Inside Covent Garden’s New Must-Visit Seafood-Focused Wine Bar

The team behind the 10 Cases in Covent Garden has confirmed the official opening date of its second restaurant: Wednesday 6 December, ahead of which Eater London has been given a first look inside, as well as details of the opening menu.

Dishes on the main menu catching the eye on a first look include:

• Potted shrimp Croquettes
• Brown crab pissaladière
• Clam chowder, smoked Bacon
• Sea trout tartare, Bloody Mary jelly
• Fish pie
• Black rice, squid, cauliflower aioli
• Pork and seaweed sausages
• Lobster mash

These will be supported by a list of daily specials, written on the wall: such as crab, Cornish Porthilly oysters, mussels, scallops, clams and langoustines.

The wine list is an opus of predominantly white wine — plenty of seafood friendly varietals like Verdejo, Alvarinho, Albariño, Chenin and Sauvignon Blancs — with a short list of lighter reds including a Beaujolais ‘Cru’ Morgon from Daniel Bouland, Pinot Noir from Christophe Denizot in Givry, and Trousseau from the Jura by Les Granges Paquenesses.

The list of whites sees Germany well represented with Rieslings from Schäfer-Fröhlich in the Nahe, Rudolf Trossen in the Mosel, and Keller in Rheinhessen, while iconic Burgundy domaines Henri Gouges, Fontaine-Gagnard, Darviot-Perrin and Domaine de L’Arlot.

The sparkling list also looks particularly sharp, with grower Champagnes Agrapart and Egly-Ouriet featuring, alongside Peter Lauer’s Riesling ‘Reserve 1992’, and Hambledon’s ‘Classic Cuvée’ from Sussex, in England.

Parsons’ head chef is Goemon Ishikawa — formerly of modern Japanese restaurant Dinings, and Fera at Claridge’s — supported by executive chef Cathal O’Malley, formerly head chef at 10 Cases.

“We’ve tried to represent coastal wine growing regions as much as possible,” said co-owner Ian Campbell, on the focus behind the list. “Regions such as Galicia, Sicily, Atlantic coastal France, Jerez, South Africa, New Zealand….that sort of thing.”

After an early look at the site and a taste of the cooking here, it’s likely that the potted shrimp croquettes in particular will be on the receiving end of some raves. Pork and seaweed sausages (made in-house), the black rice with squid, and octopus with roast potatoes, are three other reasons to visit. The smoked salmon — from Inverawe Smokehouse, served with Guinness bread — is certainly among the most delicious currently available anywhere in the city.