Cabot Place venue offers extended Happy Hour, a new set lunch menu and the return and evolution of its Ultimate Surf And Turf deal
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Boisdale Of Canary Wharf’s seasonal offering demands attention.
The venue recently unveiled three market-leading offers at its Hine Bar And Garden Terrace aimed at attracting Wharfers to the lower of its two floors as the mercury rises.
But its also the eclectic establishment’s flexibility and the sheer depth of its proposition that will be of interest to those arranging get-togethers in the coming weeks.
It’s perhaps the only venue in Canary Wharf that can do dinner for two or 250.
a trio of offers
“For 2026, we’ve decided to throw everything at our Hine Bar And Garden Terrace, with all offers available from Tuesdays to Fridays throughout the summer months,” said Tony Havin, the restaurant, live music venue and bar’s general manager.
“We really think we’ve done everything to create a great offering this season.
“Boisdale is right in the middle of Canary Wharf, but on our terrace guests feel secluded.
“It’s away from the bustle of the street below – our own secret garden on the first floor.”
With cooking from executive head chef Andrew Donovan and drinks from bar manager Malika Kirchel-Sharper, the venue aims to tempt drinkers and diners to visit with three core offers this summer.
chilled refreshment
“We’ve extended our Happy Hour on drinks from noon-7pm, covering selections from the bar and our range of frozen cocktails,” said Tony.
“The idea is that you can come for lunch and then stay into the evening.
“We’re always trying to improve and so we have a new menu of cocktails that I think even top what we were offering last year.
“We’ve done extensive tastings and the flavours are really there.
“Personally, I like the take on a Pina Colada, but I’m also pleasantly surprised by the Bittersweet Delight, inspired by a Margarita with a dash of Orange Angostura Bitters and a spicy jalapeno.”
buy-one-get-one-free
The frozen cocktail list, which also includes the likes of Tennessee Peach Punch and Banana Split, presents a selection of drinks for £14 or £14.50, with customers getting a pair for that price during Happy Hour..
Other drinks on offer during that period include pints of Harbour Singlefin’ Lager for £5 and glasses of Boisdale’s Bekaa Valley red or white for £6.
on to the Boisdale food
“We always offer seasonal dishes at Boisdale and we’ve got morel mushrooms, asparagus, peas, broad beans and sardines on the menu,” said Andrew, who’s been cooking in the restaurant’s kitchens for well over a decade.
“I think now, more than ever, people want value and quality and that’s what we offer.
“We pride ourselves on using the best ingredients cleverly to hit the right price point.”
The second of Boisdale’s key offerings is its set menu, available noon-3pm. Depending on their schedule and commitments, diners can order one course for £17.50, two for £23.50 or three for £28.50.
Options include the likes of Crispy Salt And Pepper Squid and Asparagus With A Crispy Hen’s Egg to start, Scottish Flat-Iron Steak With Chips and Char-Grilled Breast Of Suffolk Chicken for mains and Affogato and British Cheeses for dessert.
“My personal choice would be to start with the Grilled Cornish Sardines On Toast, which come with wild garlic and Isle Of Wight tomatoes,” said Andrew.
“Years ago we had whole industries based on oily fish – sardines, herring, kippers – all those great things.
“Now we catch them and sell them to the Europeans who, rightly, adore them.
“After that richness, I’d want something more delicate, so I’d order the Broad Bean, Courgette And Pea Risotto with lovely Suffolk goat’s cheese.
“Then, because I’d been so well behaved, I’d have to go with the Boozy Cherries With Dark Chocolate Mousse, which comes with a hazelnut praline. It’s amazing.
“Another favourite is one of the starters on the set menu – Gnocchi With Wild Venison Ragu, served with shavings of Parmesan.
“Being a Scottish restaurant, we use a lot of game, and we’ve currently got a dish on the evening show menu – roast haunch of venison with morels and wild garlic mash.
“All of the trimmings are used to make a ragu for four or five hours – in there you have carrots, garlic, rosemary, juniper and balsamic vinegar for richness and red wine.
“We just braise the meat until it’s completely tender.
“Then we take the gnocchi and just toss them in that wonderful sauce.”
land and sea
Last – but, by no means, least – following a successful run last year, is Boisdale’s “Ultimate Surf And Turf” – also available on weekdays from noon-3pm.
Diners can choose to pay £19.95 for Chargrilled King Prawn Brochette with either a Scottish Wagyu Burger With Cheese or a 200g Scottish Flat-Iron Steak, all served with pickles and lettuce hearts with blue cheese.
Alternatively they can opt to pay £29.95 for Half A Grilled Lobster with the burger or steak, served with a house salad and garlic butter.
“This was an incredibly popular option on our terrace last year and we’ve given it a bit of a twist for 2026,” said Tony.
“We’re expecting our offers across food, drinks and cocktails to draw in locals and visitors. There’s really no excuse not to come.”
party season at Boisdale Of Canary Wharf
For those planning events over the coming months, Boisdale presents a compelling offering, whether it’s a team lunch, after-work drinks or a full company celebration.
“We can host more than 400 people for a standing reception across the whole venue or cater for up to 250 seated,” said Tony.
“We’re very flexible about the size and style of gathering and we’re also happy to hire the venue on Mondays when we’d usually be closed – that includes the Terrace, which is just one of the many spaces we have for groups to host in.
“We can tailor every aspect of an event to a client’s needs and we’ve done all kinds of things over the years including barbecues and hog roasts.”
Andy added: “We have tremendous teams here with a lot of experience.
“That’s testament to the fact we’re always changing, evolving and offering new things.
“I think now, more than ever, people want value and quality and that’s what we’re able to deliver.
“I love cooking for events. In my view a canapé should be something fresh and amazing. There should be just enough so that you get that flavour, but not so much that it’s overwhelming.
“My top choices would be bitesize versions of Prawn Cocktail, Steak Tartare and Ceviche.
Then there’s our Smoked Salmon, of course, and our Venison Empanadas, which are made with the same ragu that we offer with gnocchi on our set menu.
“We always try to let the ingredients speak for themselves.”
Find out more about party bookings here
key details: Boisdale Of Canary Wharf
Boisdale Of Canary Wharf is located in Cabot Place and is open Tuesday to Sunday from noon.
You can find full details of all offers at its Hine Bar And Garden Terrace here.
Read more: Whole Foods Market opens its doors in Canary Wharf
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