July 22, 2026 |
Situated just a stones throw from the river Thames, opposite Temple station sits St. Clement – a new hotel opening, and the home of Café Clement. Having opened its doors just over a month ago, the all-day cafe by Soho House founder Nick Jones and ex-The River Cafe head chef, Danny Bohan is the buzziest new spot to eat, drink and just generally waste the day away. If you’re especially lucky, you might even find yourself seated next to Paul Mescal (we did!).
The capital offers no shortage of Sunday roasts, but finding one that firmly roots itself in your memory and has you planning your return before the bill has even arrived is another matter entirely. Yet, Café Clement delivers. The latest Sunday menu by head chef Bohan is designed for sharing, so when my partner and I went, we did just that – though I felt inclined to eat it all on my own.
Our table, set in the middle of the south-facing terrace, was draped in white linen, christened with heavy silver cutlery and centred with a bunch of black scabiosas with wiry stems arched around polished salt and pepper mills. As we flicked through the Clement Cocktails menu, the evening sky began to soften with pink and orange hues and our eyes were drawn to The Shard which reared up in the skyline just beyond our table before turning our attention back to what was truly important: ordering.
With eight signature mixed drinks to choose from, I opted for the St. Clement Sour. Served in a delicate coupe, its bright blend of lemon vodka, pressed citrus and orange liqueur struck a vibrant chord, balancing somewhere between sour and subtly sweet, while a frothy layer of egg white gave each sip a velvety finish. Across the table, my partner sipped on the East 8 Hold Up that proved to be equally compelling. A mix of vodka, passionfruit, pineapple and lime, lifted by a splash of Aperol, it was just as refreshing and completely moreish on a 28 degree evening.
From left: Danny Bohan and Nick Jones
Food came next.
Starters arrived on glossy white china, subtly embossed with the restaurant’s signature pale orange ‘C’. First to the table were the Sorrento tomatoes, glazed simply with olive oil and paired with capers and olives, before being crowned with anchovies. The salty intensity of the toppings brought a welcome depth to the sweetness of the tomatoes. Next, we had the sea bass carpaccio, where translucent slices of meaty fish dressed with delicate chunks of grapefruit and a drizzle of olive oil were finished with a scattering of fresh herbs. Delicate and impeccably fresh, the citrus lifted the richness of the fish, which dissolved almost instantly on the palate. The final dish, a steak tartare, proved to be the standout. Finely hand-cut beef was folded through egg yolk, capers, anchovies and cornichons before being served alongside wafer thin crisp crackers. Rich, saline and deeply savoury, the silky yolk bound everything together, while the sharpness of the capers and cornichons cut beautifully through the richness of the beef. It was a plate we found ourselves reluctant to share.
The mains arrived thereafter, and they did so with a sense of occasion – the presentation was refined, with silver dishes slotted between white china offering an overarching sense of delicacy. We shared the Somerset lamb, in which the meat was notably crowned with a crisp dark brown crust and a vibrant sauce verte that’s freshness cut neatly through the meat. Alongside that, the prime rib was generously carved and accompanied by a punchy horseradish sauce, the quality of the beef blushing pink and tender with every bite.
Of course, no Sunday roast would be complete without the trimmings, and here they were presented in polished silver serving dishes, encouraging leisurely sharing around the table. Roast potatoes with crisp golden edges flavoured with thyme remained fluffy in the centre. A colourful verdura mista (mixed vegetable) dish consisting of aubergine, courgette, pepper and tomatoe was finished with ribbons of fresh basil, offering a lighter counterpoint to the meat. Elsewhere, there were sweet peas folded through softened onions and fragrant sage as well as creamed leeks coated with Gruyère and crowned with a crunchy, golden breadcrumb crust. Each side felt carefully considered rather than simply being extra, bringing texture and fresh accompanying flavours in to balance out the more classic mains that were on offer.
After the indulgence of the main course, our waiter suggested a Sgroppino – a classic Venetian palate cleanser for the transition from savoury to sweet. Served in a coupe, the pale yellow, icy cocktail arrived crowned with shavings of lemon zest. A lively combination of Prosecco, limoncello and lemon sorbet, it was bright and citrus-led, with bubbles that burst on the tongue with every sip.
Dessert arrived moments later in the form of a generous slice of lemon meringue tart, and it quickly became our favourite dish of the afternoon. The meringue was expertly torched, creating a lightly toasted shell that gave way to a cloud-like centre. Beneath it sat a vibrant lemon curd, sharp enough to command attention yet balanced by just the right amount of sweetness as it rested on a buttery pastry base. It was one of those rare desserts that compels you to slow your pace, stretching out the final few bites in an effort to make the experience last a little longer. Days later, it remains the dish I find myself thinking about most and, if truth be told, it has me not-so-quietly plotting my return.
Photography by David Loftus.
