Shoreditch and Spitalfields sit side by side, but their restaurants refuse one identity. Around Commercial Street and Liverpool Street, grand dining rooms and British institutions share the map with curry houses and Malaysian kitchens. Towards Redchurch Street, chefs cook whole fish over fire, make barbecue into serious restaurant food and build tasting menus behind discreet doors. The result works unusually well for groups with different tastes, budgets and ideas of a good night out.
From Artillery Lane and Spital Square to Boundary Street and Rivington Street, famous, high-volume dining rooms sit beside smaller restaurants built around grills, seasonal produce or a tightly controlled tasting sequence. Shoreditch and Spitalfields support both spontaneous meals and carefully planned occasions within a compact part of east London.
Choose according to appetite and occasion. Dishoom and Roti King suit a lively meal; Brat, Smokestak and St. JOHN reward diners who like fire, smoke and ingredient-led cooking; Hawksmoor and Blacklock specialise in meat; Gloria supplies exuberant Italian comfort; Galvin La Chapelle brings ceremony; and Cycene offers a long tasting experience. Menus change, so find the style and occasion that fit, then check the live menu before booking.
Dishoom Shoreditch
Dishoom’s Shoreditch outpost combines the scale of a major London restaurant with the detail of a Bombay café. The veranda, layered interiors and steady background bustle make it especially effective for a mixed group, yet the food is designed so a table can build its own rhythm. Start with sharply textured plates such as okra fries, vegetable samosas or vada pau, then add the sweet, sour and chilli contrasts of house chaat or bhel. Grilled dishes bring a second register: chicken tikka is marinated with sweet vinegar rather than yoghurt, while lamb chops take on deeper Kashmiri chilli heat from the grill.
The large menu is an advantage when people want different things, but a little editing produces the strongest meal. Pair one or two snacks with a grilled plate, a curry and rice or bread rather than ordering across every section. Keema pau supplies rich minced lamb and buttery buns; prawn pathia balances fire with tomato sweetness and acidity; and vegetarian diners get more than token substitutions, from paneer roomali rolls to seed-studded chilli broccoli salad. Breakfast, lunch and late dinner each feel plausible here, making Dishoom a broad all-occasion choice.
Address: 7 Boundary Street, London E2 7JE
Dishoom Shoreditch Menu
A SHOW-STOPPING CENTREPIECE
Lamb Rack
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.
Café Special
Prawn Pathia
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.
At lunch, and later
Chole Puri Halwa
Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Malai Chicken Salad
Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.
Paneer Roomali Roll
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)
Chicken Kathi Roll
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.
Vada Pau
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)
Bun Maska Chai
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)
SNACK
Chote Papad With Mango Chutney
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)
Small Plates
Keema Pau
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)
Chilli Chicken
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)
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Lamb Samosas
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
Okra Fries
Fine lady's fingers for the fingers. (Ve, V)
Chilli Cheese Toast
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)
Prawn Koliwada
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)
Pau Bhaji
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)
Dishoom House Chaat
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)
Bhel
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
Grills
Murgh Malai
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
Charred Lamb Chops
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.
Dishoom Chicken Tikka
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Masala Prawns
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.
Sheekh Kabab
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
Makhmali Paneer
Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Gunpowder Potatoes
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
Saffron Cauliflower
Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)
Ruby Murray
Chicken Ruby
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Goan Monkfish Curry
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!
Mutton Pepper Fry
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
Mattar Paneer
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
House Black Daal
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
Biryani and Rice
Lamb Biryani
Fall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita.
Chicken Berry Britannia
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.
Awadhi Jackfruit Biryani
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)
Steamed Basmati Rice
It means “the fragrant one”. (Ve, V)
Veg. side dishes
Chilli Broccoli Salad (Half Portion)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Grilled Greens
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Chilli Butter-Bhutta
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
Kachumber
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
Warm Aubergine Chutney
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)
Raita
Delicate minty yoghurt, cool as a cucumber. (V)
Bread
Plain Naan
Freshly baked in the tandoor. (V)
Garlic Naan
With minced garlic and coriander sprinkle. (V)
Cheese Naan
Cheddar is melted inside. (V)
Masala Paratha
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)
Roomali Roti
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Tandoori Roti
Wholewheat bread, delicately charred from the tandoor. (V)
Cooked Breakfasts
The Parsi bodybuilders – whose portraits still hang from the walls of Yazdani café – famously consumed several eggs a day to attain their muscular physiques. These breakfasts would satisfy any candidate for the coveted ‘Mr. Zoroastrian’ crown.
Keema Per Eedu
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)
Parsi Omelette
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)
Akuri
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)
Kejriwal
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)
Chole Puri Halwa
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)
The Big Bombay
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.
The Vegan Bombay
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)
Fruits, Grains & Breads
Date & Banana Porridge
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)
Cinnamon-Jaggery Pancakes
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)
Fruit & Yoghurt
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)
House Granola
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)
Bun Maska Chai
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)
Dishoom Naan Rolls
Each naan is freshly baked – by hand, and to order – in the tandoor. It is then graced with a little cream cheese, tomato-chilli jam and fresh coriander leaves, and wrapped around one of these first-rate fillings. (Request a little chopped green chilli on the side for more zing in your roll.)
Bacon Naan Roll
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.
Double Bacon Naan Roll
Twice the bacon. More power to you.
Sausage Naan Roll
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
New Veg. Sausage & Egg Naan Roll*
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)
Egg Naan Roll
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)
Wrestler’S Naan Roll
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Bacon & Egg Naan Roll
Sausage & Egg Naan Roll
Side Orders
Masala Beans
Grilled Mushrooms
Two Pork Sausages
Two Crispy-Smashed Vegan Sausages
Four Rashers Of Bacon
Fire Toast, Butter And Jam
Tipples
Bella Storia: Spumante, NV, Veneto
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)
Bloody-Gosh Mary (Rocks)
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)
Virgin Mary (Rocks)
Feistiness abounds, but there is no swearing. (V)
Dhoble (Rocks)
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 Sesame Espresso Martini (Up)
Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)
Teetotal Espresso Martini (Up)
An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)
Fresh Juice, Shots & Lassi
No poppycock.
Fresh Orange Juice
(Ve, V)
Fresh Ruby-Red Grapefruit Juice
(Ve, V)
Ginger Shot
Fiery ginger-apple tonic. Put pep in your step. (Ve, V)
Turmeric Shot
Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)
Spirulina Blue Shot
If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.
Breakfast Lassi
A concoction of yoghurt, banana, mango and oats. Keep regular. (V)
Cbd Bhang Lassi
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)
Chai
House Chai
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)
Chocolate Chai
A charming couplet of dark chocolate and spicy chai. (Ve, V)
Breakfast Assam (Pot)
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)
Darjeeling Green Tea (Pot)
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)
Fresh Mint Tea (Pot)
A spearmint steeper to cleanse the palate. (Ve, V)
Ginger, Lemon & Honey Tea (Pot)
Fresh vigour and increased joie-de-vivre. (V)
Hot Doodh
Haldi Doodh
Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)
Baba's Coffee
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.
Espresso: Single / Double
(Ve, V)
Cappuccino, Caffelatte or Flat White
Guest Brew
Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)
Sours & Fancies
India Gimlet (Up)
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)
Dishoom Margarita (Up)
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)
1948 Sour (Up)
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 Sesame Espresso Martini (Up)
Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)
Sunny's Star-Tini (Up)
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)
Slings, Coolers & Fizzes
Bombay Bellini (Flute)
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)
Pink Shiso Spritz (Tall)
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)
Blushing Colada (Tall)
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)
Kohinoor Mojito (Tall)
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)
Fresh Nimbu Soda
Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)
Watermelon Sharbat
Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)
Passion Fruit Sharbat
Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)
Kala Khatta Sharbat
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)
PEGS, PUNCHES, ETC., ETC.
Summerhouse Negroni (Peg)
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)
Thandai Mai-Tai (Peg)
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)
New Permit Room Old-Fashioned (Peg)
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)
Pistachio Kulfi Cream (Tall)
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)
Liberty Punch
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)
Teetotal Tipples
Absent of any alcohol.
Sober Summer Negroni (Rocks)
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)
Marine Drive Spritz (Up)
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)
MR XAVIER’S MULE (TALL)
All feist and fizz. Chai-charged cold brew lashed with ginger beer and orange cordial. Lion’s mane, zinc and turmeric for vital energy.
BALARAM STREET ICED CB-TEA (MUG)
Light on the tongue. Darjeeling, jasmine and grapefruit-mango fizz laced with CBD. Nibble your mango and go carefully in Balaram Street!
EXPERT INSTRUCTRESS’S MATCHA SOUR (UP)
Sharp-sweet coupette of matcha, lime and moringa with velvety kefir-yoghurt top. Soft and strong, like the Instructress herself.
Teetotal Espresso Martini (Up)
An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)
Crystal All-Clear Mojito (Tall)
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)
No-Hafta Colada
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)
SHARBATS ETC.
Watermelon Sharbat
Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. (Ve, V)
Passion Fruit Sharbat
Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. (Ve, V)
Kala Khatta Sharbat
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)
Fresh Nimbu Soda
Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. (Ve, V)
Sparkling Wine
Bella Storia: Spumante, NV, Veneto
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)
La Cantina Pizzolato: Prosecco Doc, NV, Veneto
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)
Gaston Chiquet: Champagne Tradition Premier Cru, NV, Champagne
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
Selbach-Oster: ‘Funkelwürtz Zero’, NV, Mosel Valley
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)
Rosé Wine
Les Jardins Fleuris: Rosé, 2024, Languedoc-Roussillon
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)
Domaine Pinchinat: Rosé, 2025, Provence
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 Wine
Pasos De La Capula: Viura, 2025, Castille
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)
Les Jardins Fleuris: Blanc, 2024, Languedoc-Roussillon
Aromas of white flowers and a pithy citrus finish. With Vermentino and Colombard grapes in harmony, you can be satisfied. Dry. (Ve, V)
Prima Alta: Pinot Grigio, 2024, Veneto
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)
RUMBLEFISH VINHO VERDE: FROM OUR FRIENDS AT ST. JOHN, NV
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)
Quinto Arrio: Tempranillo Blanco, 2024, Rioja
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)
Bob ‘Short For Kate’: Sauvignon Blanc, 2024, Marlborough
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)
Red Wine
175ml glass / 500ml carafe / 750ml bottle. All wines can be served in 125ml measures.
Pasos De La Capula: Tempranillo, 2025, Castille
Brambles and dusty incense, with white pepper, but markedly soft and light. Lower alcohol than others in this line. Affable and quaffable. (Ve, V)
Roc D’Opale: Grenache-Merlot, 2025, Languedoc-Roussillon
Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. (Ve, V)
Dominio De Punctum: Syrah, 2024, Castille
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)
Vinecol Quinde: Malbec Reserve, 2025, Mendoza
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)
Ca’ Vittoria: Appassimento, 2024, Puglia
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)
Orange Wine
175ml glass / 500ml carafe / 750ml bottle All wines can be served in 125ml measures
Dominio De Punctum: Pomelado Skin-Contact White, 2024, Castille
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)
Beers & Cider
Kingfisher
This mild and malty easy-drinking lager is India’s choicest favourite. 4.5% 330ml / 650ml (Ve, V)
Dishoom India Pale Ale
Delectable IPA with fruity citrus notes and a clean bitterness. Bold and vigorous in character. 5.0% 330ml (Ve, V)
Road Soda New England Pale Ale
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)
Export India Porter
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)
Harbour Beach Party Pale Ale (Can)
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)
Pineapple & Pepper Crumble Sour (Can)
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)
Peacock Cider
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)
Collider Unwind Session Ipa (Can)
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)
Kingfisher Zero
Same-same but different. The sober sister to India's favourite. 330ml / 0.0% (Ve, V)
ON BEER IPA
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)
Snacks
Chakna
Fried lentils, spices, nuts and sev. (V)
Café Crisps
Sprinkled with magic masala and served with lime. (V)
Lassis
Mango & Fennel Lassi
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. (V)
Rose & Cardamom Lassi
Sweet and subtle as a perfumed love-letter. (V)
Salted Lassi
Creamy yoghurt, salted and gently spiced with crushed cumin. (V)
Cbd Bhang Lassi
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)
Raspberry Super-Lassi
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)
Beyond Breakfast Lassi
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)
Bottle Soda
Thums Up
Bombay’s favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml (Ve, V)
Limca
Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml (Ve, V)
Pallonji's Raspberry Soda
"Parsi is raspberry and raspberry is Parsi!" according to Mr. Kohinoor. 300ml (Ve, V)
Still Or Sparkling Water
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)
Fresh Juice & Shots
No poppycock.
Green Fire-Not-Fire Juice
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.
Fresh Orange Juice
(Ve, V)
Fresh Ruby-Red Grapefruit Juice
(Ve, V)
Ashwagandha Mango Shot
Chilli-powered mango for the horse-like strength of lady-wrestler Hamida Banu. Defeat stress, noggin fog, low urges and the like.
Ginger Shot
Fiery ginger-apple tonic. Put pep in your step. (Ve, V)
Turmeric Shot
Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)
Tart Fruit Shot
Compromised constitution? Swallow this ube-berry-ade made with cider-vinegar. Repeat as necessary.
Spirulina Blue Shot
If you are hiccuping, someone is thinking of you. Sip this queen of cucumber elixirs for buoyant health in the belly and elsewhere.
Chai
House Chai
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)
Chocolate Chai
A charming couplet of dark chocolate and spicy chai. (Ve, V)
Breakfast Assam (Pot)
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)
Darjeeling Green Tea (Pot)
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)
Fresh Mint Tea (Pot)
A spearmint steeper to cleanse the palate. (Ve, V)
Ginger, Lemon & Honey Tea (Pot)
Fresh vigour and increased joie-de-vivre. (V)
Hot Doodh
Haldi Doodh
Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)
Baba's Coffee
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.
Espresso: Single / Double
(Ve, V)
Cappuccino, Caffelatte or Flat White
Guest Brew
Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)
BOOST YOUR HOTDRINK WITH A CURATIVE SHOT
Each one is a remedy-giver for complete mind and body restoration.
CLARITY-BOOSTING LION’S MANE
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.
Radiance-boosting Tremella
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.
Immunity-boosting Chaga
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.
Healing Waters
GRASS & CO. LIQUID FOCUS
Acclaimed tart-sweet lemon-elderflower fizzy drink with lion’s mane and ginseng for marvels of the mind. 250ml
G-SPOT LIFT
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
VITAMIN WELL RECOVER
Still elderflower-peach water for balancing humours after exercise and excess. Enigmatic magnesium allays exhaustion. 500ml
Agua De Madre Water Kefir
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)
Fleeting Mango Special
So treasured, it won’t linger… Available until Sunday 7th June, from 12pm onwards.
ALPHONSO MANGO
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)
PUDDINGS
Basmati Kheer
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)
Coconutty Fruit Crumble
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)
Dishoom Chocolate Pudding
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)
Mango Kulfi
Satin-smooth, sweet real mango. (V)
Pistachio Kulfi
Creamy, proper pistachio. (V)
Malai Kulfi
The original with a hint of caramel. (V)
Kala Khatta With Nice Cream
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)
A Bowl Of Ice Cream
Cinnamon, Coconut or Kashmiri Chilli. (V)
Baba's Coffee
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.
Espresso: Single / Double
(Ve, V)
Cappuccino, Caffelatte or Flat White
Guest Brew
Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)
CHAI
House Chai
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)
Chocolate Chai
A charming couplet of dark chocolate and spicy chai. (Ve, V)
To Drink
Choose your preferred hot drink and freshly squeezed juice.
HOT DRINKS
House Chai ~ Chocolate Chai ~ Breakfast Assam ~ Darjeeling Green Tea ~ Fresh Mint Tea ~ Ginger, Lemon & Honey Tea ~ Guest Brew ~ Espresso Single / Double ~ Caffelatte / Flat White ~ Haldi Doodh
FRESH JUICE & SHOTS
Fresh Orange Juice ~ Fresh Ruby-Red Grapefruit Juice ~ Ginger Shot ~ Turmeric Shot
To Eat
Enjoy fruit and yoghurt followed by your choice of hot breakfast.
To Start
Fruit & Yoghurt (Ve, V)
Then Choose From
Bacon Naan Roll ~ Sausage Naan Roll ~ New Veg. Sausage & Egg Naan Roll (Ve, V) ~ Egg Naan Roll ~ Wrestler's Naan Roll (+2.00) ~ Bacon & Egg Naan Roll ~ Sausage & Egg Naan Roll ~ Akuri
Non-Veg.
Non-Veg.
Begin with Keema Pau (S) ~ Okra Fries (Ve, V) ~ Bhel (Ve, V) Indulge in Chicken Ruby ~ House Black Daal (V) ~ Awadhi Jackfruit Biryani (V) ~ Chilli Broccoli Salad (Ve, V) ~ Roomali Roti (Ve, V) ~ Plain Naan (V) ~ Raita (V) End with your choice of Mango Kulfi (V) ~ Pistachio Kulfi (V) ~ Malai Kulfi (V)
Veg.
Veg.
Begin with Pau Bhaji (V) ~ Okra Fries (Ve, V) ~ Bhel (Ve, V) Indulge in Mattar Paneer (V) ~ House Black Daal (V) ~ Awadhi Jackfruit Biryani (V) ~ Chilli Broccoli Salad (Ve, V) ~ Roomali Roti (Ve, V) ~ Plain Naan (V) ~ Raita (V) End with your choice of Mango Kulfi (V) ~ Pistachio Kulfi (V) ~ Malai Kulfi (V)
Vegan
Vegan
The following dishes are naturally vegan or have been made vegan for you to enjoy. Please don’t hesitate to ask your server for any advice. Begin with Vegan Pau Bhaji* (Ve, V) ~ Dishoom House Chaat (Ve, V) ~ Okra Fries (Ve, V) Indulge in Gunpowder Potatoes* (Ve, V) ~ Chole (Ve, V) ~ Kachumber (Ve, V) ~ Roomali Roti (Ve, V) ~ Steamed Basmati Rice (Ve, V) ~ Grilled Greens* (Ve, V) End with your choice of Kala Khatta Gola Ice (Ve, V) ~ Basmati Kheer (Ve, V)
Breakfast
For Chote Dishoom-wallas
Porridge
With oat milk and bananas. (Ve, V)
Granola
With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (V)
Fruit & Yoghurt
Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (V)
Cinnamon Pancakes
Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)
Eggs & Beans On Toast
Scrambled eggs with toasted bread and baked beans. (V)
At Lunch, And Later
All served with Bombay potatoes, Kachumber, and a glass of fruit juice.
Murgh Malai
Mild, tender grilled chicken thigh.
Paneer Tikka
Tasty cheese and peppers. (V)
Puddings
A Bowl Of Ice Cream
Two scoops of Cinnamon or Coconut ice cream. (V)
Kulfi
A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)
Breakfast
Begin the day with ample and wholesome dishes, or perhaps just a drop of fresh juice. You might like to linger with a coffee and a newspaper, or just come and go in a jiffy. Breakfast is served until 11.45am every day.
The Vegan Bombay
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)
Vegan Akuri
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)
Chole Puri*
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)
Vegan Sausage Naan Roll*
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)
Date & Banana Porridge
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)
Fruit & Coconut Yoghurt
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (Ve, V)
House Granola
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. (Ve, V)
Masala Beans
(Ve, V)
Grilled Mushrooms
(Ve, V)
Two Crispy-Smashed Vegan Sausages
(Ve, V)
Vegan Lassis
Kindly ask your server for details of our vegan lassis. (Ve, V)
Oat Milk Chai
Warming comfort and satisfying spice. Made with oat milk. (Ve, V)
Ginger Shot
Fiery ginger-apple tonic. Put pep in your step. (Ve, V)
Turmeric Shot
Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)
Baba's Coffee
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.
Espresso: Single / Double
(Ve, V)
Cappuccino, Caffelatte or Flat White
At Lunch, and Later
Chote Papad With Mango Chutney
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)
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Okra Fries
Fine lady's fingers for the fingers. (Ve, V)
Bhel
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
Vada Pau*
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)
Chole Puri*
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)
Chole Chawal*
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)
Vegan Pau Bhaji*
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)
Dishoom House Chaat
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)
Gunpowder Potatoes*
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)
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Chilli Broccoli Salad (Half Portion)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Grilled Greens
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Chilli No-Butter-Bhutta*
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)
Kachumber
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (Ve, V)
Steamed Basmati Rice
It means “the fragrant one”. (Ve, V)
Roomali Roti
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Tandoori Roti*
Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy (Ve, V)
Warm Aubergine Chutney
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)
And for Pudding
Kala Khatta Gola Ice
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)
Basmati Kheer
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)
Brat
Brat centres the meal on flame, smoke and excellent British produce, filtered through chef Tomos Parry’s interest in Basque cooking. The first-floor dining room has the close, energetic feel of a pub, with the open grill supplying both theatre and the restaurant’s defining flavour. Small dishes such as grilled bread with anchovy, fresh chorizo, pigeon skewers and soused mackerel toast are more than holding plates: they establish the kitchen’s preference for direct seasoning, char and clean acidity before the larger fish and meat arrive.
Whole turbot is the signature and the natural centrepiece for a group, but it is not the only route through the menu. Duck rice, pollock with pil-pil and smoked potatoes make a satisfying progression without committing to the biggest shared dishes, while seasonal vegetables gain real weight from the wood oven. Michelin’s current London coverage continues to recognise both the restaurant and its role in the city’s live-fire movement. Choose Brat for a special meal that still feels animated and informal, and confirm the available size and total whenever a large fish or cut is offered by weight.
Address: 4 Redchurch Street, London E1 6JL
Brat Menu
Main Menu
Brat Shoreditch Menu with Prices in UK 2026
Grilled Bread with Anchovy
Courgette & Spenwood
Fresh Chorizo
Soused Mackerel Toast
Padron Peppers
Pigeon Skewer
Lamb Rib
Moorland Beef Tartare
Leeks with Fresh Cheese
Mackerel with Wild Garlic
Green Asparagus & Crab
Monkfish with Tropea & Roe
Pollock ‘Pil-Pil’ with Potatoes
Duck Rice
John Dory
Aged Mutton
Beef Sirloin
Beef Rib
Whole Turbot (1.8kg)
Bread & Burnt Onion Butter
Smoked Potatoes
Flourish Salad
Red Peppers
Wood Roasted Greens
St Jude & Apple
Burnt Cheesecake & Rhubarb
Olive Oil Ice Cream
Caramel Cream
Chocolate Sorbet & Hazelnuts
Smokestak
Smokestak takes barbecue seriously without draining it of fun. Its dark industrial room and open kitchen suit the food: smoke is the foundation, then pickles, chilli, herbs and fermented flavours keep the meal from becoming heavy. Beef brisket remains the key order, cooked low and slow until the fat and fibres soften, with mustard barbecue sauce providing gloss and bite. Crispy ox cheek with anchovy mayonnaise and pastrami with pickles offer concentrated opening plates, while burnt-end tacos and a pulled-pork bun turn the same craft into compact, messy pleasures.
A table of four can explore the menu most effectively by sharing across sizes. Add smashed cucumber with peanut and chilli vinegar, raw broccoli with bacon and sultana, or charred greens with tahini and pomegranate to the smoked meats; these sides introduce the freshness the richer plates need. Coal-roasted aubergine with red miso, feta and cashew is substantial enough to matter rather than acting as garnish. Current Michelin guidance identifies Smokestak as a Bib Gourmand and highlights the brisket, making it an especially convincing choice for groups that want generous, precise cooking in a loud, social setting.
Address: 35 Sclater Street, London E1 6LB
Smokestak Menu
Starters
Pigtails, soy molasses
Grilled padron peppers
Wood roasted bone marrow, sourdough, parsley + shallot
Pastrami, pickles, mustard + dill
Crispy ox cheek, anchovy mayo
Gochujang wings, crispy shallot, coriander
Watermelon, heritage tomato, mint + feta
Endive, pear, stilton, walnut
Confit burnt end taco, tomatillo salsa [ two ]
Pulled pork bun, green chilli slaw
Brisket bun, pickled red chilli
Aged beef + pork fat sausage, chilli sauce
Coal roasted aubergine, red miso, feta, toasted cashew
Mains
Native breed pulled pork
Charred pork belly, pickled cucumber
Beef brisket, mustard barbecue
30-day dry aged beef rib
Sharing / Feasting
Whole beef brisket for the table
Subject to availability / 24-hr pre-order | *available as gift box to takeaway
Sides
Skin-on chips, aioli
Pickled red cabbage + mint slaw
Raw broccoli, bacon, shallot, sultana
Smashed cucumber, dry roasted peanut, chilli vinegar
Charred greens, tahini, pomegranate, peanut
Desserts
Sticky toffee pudding, milk ice cream
Burnt pineapple, caramel, coconut, malt crumble
Gelato / sorbet [ per scoop ]
Gloria Shoreditch
Gloria delivers Italian food as spectacle: plush rooms, bold colour, oversized gestures and a soundtrack that keeps the atmosphere buoyant. Beneath the styling is a menu built around familiar pleasures. Burrata arrives either simply with Tuscan olive oil or paired with tomato-soaked bread; courgette flowers and aubergine parmigiana croquettes offer crisp, shareable starts; and pizzas use San Marzano tomato, soft cheese and basil in combinations that are easy to divide across a table. It is a natural celebration restaurant, particularly when energy matters as much as quiet conversation.
Fresh pasta provides the strongest reason to look past the room. Gloria’s truffle mafalda combines mushrooms and mascarpone in a deliberately rich sauce, while the giant ricotta-filled girella uses tomato and pecorino for a cleaner contrast. The carbonara served from a wheel of pecorino is the theatrical order, but cuttlefish linguine with anchovy essence shows a more saline, focused side. Portions and presentation encourage sharing, so one pizza, two pastas and a vegetable plate will reveal more range than parallel main courses. Book Gloria for an upbeat date or group dinner rather than a hushed meal.
Address: 54-56 Great Eastern Street, London EC2A 3QR
Gloria Shoreditch Menu
I Nostri Prodotti Italiani
Focaccia Della Nonna (VEG)
warm and fluffy focaccia, Sicilian finocchio selvatico, green olive oil, olive Taggiasche
San Daniele Dok Dall’ava (GF)
San Daniele DOP from Dok dall’Ava, 22-24 months
Duo Di Salami (GF)
truffle and fennel salami fatto con amore dai fratelli Gombitelli
Filetto Bresaolato (GF)
the Jason Momoa of hams. Pork fillet refined with the method of beef bresaola ageing.
Burratas
La Burrata Classica (V, GF)
250g burrata di Puglia, our special Tuscan olive oil, as simple as that
Pappa Pomodoro Burrata (V)
big 250g burrata di Puglia served with pesto salt and chef Andrea’s pappa al pomodoro: bread soaked in fresh tomatoes, olive oil and garlic
Smoked Stracciatella (V, GF)
burrata’s creamy smoky heart. This alone is worth living for
Cichetti To Share
Crocchetta Melanzana Parmigiana
crunchy deep-fried crochetta filled with with aubergine parmigiana, topped with ricotta salata
Flower Power (VEG, GF)
deep-fried courgette flowers with vegan aioli dip
The Bread Pitt Bruschetta (V)
juicy bruschetta with fresh ricotta di bufala, confit datterino tomatoes, home made pesto, garlic oil and chives
Pasta Fresca
Pasta N°5
hand-made linguine with aglio e olio, fresh grilled cuttlefish, parsley, and the best perfume of the Adriatic: anchovy essence
Pasta Soprano’s: The Return
Filippo’s giant meatballs with an intense tomato sauce and home-made ultra long spaghetti
Gigi Girella (V)
giant ravioli spiral filled with sheep’s milk ricotta, datterini tomato sauce, basil and pecorino
Pasta La Gran Carbonara (Per 1)
available for lunch only
Twisted Norma (V)
home-made linguine with melting aubergine ragu with San Marzano tomatoes and way too much parmigiano
Pasta La Gran Carbonara
home-made spaghetti chitarra served in the whole round of pecorino, crispy guanciale,egg yolk, a lot of pepper
Casoncelli
casoncelli stuffed pasta parcels with pork and beef mince, burro e salvia sauce, crispy guanciale, aged parmigiano
Pasta Gloria’s Pasta Al Tartufo (V)
house special fresh mafalda, black Molise truffle, mascarpone, button mushrooms
Secondi Piatti
Cotoletta Toscana
scaloppina of suina toscana pork, fried in burro e salvia, served roasted potatoes and burned lemon
Side
Caponata Fredda (VEG, GF)
Wild Rocket Salad With Tomatoes (VEG, GF)
Insalate E Carpaccio
Italian Summer Tabboo-leh (V, GF)
tabbouleh with Michelotti’s secret club of legumes, quinoa, lots of summery herbs, cucumbers, fresh and roasted best of summer tomatoes
Sunkissed Caprese (V)
ripe juicy summer tomatoes, roasted datterini, fresh mozzarella, vinagrette, basil
The Big Mamma Classic Carpaccio (GF)
classic beef carpaccio with rocket salad, balsamic reduction and giant flakes of oro nero cheese
Pizza Napoletana
Pizza Mammargherita Di Bufala (V)
mozzarella di bufala, San Marzano tomato, fresh basil
Pizza Brexitalia Truffle (V)
fresh black truffle, fior di latte, mushroom carpaccio, black truffle cream, parmigiano
Robert De Nitro
confits mozzarella fior di latte, San Marzano tomato with nduja, fresh ricotta, salame piccante, candied Onion
Parmatador
San Marzano, mozzarella fior di latte, spinach, prosciutto di parma
Fiori Di Zucca (V)
datterino tomato sauce, mozzarella fior di latte, courgette flowers, fresh mozzarella di bufala
Greta’s Pizza (VEG)
yellow tomatoes, bell peppers, aubergines, courgettes, taggiasche olives, vegan pesto. No animals involved
Emrata Burrata (V)
tomato base, smoky heart of burrata, taggiasche olives
Dolci
Pizza Alla Nocciolata (V)
dessert pizza filled with our very own chocolatey hazelnut spread
The Incomparable Lemon Pie (V)
sour, crispy, humongous 5’9-inch meringue layer, THE must
Coconuts For The Strawberry (VEG, GF)
Vegan whipped cream, fresh strawberries, zebra and yellow tomatoes, a drizzle of olive oil, coconut crumble, basil and red sorrel cress
Gelato (VEG, GF)
pistacchio di bronte
La Passione Di Pavlova (V)
meringue, passion fruit sorbet,raspberry whipped cream. Madness.
Not-so-vanilla Panna Cotta (V)
Creamy panna cotta with vanilla, strawberries and sbrisolona cookie crumbs
Sorbeto Del Giorno (V, VEG)
Il Tigramisù (V)
Gloria’s classic
GLORIA'S PRANZETTO
Antipasti & Main £23 (+£5 dolci)
PICCOLA CAPRESE (R)
Mozzarella di bufala from Caseificio delle Rose, basil pesto, Datterini tomatoes. *vegan version available*
RISO AL CARAMELLO (V)
Creamy vanilla rice pudding with salted caramel sauce and roasted peanuts.
TIGRAMISÙ (V)
The unbeatable classic, not so classic
PASTA ALLA NORMA (R)
Mezzi rigatoni with pomodori filetti, aubergine and ricotta salata. *vegan version available*
CACIO E PEPE (R)
Spaghettone with Pecorino Romano and ground black pepper
PIZZA SPICY CALABRESE
San Marzano DOP tomato sauce, ’nduja, mozzarella, spicy pork salsiccia, caramelised red onions and tarragon
PROSCIUTTO DI PARMA DOP 24 MESI (GIF)
Thin slices of Prosciutto di Parma DOP from Paolo and Gianfranco Leoncini.
BURRATA E DATTERINI AL FORNO (V, GIF)
Burrata di Puglia, roasted Datterini tomatoes
SORBETTO AL LIMONE (GIF, VEG)
GLORIA SET MENU
£54 PER PERSON
BRESAOLA DELLA VALTELLINA (GIF)
Lightly salted cured beef seasoned with a drizzle of olive oil and lime zest
PASTA ALLA NORMA (R)
Mezzi rigatoni with pomodori filetti, aubergine and ricotta salata. *vegan version available*
MAFALDINE AL TARTUFO (V)
Mafaldine with truffle sauce, mascarpone and fresh truffle
SORBETTO AL LIMONE (VEG, GIF)
TIGRAMISÙ (V)
The unbeatable classic, with a touch of marsala
PICCOLA CAPRESE (R)
Mozzarella di bufala from Caseificio delle Rose, basil pesto, Datterini tomatoes. *vegan version available*
BURRATA E DATTERINI AL FORNO (V, GIF)
Burrata 250g dal Caseificio Montrone (Puglia), roasted Datterini tomatoes
FOCACCIA DELLA CASA (VEG)
Baked focaccia with oregano
LIGHT CALAMARI FRITTI
Fried squid with a lemony yoghurt sauce
THE INCOMPARABLE LEMON PIE (V)
Lemon tart with Italian meringue
PIZZA LA BUFALINA
San Marzano DOP tomato sauce, mozzarella di bufala, Pecorino, prosciutto crudo and rocket
CARPACCIO DI MANZO (GIF)
Beef carpaccio with confit tomatoes, rocket, balsamic and 22-month Parmigiano Reggiano
TIME FOR APERITIVO?
Seasonal cocktails to start your meal.
MANDARIN MOJITO
Our virgin mojito with a sunny mandarin twist
PALOMA 0.0%
All the Paloma joy, zero alcohol, pure refreshment
SICILIAN MARGARITA
Olmeca Blanco Margarita with Sicilian sunshine
GOLDEN HOUR SPRITZ
Golden hour spritz, made for aperitivo
SCARLET FIZZ
Beefeater gin, citrus and cassis with aperitif charm
PISTACCHI-TINI
Espresso Martini vibes with a pistachio twist
CHERRY BRADSHAW
Cherry and almond sour, alcohol free joy
Galvin La Chapelle
Galvin La Chapelle brings a different scale to Spitalfields. The vaulted, Grade II-listed former school creates instant occasion, yet the kitchen’s appeal comes from disciplined French technique rather than architecture alone. Current menus may pair Dorset crab raviolo with charred fennel and beurre blanc, or place cured sea bass against nduja and watermelon. Those combinations sound elaborate, but the organising principle is clear: precise seafood, carefully controlled acidity and sauces with enough depth to bind each plate rather than obscure it.
The restaurant is most persuasive when diners want structure and service. A set menu allows the kitchen to move from artichoke or duck-liver parfait through monkfish, pigeon or aged beef, then into a composed fruit dessert or baba. Michelin currently lists Galvin La Chapelle with one star and describes its cooking as classically French with bold, harmonious flavours. That makes it especially well suited for an anniversary, business dinner or long lunch where polish is part of the point. Seasonal details and supplements can change, so check the live menu before building expectations around one dish.
Address: 35 Spital Square, London E1 6DY
Galvin La Chapelle Menu
Toast and Taste Menu
In Collaboration with City AM
Truffle ricotta sandwich
Duck liver parfait, Moroccan spices, peach chutney
Selection of Artisanal bread, picual extra virgin olive oil
£6.5 Supplement
Romana artichoke, tomato dashi, goat cheese
Dorset crab raviolo, charred fennel, beurre blanc
£15 Supplement
Baserri Basque chicken, sardine fumée, sauce Périgord
Grass fed Dedham Vale aged beef, fried oyster, miso aubergine
£25 Supplement
Pineapple “Martini”, lemon verbena, Madagascar vanilla
Baba au tiramisu – ideal to share between two
£14 supplement
Selection of Farmhouse cheese, house chutney, celery, crackers
1 piece 9 / 2 pieces 16 / 3 pieces 22
Snacks
A la carte Menu
Scottish lobster brioche bun, Piment d’ Espellete
Duck liver parfait, Moroccan spices, cherry chutney
Carlingford oyster, lardo di Colonnata, finger lime
Bluefin tuna otoro pastry, capers powder
Memory of a “bruschetta“
Selection of artisanal bread, picual extra virgin olive oil
To Start
A la carte Menu
Romana artichoke, tomato dashi, aged pecorino
Cured Corsican seabass crudo, spicy nduja, watermelon dressing
Dorset crab raviolo, charred fennel, dashi beurre blanc
Cured English beef, tonnato sauce, tuna bottarga
Wood fired Anju pigeon, fermented apricot, dark chocolate
Sicilian gambero rosso carpaccio, corno pepper, stracciatella
Mains
A la carte Menu
Wild garlic risotto, Kalamata olive, preserved lemon
Barbecued Cornish monkfish, smoked shellfish guazzetto, samphire
Grass fed Dedham Vale aged beef, fried oyster, miso aubergine
Baserri Basque chicken, morel, sardine fumée, sauce Périgord
Italian courgette escabeche, pickled girolle, plankton, watercress
To Share
A la carte Menu
Cornish Dover sole à la meunière (800g)
Dedham Vale grass-fed Côte de boeuf, smoked bone marrow, sauce bordelaise
Sides
A la carte Menu
Truffle smoked Charlotte potato
Datterino tomato salad
Tropea onion, Port caramel
Green asparagus, seaweed tartare, parmesan
Chef’s Tasting Menu
8 Course Tasting Menu £155
Scottish lobster brioche bun, Piment d’ Espellete
Duck liver parfait, Moroccan spices, cherry chutney
Memory of a “bruschetta“
Dorset crab raviolo, charred fennel, dashi beurre blanc
Barbecued Cornish monkfish, smoked shellfish guazzetto, samphire
Grass fed Dedham Vale aged beef, fried oyster, miso aubergine
Pineapple “Martini”, lemon verbena, Madagascar vanilla
Nicaraguan chocolate rocher, passion fruit, toffee
Chef’s Set Menu
2 courses £49 - 3 courses £55
Memory of a “bruschetta“
Carlingford oyster, lardo di Colonnata, finger lime
Landes duck liver parfait, Moroccan spices, cherry chutney
Selection of artisanal bread, picual extra virgin olive oil
Wild nettle cold soup, pink prawns, smoked eel, stracciatella
Crispy lamb sweetbread, tonnato sauce, aged balsamic
Romana artichoke, tomato dashi, goat cheese
Dorset crab raviolo, charred fennel, beurre blanc
£10 Supplement
Cornish hake, courgette escabeche, sauce Champagne
Dingley Dell braised pork shoulder, pea, shellfish guazzetto
Wild garlic risotto, Kalamata olive, preserved lemon
Dedham Vale grass-fed Côte de boeuf, smoked bone marrow, sauce bordelaise
£45 supplement per person
Truffle smoked Charlotte potato
Tropea onion, Port caramel
Strawberry crémeux, steamed almond, fermented elderflower
Baba au tiramisu – ideal to share between two
£14 supplement
Robiola tre latti, fermented grapes, summer truffle
Sunday Lunch Menu
2 courses for £49pp
3 courses for £55pp
La Perle Noire oyster, lardo di Colonnata, finger lime
Duck liver parfait, Moroccan spices, Alphonso mango
Truffle ricotta sandwich
Selection of Artisanal bread, Senia olive oil
Woodlands farm slow cooked egg, asparagus escabeche, parmesan
Sea bream carpaccio , cedro, guanciale, Yuzu koshō
Cured English beef, tonnato sauce, tuna bottarga
Dorset crab raviolo, charred fennel, beurre blanc
£10 Supplement
Sardinian fregola, wild garlic, Kalamata olive, preserved lemon
Cornish hake, bean in casserole, saffron
Suffolk Crackling Porchetta, Rosemary Jus
Grass fed Hereford beef sirloin, Hermitage jus, smoked bone marrow
£15 supplement
Smoked Charlotte potato, Spring truffle
Datterino tomato “salad”
Apple tart tatin, Calvados caramel, Normandie Crème fraîche
Manjari chocolate rocher, passion fruit, toffee
Baba au tiramisu -ideal to share between two
£12 supplement
Our farmhouse cheese, house chutney, celery, crackers
£15 supplement
Taste of Summer Menu
Menu £49pp for 5 courses
Memory of a “bruschetta“
Duck liver parfait, Moroccan spices, fermented peach
Roasted yellow pepper escabeche, tonnato sauce, stracciatella
Take on a cassoulet, Dingley dell pork belly, miso aubergine
Amalfi lemon tart, burnt soft merengue, coffee
Dessert Menu
Nicaraguan chocolate rocher, passion fruit, toffee
Strawberry crémeux, steamed almond, fermented elderflower
Pineapple “Martini”, lemon verbena, Madagascar vanilla
Baba au tiramisu – Ideal to share between two
Robiola tre latti, fermented grapes, summer truffle
Farmhouse cheese, house chutney, celery, crackers
Wines by the Glass & Carafe
NV Galvin Grande Réserve, Brut
Champagne
NV Delamotte, Brut
Champagne
NV Delavenne ‘Rosé Marne’, Grand Cru
Champagne
NV Charles Heidsieck, Brut Réserve, Blanc de Blanc
Champagne
2019 Rathfinny Wine Estate Rosé, Sussex, England
Sparkling Wine
2020 Rathfinny Wine Estate Blanc de Noir, Sussex, England
Sparkling Wine
2024 Pouilly Fumé, Domaine Dezat ‘Galvin’, Loire Valley, France
White
2023 Riesling, Domaine Bruno Sorg, Alsace, France
White
2023 Toscana Bianco ‘Da-Di’, Avignonesi, Tuscany, Italy
White
2023 Pinot Gris ‘Pierres Sèches’, Domaine Muré, Alsace, France
White
2019 Gewürztraminer, Rolly Gassmann, Alsace, France
White
2023 Palomino, Piedra Fluida, Canary Islands, Spain
White
2023 Viognier 'Age of Grace' Lismore Estate Vineyards, Western Cape, South Africa
White
2023 Aligoté ‘Saint Urbain’, Domaine Jean Fournier, Burgundy, France
White
2024 Albariño ‘Single Vineyard’, Bodega Garzon, Uruguay
White
2023 Chardonnay, Danbury Ridge Estate, Essex, England
White
2021 Chardonnay, François Carillon, Bourgogne Côte d'Or, France
White
2023 Sancerre ‘Monts Damnés’, Domaine Paul Prieur et Fils, Loire Valley, France
White
2023 Chablis 1er Cru Côte de Léchet, Domaine Vincent Dampt, Burgundy, France (Coravin)
White
2022 Côtes du Rhône ‘Inopia’, Rotem & Mounir Saouma, Rhône Valley, France (Coravin)
White
2022 Meursault ‘Les Chevalières’, Domaine Xavier Monnot, Burgundy, France (Coravin)
White
2025 ‘Symphonie’ Château Sainte Marguerite, Côtes de Provence, France
Rosé
2022 Tavel ‘Vieilles Vignes’, Tardieu-Laurent, Rhône Valley, France
Rosé
2021 Sangiovese, Castello di Monsanto, Tuscany, Italy
Rosé
2023 Clarete 'Nauda', Alonso & Pedreajo, Rioja, Spain
Rosé
2025 ‘Fantastique’ Château Sainte Marguerite, Côtes de Provence, France
Rosé
2022 Rasteau, Domaine Soumade ‘Galvin’, Rhône Valley, France
Red
2024 Cheverny Rouge, Domaine du Salvard, Loire Valley, France
Red
2022 Cabernet Franc Reserva, Bodega Garzon, Uruguay
Red
2022 Toscana Rosso, Bordeaux blend ‘Non Confunditur’, Argiano, Tuscany, Italy
Red
2024 Valle Reale, Montepulciano d'Abruzzo, Abruzzo, Italy
Red
2020 Listán Negro, Piedra Fluida, Canary Islands, Spain
Red
2020 Primitivo di Manduria ‘Anniversario 62’, Cantina San Marzano, Puglia, Italy
Red
2024 Malbec ‘Tinto de la Casa’, Riccitelli Family, Mendoza, Argentina
Red
2023 Pinot Noir, Danbury Ridge Estate, Essex, England
Red
2020 Syrah, Lismore Estate Vineyards, Western Cape, South Africa
Red
2021 Pinot Noir, The Hilt Estate, Sta. Rita Hills, Santa Barbara County, California (Coravin)
Red
2022 Châteauneuf du Pape, Cuvée Prestige, Roger Sabon, Rhône Valley, France (Coravin)
Red
2019 Margaux, 3rd Wine of Château Margaux, Margaux, Bordeaux, France (Coravin)
Red
2023 Gevrey Chambertin ‘En Champs’, Domaine Livera, Burgundy, France (Coravin)
Red
2011 Hermitage La Chapelle, Paul Jaboulet Aîné, Rhône, France (Coravin)
Red
NV Nigori Junmai Daiginjo, Keigetsu, Kōchi Prefecture, Japan (72cl)
Sake
2022 Aged Junmai, 'Kura', Kanpai, London, England (37.5cl)
Sake
Sweet &Fortified Wine by the Glass
NV Muscateddu, Domaine Fiumicicoli, Corsica (50cl)
France
2019 Jurançon Magendia, Clos Lapeyre, Pyrenees
France
2022 Château Laville, Sauternes, Bordeaux
France
1999 Maury ‘Mas Amiel’ Oxydatif, Roussillon
France
2009 Château Doisy-Vedrines, 2ème Cru Classé, Barsac, Bordeaux
France
2023 Passito di Pantelleria ‘Ben Rye’, Donnafugata, Sicily (37.5cl)
Italy
2000 Riesling ‘Auslese‘, Weingut Carl Koch, Oppenheimer Sackträger, Rheinhessen
Germany
2017 Tokaji Aszú ‘5 Puttonyos‘, Oremus (50cl)
Hungary
2024 Lyrarakis Liastros Sundried Sweet, Crete (37.5cl)
Greece
2010 Vinstanto, Artemis Karamolegos Winery, Santorini (50cl)
Greece
2022 Mullineaux Signature Straw wine, Swartland (37.5cl)
South Africa
NV White Port, Quinta de la Rosa, Douro Valley (50cl)
Portugal
2019 Late Bottle Vintage, Quinta de la Rosa, Duoro Valley (50cl)
Portugal
NV Madeira 5 years old, Justino, Madeira
Portugal
NV Port ‘Galvin’ Tawny 10 yrs, Quinta de la Rosa, Douro Valley (50cl)
Portugal
NV Port Tawny 20 yrs, Quinta de la Rosa, Douro Valley (50cl)
Portugal
1999 Madeira Colheita, Justino, Madeira
Portugal
2015 Quinta de la Rosa Vintage Port, Douro Valley
Portugal
Champagne & Sparkling
NV Maison Mirabeau ‘La Folie’, Rosé de Provence
Sparkling Wines - France
NV Mas de Daumas Gassac ‘Rosé Frizant’, Languedoc
Sparkling Wines - France
NV Cremant d’Alsace, Bruno Sorg
Sparkling Wines - France
NV ‘La Dilettante’ Vouvray, Catherine et Pierre Breton, Loire Valley
Sparkling Wines - France
2019 Furleigh Estate ‘Classic Cuvée’, Dorset, England
Sparkling Wines - England
2019 Rathfinny Wine Estate Rosé, Sussex, England
Sparkling Wines - England
MV Furleigh Estate Rosé, Brut, Dorset, England
Sparkling Wines - England
2020 Rathfinny Wine Estate Blanc de Noir, Sussex, England
Sparkling Wines - England
MV Danbury Ridge ‘Solstice’, Essex, England
Sparkling Wines - England
2018 Ferrari `Perlé`, Trentino-Alto Adige
Sparkling Wines - Italy
2019 Franciacorta, Cà Del Bosco ‘Satèn’, Lombardy
Sparkling Wines - Italy
2019 Recaredo ‘Corpinnat’, Brut Nature, Barcellona
Sparkling Wines - Spain
NV Galvin Grande Réserve
Champagne - Non Vintage
NV Delavenne, Grand Cru L’Île, Demi-Sec
Champagne - Non Vintage
NV Delamotte, Brut
Champagne - Non Vintage
NV Veuve Fourny, Blanc de Blancs
Champagne - Non Vintage
NV Drappier, Carte d'Or
Champagne - Non Vintage
NV Delavenne, Grand Cru 60/40
Champagne - Non Vintage
NV Drappier ‘Rosé de Saignée’, Rosé
Champagne - Non Vintage
NV Charles Heidsieck, Brut Réserve
Champagne - Non Vintage
NV Delavenne ‘Rosé Marne’, Grand Cru, Rosé
Champagne - Non Vintage
NV Charles Heidsieck, Blanc de Blancs
Champagne - Non Vintage
NV Charles Heidsieck, Brut Réserve Rosé
Champagne - Non Vintage
NV Drappier, Nature Zéro Dosage
Champagne - Non Vintage
NV Drappier ‘Signature’, Blanc de Blancs
Champagne - Non Vintage
NV Krug Grande Cuvée
Champagne - Non Vintage
2016 Gosset, Grande Millésime, Brut
Champagne - Vintage
2018 Drappier ‘ Millésime Exception’
Champagne - Vintage
2012 1er Cru ‘ Cuvée du Clos Notre Dame, Veuve Fourny, Blanc de Blancs
Champagne - Vintage
2013 David Leclapart ‘L'Astre’ Blanc de Noirs, Brut Nature
Champagne - Vintage
2015 Bollinger Grande Année
Champagne - Vintage
1997 Château Palmer ‘Collection’
Champagne - Vintage
2007 Dom Ruinart, Rosé
Champagne - Vintage
2004 Dom Pérignon P2
Champagne - Vintage
Burgundy White Wines
2023 Aligoté ‘Les Plumes’, Domaine Rougeot
Bourgogne
2023 Aligoté ‘Saint Urbain’, Domaine Jean Fournier
Bourgogne
2021 ‘Les Femelottes’, Domaine Chavy-Chouet
Bourgogne
2022 Domaine Thomas Morey
Bourgogne
2021 François Carillon
Bourgogne
2021 Aligoté ‘Antichtone’, Domaine Benoît Ente
Bourgogne
2024 Domaine Christian Moreau Père et Fils
Chablis
2023 1er Cru ‘Côte de Léchet’, Domaine Vincent Dampt
Chablis
2014 1er Cru ‘Les Lys’, Domaine Defaix
Chablis
2023 Grand Cru ‘Les Clos’, Domaine Christian Moreau Père et Fils
Chablis
2023 Grand Cru ‘Bougros’, Domaine J-M Brocard
Chablis
2021 1er Cru ‘Montée de Tonnerre’, Domaine Samuel Billaud
Chablis
2008 1er Cru ‘Vaillons’, Domaine François Raveneau
Chablis
2021 Marsannay, ‘Champs Perdrix’, Domaine Marc Roy
Côte de Nuits
2022 Nuits-Saint-Georges 1er Cru ‘Terres Blanches’, Dom. Perdrix
Côte de Nuits
2020 Saint-Romain, Vieilles Vignes, Vincent Girardin
Côte de Beaune
2023 Auxey-Duresses, Domaine David Moret
Côte de Beaune
2020 Santenay 1er Cru ‘Passetemps’, Jean-Claude Boisset
Côte de Beaune
2023 ‘Les Buissons Certaut’, Domaine Bernard Millot
Meursault
2022 ‘Les Chevalières’, Domaine Xavier Monnot
Meursault
Rest of France White
2024 Muscadet Sevre et Maine sur lie ‘Garance’, Pierre-Marie & Marie Luneau
Loire
2024 Vouvray Sec ‘La Dilettante’, Domaine Breton
Loire
2024 Pouilly Fumé ‘Galvin’, Domaine Dezat
Loire
2023 Anjou Blanc, ‘Balade en Chenin’, Clos Galerne
Loire
2024 Sancerre ‘Mise d'Ete’, Domaine Paul Prieur et Fils
Loire
2023 Thierry Germain ‘L'Insolite’, Saumur Blanc
Loire
2023 Château Yvonne, Saumur Blanc
Loire
2022 Pouilly Fumé ‘Cuvée d’ Eve’, Dagueneau
Loire
2023 Sancerre ‘Monts Damnés’, Domaine Paul Prieur et Fils
Loire
2020 Pouilly Fumé ‘Silex’, Domaine Didier Dagueneau
Loire
2024 ‘Lions de Suduiraut’, Preignac
Bordeaux
2024 Limoux ‘Toques et Clochers’, Les Caves du Sieur d’Arques
Languedoc – Roussillon
2023 Trigone Blanc, Domaine Le Soula, Côtes Catalanes
Languedoc – Roussillon
2019 Le Soula Blanc, Côtes Catalanes
Languedoc – Roussillon
2022 Mas de Daumas Gassac Blanc, Languedoc
Languedoc – Roussillon
2023 Jurançon Sec, Domaine Lapeyre
South-West
2020 Jurançon Sec Vitatge Vielh, Domaine Lapeyre
South-West
2022 Bergerac ‘Moulin des Dames’, Château Tour des Gendres
South-West
2023 Riesling, Domaine Bruno Sorg
Alsace
2023 Pinot Gris ‘Pierres Sèches’, Domaine Muré
Alsace
2019 Gewürztraminer, Rolly Gassmann
Alsace
2017 Arbois Vin Jaune, Domaine Dugois (620ml)
Jura & Savoie
NV Victor de la Combe, Anne & J.F. Ganevat
Jura & Savoie
2021 Savagnin Ouille, Kevin Bouilletgara
Jura & Savoie
2024 Côtes du Rhône, ‘Parallèle 45’, Paul Jaboulet Aîné
Rhône
2022 Saint Peray, Lieu-Dit ‘Biousse’, Yves Cuilleron
Rhône
2022 Côtes du Rhône ‘Inopia’, Rotem & Mounir Saouma
Rhône
2023 Châteauneuf-du-Pape, Domaine de Vieux Télégraphe
Rhône
2023 Condrieu, Domaine du Monteillet, Stéphane Montez
Rhône
2021 Hermitage, ‘Le Chevalier de Sterimberg’, Domaine de La Chapelle
Rhône
Italy White
2021 Lugana Riserva, Le Civaie ‘Terralbe’, Monte Zovo
Lombardy
2024 Chardonnay/Pinot Bianco ‘Corte del Lupo’, Ca' del Bosco, Curtefranca
Lombardy
2023 Giuseppe Fanti, Nosiola, Dolomiti
Trentino-Alto Adige
2021 Eugenio Rosi 'Anisos', Vallagarina (Skin contact)
Trentino-Alto Adige
2023 Chardonnay/Ribolla Gialla ‘Sharis’, Livio Felluga
Friuli Venezia Giulia
2022 Pinot Bianco, Jermann
Friuli Venezia Giulia
2020 Pinot Grigio ‘Curubella’, Livio Felluga
Friuli Venezia Giulia
2023 Soave Classico ‘Calvarino’, Pieropan
Veneto
2025 Gavi, Comune di Gavi ‘Bric Sassi’, Roberto Sarotto
Piedmont
2022 Roero Arneis, Sordo
Piedmont
2021 Gavi, La Raia ‘Riserva Della Madonnina’
Piedmont
2024 Il Lebbio, Vernaccia di San Gimignano
Tuscany
2023 Toscana Bianco ‘Da-Di’, Avignonesi
Tuscany
2024 Vermentino, Solosole ‘Poggio al Tesoro’, Bogheri
Tuscany
2017 Batàr, Azienda Agricola Querciabella
Tuscany
2024 San Giovanni Orvieto Classico, Antinori
Umbria
2023 Castello della Sala, Conte della Vipera, Antinori
Umbria
2023 Cervaro della Sala, Antinori
Umbria
2021 Nibbio della Sala, Antinori
Umbria
2024 Pecorino 'Le Merlettaie', Offida, Ciù Ciù
Marche
2024 Vermentino, Pusole, Ogliastra
Sardinia
2023 Granazza Barbagia, Vinzas Artas, Mamoiada
Sardinia
2023 Greco di Tufo ‘Terra d’Uva’, Benito Ferrara
Campania
2022 Fiano Di Avellino, Guido Marsella
Campania
2022 Chardonnay, Rivale, Polignano a Mare
Puglia
2024 ‘Buonaora’ Carricante, Tascante, Etna Bianco
Sicily
2023 Pithos Bianco, COS Giusto Occhipinti (Skin contact)
Sicily
2023 I Custodi 'Aedes', Etna Bianco
Sicily
2022 Vigna di Gabri, Donnafugata
Sicily
2019 Benanti ‘Pietra Marina’, Etna Bianco Superiore
Sicily
Europe & Mediterranean White
2023 Davenport ‘Horsmonden’, East Sussex
England
2022 Ortega, Westwell, Kent (Skin contact)
England
2022 Chardonnay, London Cru, West Sussex
England
2023 Chardonnay, Danbury Ridge, Essex
England
2022 Chardonnay ‘Octagon Block’, Danbury Ridge, Essex
England
2024 Pinot Grigio Quercus, Goriska Brda, Slovenia
Balkan & Eastern Mediterranean
2024 Malagouzia & Assirtiko, Thymiopoulos, Macedonia, Greece
Balkan & Eastern Mediterranean
2020 Vilana Pirovolikes, Lyrarakis, Crete
Balkan & Eastern Mediterranean
2022 Diamantakis, Vidiano, Crete
Balkan & Eastern Mediterranean
2020 Furmint 'Selection', Tokaj & Hétszőlő, Tokaji, Hungary
Balkan & Eastern Mediterranean
2022 Jakot, Nando, Goriska Brda, Slovenia (Skin contact)
Balkan & Eastern Mediterranean
2023 Malagusia, Ktima Gerovassiliou, Macedonia, Greece
Balkan & Eastern Mediterranean
2018 Château Marsyas, Saadé Family, Bekaa Valley, Lebanon
Balkan & Eastern Mediterranean
2019 Malvazija Istarska ‘Alba Antiqua’, Matošević Winery, Istria, Croatia
Balkan & Eastern Mediterranean
2018 Chateau Musar, Bekaa Valley, Lebanon
Balkan & Eastern Mediterranean
2024 Quinta de la Rosa, Branco, Douro
Portugal
2024 Prima Branco, Vallado, Quinta do Vallado
Portugal
2024 Quinta de la Rosa, Branco Reserva, Douro
Portugal
2023 Alvarinho ‘Granito Cru’, Luis Seabra, Duoro
Portugal
2024 Verdejo, Gran Vino de Rueda, Bodega Martinsancho
Spain
2023 Rioja Blanco, Bodegas Bhilar, Rioja Alavesa
Spain
2024 Albariño 'O Rosal’, Santiago Ruiz, Rías Baixas
Spain
2023 Palomino, Piedra Fluida, Canary Islands
Spain
2022 Caiño 'La Mar', Terras Gauda, Rias Baixas
Spain
2021 ‘Orange’ Piedra Fluida, Canary Islands
Spain
2023 Riesling Trocken, Sybille Kuntz, Mosel
Germany
2024 Riesling Schloss Joannisberg ‘Yellow Seal‘, Rheingau
Germany
2022 Riesling Spätlese ‘Green Seal‘, Schloss Johannisberg, Rheingau
Germany
2024 Weissburgunder, Judith Beck, Burgenland
Austria
2023 Furmint ‘Bambule’, Judith Beck, Burgenland
Austria
2022 Veyder-Malberg, Grüner Veltliner ‘Liebedich’, Wachau
Austria
2022 Riesling, Rudi Pichler ‘Hocrain’ Smaragd, Wachau
Austria
New World White & Rosé
2021 Rhône Valley blend ‘Patelin’ Tablas Creek, Paso Robles
USA
2018 Riesling, Smith-Madrone, Spring Mountain, Napa Valley
USA
2020 Chardonnay, Domaine Eden, Santa Cruz Mountains
USA
2019 Rhône Valley blend ‘Esprit de Tablas Blanc’ Tablas Creek Vineyard, Paso Robles
USA
2021 Chardonnay, Racines, Santa Rita Hills, California
USA
2021 Riesling, Radio-Coteau Estate, Sonoma County
USA
2021 Chardonnay ‘Zephyr’, Ceritas, Sonoma Coast
USA
2017 Semillon, Mount Pleasant 'Elizabeth', Hunter Valley
Australia
2021 Jim Barry Wines, Riesling 'Single Vineyard McKays', Clare Valley
Australia
2020 Chardonnay, Dawson & James, Tasmania
Australia
2021 Pinot Gris, Framingham, Marlborough
New Zealand
2022 Riesling ‘M’, Te Whare Ra, Marlborough
New Zealand
2024 Sauvignon Blanc, Dog Point, Marlborough
New Zealand
2024 Sauvignon Blanc, Montes, Aconcagua Valley
Chile
2022 Sauvignon Blanc ‘Tara’, Ventisquero, Maipo Valley
Chile
NV Viognier ‘Tara’, Ventisquero, Maipo Valley
Chile
2022 Chardonnay ‘Tara’, Ventisquero, Maipo Valley
Chile
2021 Semillon `Old Vines`,Matias Riccitelli, Patagonia
Argentina
2024 Albariño ‘Single Vineyard’, Bodega Garzon
Uruguay
2024 Chenin ‘Stay Brave’, Baby Bandito, Testalonga, Swartland
South Africa
2024 Chenin Blanc, Gabriëlskloof ‘Elodie’, Swartland
South Africa
2023 Muscat ‘Sweet Cheeks’, Testalonga, Swartland
South Africa
2023 Viognier 'Age of Grace' Lismore Estate, Western Cape
South Africa
2021 Chenin Blanc Blend ‘Disdit’ Anysbos, Bot River
South Africa
2023 Chenin Blanc, Luddite Vineyards, Stellenbosh
South Africa
2024 Château Ollieux Romanis, Languedoc, France
Rosé
2025 Lady A, La Coste, Provence, France
Rosé
2024 La Coste ‘Rosé d’une Nuit’, Provence, France
Rosé
2025 ‘Symphonie’ Château Sainte Marguerite, Provence, France
Rosé
2022 Tavel ‘Vieilles Vignes’, Tardieu-Laurent, Rhône Valley, France
Rosé
2021 Sangiovese, Castello di Monsanto, Tuscany
Rosé
2021 Valle Reale, Cerasuolo d'Abruzzo, Italy
Rosé
2023 Clarete 'Nauda', Alonso & Pedreajo, Rioja, Spain
Rosé
2020 Blackbook Winery ‘I Rather be Rebel’, Essex, England
Rosé
2023 Château de Pibarnon, Bandol, Provence, France
Rosé
2025 ‘Fantastique’ Château Sainte Marguerite, Provence, France
Rosé
Bordeaux Red
2016 Château Lyonnat, Lussac-Saint-Emilion
Left & Right Bank
2019 Château Roudier, Montagne-Saint-Emilion
Left & Right Bank
2022 Château Moncets, Lalande de Pomerol
Left & Right Bank
2014 Château La Tour de By, Cru Bourgeois, Médoc
Left & Right Bank
2007 Château des Anneraux, Lalande de Pomerol
Left & Right Bank
2009 Château Sociando-Mallet, Haut-Médoc
Left & Right Bank
2019 JM Cazes
Saint-Estèphe
2014 Dame de Montrose, 2nd Wine of Château Montrose
Saint-Estèphe
2012 Château Meyney
Saint-Estèphe
2018 Château Phélan Ségur
Saint-Estèphe
2012 Château Cos D’Estournel, 2ème Cru Classé
Saint-Estèphe
1998 Château Montrose, 2ème Cru Classé
Saint-Estèphe
2016 Tourelles de Longueville, 2nd wine Pichon-Longueville
Pauillac
2016 Les Griffons,2nd wine of Ch. Pichon-Longueville Baron
Pauillac
2017 Château Batailley, 5ème Grand Cru Classé
Pauillac
2016 Château d'Armailhac, 5ème Grand Cru Classé
Pauillac
2017 Château Duhart Milon, 4ème Grand Cru Classé
Pauillac
2019 Château Clerc Milon, 5ème Grand Cru Classé
Pauillac
2018 Château Lynch Bages, 5ème Grand Cru Classé
Pauillac
2014 Château Pichon Comtesse de Lalande, 2ème Grand Cru Classé
Pauillac
2014 Château Haut Bailly, 1er Grand Cru Classé
Pessac-Léognan
2021 Château Smith Haut Lafitte, 1er Grand Cru Classé
Pessac-Léognan
2018 Château Haut-Brion, 1er Grand Cru Classé
Pessac-Léognan
Burgundy Red
2023 ‘Les Ursulines’, Boisset
Bourgogne
2022 ‘Maison Dieu’, Domaine Georges Glantenay
Bourgogne
2022 Domaine Michel Lafarge
Bourgogne
2022 Domaine de Montille
Bourgogne
2022 Domaine Trapet Pere et Fils
Bourgogne
2020 Sylvain Cathiard
Bourgogne
2023 Ladoix ‘Les Briquottes’, Domaine Perrin Céline
Côte de Beaune
2022 Maranges 1er Cru ‘Les Clos Roussots’, Domaine Cyrot-Buthiau
Côte de Beaune
2021 Volnay ‘Les Vielles Vignes’, Vincent Girardin
Côte de Beaune
2023 Santenay ‘Les Vielles Vignes’, Thomas Morey
Côte de Beaune
2022 Chassagne-Montrachet, Fernand & Laurent Pillot
Côte de Beaune
2022 Savigny-Les-Beaune 1er ‘Aux Vergelesses’, Jane Eyre
Côte de Beaune
2023 Beaune 1er Cru ‘Grèves’, Domaine Thomas Morey
Côte de Beaune
2022 Pommard ‘Tavannes’, Fernand & Laurent Pillot
Côte de Beaune
2021 Aloxe-Corton 1er Cru ‘Les Vercots’, Domaine Tollot-Beaut
Côte de Beaune
2021 Volnay 1er Cru ‘Carelle Sous la Chapelle’, Dom. Chavy-Chouet
Côte de Beaune
2019 Beaune 1er Cru ‘Champs Pimont’, Domaine Millet
Côte de Beaune
2019 Volnay 1er Cru ‘Les Angles’, Domaine Millet
Côte de Beaune
2023 Chénas ‘Cuvée du Chat’, Jean-Claude Chanudet
Beaujolais
2023 Brouilly ‘Croix des Rameaux’, Lapalu
Beaujolais
2011 Moulin-à-Vent ‘Champ de Cour’, Château du Moulin-à-Vent
Beaujolais
2022 Marsannay, Domaine Joseph Roty
Côte de Nuits
2022 Nuits-Saint-Georges ‘Vieilles Vignes’, Alain Michelot
Côte de Nuits
2023 Gevrey Chambertin ‘En Champs’, Domaine Livera
Côte de Nuits
2020 Chambolle Musigny 1er Cru ‘Les Chatelots’, Domaine Sigaut
Côte de Nuits
2022 Gevrey Chambertin ‘Champerrier’, Domaine Tortochot
Côte de Nuits
2020 Morey Saint Denis, 1er Cru ‘Les Millandes’, Domaine Sigaut
Côte de Nuits
2021 Morey Saint Denis, ‘Très Girard’, Hubert Lignier
Côte de Nuits
2020 Nuits-Saint-Georges, 1er Cru ‘Les Vaucrains’, Dom. Le Moine
Côte de Nuits
Rest of France Red
2024 Pinot Noir, Domaine Bruno Sorg
Alsace
2020 Bourgueil, Domaine de la Chevalerie, Franco de Porc
Loire Valley
2024 Cheverny Rouge, Domaine du Salvard
Loire Valley
2023 Chinon ‘Les Beaux Monts’, Domaine Breton
Loire Valley
2021 Château Yvonne, Saumur Champigny
Loire Valley
2022 Sancerre, Domaine Bourgeois
Loire Valley
NV Rouge Poulprix, Jean François Ganevat
Jura
2023 Marcillac 'Lo Sang del Païs', Domaine du Cros
South-West
2020 Tannat, Château Bouscasse, Madiran
South-West
2022 Malbec ‘Clos de Gamot’, Famille Jouffreau, Cahors
South-West
2015 Le Soula Rouge, IGP Côtes Catalanes
South-West
2020 Gerard Bertrand, Château L' Hospitalet, Languedoc
South-East
2019 Gerard Bertrand, Plantabelle, Languedoc
South-East
2020 Mas de Daumas Gassac, Languedoc
South-East
2008 Mas de Daumas Gassac, Languedoc
South-East
2015 Cuvée Emile Peynaud, Mas de Daumas Gassac
South-East
2019 Pinot Noir Delavenne, Bouzy Rouge
Champagne
2024 Côtes du Rhône, ‘Parallèle 45’, Paul Jaboulet Aîné
Northern Rhône
2024 Syrah ‘Les Vignes d’à Côté’, Yves Cuilleron
Northern Rhône
2023 Crozes-Hermitage, ‘Les Jalets’, Paul Jaboulet Aîné
Northern Rhône
2018 Crozes-Hermit., Domaine de Thalabert, Jaboulet Aîné
Northern Rhône
2020 Cornas, Domaine du Tunnel
Northern Rhône
2019 Côte Rôtie ‘Terrasses’, Jean Luc Jamet
Northern Rhône
2021 Cornas, Domaine de Saint Pierre, Paul Jaboulet Aîné
Northern Rhône
2022 ‘Cuvée Prestige’, Roger Sabon, Châteauneuf-du-Pape
2019 ‘Le Crau’, Domaine de Vieux Télégraphe, Châteauneuf-du-Pape
Italy Red
2022 Bordeaux blend ‘Non Confunditur’, Argiano
Tuscany
2022 Vino Nobile di Montepulciano, Avignonesi
Tuscany
2022 Chianti Classico Riserva, Villa Antinori
Tuscany
2021 Chianti Classico Riserva, Tenuta Tignanello, Antinori
Tuscany
2019 Syrah ‘Collezione Privata’, Isole e Olena
Tuscany
2020 Sondraia, Bolgheri Superiore, Poggio al Tesoro
Tuscany
2020 Brunello di Montalcino, Pian delle Vigne
Tuscany
2017 Brunello di Montalcino, Il Paradiso Di Manfredi
Tuscany
2009 Tenuta Guado al Tasso, Marchesi Antinori
Tuscany
2011 Tignanello, Marchesi Antinori
Tuscany
2015 Sassicaia, Tenuta San Guido, Bolgheri
Tuscany
2007 Solaia, Marchesi Antinori
Tuscany
2010 Masseto, Ornellaia, Bolgheri
Tuscany
2016 ‘A Vita’, Cirò Classico Superiore Riserva, Calabria
Southern Italy
2020 Primitivo di Manduria ‘Anniversario 62’, Cantina San Marzano, Puglia
Southern Italy
2021 Cabernet Sauvignon ‘Locone’, Bocca di Lupo, Puglia
Southern Italy
2018 I Custodi 'Aetneus', Etna Rosso, Sicily
Southern Italy
2016 Aglianico ‘Viaggiatori’, Joaquin, Campania
Southern Italy
2020 Mille e Una Notte, Donnafugata, Sicily
Southern Italy
2019 Cabernet blend ‘Montevetrano’, Azienda Agricola Montevetrano, Campania
Southern Italy
2017 Merlot, Tenuta Santa Maria ‘Decima Aurea’, Veneto
Veneto
2019 Amarone della Valpolicella ‘Vigna Garzon’, Pieropan, Veneto
Veneto
2021 Pinot Nero, Castello della Sala, Antinori, Umbria
Veneto
2012 Amarone della Valpolicella Classico, Giuseppe Quintarelli, Veneto
Veneto
Europe & Mediterranean Red
2023 Spätburgunder ‘Guldenmorgen’, Weingut Carl Koch Oppenheimer
Germany
2020 Pinot Noir, Maximin Grünhaus, 'Abtsberg' Mosel
Germany
2022 Pinot Noir, Furleigh Estate, Dorset, England
England
2023 Pinot Noir, Danbury Ridge, Essex
England
2022 Pinot Noir ‘Octagon Block’, Danbury Ridge, Essex
England
2022 Xinomavro, Thymiopoulos Macedonia, Greece
Balkan & Eastern Mediterranean
2022 Refošk, Piquentum, Istria, Croatia
Balkan & Eastern Mediterranean
2020 Merlot ‘Grimalda‘, Matošević Winery, Istria, Croatia
Balkan & Eastern Mediterranean
2020 Reddo ‘Burja‘, Vipava Valley, Slovenia
Balkan & Eastern Mediterranean
2018 Quinta do Soito, Terras de Azuraras, Dão
Portugal
2022 Douro Superior, Vallado, Quinta do Vallado
Portugal
2021 Touriga Nacional, Vallado, Quinta do Vallado
Portugal
2021 Quinta de la Rosa ‘Vale do Inferno’, Douro
Portugal
2023 St Laurent/Zweigelt, ‘Ink’, Judith Beck, Burgenland
Austria
2023 Blaufränkisch, Judith Beck, Burgenland
Austria
New World Red
2021 PS Syrah, Piedrasassi, Santa Barbara County
California
2021 Pinot Noir, The Hilt Estate, Sta. Rita Hills, Sta. Barbara
California
2018 Mourvèdre, Tablas Creek Vineyard, Paso Robles
California
2018 Merlot, Long Meadow Ranch, Napa Valley
California
2017 ‘Esprit de Tablas Blanc’ Tablas Creek Vineyard, Paso Robles
California
2021 Ridge Vineyards ‘Lytton Springs’, Sonoma County
California
2014 Cabernet ‘Martha’s Vineyard’, Heitz Cellars, Napa Valley
California
2010 Syrah ‘Five Shooter’ Sine Qua Non, Central Coast
California
Hawksmoor Spitalfields
Hawksmoor Spitalfields is the original branch of a now much larger group, and its continued strength is clarity. British beef, confident charcoal cooking and classic accompaniments form the centre of the experience. Bone marrow with slow-cooked onions, potted beef with Yorkshire puddings and smoked salmon on Guinness bread make robust starters; steaks then arrive with a dark crust and a choice of sauces. Diners who do not want beef can move toward charcoal-roasted hake, monkfish, lobster or a carefully built vegetarian Wellington without leaving the restaurant’s comfort-food register.
The room is polished enough for a date yet relaxed enough for a work dinner, and the menu handles both individual cuts and large steaks for sharing. With rib-eye, sirloin, porterhouse and T-bone all potentially competing for attention, ask about weight, final price and recommended serving size before ordering a large cut; menu figures for some steaks are quoted per weight. Sides such as beef-dripping chips, creamed spinach and roasted vegetables complete the traditional route. Michelin’s current restaurant listing praises the founding commitment to hand-butchered British meat, reinforcing Hawksmoor as the dependable steakhouse choice here.
Address: 157A Commercial Street, London E1 6BJ
Hawksmoor Spitalfields Menu
À La Carte
Jersey Rock oysters
(x3/x6/x12)
Roasted Charcoal-roasted scallops
white port & garlic
Hawksmoor smoked salmon
Guinness bread, herbed cream cheese
Dozen shell-on prawns
cocktail sauce, mayonnaise
Devon crab on toast
cucumber salad
Half native lobster
garlic butter
Potted beef & bacon
Yorkshire puddings & onion gravy
Fillet carpaccio
pickled chestnut mushrooms, parmesan
Roasted bone marrow
slow-cooked onions
Old Spot belly ribs
vinegar slaw
Buttered asparagus
Hollandaise
Ash-baked beetroots
pickled fennel, horseradish, pumpkin brittle
Smoked mackerel salad
new potatoes, watercress, horseradish
Hawksmoor Caesar
Cantabrian anchovies
Monkfish
grilled over charcoal
Charcoal-roasted hake
vinegar peppers, fresh basil
Surf & Turf
fillet steak, grilled half lobster, garlic butter
Whole native lobster
garlic butter
Charcoal chicken Ana Mari
roasted garlic, olive oil, lemon
Cast-iron fillet steak
bone marrow & onions
Royale burger
American cheese, dill pickle, spiked mayo
Roasted celeriac & spelt
Spenwood cheese, mushrooms (v)
Winslade Wellington
celeriac, mushrooms, Winslade cheese (v)
Rib-eye (400g)
T-bone
Porterhouse
Prime Rib
Chateaubriand
Bone-in prime rib
Porterhouse
T-bone
Fillet (275g / 350g)
Rib-eye (350g / 450g)
Sirloin (350g)
Rump (275g)
Chateaubriand for 2 (500g)
Béarnaise, Peppercorn, Bone marrow gravy
Anchovy hollandaise or Cornish Blue hollandaise
Grilled bone marrow
Two fried eggs
Half native lobster
Maple bacon
Beef dripping chips
Beef dripping fries
Buttered Jersey Royals
Mash & gravy
Tunworth mash
Baked sweet potato
Macaroni cheese
Creamed spinach
Spinach, lemon & garlic
Garlic mushrooms
Buttered asparagus
Hawksmoor Caesar
English lettuce & herb salad
Buttered English greens
Toklas sourdough & butter
Lunch Set Menu
1 course £20
2 courses £25
3 courses £30
Available 12:00pm-3:00pm Wednesday – Saturday. Maximum 7 people per sitting.
Potted beef & bacon.
Yorkshire puddings & onion gravy
Smoked mackerel salad.
new potatoes, watercress, horseradish
Hawksmoor Caesar.
Cantabrian anchovies
35-day dry-aged rump steak.
(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad
Charcoal chicken Ana Mari .
roasted garlic, olive oil, lemon
Royale with cheese.
American cheese, dill pickle, spiked mayo
Roast hake.
vinegar peppers, fresh basil
Ash-baked beetroots.
pickeled fennel, chorseradish crème fraîche
Beef dripping chips.
Baked sweet potato.
English lettuce salad.
Bitter leaf & Devon Blue salad.
Sticky toffee Sundae.
clotted cream ice cream, sticky toffee sponge, toffee sauce
Peanut butter shortbread.
salted caramel ice cream, Original Beans chocolate
Blueberry & basil whipped cheesecake.
lemon granita, oat tuile, blueberry & basil compote
Early Evening Set Menu
2 courses £25
3 courses £30
Available 5:00pm – 5:45pm Monday to Friday, and 3:15pm – 5:45pm on Saturday. Maximum 6 people per sitting.
Potted beef & bacon.
Yorkshire puddings & onion gravy
Smoked mackerel salad.
new potatoes, watercress, horseradish
Hawksmoor Caesar.
Cantabrian anchovies
35-day dry-aged rump steak.
(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad
Charcoal chicken Ana Mari .
roasted garlic, olive oil, lemon
Royale with cheese.
American cheese, dill pickle, spiked mayo
Roast hake.
vinegar peppers, fresh basil
Ash-baked beetroots.
pickeled fennel, chorseradish crème fraîche
Beef dripping chips.
Baked sweet potato.
English lettuce salad.
Bitter leaf & Devon Blue salad.
Sticky toffee Sundae.
clotted cream ice cream, sticky toffee sponge, toffee sauce
Peanut butter shortbread.
salted caramel ice cream, Original Beans chocolate
Blueberry & basil whipped cheesecake.
lemon granita, oat tuile, blueberry & basil compote
Puddings
Sticky toffee pudding
clotted cream
Peanut butter shortbread
salted caramel ice cream, original beans chocolate
20th Birthday Cake
Happy birthday to us! Join in the celebrations with this indulgent cake inspired by one of our most popular desserts – the Grand Rocher. Cru Virunga chocolate, hazelnut ganache, hazelnut cream & ice cream
Strawberry tart
strawberry & prosecco sauce, almond cake, fresh strawberries, strawberry sorbet
Spiced pineapple & mango pavlova
mango cream, spiced tequila sauce, mango sorbet, shaved pineapple
Blueberry & basil whipped cheesecake
lemon granita, oat tuile, blueberry & basil compote
Sticky toffee sundae
clotted cream ice cream, sticky toffee sponge, toffee sauce
Ice-cream scoops
hazelnut, clotted cream, salted caramel
Sorbet scoops
strawberry, blueberry, mango
Chocolates
Salted caramel rolos
A Box of Eight to take away
Sunday Roast
Dry aged rump
Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy
Dry aged sirloin
Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy
Winslade Wellington (v)
Served with roast potatoes, Yorkshire pudding, roasted carrots, greens, roasted garlic and lashings of onion gravy
Sunday Feasting
See blackboard for cuts + 9.50 for all the trimmings For 2 or more. Choose any of our blackboard sharing cuts and add the trimmings. Cuts most suitable for a Sunday-style feast are Prime Rib and Chateaubriand.
Sunday Sides
Hawksmoor Stuffing
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.
Cauliflower cheese
Macaroni cheese
Creamed spinach
Moonlighter £65/£70
Served for sharing. Available as 2 / 3 courses
Smoked mackerel salad
Potted beef & bacon
Ash-baked beetroot
Sirloin
Rump
Prime Rib
Charcoal-grilled monkfish (£70/£75)
Winslade Wellington (v) (£50/£55)
Beef dripping chips
Mash & gravy
Creamed spinach
Macaroni cheese
Lettuce & herb salad
Sticky toffee pudding & clotted cream
Seasonal pavlova
Silvertail £77/£82
Served for sharing. Available as 2 / 3 courses
Smoked mackerel salad
Old Spot belly ribs
Ash-baked beetroot
T-Bone
Sirloin
Prime Rib
Charcoal-grilled monkfish (£70/£75)
Winslade Wellington (v) (£50/£55)
Beef dripping chips
Mash & gravy
Creamed spinach
Macaroni cheese
Lettuce & herb salad
Sticky toffee pudding & clotted cream
Seasonal Pavlova
Hawkabelle £98/£103
Served for sharing. Available as 2 / 3 courses
Fillet carpaccio
Smoked salmon
Roasted scallops
Porterhouse
Chateaubriand
Prime Rib
Charcoal-grilled monkfish (£70/£75)
Winslade Wellington (v) (£50/£55)
Beef dripping chips
Mash & gravy
Creamed spinach
Macaroni cheese
Lettuce & herb salad
Sticky toffee pudding & clotted cream
Seasonal Pavlova
Lunch Set Menu Drinks
1 course £20
2 courses £25
3 courses £30
Cantaloupe Spritz
Melonade aperitif, Lillet blanc, Prosecco
Shirley T
Sparkling ginger & lemongrass, pomegranate
Lager
Hawksmoor lager 4%
Prosecco
Superiore Spumante, ‘Asolo’, Ca’ Morlin, NV, Italy
Luberon Rosé
Famille Perrin, 2024, France
Early Evening Set Menu Drinks
2 courses £25
3 courses £30
House Gin Martini
Fords Gin, Dolin Dry, Preserved Lemon
House Vodka Martini
Finlandia, Dolin Dry, Pepper Brine
Sour Cherry Americano
Sacred Vermouth & Bitter, Cherry Soda
Shirley T
Sparkling ginger & lemongrass, pomegranate
The Sacred Six
The first names on our team sheet. Six timeless Hawksmoor classics which will always be on our menu.
SHAKY PETE’S GINGER BREW
Beefeater gin, Lemon juice, Ginger, London pride
DOUBLE MELON DAIQUIRI
Havana Club 3 y.o, Cantaloupe, Sour Watermelon, Rose Wine
SOUR CHERRY NEGRONI
East London Gin, Select Aperitivo, Regal Rogue Vermouth, Sour Cherry
FULLER FAT OLD FASHIONED
Woodford Reserve Bourbon, Salted Brown Butter, Tonka Bean
REFORMED PORNSTAR
Absoult Vodka, Passion Fruit, Pineapple, Clarified Milk Punch, Jasmine, Champagne
LYCHEE MARTINI
Absolut Vodka, Lychee, Vanilla, Lemon, Orange Wine
Ultimate Steakhouse Cocktails
Hawksmoor’s definitive, argument ending expressions of these quintessential, classic cocktails
DRY GIN MARTINI
Hepple Gin, Aperitivo Co Dry Vermouth, Filicudi Lemon Oil
STEAKHOUSE MARTINI
Boatyard Vodka, Dry Vermouth, Chardonnay Green Peppercorn, Olive Brine
CHAMPAGNE COCKTAIL
Seven Tails Xo Brandy, Pineau Des Charentes, Jasmine, Champagne
Bloody Mary
Pod Vodka, Pickle House X Hawksmoor Bloody Mary Blend, Lemon
OLD FASHIONED
Rabbit Hole Heigold Bourbon, NYDC Ragtime Rye Demerara, Bitters, Oolong Tea
FRENCH 75
Fords Gin, Preserved Lemon, Yogurt, Champagne
Time & a place
FROZEN KIWI MARGARITA
El Tequileno Reposado Tequila, Kiwi, Lime Sorbet, Jalapeno
CAPRI GIMLET
Basil-infused Beefeater Gin, Sweet Tomato, Peach, Moscato
JUMPMAN
Mezcal Verde, Aperol, Lime, Strawberry, Soju
HONEYSUCKLE SBAGLIATO
Beesou Honey Aperitif, Late Harvest Wine, Dolin Vermouth, Moscato, Camomile, Soda
DILLY GREEN
Pod Vodka, Portobello Rd Gin, Granny Smith Cordial, Dill, Sugar, Snap Pea
LOVEFOOL
Bombay Sapphire Gin, Rhubarb, Baijiu, Clarified Yogurt, Rose Pet Nat
LILAC VESPA
Kinobi Gin, Absolut Vodka, Lavender, Aperitivo Co Rose Vermouth
SILVER TIP SOUR
Singani 63, Jasmine Cordial, Apple Eau De Vie, Lemon Peychaud’s Bitters
Lo & No Alc
What to drink when you’re not drinking
STEADY PETE’S GINGER BREW <0.5%
Ceder’s Crisp Non-alc, Lemon, Ginger, Lucky Saint
STIVO SPRITZ<0.5%
Botivo Non-alc Aperitif, Strawberry, Lime, Soda
WATER ST FIZZ <0
Three Spirit Livener, Sour Watermelon, Yuzu, Coast Soda
HAWKSMOOR SANGRIA <0
Merlot Grape Juice, Lemon, Orange Soda, Mint
SHIRLEY T 0%
Sparkling Ginger Tea, Lemongrass, Pomegranate
PINEAPPLE SODA <0.5%
STRAWBERRY & CREAM SODA 0%
CORNFLAKE MILKSHAKE 0%
Beers & Cider
HAWKSMOOR LAGER (330ML)
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.
HAWKSMOOR COLD IPA (330ML)
Crisp and tropical IPA, which is both complex and sessionable. Made for us by Harbour Brewery in Cornwall.
MAGIC ROCK SAUCERY 3.9% (330ML)
Session GF Pale Ale, well balanced and full of tropical notes.
HARBOUR ‘BIG WEDNESDAY’ HAZY IPA (330ML)
A hazy, New England-style IPA with plenty of tropical juicy flavours and fresh hop character
STIEGL GOLDBRÄU LAGER (330ML)
A sweet, golden and light lager. A wonderfully refreshing flavour with hints of honey.
SMALL BEER SESSION PALE 2.5% (350ML)
A juicy, sessionable pale ale.
TINY REBEL CALI PALE 5% (330ML)
A juicy pale ale from South Wales, full of notes of mango and a hint of pine.
LUCKY SAINT (330ML)
A brilliant beer first – a peerless non-alc lager second.
SANDFORD ORCHARDS DEVON RED (330ML)
Crisp & fruity medium cider.
DRY SHERRY 70ML
Lustau, ‘Del Puerto’ Fino
Jerez, Spain
Emilio Hidalgo, ‘El Tresillo’ Amontillado
Jerez, Spain
SPARKLING 125ML
London Cru, Pinot Gris Sparkling Rose 2022
West Sussex, England
Veuve Fourny et Fils, ‘Grand Terriors’ Premier Cru Brut NV
Champagne, France
WHITE 175ML
Tornai, Furmint 2023
Somló, Hungary
Claudio Mariotto, Timorasso 2022
Piedmont, Italy
ROSE 175ML
Majoli, ‘Costa della Sesia’ Nebbiolo Rosato 2023
Piedmont, Italy
CHAMPAGNE & FIZZ 125ML BTL
Adami, ‘Bosco di Gica’ Prosecco Superiore NV
Veneto, Italy
J. Laurens, ‘Les Graimenous’ Cremant de Limoux Brut 2022
Limoux, France
London Cru, Pinot Gris Sparkling Rose 2022
West Sussex, England
Davenport, ‘Limney Estate’ Brut 2019
East Sussex, England
Veuve Fourny et Fils, ‘Grand Terriors’ Premier Cru Brut NV
Champagne, France
Highweald Estate, Rose Brut NV
Sussex, England
Recaredo, ‘Serral del Vell’ Brut Nature 2016
Corpinnat, Spain
Legras & Haas, Blanc de Blancs Extra Brut Grand Cru NV
Champagne, France
Leclerc Briant, Rose NV
Champagne, France
Marie-Courtin, ‘Presence’ Extra Brut 2016
Champagne, France
Sugrue South Downs, ‘Cuvee Boz’ Blanc de Blancs NV
Sussex, England
Champagne Delamotte, Blanc de Blancs 2012 (magnum)
Champagne, France
Taittinger, ‘Comtes de Champagne’ Blanc de Blancs Brut 2011
Champagne, France
Dom Perignon, 2012
Champagne, France
Pol Roger, Sir Winston Churchill 2012
Champagne, France
WHITE 175ML BTL
Ballena del Sur, ‘Terroirs Series’ Semillon / Torrontes 2023
Mendoza, Argentina
Scali, ‘Sirkel’ Chenin Blanc 2022
Paardeberg, South Africa
Tornai, Furmint 2023
Somló, Hungary
Vineka, Verdeca 2022
Puglia, Italy
Besas, Gruner Veltliner 2023
Traisental, Austria
Pierre Henri Morel, ‘Laudun’ Cotes du Rhone Villages Blanc 2021
Cotes du Rhone, France
Blütenreich, Riesling 2022
Niederösterreich, Austria
Stajerska Kollektiv, White Field Blend 2021
Stajerska, Slovenia
Selva Capuzza, Lugana 2022
Lombardy, Italy
Babich, ‘Family Reserve’ Sauvignon Blanc 2023
Marlborough, New Zealand
Manoir du Carra, ‘Le Soly’ Chardonnay 2023
Burgundy, France
Adelina, Watervale Riesling 2022
Clare Valley, Australia
Claudio Mariotto, Timorasso 2022
Piedmont, Italy
Domaine Treuillet, Pouilly-Fume 2023
Loire, France
Radford Dale, ‘Renaissance’ Chenin Blanc 2020
Stellenbosch, South Africa
Sameiras, ‘1040’ Albarino / Godello / Treixadura / Lado 2022
Ribeiro, Spain
Gérard et Pierre Morin, Sancerre 2023
Loire, France
RESERVE WHITE 175ML BTL
Domaine Sirugue, Bourgogne Aligote 2023
Burgundy, France
Finca Allende, Blanco 2018
Rioja, Spain
Domaine Deux Roches, ‘En Terre Noire’ Saint Veran 2022
Burgundy, France
Tyler Winery, Santa Barbara County Chardonnay 2022
Lompoc, California
Domaine des Peregrins, ‘Archives’ Chablis 2021
Burgundy, France
Nikolaihof, ‘Federspeil’ GrunerVeltliner 2022
Wachau, Austria
Francois Le Saint, Silex Sancerre 2022
Loire, France
Mas de Daumas Gassac, Viognier / Chardonnay 2022
Saint-Guilhem-le-Desert, France
Domaine Sebastien Magnien, Saint-Romain ‘Sous le Chateau’ 2022
Burgundy, France
Daniel et Julien Barraud, ‘Sur La Roche’ Pouilly-Fuisse 2016
Burgundy, France
La Greña, Malvasia 2020
Rioja, Spain
Ronco del Gnemiz, ‘Lozeta’ Sauvignon Blanc 2019
Friuli Venezia-Giulia, Italy
Domaine Antonin Guyon, Pernand-Vergelesses 1er Cru 2022
Burgundy, France
Domaine du Vieux Telegraph, Chateauneuf-du-Pape Blanc 2020
Chateauneuf-du-Pape, France
Thierry Pillot, Saint-Aubin Les Castets Premier Cru 2020
Burgundy, France
Remelluri, Blanco 2020
Rioja, Spain
Paul Lato, ‘Le Souvenir’ Chardonnay 2016
Santa Maria Valley, California
RESERVE WHITE BTL
Brewer-Clifton, ‘3D’ Chardonnay 2017
Sta. Rita Hills, California
Chateau de Beaucastel, Chateauneuf-du-Pape Blanc 2008
Rhone, France
Kongsgaard, Chardonnay 2020
Napa Valley, California
Domaine de Trevallon, Marsanne / Roussanne 2017
Alpilles, France
ROSE 175ML BTL
Domaine d’Altugnac, ‘Origines’ Grenache / Syrah /Cinsault 2023
Languedoc, France
Majoli, ‘Costa della Sesia’ Nebbiolo Rosato 2023
Piedmont, Italy
José Luis Ripa, ‘Ripa’ Rosado 2019
Rioja, Spain
Arnot-Roberts, Touriga Nacional 2022
California, USA
Dominio del Aguila, ‘Picaro del Aguila’ Clarete 2021
Ribeira del Duero, Portugal
Chateau Galoupet, Cru Classe de Provence 2021
Provence, France
RED 175ML BTL
Amoterra, Montepulciano d’Abruzzo 2023
Abruzzo, Italy
Raul Perez, ‘El Castro de Valtuille’ Mencia 2023
Bierzo, Spain
Quinta de La Rosa, ‘Hawksmoor X La Rosa’ Vinho Tinto 2022
Douro, Portugal
Folli & Benato, Barbera d’Asti 2022
Piedmont, Italy
Domaine des Escaravailles, ‘Les Sablieres’ 2021
Cotes du Rhone, France
Lyrarakis, ‘Queen’ Liatiko 2021
Crete, Greece
Stajerska Kollektiv, Red Field Blend 2021
Stajerska, Slovenia
Speri, Valpolicella Classico 2023
Veneto, Italy
Familie Reinisch, Pinot Noir 2022
Thermenregion, Austria
Domaine des Trinites, ‘Le Portail’ Syrah / Grenache 2021
Languedoc-Rousillon, France
Edetaria, ‘Edetana’ Garnaxta 2019
Catalunya, Spain
Hedges, ‘C.M.S’ Cabernet Sauvignon / Merlot /Syrah 2021
Columbia Valley, Washington State
Hartenberg, Cabernet Sauvignon 2020
Stellenbosch, South Africa
Zito, ‘Somaro’ Susumaniello 2022
Puglia, Italy
Chasing Rabbits, Grenache 2023
Western Cape, South Africa
Pulenta Estate, ‘Hawksmoor Blend’ Malbec 2023
Mendoza, Argentina
Markovitis, Xinomavro 2019
Naousa, Greece
Domaine Poulleau, Bourgogne Cote d’Or Pinot Noir 2023
Burgundy, France
Gulfi, ‘Cerasuolo di Vittoria’ Nero d’Avola / Frappato 2023
Sicily, Italy
Flo Busch, ‘Heureux Qui Comme’ Grenache / Carignan 2021
Languedoc, France
Remelluri, Reserva 2016
Rioja, Spain
F. Rinaldi, Barbera d’Alba 2022
Piedmont, Italy
L’Arco, ‘Arcum’ Rosso Veronese 2020
Veneto. Italy
Tyler, Pinot Noir 2022
Sta. Rita Hills, California
Alex Foillard, Brouilly 2020
Beaujolais, France
Chateau Moncets, Lalande de Pomerol 2020
Bordeaux, France
Oddero, Langhe Nebbiolo 2021
Piedmont, Italy
Chateau Mauvesin Barton, Moulis en Medoc 2018
Bordeaux, France
De Toren, ‘Edition Z’ Merlot / Cabernet Franc / Cabernet Sauvignon 2018
Stellenbosch, South Africa
Leeuwin Estate, ‘Art Series’ Shiraz 2018
Margaret River, Australia
Le Volte, dell’Ornellaia 2022
Tuscany, Italy
Marietta Cellars, ‘Armé’ Cabernet Sauvignon / Merlot / Malbec 2021
Geyserville, California
Tara, Syrah 2016
Atacama, Chile
Le Corti, ‘Cortevecchia’ Chianti Classico Riserva 2020
Tuscany, Italy
Natacha Chave, ‘Aleofane’ Saint Joseph 2022
Rhone, France
Domaine Charton, ‘La Chassière’ Mercurey 1er Cru 2020
Burgundy, France
Cavas de Weinert, ‘Cask Selection’ Malbec / Cabernet Sauvignon 2012
Mendoza, Argentina
Precedent, Evangelho Vineyard Zinfandel 2018
Contra Costa County, California
Danbury Ridge, Pinot Noir 2021
Essex, England
Jolie Laide, Syrah 2020
North Coast, California
F. Rinaldi, Langhe Freisa 2022
Piedmont, Italy
William Downie, ‘Cathedral’ Pinot Noir 2023
Mornington Peninsula, Australia
Domaine Jean Foillard, ‘Cote du Py’ VV Morgon 2022
Beaujolais, France
La Rioja Alta, ‘Vina Ardanza’ 2017
Rioja, Spain
Terroir Al Limit, ‘Terra de Cuques’ 2021
Priorat, Spain
Pulenta Estate, ‘X’ Gran Malbec 2022
Mendoza, Argentina
Thomas Farge, ‘Les Versantes’ Cornas 2019
Northern Rhone, France
Pursued by Bear, Cabernet Sauvignon 2020
Columbia Valley, Washington State
Ochota Barrels, ‘The Price of Silence’ Gamay 2022
Adelaide Hills, Australia
Dominio del Aguila, ‘Picaro del Aguila’ Tinto 2021
Ribera del Duero, Spain
Pulenta Estate, ‘XI’ Gran Cabernet Franc 2020
Mendoza, Argentina
RED BTL
Elvio Cogno, ‘Ravera’ Barolo 2017
Piedmont, Italy
Torbreck, ‘The Descendant’ Shiraz / Viognier 2006
Barossa Valley, Australia
Rudolf Furst, ‘Centgrafenberg GG’ Spatburgunder 2014
Franken, Germany
Te Mata Estate, ‘Coleraine’ Cabernet Sauvignon / Merlot 2009
Hawkes Bay, New Zealand
PerSe, ‘Volare del Camino’ Uco Valley Malbec 2020
Mendoza, Argentina
Ronco del Gnemiz, Rosso Dott Palazzolo 2018
Friuli Venezia-Guilia, Italy
Cullen, ‘Diana Madeline’ Cabernet Sauvignon / Merlot 2016
Margaret River, Australia
M. Chapoutier, ‘La Mordoree’ Cote Rotie 2000
Rhone, France
Mas de Daumas Gassac, Cabernet Sauvignon / Merlot / Malbec 1990
Saint-Guilhem-le-Desert, France
Stony Ridge, ‘Larose’ Cabernet Sauvignon / Malbec / Petit Verdot 2009
Waiheke Island, New Zealand
Domaine de la Cote, ‘Memorious’ Pinot Noir 2014
Sta Rita Hills, California
Castello di Ama, ‘Vigneto Bellavista’ Chianti Classico Gran Selezione 2018
Tuscany, Italy
Sadie Family Wines, ‘Columella’ Syrah / Mourvedre / Grenache 2020
Swartland, South Africa
Roagna, ‘Faset’ Barbaresco 2017
Piedmont, Italy
Domaine de Trevallon, Cabernet Sauvignon / Syrah 1990
Alpilles, France
Jaboulet, ‘La Chapelle’ Hermitage 1989
Rhone, France
Tignanello, Sangiovese / Cabernet Sauvignon / Cabernet Franc 2015
Tuscany, Italy
Jaboulet, ‘La Chapelle’ Hermitage 1991
Rhone, France
Clos Rougeard, ‘Les Poyeaux’ Cabernet Franc 2011
Saumur-Champigny, France
Ridge Vineyards, ‘Monte Bello’ Cabernet Sauvignon 2015
Santa Cruz Mountains, California
Kongsgaard, Syrah 2018
Napa Valley, California
Falletto di Bruno Giacoso, ‘Falletto’ 2004
Barolo, Italy
Ornellaia, Bolgheri Superiore 2013
Tuscany, Italy
Tenuta San Guido, Sassicaia 2009
Tuscany, Italy
Sine Qua Non, ‘Capo Dei Putti’ Syrah 2014
Santa Rita Hills, California
Sine Qua Non ‘Testa Dei Cherubini’ Grenache 2014
Santa Rita Hills, California
Quintarelli, Amarone della Valpolicella Classico 2011
Veneto, Italy
Henschke, ‘Hill of Grace’ 1994
Eden Valley, Australia
Biondi-Santi, ‘Il Greppo’ Riserva 1988
Montalcino, Italy
FINE BORDEAUX BTL
Chateau Lagrange, Les Fiefs de Lagrange 2018
St-Julien
Segla, 2016
Margaux
Chateau Margaux, Margaux du Chateau Margaux 2017
Margaux
Chateau Trotanoy, ‘Esperance de Trotanoy’ 2016
Pomerol
Chateau Pichon-Longueville, ‘Comtesse de Lalande’ 2012
Pauillac
Chateau Cos d’Estournel 1975
St-Estephe
Chateau Lynch-Bages 2010
Pauillac
Chateau Pichon-Longueville 1986
Pauillac
Chateau Palmer 2000
Margaux
Chateau Mouton-Rothschild 2001
Pauillac
Chateau Le Pin 2001
Pomerol
FINE BURGUNDY BTL
Sylvain Pataille, Bourgogne Rouge 2021
Marsannay
Domaine Sebastien Magnien, ‘Les Perrieres’ 2021
Pommard
Thierry et Pascale Matrot, ‘La Fussiere’ 2017
Maranges
Domaine Tollot-Beaut, 2017
Aloxe-Corton
Domaine Antonin Guyon, ‘La Justice’ 2022
Gevrey-Chambertin
Taupenot-Merme, ‘Charmes’ 2013
Chambertin
Taupenot-Merme, ‘Mazoyeres’ 2013
Chambertin
Albert Bichot, ‘Les Amoureuses’ 2013
Chambolle-Musigny
Domaine Henri Gouges, ‘Les Saint Georges’ 2016
Nuits-Saint-Georges
Domaine Ponsot, ‘Cuvee Vieilles Vignes’ 1998
Clos de la Roche
Armand Rousseau, ‘Les Cazetiers’ 1995
Gevrey-Chambertin
Domaine Comte, Georges de Vogue 1998
Bonne-Mares
Domaine Leroy, ‘Les Beaux Monts’ 1990
Vosne-Romanee
Henri Jayer, 1997
Echezaux
HALVES - SPARKLING BTL
Adami, ‘Bosco di Gica’ Prosecco Superiore NV
Veneto, Italy
HALVES - WHITE BTL
Isabel Estate, Sauvignon Blanc 2022
Marlborough, New Zealand
Cantina Terlano, ‘Terlaner Cuvee’ 2023
Alto Adige, Italy
Domaine Vincent Wengier, Chablis 2022
Chablis, France
HALVES - RED BTL
Domaine Chignard, Fleurie ‘Les Moriers’ 2020
Beaujolais, France
Chateau du Cedre, Malbec 2022
Cahors, France
Villa Le Corti, Chianti Classico 2022
Tuscany, Italy
Chateau Moncets, Lalande de Pomerol 2017
Bordeaux, France
Remelluri, Reserva 2017
Rioja, Spain
Caparzo, Brunello di Montalcino 2019
Tuscany, Italy
Chateau Haut-Batailley, Pauillac 2015
Bordeaux, France
Long Meadow Ranch, Cabernet Sauvignon 2008
Napa Valley, California
MAGNUMS - WHITE BTL
Domaine William Fevre, Chablis 2023
Burgundy, France
MAGNUMS - ROSE BTL
Domaine Michel Lafarge, ‘Trublion’ 2017
Burgundy, France
MAGNUMS - RED BTL
Alcaudon, Rioja Crianza 2020
Rioja, Spain
Luigi Bosca, ‘De Sangra’ Malbec 2021
Mendoza, Argentina
Chateau Moncets, Lalande de Pomerol 2017
Bordeaux, France
Le Soula, Grenache / Carignan 2021
Roussillon, France
Kutch, Falstaff Vineyard Pinot Noir 2018
Sonoma Coast, California
Domaine Stephane Magnien, ‘Vieilles Vignes’ Morey-Saint-Denis 2017
Burgundy, France
Produttori del Barbaresco, ‘Ovello’ Barbaresco Riserva 2019
Piedmont, Italy
Terroir al Limit, ‘Les Tosses’ 2012
Priorat, Spain
Sine Qua Non, ‘Ratsel’ Syrah 2016
California, USA
St. JOHN Bread and Wine
St. JOHN Bread and Wine is spare in design and generous in culinary character. Its daily-changing British menu uses whole animals, seasonal vegetables and traditional preparations with very little decoration. Grilled lamb’s heart with bread and green sauce, smoked cod’s roe with egg and cress, or duck-liver toast with chutney show how salt, fat, bitterness and acidity are balanced in compact plates. The white room and close tables keep attention on the food, while the sharing format makes the restaurant feel less formal than its influence might suggest.
Larger dishes may include roast lamb with new-season onions and goat’s curd, John Dory with fennel and mayonnaise, or an ox-cheek and pickled-walnut pie for two. The menu rewards curiosity, but diners who avoid offal can still build an excellent meal around fish, vegetables, bread and desserts. Eccles cake with Lancashire cheese is the defining finish: sweet dried fruit and salty, crumbly cheese in one concise plate. Michelin currently awards the restaurant a Bib Gourmand and emphasises its seasonal, satisfying nose-to-tail cooking. Come for a distinctly London meal rather than predictable choice.
Address: 94-96 Commercial Street, London E1 6LZ
St. John Bread and Wine Menu
Lunch
Olives
Globe Artichoke and Vinaigrette
Asparagus and Doddington
Fennel and Cheddar
Smoked Cod's Roe, Egg and Cress
Grilled Lamb's Heart, Bread and Green Sauce
Faggot, Peas and Mint
Duck Liver Toast and Chutney
Smoked Eel, Potato and Tarragon
Courgettes, Butter Beans and Yoghurt
Grilled Mackerel, Tomato and Chickpea
Roast Lamb, New Season's Onion and Goat's Curd
Ox Heart, Beetroot and Horseradish
John Dory, Fennel and Mayonnaise
Duck Leg, Carrots and Aioli
Ox Cheek and Pickled Walnut Pie (to share)
Salad
Greens
Chips
Anchovy Toast
Eccles Cake and Lancashire Cheese
Burnt Sheep's Milk Yoghurt
Rhubarb, Sherry and Hazelnut Trifle
Strawberry and Lemon Curd Eton Mess
Bread and Butter Pudding, Butterscotch Sauce
Apple Crumble and Vanilla Ice Cream (to share)
Dark Chocolate Terrine, Honeycomb and Crème Fraiche
Blackcurrant Leaf Ice Cream
Apple Sorbet and Polish Vodka
Madeleines Half Dozen (fifteen minutes)
Madeleines One Dozen (fifteen minutes)
Dinner
Olives
Globe Artichoke and Vinaigrette
Peas and Ticklemore
Asparagus and Doddington
Fennel and Cheddar
Smoked Cod's Roe, Egg and Cress
Grilled Lamb's Heart, Bread and Green Sauce
Duck Liver Toast and Chutney
Smoked Eel, Potato and Tarragon
Courgettes, Butter Beans and Yoghurt
Grilled Mackerel, Tomato and Chickpea
Faggots, Peas and Mint
Ox Heart, Beetroot and Horseradish
Braised Cuttlefish, Red Wine and Mayonnaise
Duck Leg, Carrots and Aioli
Ox Cheek and Pickled Walnut Pie (to share)
Salad
Greens
Chips
Anchovy Toast
Eccles Cake and Lancashire Cheese
Burnt Sheep's Milk Yoghurt
Rhubarb, Sherry and Hazelnut Trifle
Strawberry and Lemon Curd Eton Mess
Bread and Butter Pudding, Butterscotch Sauce
Apple Crumble and Vanilla Ice Cream (to share)
Dark Chocolate Terrine, Honeycomb and Crème Fraiche
Blackcurrant Leaf Ice Cream
Apple Sorbet and Polish Vodka
Madeleines Half Dozen (fifteen minutes)
Madeleines One Dozen (fifteen minutes)
Blacklock Shoreditch
Blacklock turns chops into a sociable format. The Shoreditch basement is lively and tightly packed, with quick service and a menu that invites the whole table to share. Begin with a small bite such as egg and anchovy or cheese and pickle, then add pig’s head on toast, smoked beef ribs or mushrooms on sourdough. The kitchen’s character comes through most clearly in the meat: lamb cutlets, pork loin, beef chops and larger bone-in cuts are charred hard enough to develop flavour while retaining their juices.
First-time visitors often gravitate towards a mixed pile of chops, which removes decision fatigue and makes the restaurant’s purpose immediately clear. The steak sarnie and double cheeseburger suit a faster meal, while roast potatoes, bread and gravy, and sharp seasonal vegetables turn the larger cuts into a proper dinner. Some beef is listed by weight, so confirm the cut’s size and total price before committing. Blacklock works best for friends who want bold food and a room with momentum; anyone seeking quiet ceremony will be happier at Galvin La Chapelle or Cycene.
Address: 28-30 Rivington Street, London EC2A 3DZ
Blacklock Shoreditch Menu
Pre-Chop Bites
2 each
Potted Meats & Kimchi
Egg & Anchovy
Cheese & Pickle
Starters
Mushrooms on Toast
Creamy on sourdough
Pig's Head on Toast
Pickled chillies and Blacklock Gravy
Smoked Beef Ribs
with a Spring Slaw
Crayfish Cocktail
with Soldiers for mopping
Particularly Good at Lunch (Dinner Too)
Swiftly served to be lunch-break-friendly.
Blacklock Burger
A double cheeseburger Blacklocked with onions caramelised in a healthy glug of vermouth.
Steak Sarnie
Our take on the classic “Steak-On-White” with a mustard kick, first served at Louis’ Lunch in New Haven in 1895.
Steak and Stout Pie
Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they’re hot.
Sauces & Table Pleasers
Chilli Hollandaise
Green Sauce
Bearnaise
Blacklock Gravy
Chop Sauce
Bread & Gravy
Garlic Bone Marrow
Big Chops
Door-stop-thick and fit for two-to-share.
Lamb Rump
Bone in Sirloin
Prime Rib
Porterhouse
Chops
8 per chop. Grilled blushing pink - with the help of vintage Blacklock irons.
Lamb Cutlet
T-Bone
Pork Loin
Rib
All In
Pre-chop bites followed by a heady mix of beef, pork and lamb chops piled high on charcoal-grilled flatbreads with a choice of side each. 28 per person (2 people or more)
All In
Pre-chop bites followed by a heady mix of beef, pork and lamb chops piled high on charcoal-grilled flatbreads with a choice of side each.
Steaks
Dry Aged up to 55 days − we use the whole animal to make something of everything.
Denver
Bavette
Rump Cap
Sirloin
Sixth Rib-eye
Blacklock Fillet
Butcher’s Cuts
See pillars for sizes
Mains
We love the best of British veg, too.
The (Steak) Caesar
Barbecued Cauliflower Chop
Sides
5 each
Beef Dripping Chips
10 Hour Ash Roasted Sweet Potato
Summer Slaw
Roy’s Summer Leaf Salad
Broccoli & Walnut Salad
Chop House Salad
Blacklock Sundays - Starters
Mushrooms on Toast
Creamy on sourdough
Pig’s Head on Toast
Pickled chillies and Blacklock Gravy
Smoked Beef Ribs
With Summer Slaw
Crayfish Cocktail
With Soldiers for mopping
Blacklock Sundays - Meat-Free
Barbecued Cauliflower Chop
Served with all the Sunday Roast trimmings - meat-free of course.
Blacklock Sundays - Sirloin Special
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. 33 per person
Sirloin Special
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.
Blacklock Sundays - Roasts
Whole joints are roasted over open coals and English oak - the traditional way. Served with Yorkshire pudding, duck fat roast potatoes, a selection of seasonal vegetables and an unsparing amount of Blacklock Gravy.
55 Day Aged Beef Rump
28 Day Aged Lamb Leg
21 Day Aged Pork Loin
Blacklock Sundays - All In
A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings. 28 per person (2 people or more)
All In
A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.
Blacklock Sundays - Sides
Cauliflower & Four Cheeses
Arriving to the table bubbling like Mt. Vesuvius.
Creamed Leeks
Meltingly tender and gloriously comforting.
Extra Trimmings
If one yorkie won’t suffice or you can’t get enough of the carrots!
Puddings and Other After Dinner Delights
White Chocolate Cheesecake with Seasonal Berries
Our take on the nostalgic classic served tableside with a loving “say when” approach just like Granny used to.
Apple & Rhubarb Crumble
A quintessentially British crumble with a healthy dollop of ice cream or custard.
A Bowl of Ice Cream
Have a chat with one of our team for today’s flavours.
Cocktails
Mixed drinks fit for (a proper) lunch, supper – and where one folds into the other.
English Riviera No.5
Beefeater Gin, lavender, elderflower & Prosecco. A floral spritz taking us back to the sunny shores of the Costa del Margate.
Old Fashioned
Evan Williams Bourbon, sugar & bitters. The favourite of Don Draper and all the Mad Men at Sterling Cooper in 1960’s New York.
Summer Negroni
Beefeater Gin, Beesou honey aperitif, strawberry & bitters. The bitters are excellent for your liver, the gin less so, but then they balance each other.
Lemon Drop Collins
Absolut Vodka, lemon sherbet, lemon & soda. This childhood-throwback is sure to whet one’s whistle with sweet-shop lip puckering joy!
Off The Sauce
For those looking for all the fun but none of the alcohol or fuzzy mornings.
Hedgerow Cooler
Everleaf Forest Aperitif, raspberry, apple & lemon
Kiwi Mock-a-Rita
Everleaf Marine Aperitif, kiwi, apple & lime
Nogroni
Three Spirit Livener, berry shrub, verjus & orange
Wavelength Spritz
Wavelength Aperitif, redcurrant, raspberries, pomegranate & basil
Wine On Tap & By The Glass
125ml | 175ml | 500ml | 700ml | LITRE
White Blend, Domus
Veneto, Italy NV
Sauvignon Blanc, Vinexplore
Languedoc, France 2024
Chardonnay, Tacherons
Limoux, France 2024
Cinsault, Château Pesquie ‘Paradou’
Ventoux, France 2024
Our Favourite Wines
We’re not ones for a Fine Wine or Reserve List so here are a selection of our favourite wines picked up from many travels abroad and smuggled home for you to enjoy.
Champagne, Moutardier “Carte d’Or”
Champagne, France NV
Champagne, Perrier-Jouët ‘Grand Brut’
Champagne, France NV
Wild Idol, Alcohol Free Sparkling White
Rheinhessen, Germany 2025
Prosecco, Midea
Veneto, Italy NV
Big Punchy Reds
Malbec, Bodega Luigi Bosca “De Sangre”
Mendoza, Argentina 2023
Tempranillo/Garnacha, Quinta Sardonia ‘Sardon’
Castilla y Léon, Spain 2021
Camins del Priorat, Alvaro Palacios
Priorat, Spain 2024
Malbec, Belasco de Baquedano “Grand Llama”
Mendoza, Argentina 2020
Scottish Whisky
Glenkinchie Dist. Edition Lowland
Balvenie Doublewood Speyside
Clynelish Highland
Ardbeg ‘An Oa’ Islay
World Whiskey
Teeling ‘Small Batch’ Ireland
Jameson ‘Black Barrel’ Ireland
Rittenhouse Rye Kentucky
Malternatives
El Dorado 12 Rum
Diplomatico Rum
Domaine le Reviseur Cognac
Cycene
Cycene offers the most immersive meal here. Hidden within Blue Mountain School, it serves a tasting sequence to a small number of guests, moving through intimate rooms before settling around an open-kitchen counter. The menu reads in fragments rather than full descriptions: bread and broth may lead into cuttlefish with shiso and buckthorn, crab with rhubarb or pepper and pork fat, then mullet, barley with eel, duck with morel and a run of herbal or earthy desserts. The restraint on paper leaves the kitchen room to shape pace, temperature and surprise.
This is a restaurant for diners willing to surrender choice and time. Seafood, fermentation, unusual infusions and carefully sourced British produce recur, but the exact progression is seasonal and should not be treated as fixed. Current Michelin coverage lists Cycene with one star, while its current customer rating remains exceptionally strong for a demanding tasting-menu format. The current menu outlines the courses but shows only a few prices, so consult the live booking page for the current set-menu and pairing totals. Reserve it for a serious occasion rather than a spontaneous supper.
Address: 9 Chance Street, London E2 7JB
Cycene Menu
Nine-Course Tasting Menu
Menu £195 pp. The nine-course menu extracts optimum flavour from the simplest of ingredients. Guests begin at the ground-floor bar with apéritifs, low-intervention wines and kombuchas, accompanied by house-made bread and seasonal broth, then continue in the 16-cover first floor dining room.
Bread | Broth
The virtue of soup and bread in a clay pot prepares the body and mind for what is to come —Steve Harrison
Cuttlefish | Shiso | Buckthorn
Crab | Crème Fraîche | Rhubarb
Crab | Pepper | Pork Fat
Mullet | Asparagus | Liver
Potato | Elderflower | Beef Fat
Barley | Eel | Mead
Duck | Morel | Turnip
Wing | Wild Sumac
Infusion
Cheese | Honeycomb
Cep | Dandelion | Burdock
Petit Fours
Saturday Luncheon
£95pp. A relaxed and vibrant Saturday lunch service celebrating seasonal ingredients from small-scale British market gardens and farms, with a changing menu led by the weekly harvest. Includes a central sharing dish of exceptional cuts from Farmer Tom Jones and delicate seafood from Henderson’s. Bookings for groups of 2 to 4 in the main dining room, one sitting from 12.30 – 3pm.
Curated set menu
Seasonal ingredients from carefully selected, small-scale British market gardens and farms, with a central sharing dish of exceptional cuts from Farmer Tom Jones and complemented by delicate seafood from Henderson’s.
Wine Pairing
Cycene Pairing £180 pp. The wine list comprises coveted estates practising minimalist, terroir driven winemaking practices. The list changes regularly with rare and unique bottles rotated from the offsite cellar.
Cycene Pairing
Wine pairing for the nine-course menu.
Roti King Spitalfields
Roti King brings Malaysian comfort food to Artillery Lane with the energy of a busy canteen. Roti canai is the essential starting point: flaky, stretchy bread is cooked to order and served with dhal or chicken, mutton or fish curry. Filled versions add egg, sardine, cheese or spinach, while murtabak folds seasoned meat, onion and egg into the bread for a more substantial plate. The room turns tables quickly, but the cooking has enough texture and spice to make this much more than a convenience stop near Liverpool Street.
Beyond roti, the menu covers several Malaysian staples without becoming unwieldy. Nasi lemak pairs coconut rice with sambal, peanuts, anchovies, cucumber, egg and spiced fried chicken; beef rendang brings slower, deeper coconut richness; and kari laksa layers noodles, seafood and chicken in a fragrant broth. Char kuey teow and mee goreng suit diners after wok-charred noodles, while teh tarik provides the sweet, milky finish. Roti King is especially useful for a value-minded solo meal, provided a brisk, bustling atmosphere appeals.
Address: 6 Artillery Lane, London E1 7LS
Roti King Spitalfields Menu
ROTI CANAI
Malaysian flat bread
Roti Canai with Dhal Kari (V)
Two pieces of roti served with dhal
Roti Canai with Chicken Kari
Two pieces of roti served with Chicken Kari
Roti Canai with Mutton Kari
Two pieces of roti served with Mutton Kari
Roti Canai with Fish Kari
Two pieces of roti served with Fish Kari
FILLED ROTI
Roti Telur (V)
Roti filled with egg served with dhal
Roti Sardine
Roti filled with sardines served with dhal
Roti Cheese (V)
Roti filled with melted cheese
Roti with spinach & cheese (V)
Roti filled with spinach and melted cheese
Extra serving of Dhal
Chicken Murtabak
Roti filled with minced Chicken, onion & egg. Served with Dhal
Lamb Murtabak
Roti filled with minced lamb, onion & egg. Served with Dhal
Beef Murtabak
Roti filled with minced lamb, onion & egg. Served with Dhal
MALAYSIAN RICE
Nasi Lemak Ayam Goreng Bermpah
Steamed coconut rice served with peanuts, fried anchovies, cucumber, egg, sambal and spicy fried chicken
Nasi Goreng
Stir fried rice with eggs, seafood and chicken
Beef Rendang
Beef slow cooked in aromatic spices and coconut, served with steamed coconut rice
STIR FRIED VEGETABLES
Kangkung Belacan
Morning glory cooked in shrimp paste and sambal
MALAYSIAN NOODLES
Mee Goreng Mamak
Stir fried egg noodles with egg, chicken, prawns and tofu
Kari Laksa
Egg noodles in a coconut curry broth with seafood and chicken
Char Kuey Teow
Stir fried flat rice noodles with egg, prawns and chicken
SWEET CANAI
Malaysian dessert bread
Roti Pisang
Roti with caramelised banana filling
Roti Kaya
Roti with sweet coconut jam filling
Roti Planta
Roti with butter topped with condensed filling
DRINKS
Teh Tarik (Hot)
Malaysian pull tea with condensed milk
Teh Tarik (Cold)
Malaysian pull tea with condensed milk
Kopi Putih (Hot)
Malaysian white coffee with condensed milk
Kopi Putih (Cold)
Malaysian white coffee with condensed milk
Teh O Ais Limau (Hot)
Iced lemon tea
Teh O Ais Limau (Cold)
Iced lemon tea
Milo (Hot)
Chocolate flavoured drink
Milo (Cold)
Chocolate flavoured drink
Milo Godzilla
Milo topped with ice cream
Air Batu Campur (ABC)
Popular Malaysian shaved ice with syrup and beans
Soya Bean (Hot)
Soya Bean (Cold)
Soya Bean mix grass jelly (Hot)
Soya Bean mix grass jelly (Cold)
Honey lemon (Hot)
Honey lemon (Cold)
Jasmine tea
Final Thoughts
Shoreditch and Spitalfields are strongest when the choice matches the occasion. Dishoom gives mixed groups maximum flexibility. Brat and Smokestak are the fire-led destinations, while Hawksmoor and Blacklock suit steak or chops. Gloria handles an exuberant celebration, Roti King delivers speed and flavour, and St. JOHN offers ingredient-led British cooking. Galvin La Chapelle and Cycene justify the extra time when the meal itself is the event.
Menus here move quickly, especially at seasonal and tasting-menu restaurants. Check the current menu, then check the official page for the latest format, supplements and dishes sold by weight. That matters at Brat, Hawksmoor and Blacklock, where the size of a shared fish or cut can change the total. With that preparation, a compact stretch of east London can support an impressively varied meal.