Burnt Umber Brasserie Reservation | London, England | Mediterranean | AutoReserve

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Ratings and Reviews

Burnt Umber Brasserie

3.11

（0 reviews）

GBP 22

Mediterranean

London, England, United Kingdom

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

GBP 22

Hours

Sunday

9:00~17:00

Accepts reservations

Monday

8:00~16:00

Accepts reservations

Tuesday

8:00~16:00

Accepts reservations

Wednesday

8:00~16:00

Accepts reservations

Thursday

8:00~22:00

Accepts reservations

Friday

8:00~22:00

Accepts reservations

Saturday

9:00~22:00

Accepts reservations

Public holiday

9:00~17:00

Accepts reservations

Address

Nearby stations

0.84km from Hackney Wick station

Payment methods

Credit cards accepted(Debit card),Electronic money accepted(NFC Mobile Payment)

June 14 to July 11, 2026

S	M	T	W	T	F	S
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	7/1	2	3	4
5	6	7	8	9	10	11

：Real-time reservation

：Request

：No available seats

：Closed

Community-Focused Neighborhood Brasserie

Burnt Umber Brasserie is a family-run, community-minded spot offering simple, fresh dishes with a balanced approach to meat and plant-based options. Guests highlight seasonal plates like chestnut soup, comforting goulash, and a lentil burger, alongside local beers, Italian wines, and well-made coffee. Warm, attentive service and a cozy setting make it welcoming for both small groups and families, complemented by an attached shop featuring carefully selected food products.

Ratings

3.11（0 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Photos

Menu

Dinner Menu

3 Course Set Menu

Dinner Menu

3 Course Set Menu

Dinner Menu

3 Course Set Menu

Starters

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu & mandarin cream | trout roe | crispy fennel

Market value (please ask)

CREAMY BURRATA & ROASTED PEPPERS (V)

Toasted sourdough bread 20 years old balsamic DOP

Market value (please ask)

CHARRED ROMAINE LETTUCE (V)

Toasted hazelnuts Stilton cream | Granny Smith apple

Market value (please ask)

CHESTNUT CAPPUCCINO (V)

Velvety chestnut soup tonka beans milk foam | truffled crisps

Market value (please ask)

BURNT UMBER BEEF TARTARE

Beef tenderloin | Amalfi lemon | soya sauce coriander mayonnaise | roasted coffee oil

Market value (please ask)

MAINS

BUTTERNUT SQUASH RISOTTO (V)

Roasted violet chicory Pecorino Romano cheese | crème fraiche

Market value (please ask)

SEARED SCOTTISH SALMON

Orange-scented giant couscous Coriander | saffron foam

Market value (please ask)

24-HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce feta cheese | fresh parsley

Market value (please ask)

SAFFRON AGLIO E OGLIO LINGUINE (VEG.)

Saffron & garlic sauce | kalamata olives zucchini | cherry tomatoes

Market value (please ask)

SIDES

GRILLED STEM BROCCOLI WITH HAZELNUT BUTTER (V)

Market value (please ask)

GLAZED CARROTS IN HONEY, ROSEMARY & GINGER BEER (V)

Market value (please ask)

MIXED GREEN SALAD (VEG.)

Market value (please ask)

ROASTED POTATO MARINATED IN HERBS & GARLIC (VEG.)

Market value (please ask)

MARINATED OLIVES (VEG.)

Market value (please ask)

DESSERTS

WHITE CHOCOLATE & BERRIES TARTLET

White chocolate ganache fresh berries | raspberry coulis

Market value (please ask)

CHOCOLATE DELIGHT

Smooth & silky chocolate mousse cocoa sponge

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue

Market value (please ask)

Starter

CREAMY BURRATA & ROASTED PEPPERS (V)

Toasted sourdough bread | 20 years old balsamic DOP WINE PAIRING - Chateau Roubine, Cru Classé, 2022, Cotes de Provance, France

Market value (please ask)

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu & mandarin cream | trout roe| crispy fennel WINE PAIRING – Vinho Verde, Chin Chin, 2022, Portugal

Market value (please ask)

Mains

24 -HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce WINE PAIRING – Massaya, Beqaa Valley, 2020, Lebanon

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce | feta cheese| fresh parsley WINE PAIRING – Albarino, Benito Santos, 2022, Spain

Market value (please ask)

Desserts

CHOCOLATE DELIGHT

Smooth and silky chocolate mousse | cocoa sponge WINE PAIRING – Maury, Domaine Pouderoux, 2018, France

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue WINE PAIRING – Muscadet sevre et maine, Cuvee Selction, 2020, France

Market value (please ask)

Starters

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu mandarin cream | trout roe | crispy fennel

Market value (please ask)

CREAMY BURRATA ROASTED PEPPERS (V)

Toasted sourdough bread 20 years old balsamic DOP

Market value (please ask)

CHARRED ROMAINE LETTUCE (V)

Toasted hazelnuts Stilton cream | Granny Smith apple

Market value (please ask)

CHESTNUT CAPPUCCINO (V)

Velvety chestnut soup tonka beans milk foam | truffled crisps

Market value (please ask)

BURNT UMBER BEEF TARTARE

Beef tenderloin | Amalfi lemon | soya sauce coriander mayonnaise | roasted coffee oil

Market value (please ask)

MAINS

BUTTERNUT SQUASH RISOTTO (V)

Roasted violet chicory Pecorino Romano cheese | crème fraiche

Market value (please ask)

SEARED SCOTTISH SALMON

Orange-scented giant couscous Coriander | saffron foam

Market value (please ask)

24-HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce feta cheese | fresh parsley

Market value (please ask)

SAFFRON AGLIO E OGLIO LINGUINE (VEG.)

Saffron garlic sauce | kalamata olives zucchini | cherry tomatoes

Market value (please ask)

SIDES

GRILLED STEM BROCCOLI WITH HAZELNUT BUTTER (V)

Market value (please ask)

GLAZED CARROTS IN HONEY, ROSEMARY GINGER BEER (V)

Market value (please ask)

MIXED GREEN SALAD (VEG.)

Market value (please ask)

ROASTED POTATO MARINATED IN HERBS GARLIC (VEG.)

Market value (please ask)

MARINATED OLIVES (VEG.)

Market value (please ask)

DESSERTS

WHITE CHOCOLATE BERRIES TARTLET

White chocolate ganache fresh berries | raspberry coulis

Market value (please ask)

CHOCOLATE DELIGHT

Smooth silky chocolate mousse cocoa sponge

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue

Market value (please ask)

Starter

CREAMY BURRATA ROASTED PEPPERS (V)

Toasted sourdough bread | 20 years old balsamic DOP WINE PAIRING - Chateau Roubine, Cru Classé, 2022, Cotes de Provance, France

Market value (please ask)

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu mandarin cream | trout roe| crispy fennel WINE PAIRING – Vinho Verde, Chin Chin, 2022, Portugal

Market value (please ask)

Mains

24 -HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce WINE PAIRING – Massaya, Beqaa Valley, 2020, Lebanon

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce | feta cheese| fresh parsley WINE PAIRING – Albarino, Benito Santos, 2022, Spain

Market value (please ask)

Desserts

CHOCOLATE DELIGHT

Smooth and silky chocolate mousse | cocoa sponge WINE PAIRING – Maury, Domaine Pouderoux, 2018, France

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue WINE PAIRING – Muscadet sevre et maine, Cuvee Selction, 2020, France

Market value (please ask)

Starters

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu & mandarin cream | trout roe | crispy fennel

Market value (please ask)

CREAMY BURRATA & ROASTED PEPPERS (V)

Toasted sourdough bread 20 years old balsamic DOP

Market value (please ask)

CHARRED ROMAINE LETTUCE (V)

Toasted hazelnuts Stilton cream | Granny Smith apple

Market value (please ask)

CHESTNUT CAPPUCCINO (V)

Velvety chestnut soup tonka beans milk foam | truffled crisps

Market value (please ask)

BURNT UMBER BEEF TARTARE

Beef tenderloin | Amalfi lemon | soya sauce coriander mayonnaise | roasted coffee oil

Market value (please ask)

MAINS

BUTTERNUT SQUASH RISOTTO (V)

Roasted violet chicory Pecorino Romano cheese | crème fraiche

Market value (please ask)

SEARED SCOTTISH SALMON

Orange-scented giant couscous Coriander | saffron foam

Market value (please ask)

24-HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce feta cheese | fresh parsley

Market value (please ask)

SAFFRON AGLIO E OGLIO LINGUINE (VEG.)

Saffron & garlic sauce | kalamata olives zucchini | cherry tomatoes

Market value (please ask)

SIDES

GRILLED STEM BROCCOLI WITH HAZELNUT BUTTER (V)

Market value (please ask)

GLAZED CARROTS IN HONEY, ROSEMARY & GINGER BEER (V)

Market value (please ask)

MIXED GREEN SALAD (VEG.)

Market value (please ask)

ROASTED POTATO MARINATED IN HERBS & GARLIC (VEG.)

Market value (please ask)

MARINATED OLIVES (VEG.)

Market value (please ask)

DESSERTS

WHITE CHOCOLATE & BERRIES TARTLET

White chocolate ganache fresh berries | raspberry coulis

Market value (please ask)

CHOCOLATE DELIGHT

Smooth & silky chocolate mousse cocoa sponge

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue

Market value (please ask)

Starter

CREAMY BURRATA & ROASTED PEPPERS (V)

Toasted sourdough bread | 20 years old balsamic DOP WINE PAIRING - Chateau Roubine, Cru Classé, 2022, Cotes de Provance, France

Market value (please ask)

SASHIMI STYLE ATLANTIC SEA BASS

Yuzu & mandarin cream | trout roe| crispy fennel WINE PAIRING – Vinho Verde, Chin Chin, 2022, Portugal

Market value (please ask)

Mains

24 -HOUR BRAISED OX CHEEKS

Creamy celeriac puree | Bordelaise sauce WINE PAIRING – Massaya, Beqaa Valley, 2020, Lebanon

Market value (please ask)

TIGER PRAWNS RAGOUT

Spicy homemade tomato sauce | feta cheese| fresh parsley WINE PAIRING – Albarino, Benito Santos, 2022, Spain

Market value (please ask)

Desserts

CHOCOLATE DELIGHT

Smooth and silky chocolate mousse | cocoa sponge WINE PAIRING – Maury, Domaine Pouderoux, 2018, France

Market value (please ask)

LEMON CAKE

Lemon custard | mango | Italian meringue WINE PAIRING – Muscadet sevre et maine, Cuvee Selction, 2020, France

Market value (please ask)

About

日本語 한국어 简体中文繁體中文（台灣）繁體中文（香港）ภาษาไทย Français Italiano Español Deutsch

This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.

Restaurant name

Burnt Umber Brasserie

Japanese

バーント・アンバー・ブラッスリー&デリ

Korean

반트 앰버 브라서리&델리

Reservations

Accepts reservations・Request reservation

Cuisine

Phone number

+44 7999 566474

Address

Nearby stations

0.84km from Hackney Wick station

Hours

Sunday

9:00~17:00

Accepts reservations

Monday

8:00~16:00

Accepts reservations

Tuesday

8:00~16:00

Accepts reservations

Wednesday

8:00~16:00

Accepts reservations

Thursday

8:00~22:00

Accepts reservations

Friday

8:00~22:00

Accepts reservations

Saturday

9:00~22:00

Accepts reservations

Public holiday

9:00~17:00

Accepts reservations

Budget

GBP 22

Payment methods

Credit cards accepted(Debit card),Electronic money accepted(NFC Mobile Payment)

Smoking

Unknown

Opening date

Unknown

Website

Restaurant details

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June 1 to July 12, 2026

S	M	T	W	T	F	S
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	7/1	2	3	4
5	6	7	8	9	10	11

Party size

Time

：Real-time reservation

：Request

：No available seats

：Closed

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