The story
Wright Brothers Battersea Power Station delivers high-quality seafood in London's West Village, leveraging the brothers' trade as fishmongers. This background ensures the kitchen sources fresh catch directly from Brixham day boats. The approach keeps the cooking focused on ingredient integrity, using technique to highlight the quality of the produce.
Oysters anchor the menu, available naked with a house-made sweet-sour chilli sauce known as hogwash or prepared in dressed variations. The Good Food Guide highlights an exemplary sea bass sashimi, sliced thin and paired with pink grapefruit and red onion for brightness. Tempura batter offers crisp contrast against chewy nobashi prawns accompanied by a Thai dipping sauce. Shrimp burgers stuffed with seasoned prawns serve as a bestseller, while Shetland mussels arrive simmered in white wine with shallots and parsley.
The dining room sits close to the colossal Battersea Power Station, with a terrace providing views of the riverbank and passing traffic. Guests navigate between a long communal table at the bar and private tables arranged throughout the main space. The atmosphere balances relaxed comfort with refined service for both lunch and dinner bookings. A private Coal Room accommodates groups of up to thirty-two people, offering set sharing menus for larger gatherings.
Whites dominate the wine list to match the breadth of shellfish and fish dishes. A Coravin system enables staff to pour precise servings from expensive bottles, allowing guests to taste premium selections by the glass. The venue hosts a daily Pound a Pop event featuring affordable oysters, drawing regulars throughout the afternoon. Monthly masterclasses provide a deeper dive into oyster varieties for those seeking a more educational experience.
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