I’ve always thought there was a lack of places to eat at Central Station which are a little more than just a sausage roll (sorry Greggs, I love you). There are plenty of new additions and some old favourite pubs and restaurants around, like Gunner Tavern, Zapatista, Town Wall, but inside Central Station it’s quite slim pickings.
Destination 1850 opened earlier this autumn, and serves breakfast all day long, along with cocktails, small plates and cakes. The menu is small but mighty, offering something for everyone. They offer takeaway food also, so if you feel like eating on the train, you’ve always got that option. With that in mind, service is speedy and you’ll not have to wait long for your food to arrive.
With vintage vibes in mind, Destination 1850 looks visually stunning, I love what they’ve done with space and it’s super cosy. The only downside about it is that in the winter it gets very cold as it’s all open, however, the seats are heated and there are large heaters to keep you warm. They’ve done all they can to keep the cold at bay. I have no doubt that in the warmer weather, this will be an incredible spot full of sun.
At Destination 1850, there is a full bar available as well as a cocktail menu, wine list, teas and coffees. My plus one and I decided to go for cocktails, and I opted for the rhubarb gin-based cocktail, and my friend going for the lemon vodka-based. I cannot find a menu available online to tell you what they were called, however we both loved them and I actually ordered a second. I loved that they weren’t overly sweet, or covered in useless bits to make them look intriguing, instead, they were simple, classic and delicious. I’d definitely go back for a cocktail again.
As well as serving breakfast all day, Destination 1850 also serves up charcuterie boards, a plate filled with cured meat, olives, bread, salad, sundried tomatoes and balsamic vinegar and olive oil mixture. Perfect for a light bite before a train home, or a shared over a bottle of wine. I was so glad I ordered this, I loved the addition of pomegranate seeds to add a little fruity flavour to the dish, however, I would have loved some cheese to accompany the meat.
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