The Banc

Unforgettable Flavors and Shisha Delights Await!

It was a grey afternoon ripe for culinary exploration when I stumbled into The Banc, tucked unassumingly somewhere amidst the less-trafficked alleys of London. Inside, it's a curious sanctuary that blends the enigmatic air of a secret rendezvous spot with an almost meticulous warmth, largely credited to the ceaselessly chirpy staff who bustle about as if under enchantment. Immediate applause goes to the vigourous Claudia and spellbinding Vish, who, with a wizard-like flair, manage to transform the mundanity of table service into a knees-up worthy of recounting at future dinner parties. Oh, and there's shisha. The sweet tendrils of smoke beckon conspirators to gather and stay longer than planned, ruminating over menus wide enough to please yet cohesive enough to avoid chaos.

Food at The Banc fluctuates between Mediterranean inspired dishes and those delicacies possibly engineered to tantalize. No pangs of appetite could resist the delicate dynamite prawns, crispy bao buns stuffed with lethargic perfection, or the renowned Wagyu sliders – each demanding exaggerated groans of pleasure from diners. And though wallet-lightening diminutive portions occasionally threaten the palette's thrill, the perception of value is ultimately rescued by free weekday shisha and friendly server repartees. Special mention must go to the desserts: a delightful sticky toffee calling forth the very essence of diet repentance. Satiated and seated back amid cushions with whisps of apple mingling in the air, one might muse it’s less "dining out" than "sinking into". The quaint banquet has you plotting a return before even reaching your coat. — Penelope Savory