Two minutes with Patrick Frawley, founder of 65a
How is the menu and atmosphere at 65a influenced by the local area?
The menu is French inspired which is a nod to the early 18th century in Spitalfields when the Huguenots established their homes and workshops in the area. Many Huguentos living and working in the area settled in timber-framed buildings with big windows to make the most of the light. We have tried to capture that with the classic, striped-back feel that runs throughout 65a's menu and interior.
Which dish on the menu are you most excited for diners to try?
The whole native lobster is a show stopper, but we also know that everyone loves a classic French onion soup.
What restaurants would you like your customers to compare 65a to?
The simplicity of St John, the neighbourhood feel of The Laundry and the vibe of Chiltern Firehouse.