From the team behind popular café and bar, Shot Espresso, and the recently launched pizza and ice cream venue, Ice & Slice, Bistrò by Shot is headed up by talented Head Chef Fabrice Meier, formerly of Trinity, The Wild Game Company, and One-O-One Knightsbridge. The menu offers a natural, seasonal evolution, dictated by home-style cooking traditions and the space’s informal and stylish setting.
The relaxed, laid back interior is matched by a simple but delectable snacks menu, which on our visit featured a sublimely soft and creamy Burrata with some expertly pickled vegetables. The quality of the ingredients was pushed to the fore, and simple effective flavours were allowed to speak for themselves, rather than be drowned by artifice. This was also evident in the range of starters, from Pan fried scallops, with pancetta and pea puree – a perfectly balanced combination of soft, succulent scallop and crunchy, salty bacon – and a special of a courgette flower fried in tempura, which was cut through with a pea and feta salad. High class ingredients, combined with simple and effective cooking techniques and some intriguing and slightly offbeat combinations, made these starters a joy.
Bistrò By Shot’s French-Italian roots are cleverly deployed in the main courses, as techniques and traditions of the two culinary traditions come together and merge seamlessly. The more French inspired Boucette, with chips, salad, and red wine jus – a special – is balanced by the Tagliatelle, garden peas, and parmesan with Cornish cress. Meanwhile, a hearty Braised lamb shoulder, Jersey royal potato, wild garlic, and balsamic sauce combines French, Italian, and British culinary traditions wonderfully. The Beef fillet comes highly recommended, particularly in combination with the exceptional duck fat chips and mesclun.
Being the sister of Ice cream venue Ice & Slice clearly helped the development of the dessert menu, which features a Valrhona chocolate fondant with pistachio gelato which wouldn’t have been out of place in one of Rome’s best gelaterias, and which was served with an incredible glass of Les Clos do Paulilles. The hint of luxury in the dessert menu continued with Truffles with Armagnac, and an English strawberry chantilly served with a glass of Lunetta Prosecco Brut.
The wine list revelled in the restaurant’s French and Italian heritage, with an intriguing variation in both the red and white selection; a delectable Quercia Rossa from Tuscany was a reasonably priced highlight, whilst the more pricey end of the spectrum was occupied by a Latium Morini.
All in all, this seasonal menu was deliciously composed, balancing heaviness with light, salt with sweet and sour, and French and Italian influences to create something entirely classical yet simultaneously innovative. It is well worth a trip to Parsons Green, which is fast becoming a must visit foodie enclave amidst the bling of West London.
What you need to know about Bistrò By Shot:
Head Chef Fabrice Meier, formerly of Trinity, The Wild Game Company and One-O-One Knightsbridge, is a rising talent on the London food scene, and his culinary creations in Bistrò By Shot bode well for his future endeavours.
French-Italian classical cuisine, with an emphasis on seasonality, freshness, and the quality of ingredients; think melt in your mouth steak, and intensely delicate and flavourful fish.
In the quiet suburban enclave of Parson’s Green, which is surprisingly less than 45 minutes from Central London.
Reasonably for West London, with healthy portion sizes and good value. Mains start at £14 and go to £24.
The Burrata cheese, a seemingly solid lump of cheese which completely dissolves into a creamy deliciousness.
First class cooking in a relaxed setting which lets the food take centre stage.