Belly

Belly — Inventive Filipino plates. Buzzy, intimate room. Cocktails that sing.

Restaurant Category: Contemporary Filipino, upscale neighborhood bistro; roughly £60–90 per person with drinks; sharing plates.

Menu Highlights:
– Cured scallops “Bicol Express”
– Smoked trout kinilaw/tartare with nori chips
– Woodland mushroom arroz caldo (risotto-like)
– Wagyu picanha with bistek-style sauce
– Seafood caldereta
– Cod pandesal and eggplant starter
– Finger potatoes (well-loved) and beef-fat fries (mixed feedback)
– Ube “Purple” tiramisu (polarizing)
– Calamansi-forward cocktails (e.g., calamansi watermelon margarita), spiked atchara drink, calamansi iced tea

Service Highlights:
– Warm, attentive team; welcoming for celebrations
– Servers explain dishes and guide the menu; smooth pacing for many
– Creative cocktail program with tailored suggestions
– Lively, buzzy, intimate dining room; sharing-style format
– Some found the room tightly packed and the pour-top-ups a bit overzealous
– Water offered as still/sparkling; tap not proactively mentioned

Notes:
– Prices feel high for some; portions on the smaller side
– A few dishes leaned salty or lacked expected brightness; occasional undercooked grains in arroz caldo
– Mixed dessert feedback: ube tiramisu too sweet or muted ube; blueberries tasted boozy to some
– Occasional technical misses (sandy clams/scallops, heavy dill on fish)
– Menu had formatting/grammar errors; a couple of diners felt staff were unfamiliar with Filipino dish names
– Limited beer selection; wine upsell felt pushy to one party; service charge noted

Logistics:
– Small space and popular—securing a booking can be tricky; reservations recommended

Diners come for the inventive takes on Filipino flavors and the buzzy, intimate vibe. Starters steal the show: the cured scallops “Bicol Express,” smoked trout kinilaw, cod pandesal, and even the eggplant dish get the most love. The woodland mushroom arroz caldo reads like a Filipino risotto and is a crowd favorite when the texture hits right, and mains like the wagyu picanha and seafood caldereta round out the sharing-style menu. Cocktails are a big part of the experience—calamansi-based drinks, a spiked atchara number, and margaritas are often called out as standouts.

Service is frequently praised as warm and attentive, with staff walking guests through the menu and timing dishes well. Some nights feel extra special—one couple was greeted with prosecco for an anniversary, and several guests mention how the team helped them explore flavors confidently. A few folks name-drop Alija and Russ for spot-on menu and cocktail guidance, which adds to the hospitality vibe. The room is lively and cozy, though a bit snug.

On the flip side, a few customers mention value concerns at this price point, especially with smaller portions or when flavors don’t pop. Some dishes have leaned salty, an arroz caldo came out inconsistently cooked, and a couple of seafood plates arrived a bit sandy. The ube tiramisu divides opinions: visually striking for some, too sweet or lacking clear ube notes for others. A handful of service quirks crop up—tap water not offered upfront, very frequent wine top-ups, and guidance toward pricier bottles. A couple of Filipino diners also wished staff were more confident with Filipino dish names. Still, many leave happy, saying the creativity, cocktails, and hospitality make Belly a memorable neighborhood spot—just book ahead and expect a lively evening.