FOOD + DRINK
My guests and I were promptly shown to our cosy booth near the window , offering views to the contemporary metallic-shelved bar and the statement frontage , proving yet again how much it works to convert period buildings to dining spaces , and were immediately tempted by one of the house signature cocktails ; ordering an espresso martini and negroni to start proceedings while we perused the menu .
Another example of Branded ’ s trusted core offering , which has been evident since its launch across the restaurant chain , is its steak-led menu .
On it you ’ ll find a large selection of crowd-pleasing starters including salt and pepper squid , seared scallops , and scampi ; we opted for the squid , which packed a flavour punch , and the beautifully seared scallops – served with a de rigueur accompaniment of minted pea puree and crispy bacon , with texture provided by fresh pomegranate – which are available alongside a selection of salads , pasta , burgers , a plentiful fish section , and of course the main event : steak .
There are a selection of reasonably priced individual cuts – think ribeye , sirloin and fillet – alongside some showstopping sharer boards including chateaubriand , côte de boeuf , and T-bone , as well as Branded ’ s signature mixed meat platter of its prime and popular cuts .
As if that were not enough , there are also a host of daily tempting specials too ; fresh Scottish lobster , available as thermidor , beurre blanc or cold , vied for attention alongside grilled Dover sole and a mammoth 1kg bone-in ribeye , the latter two of which ( as highly recommended by Nino and Reis ) offered a great sharing option for the table , complemented of course by a selection of tempting side dishes including potato wedges , triple-cooked chips , mac and cheese , green beans with lemon and olive oil , and zingy tenderstem broccoli with chilli and garlic .
Presented by affable head chef Younes , himself a ball of passionate , pride-filled energy wrapped up in a bandana and a warm smile , our menu praise was politely cut short as he ensured we didn ’ t spoil our fish , which was indeed perfectly grilled and delicious with a garlic and chilli beurre blanc sauce . The star of the show however was the ribeye . Cooked to the chef ' s recommendation and served delicately pink , we had a choice of sauces from spicy green peppercorn , classic bearnaise and blue cheese , to the table ’ s fave – red wine and shallot . Honestly we didn ’ t need all of the sides , but we devoured them with aplomb , declaring the potato wedges and broccoli as the stars of the show .
Never ones to turn down dessert , even when filled with half a cow , and purely for review purposes of course ( not ), we finished with sticky toffee pudding , crème brûlée , and a cheeky slice of white chocolate and raspberry cheesecake , too .
Waved off with the same effortlessly friendly approach as shown by the whole team throughout our visit , it seems that three is certainly the magic number for Branded with the Bromley branch adding yet another jewel to its burgeoning crown .
brandedsteaks . co . uk
Branded-Steaks brandedsteaks
110