Taking its name from an Old Nordic word for son, Sune (pronounced like sooner) is located on Hackney’s buzzy Broadway Market and offers a casual but creative modern European menu alongside a 100-bin natural wine list. So far, so east London. But what perhaps sets this neighbourhood restaurant apart is the people behind it.
The 36-cover venture is the debut solo restaurant project for high-profile narual wine sommelier Honey Spencer and her partner Charlie Sims, whose CV includes senior front of house roles at Copenhagen’s Noma and London’s Mãos. Sune is an attractive but low-key space with floor-to-ceiling windows that look out over Broadway Market to the front and Regent’s Canal to the rear (there is also a terrace that seats 20 in the warmer months). Design features include reclaimed timber floors and table tops and an open kitchen pass.
The kitchen at Sune is led by chef Michael Robins, who previously spent two years as head chef at Hackney restaurant Pidgin. His regularly-changing menu isn’t a million miles away from like-minded east London restaurants such as Brawn, Westerns Laundry and Primeur but is less Eurocentric in its approach with Sydney’s laid back yet gastronomically ambitious neighbourhood restaurant scene a big influence. Given the calibre of who is involved, things are pretty affordable, too.
Spencer’s wine list is said to ‘champion wines which are bold and full of natural vigour’. While the list is exclusively natural, the focus is on the cleaner, less cider-y end of things. Thanks to the talents of Spencer and Sims, Sune is a neighbourhood restaurant that’s worth travelling to.
The 36-cover venture is the debut solo restaurant project for high-profile narual wine sommelier Honey Spencer and her partner Charlie Sims, whose CV includes senior front of house roles at Copenhagen’s Noma and London’s Mãos. Sune is an attractive but low-key space with floor-to-ceiling windows that look out over Broadway Market to the front and Regent’s Canal to the rear (there is also a terrace that seats 20 in the warmer months). Design features include reclaimed timber floors and table tops and an open kitchen pass.
The kitchen at Sune is led by chef Michael Robins, who previously spent two years as head chef at Hackney restaurant Pidgin. His regularly-changing menu isn’t a million miles away from like-minded east London restaurants such as Brawn, Westerns Laundry and Primeur but is less Eurocentric in its approach with Sydney’s laid back yet gastronomically ambitious neighbourhood restaurant scene a big influence. Given the calibre of who is involved, things are pretty affordable, too.
Spencer’s wine list is said to ‘champion wines which are bold and full of natural vigour’. While the list is exclusively natural, the focus is on the cleaner, less cider-y end of things. Thanks to the talents of Spencer and Sims, Sune is a neighbourhood restaurant that’s worth travelling to.
