Templar Restaurant

Looking for your new date night location or post-work drinks spot near East Village? Look no further than Templar, the new European-inspired restaurant and wine bar on the ground floor of The Turing Building, brought to you by the team behind Dark Horse.

Templar’s ever-evolving food menu reflects the creative energy and spirit of innovation that Stratford Cross is known for. Get to know the culinary master mind behind the menu and which signature dishes are a must-try.

Inspired by 1950s minimalism, Templar blends sophistication with simplicity. Head Chef Richard Sinclair curates a seasonal à la carte menu, served on the outdoor terrace or within the stylish interiors that create an all-day ambience. Templar displays its extensive wine collection in the overhead mezzanine wine cave, which you can also reserve for a more intimate dining experience. The restaurant also offers an evolving menu of sharing plates, featuring dishes such as truffle ricotta ravioli and house-smoked duck breast, ensuring new flavours are always on the horizon.

After honing his craft at the Italian restaurants Terra and Lardo, as well as the Michelin-starred Pied à Terre, culinary visionary Richard Sinclair now leads Templar restaurant in Stratford Cross as Head Chef. Guided by the belief that dining is best experienced together, Sinclair created a menu of small plates designed to encourage sharing and connection through food. His commitment to sourcing locally ensures that every dish sings with seasonal ingredients and the freshest flavours.

The restaurant décor draws inspiration from Italian modernism and mid-century architecture. Deep red leather seating, dark wood tabletops and rustic lighting contrast tastefully with teal accents, creating a warm, autumnal ambience.

Overlooking the dining floor, the grand mezzanine wine cave displays an extensive collection of European whites, reds, and rosés. Most vintages are available by the glass or bottle and come from organic wine producers.

Templar's à la carte menu is mostly small plate dishes that you can mix and match. Here are some of the signature dishes that put Templar on the map for food lovers across London.

Chef’s special: The seabass crudo

The primary component of seabass crudo is wild, line-caught seabass. Chef Sinclair serves this ‘melt in the mouth’ dish with Sicilian lemon and handpicked fennel. His recommended wine pairing? The Sancerre Sauvignon Blanc.

Maldon Rock oysters

Delivered fresh each day, the Maldon oysters are available by the trio, half dozen and the dozen. They pair perfectly with a glass of classic Provence rosé or some champagne.

The pig's head croquette

A classic recipe, perfected by Chef Sinclair over 10 years. The chefs season and braise the pork for 12 hours, to bring out the deepest flavours.

Steak sandwich on focaccia

The steak sandwich is available exclusively on Templar’s lunch menu. Enjoy a prime cut of grass-fed rump with Dijon and rocket, on fresh, handmade focaccia.

Truffle ricotta ravioli

Templar's chefs make the ravioli fresh and coat them in a silky sage butter, truffle and pecorino sauce. Deliciously simple.

Templar also has a unique menu of cocktails for you to try. Pull up a cushioned stool at the island bar and watch the mixologist craft your Cherry Riki or Maple Old Fashioned. If you want a classic cocktail that isn’t on the menu, the mixologist will happily make it for you.

Explore something new every day, with the variety of restaurants and bars around Stratford Cross. You can stay informed on Templar’s specials, menu changes and chef favourites on Instagram (@templarlondon).

Ready to experience the culinary masterclass for yourself? Book a table at Templar today.