Black Bream

Parsons GreenBritish, American, European, Seafood££££
Excellent
5.0/6
2 Reviews
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Free and fast bookingEasily reserve a table in seconds
Happy customersMore than 100 million full and satisfied diners

About Black Bream

Black Bream in London’s Parsons Green dishes out British-style tapas that will keep you on your toes and excited for what’s to come. This restaurant serves inventive cuisine that makes use of regional ingredients and artisanal products – you’d have a hard time finding the same creative dishes anywhere else. Found on New King’s Road in the heart of Parson’s Green, this restaurant is the perfect place to head when you’re looking for something new. Be sure to try favourites like the lobster and langoustine burger, the dover sole or succulent rib-eye steak. There’s more where that came from, so book ahead to see what’s in store.

Opening Times

Open now - Closes at 10:00 pm
Monday
12:00 pm - 10:00 pm
Tuesday
12:00 pm - 10:00 pm
Wednesday
12:00 pm - 11:00 pm
Thursday
12:00 pm - 11:00 pm
Friday
12:00 pm - 12:00 am
Saturday
12:00 pm - 12:00 am
Sunday
12:00 pm - 8:00 pm

Address

Black Bream
177 New Kings Rd, Parsons Green
London SW6 4SW

Menu Highlights

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Mains

Hoisin Duck, Ming Dressing, Papaya & Bok Choy

£14.50

East Atlantic Dover Sole, Parsley, Capers & Brown Buter

£26.00
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Desserts

Melon, Fresh Raspberries & Raspberry Sorbet

£5.50
Don't miss out on a table!

2 Black Bream Reviews

Excellent
5.0/6
2 Reviews
Food:Great
Value for money:Good value
Noise levels:Very pleasant
Waiting time:Exceptionally good
Service:Excellent
Atmosphere:Pleasant
"Excellent"
6/6
William C.3 months ago · 1 review

It was my 64th birthday and the whole culinary experience was tip top. I love starters and everyone chose 2 starters each, they were all beautifully presented, extremely tasteful and excellently served.Lovely place, definitely come back.

"Good"
4/6
Linda W.3 months ago · 1 review

The staff and ambience are great but the concept of an alternative with an English tapas does not quite work . The presentation and cooking is great but the overall menu needs to be a work in progress