Intro to Sune
So, there’s this new spot called Sune, pronounced “sooner,” making waves at the bottom end of Broadway Market in East London, right in the heart of the foodie scene. I know some people cringe at the word “foodie,” but seriously, how else can you describe a place drowning in artisan pastries, soaked in sourdough pizza, and where someone’s always pickling some obscure capers?
Eating out here is like a strategic mission, and any place that gets a bit of hype is instantly overrun. Trying to snag a last-minute table at Cafe Cecilia nearby feels like calling the Tower of London to ask if you can try on the crowns – a bit ridiculous.
Meet the Power Couple Behind Sune
Enter Sune, open just a few evenings a week, run by the dynamic duo Honey Spencer and Charlie Sims, labeled a “hospitality power couple.” Despite the intimidating title, they’re actually super friendly. Even on a rainy Wednesday, just a few weeks in, the place is buzzing. With backgrounds at Noma and Lyle’s, among other foodie hotspots, along with chef Michael Robins, they’ve got some serious culinary street cred.
Vibe and Drinks
Sune, named after Spencer’s mentor Sune Rosforth, is more than just a place to eat. With Spencer being a sommelier, you can bet on natural wines flowing, around a dozen types by the glass. And if you’re off the booze train like me, she’ll introduce you to the world of experimental, low-intervention, funky kombucha-style brews – cloudy, whiffy concoctions that taste like distilled elderflower marsh fog with a hint of feet and voles’ tears. Trust me, it’s the weird and wonderful future of non-drinking, and I’m digging it.
Now, if Sune hasn’t piqued your interest enough, let’s dive into the menu. It’s a single sheet with about 10 ever-changing dishes, including a standout on our visit – ready-salted crisps with egg yolk and eel. No, seriously, good homemade crisps with chunks of silver-skinned fish.
Sune falls into the category of restaurants like Primeur or Westerns Laundry, where the menu reads like poetry – “Galician sea urchin and tomato,” “fermented dairy beef tartare and croque monsieur,” and those eely crisps. It’s a bit of everything – a turbo cheese sandwich, pasta, and potatoes – but whether you consider it a proper dinner is up to you. For me, it’s a journey through fine produce, memories, influences, and the countries these chefs have explored.
We kicked off with a hot-from-the-oven homemade flatbread dipped in a bowl of whipped horseradish topped with vibrant orange salmon roe. Next up, a crisp, cheesy, sticky, and stinky croque monsieur with a roof rack of diced raw beef. Trust me, I’m not one for sharing, especially when it’s this good. Strozzapreti pasta with corra linn cheese was decent but not a game-changer.
Dessert choices were short but sweet – pear tart with sorbet, sorbet with meringue, or shropshire blue with caraway crackers. The pear tart was lovely, with thin, crisp pastry and a pear topped with an eau de vie caramel sorbet that could easily pass for ice-cream.
Final Thoughts on Sune
In a nutshell, Sune is cooking up some destination-level dishes, along with a few forgettable ones. Since the menu is ever-changing, it’s the kind of place you’d want to revisit out of sheer curiosity. The staff is warm, the vibe is determined, and they’re still finding their groove, especially with the menu. Right now, getting a table here might be easier than at Cafe Cecilia, but it won’t be a breeze. Keep an eye on this spot – it’s one to watch!