Best Restaurants Near Me In Covent Garden and the Strand

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (Ve, V)

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V)

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.

Twice the bacon. More power to you.

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here. (V)

Feistiness abounds, but there is no swearing. (V)

A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice. (V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.

A concoction of yoghurt, banana, mango and oats. Keep regular. (V)

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered. (V)

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery. (Ve, V)

Kindly ask your server for oat milk if desired. (Ve, V)

Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)

Whole lamb rack lies overnight in raw papaya, yoghurt and humble spices. Roasted until blushingly pink, adorned with pomegranate and finished with a thrilling Kashmiri chilli sauce. Crown the table.

Most celebratory dish, befitting for auspicious occasions. Succulent prawns are marinated overnight in ginger, garlic and lime juice, lightly charred by the grill then nestled in a fiery-sweet-tangy tomato masala. All is accompanied with an onion salad for freshness and Roomali Roti for mopping. Best when shared.

Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

Much loved, humble, unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V, S)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.

Fine lady's fingers for the fingers. (Ve, V)

A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V)

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.

Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

Fall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita.

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)

It means “the fragrant one”. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)

Delicate minty yoghurt, cool as a cucumber. (V)

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)

Wholewheat bread, delicately charred from the tandoor. (V)

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (Ve, V)

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V)

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.

Twice the bacon. More power to you.

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here. (V)

Feistiness abounds, but there is no swearing. (V)

A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice. (V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.

A concoction of yoghurt, banana, mango and oats. Keep regular. (V)

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered. (V)

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

(Ve, V)

Kindly ask your server for oat milk if desired. (Ve, V)

Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)

Glistening gold, a bowl filled with soft orange cubes of the season’s splendour. Limited portions available, limited time! Add a scoop of vanilla ice cream. (V) (+ 2.20) (Ve)

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)

A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony. (V)

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

On a bed of almond mascarpone cream: fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)

Cinnamon, Coconut or Kashmiri Chilli. (V)

(Ve, V)

Kindly ask your server for oat milk if desired. (Ve, V)

Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

The charming couplet goes a little madcap with Slane Irish Whiskey. (V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)

With oat milk and bananas. (Ve, V)

With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (V)

Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (V)

Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)

Scrambled eggs with toasted bread and baked beans. (V)

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (V)

Two scoops of Cinnamon or Coconut ice cream. (V)

A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)

A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato. (Ve, V, S)

Where to start? Chef’s favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)

A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy (Ve, V)

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (Ve, V)

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (Ve, V)

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. (Ve, V)

(Ve, V)

(Ve, V)

(Ve, V)

Kindly ask your server for details of our vegan lassis. (Ve, V)

Warming comfort and satisfying spice. Made with oat milk. (Ve, V)

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

(Ve, V)

Kindly ask your server for oat milk if desired. (Ve, V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)

Fine lady's fingers for the fingers. (Ve, V)

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. *with vegan buns (Ve, V, S)

Where to start? Chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter (Ve, V)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay. *made without butter (Ve, V)

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (Ve, V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *served without butter or raita (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (Ve, V)

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (Ve, V)

It means “the fragrant one”. (Ve, V)

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)

Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (Ve, V)

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)

London Dry Gin shaken with Rose’s lime and celery bitters, finished with fresh dill. The gimlet is an old-established drink devised for sailors to avoid scurvy – you too can benefit. (Ve, V)

Tequila El Jimador and lime juice shaken with clarified tamarind and subtle spice. Magic dust on one half of the rim. Admire the subtleties of mango. And switch the tequila with The Lost Explorer Mezcal Espadín, for that smoky feeling. (Ve, V)

Sincerely dry sour of Amrut and Nikka Days whiskies, with Dishoom Plum Liqueur and eggless (aquafaba) foam. Historians: Amrut distillery was founded in the year between India’s Independence and Bombay’s Prohibition. Vegans: enjoy. (Ve, V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

Sparkling wine atop fresh passion fruit liqueur, lashed with vanilla bitters and laced with Finlandia Vodka. An otherwise well-known cock-tail affair, here up-dated. (Ve, V)

A tipple for any time of day or night, such is its allure. Beneath deep foam is sparkling wine with juicy mango and guava syrup. A hint of kokum, India’s ancient cooling fruit. (V)

Tanqueray’s Rangpur Lime Distilled Gin on ice with sparkling wine, shiso cordial, white balsamic syrup, soda and a ruffle of shiso leaf. Tall, pale pink, light and less inebriating than most. (Ve, V)

Classic ice-crush of coconut cream and pineapple juice dances with dragon fruit and pawpaw. Blushing pink, with a warm heart of Takamaka Seychelles Rum Blanc. Adorned with crimson dragon fruit. (Ve, V)

Be not fooled by innocent appearances! Crystal-clear muddle of Takamaka Seychelles Rum Blanc, dry white vermouth, soda and house-made mojito cordial. A bushel of fresh mint pleases noses. (Ve, V)

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. (Ve, V)

Heady holiday of Beefeater Dry Gin, Campari, sweet vermouth, Manzanilla dry sherry, apricot liqueur and Calvados. In a wistful moment, some will recall northern India’s hilltop apples. (V)

Clarified yet creamy, cooling blend of Diplomático Reserva Exclusiva Rum, almond milk, black pepper and cardamom bitters – not to mention fragrant Thandai syrup. Adorned with fresh cardamom leaf. (Ve, V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)

Delicate green with oat cream, pistachio butter and aromatic gin from Stranger & Sons’ Third Eye Distillery in Goa. A comforting drink one can sink into, much like a pale sofa. (V)

For a bold new nation, a jubilant libation: H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom. Hitherto made only for gatherings of four or more people, but today also procurable in individual glasses. Do not hesitate to enquire. (Ve, V)

Green apple and apricot, no-alcohol gin, no-alcohol vermouth, no-alcohol bitter syrup. Dishoom hand-made them all, singing no, no, no. Dressed with crisp desiccated apple, yes. (V)

Glittering like the lights around the bay, this easy-breezy sunset tonic is lengthened with citrussy Crossip non-alcoholic spirit, Cabernet Rosé grape juice and soda. (Ve, V)

All feist and fizz. Chai-charged cold brew lashed with ginger beer and orange cordial. Lion’s mane, zinc and turmeric for vital energy.

Light on the tongue. Darjeeling, jasmine and grapefruit-mango fizz laced with CBD. Nibble your mango and go carefully in Balaram Street!

Sharp-sweet coupette of matcha, lime and moringa with velvety kefir-yoghurt top. Soft and strong, like the Instructress herself.

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

Transparent and innocent: house-made mojito cordial of mint, cardamom and lime, mixed with soda and non-alcoholic aperitivo. Bejewelled with a crisp lime wheel and a posy of fragrant mint. (V)

Frozen pineapple-coconut classic – with lime juice, syrup of pitaya (dragon fruit) and papaya two ways (purée and garnish). Plenty of shimmy, but no rummy. (Ve, V)

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. (Ve, V)

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

A high-class organic extra-dry Prosecco made with hand-picked Glera grapes, no added sulphites. Pale straw hue, toasted apple notes, fresh clean palate. Unhesitatingly perfect in all respects. 125ml / 750ml (Ve, V)

Hand-harvested Pinot Meunier, Chardonnay and Pinot Noir grapes, grown by the Chiquet family in Champagne since 1746. Golden hue, fine long-lasting mousse, rounded red fruits, floral nuances, zesty racy freshness... Pre-eminent. 750ml

Alcohol-free organic sparkling wine of Muscat Blanc and Rivaner grapes, with the giddy name of ‘Funky Sausage’ (one must ask the Selbach family for precise meaning). Light, balanced, German. <0.5% 750ml (Ve, V)

Pale peachy blossom colour. A happy nose, pleasant and full of promise. Slightly saline on the palate. Southern French charm at moderate terms. (Ve, V)

Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Organic, balanced, refreshing and elegant beyond compare. All who are drinking it are swearing by it. (Ve, V)

White Rioja’s most important grape, Viura, gives rise to this very light, refreshing snifter. Pairs pleasingly with coconut curry, etc., etc., etc. (Ve, V)

Aromas of white flowers and a pithy citrus finish. With Vermentino and Colombard grapes in harmony, you can be satisfied. Dry. (Ve, V)

The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. One could not quarrel with a detail. (Ve, V)

Grapes spritzed in sea mists are behind this lively sip. Green apple and lime sherbet tickle cheeks, tame spice, refresh palates. More mellow in alcohol than most (10.5% ABV). (Ve, V)

Off-dry attack, ripe orchard-fruit palate, a textured pithy finish. Organic, modern and complex, changing characterfully as you drink. Make hay: Tempranillo Blanco is astoundingly rare to find. (Ve, V)

Melon, citrus, then white blossom. Organic and vegan. The loopy name has a story: winemaker Ben’s sister Kate (aka ‘Bob’) was a woman of honesty and joie-de-vivre. A richly expressive character. (Ve, V)

Brambles and dusty incense, with white pepper, but markedly soft and light. Lower alcohol than others in this line. Affable and quaffable. (Ve, V)

Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. (Ve, V)

There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. Organic, biodynamic, obtainable for vegans and other persons. (Ve, V)

Enticing rose-garden bouquet. Delectation of plum, liquorice, spice and very red fruit. A paragon of mellowness and refreshment. Earnestly, the more you are having of it, the more you are desiring of it. Organic and vegan also. (Ve, V)

Sappy woodfire, leather, tar and spice give way to mellow cocoa and liquorice in this rich Vino Passito made with partially air-dried Primitivo and Negroamaro grapes. Darkly divine with House Black Daal. (Ve, V)

Sauvignon Blanc with structure and rich amber colour thanks to 14 days hob-nobbing with grape-skins. Subtleties of bruised apple, mango and cinnamon – a boon to curry and buttery dishes. Organic, biodynamic and vegan. (Ve, V)

This mild and malty easy-drinking lager is India’s choicest favourite. 4.5% 330ml / 650ml (Ve, V)

Delectable IPA with fruity citrus notes and a clean bitterness. Bold and vigorous in character. 5.0% 330ml (Ve, V)

Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness. 4.8% 330ml (Ve, V)

Inspired by timeworn porter recipes that washed up in India, made modern by Kernel Brewery. Indulge in notes of chocolate, coffee, tobacco and leather. 6.0% 330ml (Ve, V)

Bitter marmalade on toast with subtle aroma of warm mangoes, washed down with bright citrus. Long-lasting hops. Zesty, vegan and refreshingly sippable, morning to night. 3.4%, 330ml (Ve, V)

An UnBarred x Permit Room collaboration – exceedingly drinkable, slightly tart. Prized pineapple perked up with a twist of cracked black pepper and vanilla spice. Enriched with a little buttery-biscuit crumble. 5.5% 440ml (Ve, V)

Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 4.8% 500ml (Ve, V)

Reborn John Barleycorn trips gently on lion’s mane mushroom and calming ashwagandha. Malty, citrussy and alcohol-low, an effervescent brew for clear beer-like good moods. 0.5%, 330ml (Ve, V)

Same-same but different. The sober sister to India's favourite. 330ml / 0.0% (Ve, V)

The golden key to wet-your-whistle soberly. Bold hops and best botanicals mingle in this crisp and mighty modern miracle. Senses remain intact, minds are happily mellowed. 330ml <0.5% (Ve, V)

Fried lentils, spices, nuts and sev. (V)

Sprinkled with magic masala and served with lime. (V)

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. (V)

Sweet and subtle as a perfumed love-letter. (V)

Creamy yoghurt, salted and gently spiced with crushed cumin. (V)

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. of reliable supply. Let minds be calmed and not altered. (V)

Sweet-berry creamy concoction with tangy kefir. Select vitamins, tremella mushroom and a drop of aloe vera bring inner and outer glow. We make or unmake our lives every day. (V)

Yoghurt, banana, mango, oats and generous plant protein (20g). Whether you are upar hathi (broad like elephant) or agarbatti (skinny like incense), you must enjoy life. Keep regular. (V)

Bombay’s favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml (Ve, V)

Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml (Ve, V)

"Parsi is raspberry and raspberry is Parsi!" according to Mr. Kohinoor. 300ml (Ve, V)

Devon spring water bottled in recycled glass by Frank Water, a charity that donates all profits to safe water projects in India and Nepal. 750ml (Ve, V)

Pear, apple and lime mingle sweetly with cucumber, best leafy greens. And chilli. Choice vitamins and Ayurvedic roots & shoots for swifter healing than a trip to the bone-setters. Chilli may be fire or not fire, such is life.

Chilli-powered mango for the horse-like strength of lady-wrestler Hamida Banu. Defeat stress, noggin fog, low urges and the like.

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

Compromised constitution? Swallow this ube-berry-ade made with cider-vinegar. Repeat as necessary.

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

(Ve, V)

Kindly ask your server for oat milk if desired. (Ve, V)

Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

To enhance your health motor, rev-up your choice of Hotdrink (coffee, chai, etc., etc., etc.) with a curative shot, a remedy-giver for complete mind and body restoration.

Acclaimed tart-sweet lemon-elderflower fizzy drink with lion’s mane and ginseng for marvels of the mind. 250ml

Lightly sparkled apple-raspberry water, sparked with Sarawak pepper. Wild mushrooms and best B-vitamins chivvy up your chakras with neither caffeine nor sugar. 250ml

Still elderflower-peach water for balancing humours after exercise and excess. Enigmatic magnesium allays exhaustion. 500ml

Sparkling balance of sharp pink grapefruit, lime and salt, brimming with health benefits first discovered on the prickly pear cactus in Mexico. Embrace your digestive inmates! 330ml (Ve, V)

(x3/x6/x12)

(x3/x6/x12)

white port & garlic

Guinness bread, herbed cream cheese

cocktail sauce, mayonnaise

cucumber salad

garlic butter

Yorkshire puddings & onion gravy

pickled chestnut mushrooms, parmesan

vinegar slaw

slow-cooked onions

Hollandaise

pickled fennel, horseradish, pumpkin brittle

new potatoes, watercress, horseradish

Cantabrian anchovies

grilled over charcoal

vinegar peppers, fresh basil

bone marrow & onions

garlic butter

fillet steak, grilled half lobster, garlic butter

American cheese, dill pickle, spiked mayo

roasted garlic, olive oil, lemon

celeriac, mushrooms, Winslade cheese (v)

shiitakes, oyster mushroom & Spenwood (v)

Longhorn Feast served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

Longhorn Feast served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

Longhorn Feast served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

Longhorn Feast served with Hawksmoor classic roasted bone marrow and slow-cooked onions.

The key to great steak is happy cattle. We visited family-run farms across the country to find the best pasture-reared beef.

The key to great steak is happy cattle. We visited family-run farms across the country to find the best pasture-reared beef.

The key to great steak is happy cattle. We visited family-run farms across the country to find the best pasture-reared beef.

The key to great steak is happy cattle. We visited family-run farms across the country to find the best pasture-reared beef.

Melonade aperitif, Lillet blanc, Prosecco

Sparkling ginger & lemongrass, pomegranate

Hawksmoor lager 4%

Superiore Spumante, ‘Asolo’, Ca’ Morlin, NV, Italy

Famille Perrin, 2024, France

Yorkshire puddings & onion gravy

new potatoes, watercress, horseradish

Cantabrian anchovies

(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad

roasted garlic, olive oil, lemon

American cheese, dill pickle, spiked mayo

vinegar peppers, fresh basil

pickeled fennel, chorseradish crème fraîche

clotted cream ice cream, sticky toffee sponge, toffee sauce

salted caramel ice cream, Original Beans chocolate

lemon granita, oat tuile, blueberry & basil compote

Fords Gin, Dolin Dry, Preserved Lemon

Finlandia, Dolin Dry, Pepper Brine

Sacred Vermouth & Bitter, Cherry Soda

Sparkling ginger & lemongrass, pomegranate

Yorkshire puddings & onion gravy

new potatoes, watercress, horseradish

Cantabrian anchovies

(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad

roasted garlic, olive oil, lemon

American cheese, dill pickle, spiked mayo

vinegar peppers, fresh basil

pickeled fennel, chorseradish crème fraîche

clotted cream

salted caramel ice cream, original beans chocolate

Happy birthday to us! Join in the celebrations with this indulgent cake inspired by one of our most popular desserts – the Grand Rocher.

strawberry & prosecco sauce, almond cake, fresh strawberries, strawberry sorbet

mango cream, spiced tequila sauce, mango sorbet, shaved pineapple

lemon granita, oat tuile, blueberry & basil compote

clotted cream ice cream, sticky toffee sponge, toffee sauce

hazelnut, salted caramel, clotted cream

strawberry, blueberry, mango

Maida Vaile, Shropshire Blue, Wigmore, Wild garlic Yarg. Cheese may be unpasteurised, please ask for more details.

Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy

Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy

Served with roast potatoes, Yorkshire pudding, roasted carrots, greens, roasted garlic and lashings of onion gravy

See blackboard for cuts + 9.50 for all the trimmings

Other Sunday roasts come with a delicious stuffing. Why not Roast Beef? We’re rewriting the rule book with a decadent mix of bone marrow, onions, high-grade sausage and lots of fresh herbs.

Served for sharing. Available as 2 / 3 courses

Served for sharing. Available as 2 / 3 courses

(available as 2/3 courses)

Beefeater gin, Lemon juice, Ginger, London pride

Havana Club 3 y.o, Cantaloupe, Sour Watermelon, Rose Wine

East London Gin, Select Aperitivo, Regal Rogue Vermouth, Sour Cherry

Woodford Reserve Bourbon, Salted Brown Butter, Tonka Bean

Absoult Vodka, Passion Fruit, Pineapple, Clarified Milk Punch, Jasmine, Champagne

Absolut Vodka, Lychee, Vanilla, Lemon, Orange Wine

Hepple Gin, Aperitivo Co Dry Vermouth, Filicudi Lemon Oil

Boatyard Vodka, Dry Vermouth, Chardonnay Green Peppercorn, Olive Brine

Seven Tails Xo Brandy, Pineau Des Charentes, Jasmine, Champagne

Pod Vodka, Pickle House X Hawksmoor Bloody Mary Blend, Lemon

Rabbit Hole Heigold Bourbon, NYDC Ragtime Rye Demerara, Bitters, Oolong Tea

Fords Gin, Preserved Lemon, Yogurt, Champagne

El Tequileno Reposado Tequila, Kiwi, Lime Sorbet, Jalapeno

Basil-infused Beefeater Gin, Sweet Tomato, Peach, Moscato

Mezcal Verde, Aperol, Lime, Strawberry, Soju

Beesou Honey Aperitif, Late Harvest Wine, Dolin Vermouth, Moscato, Camomile, Soda

Pod Vodka, Portobello Rd Gin, Granny Smith Cordial, Dill, Sugar, Snap Pea

Bombay Sapphire Gin, Rhubarb, Baijiu, Clarified Yogurt, Rose Pet Nat

Kinobi Gin, Absolut Vodka, Lavender, Aperitivo Co Rose Vermouth

Singani 63, Jasmine Cordial, Apple Eau De Vie, Lemon Peychaud’s Bitters

Ceder’s Crisp Non-alc, Lemon, Ginger, Lucky Saint

Botivo Non-alc Aperitif, Strawberry, Lime, Soda

Three Spirit Livener, Sour Watermelon, Yuzu, Coast Soda

Merlot Grape Juice, Lemon, Orange Soda, Mint

Sparkling Ginger Tea, Lemongrass, Pomegranate

After the Great Fire, our namesake Nicholas Hawksmoor wanted to rebuild London as “…the most August town in the worlde”. If you’ve got a goal, make it a big one. We’ve tried to make the most August beer we could, working with our friends at Harbour Brewing Company.

Crisp and tropical IPA, which is both complex and sessionable. Made for us by Harbour Brewery in Cornwall.

Session GF Pale Ale, well balanced and full of tropical notes.

A hazy, New England-style IPA with plenty of tropical juicy flavours and fresh hop character

A sweet, golden and light lager. A wonderfully refreshing flavour with hints of honey.

A juicy, sessionable pale ale.

A juicy pale ale from South Wales, full of notes of mango and a hint of pine.

A brilliant beer first – a peerless non-alc lager second.

Crisp & fruity medium cider.

Santa Barbara, California

Okanagan Valley, Canada

Walla Walla Valley, Washington State

Napa Valley, California

Santa Barbara County, California

Napa Valley, California

Sonoma Valley, California

Napa Valley, California

Napa Valley, California

Santa Barbra, California

Alexander Valley, California

Edna Valley, California

Edna Valley, California

Napa Valley, California

Santa Cruz, California

Pritchard Hill, California

Côte Chalonnaise

Mercurey 1er Cru

Marsannay

Pommard

Gevrey-Chambertin

Chambolle-Musigny

Vosne-Romanée

Clos-St Denis

Volnay 1er Cru

Madiran, France

Chinon

Gigondas

Cahor

Châteauneuf-du-Pape

Burgenland, Austria

Limoux, France

Piedmont, Italy

Naoussa, Greece

Provence, France

Beechworth, Australia

Rioja, Spain

Rioja, Spain

Provence, France

Provence, France

London, England

Niederösterreich, Austria

Rías Baixas, Spain

Corbières, France

Victoria, Australia

Veneto, Italy

Copenhagen, Denmark

Western Cape, South Africa

Langenlois, Austria

Loire, France

Sussex, England

Champagne, France

Sussex, England

Hampshire, England

Champagne, France

Champagne, France

Sussex, England

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Mendoza, Argentina

Western Cape, South Africa

Limoux, France

Rías Baixas, Spain

Somlò, Hungary

Sicily, Italy

Veneto, Italy

Niederösterreich, Austria

Lombardia, Italy

Marlborough, New Zealand

Loire, Fance

Côtes du Rhône, France

Rioja, Spain

Burgundy, France

Guriška Brda, Slovenia

Rheingau, Germany

Santa Barbara, USA

Rueda, Spain

Baden, Germany

Denmark, Australia

Tasmania, Australia

Marlborough, New Zealand

Stellenbosch, South Africa

Hunter Valley, Australia

Savennières, France

Burgundy, France

Santa Maria, USA

Rioja, Spain

Napa Valley, USA

Alto Adige, Italy

Alsace, France

Burgundy, France

Barossa Valley, Australia

Napa Valley, USA

Rioja, Spain

Margaux, Bordeaux

Castilla y León, Spain

Tuscany, Italy

Mendoza, Argentina

Moulis-en-Médoc

Lalande-de-Pomerol

Saint-Estèphe

Lalande-de-Pomerol

Margaux

St Julien

Mornington Peninsula, Australia

Mendoza, Argentina

Baden, Germany

Barossa Valley, Australia

Elqui Valley, Chile

Patagonia, Argentina

Mendoza, Argentina

Douro, Portugal

Barossa, Australia

Mendoza, Argentina

Stellenbosch

Stellenbosch

Darling

Constantia

Stellenbosch

Swartland

Piedmont

Piedmont

Veneto

Piedmont

Tuscany

Piedmont

Piedmont

Tuscany

Veneto

Piedmont

Veneto

Tuscany

Rioja, Spain

Barossa Valley, Australia

Niederösterreich, Austria

Veneto, Italy

Santa Maria Valley, USA

Rioja, Spain

Stellenbosch, South Africa

Santa Barbara, USA

Mendoza, Argentina

California, USA

Margaret River, Australia

Ribera del Duero, Spain

Abruzzo, Italy

Maipo Valley, Chile

Western Cape, South Africa

Douro, Portugal

Piedmont, Italy

Rethymnon, Greece

Côtes du Rhône, France

Abruzzo, Italy

Veneto, Italy

Western Cape, South Africa

Burgundy, France

Stellenbosch, South Africa

Mendoza, Argentina

Toro, Spain

Piedmont, Italy

Franschhoek, South Africa

Beaujoulais, France

Valencia, Spain

creamy plant chicken and bacon with leeks and sweet potato, wrapped in golden pastry

apricot harissa spiced carrot roast toasted seeds

roast potatoes, carrots & parsnips, brussel sprouts, carrot sweet potato puree, roast sweet potato & chestnut stuffing, creamed cabbage, gravy, and a side of cauliflower cheese and spiced cranberry & apple relish... (680 kcal)

gluten-free organic oats and plant milk with your choice of berries & peanut butter or banana & biscoff

sticky pepper glaze, chili coconut, coriander yogurt, mango chow

crunchy fried vegetable ‘chorizo’ risotto balls, garlic aioli, smoked chipotle ketchup

sri lankan coconut curry, cashew sweet potato green bean pilau, tomato chana sambar, fresh coconut sambol, red onion curry leaf relish

creamy roast red pepper garlic & butterbean, smoked almonds

scrambled organic tofu, sausage, roast tomato & mushroom, sauté spinach, baked beans, home fries, sourdough toast

scrambled organic tofu, roast tomato, sauté spinach, padróns, carrot hummus, coriander yogurt, harissa home fries, pita

Fried rice with kimchi & gochujang sesame sauce, organic salt & pepper tofu, garlic aioli, nori

Crunchy broccoli sugar-snap salad, roast sweet potato, spiced smoked tofu, avocado dressing, seeds, tortilla strips

Plant chick+n patty, caesar mayonnaise, lettuce celery salad, red onion chutney, onion rings, fried capers, grated italian cheez, lemon pepper fries

Forest mushroom stew topped with a puff pastry lid, triple cooked potatoes, minted mushy peas, rich gravy

Warm spiced date cake, spiced apple compote, toffee sauce, vanilla ice cream

Almond sponge cake soaked in coffee, layered with white chocolate mousse

Sticky pepper glaze, chilli coconut, coriander yogurt, mango chow

Campari, verjus, peach, sparkling orange, prosecco

Olmeca silver tequila, lime, apricot, mezcal

Italicus rosolio di bergamotto, prosecco

Manguin olive vodka, dry vermouth, olive brine

Yuzu sake, campari, sweet vermouth

Beefeater gin, lemon, sugar, fresh Italian basil

Toki whisky, chinotto, manguin clementine, chocolate bitters

Beefeater gin, double cherry, lemon bitters, cherry soda

Galliano vanilla, amaro nonino, verjus, cedrata, soda

Sauv blanc, midori, verjus, melonade, soda

with stracciatella, aged balsamic & basil

with miso dressing & furikake

Sicilian tomatoes, basil pesto & pangrattato

with chilli jam & lime

jalapeño & garlic

with Cognac & tarragon cream

Quarter Pint / Half Pint

with brown crab mayonnaise and chopped egg

with feta & watermelon

roasted chorizo, smoked paprika & piquillo aioli

with wasabi, honey & yuzu dressing

with yuzu ponzu

with shaved parmesan

served with blinis & crème fraîche

served with blinis & crème fraîche

served with blinis & crème fraîche

Six / Dozen

Six / Dozen

Six / Dozen

Six / Dozen

with black velvet

served with spicy sausages

oysters, dressed crab, Atlantic prawns, mussels, clams, ceviche, cockles, whelks & king prawns

oysters, Atlantic prawns, mussels, clams, ceviche, cockles & whelks

oysters, dressed crab, Atlantic prawns, mussels, clams, ceviche, cockles, whelks, king prawns & lobster

½ lobster, scallops, tiger prawns, mussels, garlic & lemon butter

Half / Whole

garlic butter & chips

with peppercorn or béarnaise sauce

girolle mushroom fricassée, English peas & smoked bacon

Korean spiced mayonnaise

slow roasted datterini tomatoes, capers & chilli

with pilaf rice

Grilled or Meunière

broccolini, roasted chorizo & spiced haricot beans

with chips, mushy peas & tartare sauce

steamed Asian greens & mushroom dashi

warm tartare sauce & Portland crab

sautéed leeks, crab, cucumber & dulce butter

Market Price

with garlic mayonnaise

served with chips

with toasted sourdough & pickle

old spot bacon croquette, pickled apple & horseradish crème fraîche

buttered new, chipped or mashed

steamed, olive oil, buttered or creamed

with salsa verde

with garlic & lemon oil

with honey mustard dressing

with aged balsamic

seasonal chutney & crackers

with hot chocolate sauce

with raspberry sorbet & marigold

with lemon crème fraîche ice cream

English strawberries compressed in jasmine tea, basil sorbet & warm Madelines

sweet cicely poached cherries with olive oil ice cream

with crème Chantilly

Available for take-away

with griotte cherries

with mascarpone & raspberry sorbet

(v)

(v)

(v)

(vg)

(v)

(v)

(vg)

(vg)

buttered new (v), chipped (vg) or mashed (v)

steamed, olive oil( vg), buttered (v) or creamed (v)

with salsa verde

with confit garlic & lemon oil

with honey mustard dressing

with aged balsamic

(375ml)

(375ml)

(500ml)

(750ml)

(375ml)

(500ml)

(375ml)

(500ml)

(375ml)

Stauning Rye Whiskey, Amaro Nonino, Vanilla, Cacao Bitters, Espresso, Orange Sherbet

Redbreast 12yo Irish Whiskey, Espresso, Sugar, Custard

Ron Santiago De Cuba Carta Blanca Rum, Coconut, Sherry, Italicus Rosolio Di Bergamotto, Fever-Tree Pink Grapefruit Soda

Shiso Infused CÎroc Vodka, Peach Tea, Ginger, Yuzu

Tanqueray No. TEN Gin, Grapefruit Cordial, Prosecco

Macallan 12 yo ‘Double Cask ‘ Whisky, Cherry Heering, Almond Syrup, Lemon

Grey Goose La Poire Vodka, Lychee, Sakura Vermouth, Verjus

Pomello & Elderflower Aperitif, Fever-Tree Soda, Prosecco

Eucalyptus & Peppercorn infused Casamigos Blanco Tequila, Kina L’Aero d’Or, Lime, Cucumber & Celery Bitters

Tanqueray No. TEN Gin, Dubonnet, Amaro Montenegro, Honey, Ginger, Lime, Fever-Tree Tonic Water

Monkey 47 Gin, Spiced Honey, Clementine, Lemon, Fever-Tree Soda Water

Aviation Gin, Kina L’Aero d’Or, Oyster Leaf infused Ketel One Vodka

Ketel One Vodka, Elderflower, Champagne

Bulleit Rye Whiskey, Johnnie Walker Blue Label Whisky, Drambuie, Kahlua

Camomile Infused Tanqueray London Dry Gin, Coffee Infused Vermouth, Amaro Nonino

Ron Santiago De Cuba Añejo 8 yo & Extra Añejo 11 yo Rum, Banana Bread Syrup, Angostura

Ketel One Vodka, Amaro Averna, Crème de Cassis, Pineapple, Lime, Ginger, Lemongrass

15ml / 25ml / 50ml

330 ML

330 ML

350 ML

330 ML

330 ML

379 ML

340 ML

Inspired by Joe Beef and grilled blushing pink - with the help of vintage Blacklock irons.

Creamy on sourdough.

Pickled chillies and Blacklock Gravy.

with Winter Slaw.

A double cheeseburger Blacklocked with onions caramelised in a healthy glug of vermouth.

Our take on the classic “Steak-On-White” first served at Louis’ Lunch in New Haven in 1895.

Served with Yorkshire pudding, duck fat roast potatoes, a selection of seasonal vegetables and an unsparing amount of Blacklock Gravy.

Served with Yorkshire pudding, duck fat roast potatoes, a selection of seasonal vegetables and an unsparing amount of Blacklock Gravy.

Served with Yorkshire pudding, duck fat roast potatoes, a selection of seasonal vegetables and an unsparing amount of Blacklock Gravy.

This is for you, dear sharers. A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.

Creamy on sourdough.

Pickled chillies and Blacklock Gravy.

with Winter Slaw.

with Soldiers for mopping.

Arriving to the table bubbling like Mt. Vesuvius.

If one yorkie won’t suffice or you can’t get enough of the carrots!

Served with all the Sunday Roast trimmings- meat-free of course.

Ask our team about today’s native breed, cooked to perfection and served with all the traditional trimmings. Cut door-stop thick for one, or perfect to share.

Our beefed up take on the morning-after classic. Vodka, lemon, tomato juice, spices beef jus and a hint of smoke.

An eye opener for those of distinction since the 1920’s. Gin, lemon and sweetened with orange marmalade.

Absolut Vodka, lemon sherbet, lemon & soda This childhood-throwback is sure to whet one’s whistle with sweet-shop lip puckering joy!

Beefeater Gin, Campari, Select Aperitivo, Cocchi Americano, Beesou & Pedro Ximenez “The bitters are excellent for your liver, the gin less so, but then they balance each other” Orson Welles, an avid Negroni aficionado in the 40s.

Old Forester Bourbon, sugar & bitters The favourite of Don Draper and all the Mad Men at Sterling Cooper in 1960’s New York.

Beefeater Gin, lavender, elderflower & Prosecco Quintessentially British, this light and floral spritz taking us all back to the sunny shores of the Costa del Margate.

Jalapeño Tequila, Aperol, grapefruit & Prosecco One of our favourites from our friends across the pond at Slowly Shirley in NYC. A harmonious blend of tequila, grapefruit, lime & Prosecco with a kick of jalapeño pepper.

Havana 3, Aluna Coconut, and Wray & Nephew Rum, pineapple, orange, sweet spice & lime Clarified to perfection, our twist on a Pina Colada flys you to a moonlit tropical paradise with every sip.

Havana 7 Rum, Select Aperitivo, Lustau Rose, Chai, falernum, plum & verjus Rum & sweet spice take centre stage in our seasonal Chai Manhattan riff brought to you by Chicco, one of our Head Barkeep and Manhattan specialists. Perfect for a cosy evening at the dinner table.

Old Forester butter Bourbon, rosemary, Cynar & Select Aperitivo Rosemary butter infused bourbon provides a decadently smooth and warming dram and nod to the esteemed Boulevardier.

Beefeater Gin, Savoia Rosso, cinnamon, pimento, pomegranate, lemon & tonic water A drink for Cluedo’s iconic lady in red. This Scarlet Collins is a slightly spiced, festive twist on the classic Tom Collins.

Mezcal, Aperol, sour cherry, agave & bitters Margarita’s sassy-sister. Smoky in character, perfectly complemented by the bitter orange notes and a splash of tart, fruity depth. The ultimate autumn flavour-fiesta.

Beefeater Gin, blackberry, honey, Earl Grey & lemon Sour in style. This cocktail is sophisticated and refreshing, with a delicate hint of bergamot and vibrant blackberries. One for the stargazers.

Havana 3 & Two Drifters Pineapple Spiced Rum, orgeat, chestnut, all spice, Seasn light & dark bitters & lime Like a postcard from the Caribbean with a sweet almond undertone and warm nutty flavour. A whisper of golden sunsets and a crisp autumn breeze.

Wavelength Aperitif, redcurrant, raspberries & tonic

Three Spirit Livener, berry shrub, verjus & orange

Amarico Rosso Aperitivo, pomegranate, cinnamon, lemon & pink grapefruit soda

Evereleaf Forest Aperitif, blackberry, apple & lemon

Hibiscus, lemon & soda

Lemon sherbet, lemon & tonic

Pathfinder Hemp & Root Non-alcoholic Spirit, Seasn light & dark bitters, lime & ginger ale

Blackberry, Chai Tea, Seasn light bitters & lemon

Gluten free, deliciously crisp and brewed up north in Bakewell 4.2%

West Coast style IPA, brewed across the river in Battersea 5.3%

Super dry, incredibly crisp and refreshing 0.5%.

A refreshing and crisp spin on a modern IPA with a slight haze and beautiful hop aroma.

Pine & zesty meets citrus & barley with a clean & dry grapefruit finish.

Herbaceous and crisp. This light, fresh and moreish lager is just as good with food as it is without.

Rich silky smooth with sweet caramel, vanilla and a hint of chocolate.

How do you like these apples?

Friuli, Italy 2023

Languedoc, France 2023

Limoux, France 2022

Ventoux, France 2023

Côtes de Provence, France 2022 (bottle)

Friuli, Italy 2023

Puglia, Italy 2022

La Mancha, Spain 2022 (bottle)

Bordeaux, France 2021

Stellenbosch, South Africa 2023

Abruzzo, Italy 2023 (bottle)

Terra Alta, Spain 2022

Thracian Valley, Bulgaria 2021

Champagne, France NV

Champagne, France NV

Veneto Italy NV

Kent, England NV

Burgenland, Austria 2021

Languedoc, France 2022

Marche, Italy 2023

Rheinhessen, Germany 2023

Sicily, Italy 2023

Burgundy, France 2023

Languedoc, France 2022

Castilla y Léon, Spain 2020

Bordeaux, France 2019

Rioja, Spain 2011

Veneto, Italy 2017

Burgundy, France, 2021

Hemel-en-Aarde, South Africa 2020

Domaine Clos du Caillou 2021

Tuscany, Italy 2017/20/21

Mendoza, Argentina 2021

Priorat, Spain 2022

Mendoza, Argentina 2018

Veneto, Italy 2020

Piemonte, Italy 2022

Tacama, Peru 2019

Piemonte, Italy 2020

Napa Valley, USA 2021

Bordeaux, France 2019

Western Cape, South Africa 2020

Bordeaux, France 2016

Monbazillac, France 2021

Piemonte, Italy NV

Douro, Portugal NV

Jerez, Spain 2021

Ireland

New York

Ireland

Kentucky

Japan

Crispy shoulder, fresh herbs, yoghurt