Wolf & Lamb

An exquisite, fine dining establishment for those who can afford it. The subtle combination of dark wood and high arches give a distinctly gothic atmosphere with a modern touch. It is located in a warded alley just off Brick Lane.

All staff and patrons are expected to follow a strict code of dress and behavior, and entitled to privacy and anonymity.

While dining tables are out in the open, patrons are led to curtained alcoves for a more private experience when they are being fed upon.

As of late August 2012, acquired by Salvador Falcón from Halcyon Enterprises. [1]

Dining Hours

From 6 PM to 4 AM. The rooftop balcony widens to receive patrons who wish to avoid scrutiny.

Happy Hour

From 11 PM to 12 AM, all drinks – alcoholic or hematic – are offered at a discount.

The Menu(s)

For Humans

Starters

• Spinach salad with cherry tomatoes, soy sauce and sesame oil vinaigrette.
• Lentil soup with curry-stewed raisins and toasted almond flakes.
• Fresh oysters, served with lemon or baked cheesy tofu cubes.

Entrees

• Roast duck on a bed of fresh kale, honey almond sauce.
• Stewed clam and mussels pot served with a choice of red pepper and basil pesto or spicy Sichuan broth.
• Grilled veal cutlet in sweet, dried apricot marinade and sprinkled with crushed black pepper.
• Seared onglet (beef) steak with a side of brown rice with pine nuts, and herb butter.
• Chicken liver pate with two slices of chunky buttered toast and fig chutney for spreading, served with a side of rocket salad.

Desserts

• Molten prune pudding cake, topped with whipped cottage cheese and sweet, desiccated coconut.
• Selection of cookies (double chocolate chip almond, pumpkin tofu, red velvet with cream icing) and a tall glass of full cream milk.
• Specialty “Cendol” panna cotta. Thick, sweetened coconut cream layered with palm sugar and pandan jam. Red bean topping optional.
• Assorted cheese platter.

Wines

For our wine selection, please inquire with our sommelier.

For Vampires

Appetizers

• Salamander liver pate drizzled in reduced dragon blood.
• Sweet coconut water and (human) blood broth, infused with turmeric.
• Black pudding platter of assorted varieties.

Desserts

• House Tiramisu: A light chiffon cake saturated in a reduction of coffee bean suffused blood.
• Dragon’s blood mousse sprinkled with crushed meringue to sweeten.
• Creme brûlée, crust of blood burnt sugar.
• Plasma fruit tartlette served with claret cream.

Cocktails

• Peruvian Snakebite: Dragon blood plasma shaken with a dram of vodka and garnished with a dash of freshly ground pepper flakes. Eyeball garnish optional.
• HorCruor: A tequila shot thickened with ghost pepper suffused basilisk blood, garnished with a stick of black ichorice.
• Magyrato: A spicy, sanguine margarita made with human plasma and blood orange liqueur.
• Schwarzlache: Gin and tonic with a splash of human blood.

Wolf & Lamb Personnel

Present

• Nathan Briggs - Chef, from 2017
• Luka Andric - Kitchen porter, from 2015
• Chantal Everett - Waitress, from 2013
• Prynn Overbridge - Server, had an affair with Tomasz Costa [2]

Feeders

Vampires are not strictly personnel but they are registered with the restaurant.

• Tristan Vaillancourt - Vampire
• Casiphia Hughes - Vampire

Past

• Elijah Grimlish - Bite registrar, from 2012-2013
• Tomasz Costa - General manager, until Jan 2018 [3]

At Absit Omen

• The Hollowred Family used Wolf & Lamb's chef to cater a fundraiser dinner party 15 Sept 2012 - Head from the Shoulders
• The Wolf & Lamb provided the food for the International Society of Wizarding Arts 2018 Winter Opera gala. [4]
• Zeta Pepper and Samuel Chávez dined at Wolf & Lamb in 23 Feb 2018 Dining with Danger - they were serviced by Tristan Vaillancourt.