Tabernacle

The Tabernacle was established in May 2004 by Russell Manley, owner of Tommy Guns hair salons, and Stephen Ross. Contained over two floors within a converted warehouse, the venue boasts a relaxed comfortable modern European Restaurant, a light airy ground floor Bar, and late night basement Lounge bar.

Designed in collaboration with Benjamin Summers, (ex-Paul Daly - The Elbow Room N1; Lab), Tabernacle covers 6500 ft² and unlike many of east London's new bars and restaurants the interiors favour subtle design signatures over the prevalent 'textbook' east London look.

Restaurant

Tabernacle Restaurant Head chef James Robson, formerly Head Chef of Wapping Project restaurant, leads a small brigade of high-caliber chefs to deliver stunning dishes, which change regularly.

"I am extremely excited to be taking up this challenge at Tabernacle", comments James, "It is a restaurant
that is committed to high quality Italian food and I like working with people who are as passionate about food
as me. We will be changing the menu regularly, looking to inspire the mind as well as the pallet."

Winner of best pasta dish - Restaurant Magazine: UK Best Dishes awards.

The Bars

The in-house team of quality bartenders have devised the cocktail list for the Tabernacle Bar. The basement Lounge bar of the Tabernacle has high ceilings, intimate booths and a late license at the weekends.

Music

The music play-list at Tabernacle is designed by Mat Anthony from Stratus. With a wide range of tastes his musical policy encompasses lounge, funk and disco through to electro and deep house with some Balearic vibes and classic tracks from down the years. His approach, coupled with the Tabernacle's extensive contact list of quality guest DJs, ensures that we will always provide the perfect musical backdrop for a good night out.

Tabernacle Team

Nathan Bryant, formerly of Bug Bar Brixton and Smollensky’s Restaurant and Cocktail Bar leads the team as General Manager.

Press review

East beats west -
GQ magazine

"Starters and desserts are the best things about the modern Italian cooking: the salad of prosciutto, fig, purple basil and mustard fruits shows off its quality ingredients to good, simple effect, while the white chocolate and pistachio cake is a nice balance of sweet and savoury."
Read full review