45th & 7th and 45 Curtain Road at Virgin Hotel London Shoreditch

There’s no shortage of hotels in Shoreditch, and honestly, that’s not a bad thing. More hotels mean more footfall, more diners, more nightlife wanderers, and more options — from boujie to boutique. Virgin Hotel is the latest evolution of the address at 45 Curtain Road: once The Curtain Hotel (2017), then Mondrian Shoreditch (2021), and now officially part of the Virgin Hotels family, a group that actually launched back in 2010. When I think of Virgin, I think of their record label and airline, the hotel arm had never really hit my radar.

First stop: 45th & 7th

The rooftop has had a few subtle tweaks — fewer rattan chairs, a slightly sleeker look, and an energy that feels more curated. We kicked off with cocktails: an Old Fashioned for me and Midsummer’s Night Dream for my friend. The signature cocktails are all inspired by East End hotspots — from Brick Lane to Columbia Road — which is a nice nod to the neighbourhood without being overly theme-ish.

The Old Fashioned was satisfyingly heavy on the aromatics: deep, woody, and perfectly bittersweet with that silky, slow-melting cubes that lets the drink open up as you sip. The Midsummer’s Night Dream was the opposite — floral, bright, with a soft herbal finish that felt almost meadow-like. A great rooftop drink, though deceptively strong.

Downstairs for dinner at 45 Curtain Road

A quick descent later and we were in the newly updated restaurant. Gone is the shoal of white fish installation; in its place is a canopy of vivid floral bouquets running across the ceiling — dramatic but not overwhelming. It feels warmer, a little more intimate, and definitely more in line with Virgin’s modern-luxe style.

We went with the suggested approach: a selection of small plates to share, followed by a shared main and sides. Our waitress was a dream — funny, engaging, clearly knew the menu inside out, and managed to be genuinely warm rather than scripted.

To Start (Shared Small Plates)

Oysters – tosazu, kombu jelly, lime
Bright, clean, and almost crystalline in flavour. The kombu jelly added this gentle umami earthiness that wrapped around the briny oyster without overpowering it. A tiny hit of lime lifted the whole thing, like someone turning up the brightness on a photo.

Crystal Shrimp Tempura – brown shrimp battered whole with raw egg
This was textural heaven. The batter was ultra-crisp, shattering with each bite, while the shrimp itself was sweet and delicate. Mixing the raw egg created this silky, golden coating that made every mouthful feel indulgent without being heavy.

Cornish Mussels – delicate with Japanese XO, tosazu, purple shiso, yuzu olive oil. My friends take on the sauce was that it was like a bloody mary.

Beef Tartare – enoki, smoked oil, yuzu kosho aioli, confit egg yolk
A clever blend of flavour and texture. The tartare had a deep, savoury richness, boosted by the smokiness and the creamy weight of the confit yolk. The yuzu kosho aioli added a surprising kick — citrus-heat that cut through the richness perfectly.

BBQ Eel & Gorgonzola Croquette with Sansho
This was the standout. The eel melted on the tongue with that familiar fatty, almost silky texture, but the flavour edged toward sardine — rich, slightly oily, incredibly satisfying. The gorgonzola added a sharp, creamy funk that paired weirdly well. And the sansho? A little tingle, a little citrus, a tiny buzz. Beautiful.

Main Course

Since the John Dory was unavailable, we were offered Brill, served whole. It arrives like a centrepiece, and you’re left to do the de-boning yourself — worth knowing if that’s not your thing. The flesh was delicate and clean, with a buttery sweetness that came alive with the sides:

Smoked butter pink fir potatoes — earthy, nutty, with that velvety smoked butter making them dangerously addictive.

Roasted flourish greens — charred at the edges, giving that perfect bitter-sweet balance.

Wood-fired Carabinero rice with prawn dashi and shiso — rich, oceanic, deep with umami, and honestly one of the most comforting dishes of the evening.

The menu has some delicious staples which we didn’t get to try, but check out the Suckling Pig Ears, Whole Blue Lobster, T-Bone Steak.

Drinks, with a twist

Our Sommelier — who apparently shifts between wine service and cocktail-shaking with equal skill — suggested an Alsace Riesling Grand Cru. It was a brilliant pairing: aromatic, slightly off-dry, with enough acidity to cut through the richer plates. 45th & 7th and 45 Curtain Road at Virgin Hotel London Shoreditch

Final Thoughts

45 London is a stylish next step for the Virgin Hotel’s Shoreditch identity. The food is thoughtful and genuinely enjoyable, the interior updates give the space fresh personality, and 45th & 7th is a great spot to warm up before dinner. 45 London also has co-working and event spaces, a late-night lounge, and a serene wellness sanctuary.

Virgin Hotel London – Shoreditch
45 Curtain Road
London EC2A 3PT
Hotel Website
45 London