pralines and pistachio. Augustine Kitchen also offers a tempting tapas menu in the bar with delights such as: black pudding and apple tartelette; duck rillettes and Reblochon and bacon gougères.