Coal Rooms is a new restaurant that has opened in the atmospheric surroundings of Peckham Rye’s Grade II-listed ticket office. Dating back to the 1930s, the beautifully restored site features a 24-seater café which transforms into a bar in the evenings, 13 counter seats around a sunken, open-plan kitchen, a main restaurant space seating 30 and a private dining room for up to 14 guests. The menu makes use of the restaurant's on-site butchery, focusing on a variety of meats and unusual cuts, whilst drawing influences from Peckham’s diverse community.
Oatmeal, sherry, crispy chicken skin, burnt leeks, summer truffle
Head Chef Sam Bryant has worked at Smokehouse, Princess of Shoreditch and Norfolk’s Dabbling Duck and he uses a Robata Grill and coal ovens to great effect. Mornings start with dishes like the Coffee-cured bacon sandwich with a choice of three cuts of bacon whilst the lunch menu focuses on flatbreads from the coal oven with internationally inspired toppings such as Pig’s cheek, xo sauce and crackling or Crab rarebit, egg yolk and samphire.
Coal Rooms Head Chef Sam Bryant
By night, there’s a robust selection of meat and fish dishes cooked over charcoal. Think Dry-aged duck breasts, Mangalitsa cowboy steaks, Roasted cod heads and 40-day-aged Dexter sirloin and rib. An imaginative list of house sauces includes Red-eye gravy, Crab apple jelly, Jerk caramel and Greengage and mead ketchup and intriguing sides and small plates include Smoked eel and pig’s head sausage with gooseberry sauce, Roasted bone marrow curry and Creamed and burned corn. Coal Rooms is owned by the team behind the Old Spike Roastery, Aside and Camberwell’s Spike + Earl.