Best Restaurants Near Me In Soho and the West End

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.

Chargrilled pieces of lamb, unhurriedly cooked in the richness of fragrant fenugreek, tomato, onion and warm spices. Served with flaky-buttery paratha and fresh kachumber. This is our respectful homage to a notable dish at Bombay’s Sunraj Permit Room.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It means “the fragrant one”. (Ve, V)

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

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

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

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

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

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

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Twice the bacon. More power to you.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

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

Cinnamon, Coconut or Kashmiri Chilli. (V)

With oat milk and bananas. (Ve, V)

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

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

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

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

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It means “the fragrant one”. (Ve, V)

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

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

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

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

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

Dishoom Gooseberry Syrup with lime, London Dry Gin, and a wash of Aperol topped off with sparkling wine. A diamond fizz cushioned with vegan egg white. Slips down nicely. (Ve, V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

spinach, mushroom, courgette + tofu

soy, garlic, spring onions

leeks, red chilli, coriander

garam masala, cardamom, ginger & garlic

sweet yoghurt, date & plum sauce, pomegranate

purple & white, smoked, soya garlic dip

pink salt, chillies, burnt garlic

cottage cheese, shallots, soy sauce, white + black pepper

crispy veg fritters, sticky ginger glaze

celery, Szechuan chilly, mixed peppers

grilled, saffron butter, fresh coconut

celery, Szechuan chilly, mixed peppers

soft shell crab, wok blistered sweet corn, charred scallion + Szechuan peppercorn

lean strips, caramelised onion, slit green chilli

spicy + crispy chicken wings served with Szechuan chutney

shallots, coriander, soy glaze

sweet chilli reduction, mantou bread

stone flower masala rub, charred to perfection

burnt garlic, black bean, chilli oil

beef strips, Kashmiri red chillies, roasted cashews

Buttery, crisp and crunchy

Chicken or beef

smoked paprika, black pepper, Szechuan mayo dip

with roasted almonds

Fatt Pundit teamed up with Soho neighbour to make our best-selling dessert even better using snowflake gelato’s vanilla with chocolate-covered honeycomb

with Madagascan vanilla ice cream (v)

Inspired by Ledikeni Bengali sweet named after Lady Charlotte Canning

garam masala, cardamom, ginger + garlic

spinach, mushroom, courgette + tofu

soy, garlic, spring onions

leeks, red chilli, coriander

purple & white, smoked, soya garlic dip

pink salt, chillies, burnt garlic

crispy veg fritters, sticky ginger glaze

celery, szechuan chilly, mixed peppers

invented at the famous China Garden Restaurant in Mumbai, mix veg croquette with shallots, coriander and soya sauce

crisp and crunchy

Bean sprout, cabbage, green onion

smoked paprika, black pepper

with roasted almonds

with Madagascan vanilla ice cream (v)

spinach, mushroom, courgette + tofu

sweet yogurt , date & plum sauce , pomegranate

crispy veg fritters, sticky ginger glaze

purple & white, smoked, soya garlic dip

grilled, saffron butter, fresh coconut

celery, szechuan chilly, mixed peppers

soft shell crab, wok blistered sweet corn, charred scallion + Szechuan peppercorn

Bean sprout, cabbage, green onion

with vanilla ice cream

spinach, mushroom, courgette + tofu

soy, garlic, spring onions

Sweet yogurt, date & plum sauce, pomegranate

crispy veg fritters, sticky ginger glaze

grilled, saffron butter, fresh coconut

celery, szechuan chilly, mixed peppers

spicy + crispy chicken wings served with Szechuan chutney

“Made famous at the Leopold café of Mumbai” sweet chilli reduction, mantou bread

Bean sprouts, cabbage, green onion

with vanilla ice cream

spinach, mushroom, courgette + tofu

soy, garlic, spring onions

Sweet yogurt, date & plum sauce, pomegranate

crispy veg fritters, sticky ginger glaze

grilled, saffron butter, fresh coconut + side

Celery, Szechuan chilly & mixed peppers

spicy + crispy chicken wings served with Szechuan chutney

“Made famous at the Leopold café of Mumbai” sweet chilli reduction, mantou bread

Bean sprouts, cabbage, green onion

with vanilla ice cream

spinach, mushroom, courgette + tofu

purple & white, smoked, soya garlic dip

pink salt, chillies, burnt garlic

cottage cheese, shallots, soy sauce, white + black pepper

sweet yogurt ,date & plum sauce, pomegranate

celery, szechuan chilly, mixed peppers

grilled, saffron butter, fresh coconut

celery, szechuan chilly, mixed peppers

lean strips, caramelised onion, slit green chilli

“ Made famous at the Leopold café of Mumbai ” smoked dark soya

stone flower masala rub, charred to perfection

beef strips, kashmiri red chillies, roasted cashews

smoked paprika, black pepper, szechuan mayo dip

with roasted almonds

with Madagascan vanilla ice cream (v)

Buttery, crisp and crunchy

bean sprout, cabbage, green onion

Chicken or beef

smoked paprika, black pepper, szechuan mayo dip

with roasted almonds s

with vanilla ice cream

Himalayan salt, red chilli, guva+ Tequila

Alphonso mango, Szechuan syrup + Vodka

Venezuelan White Rum, Black Raspberry, Passion Fruit

London Dry Gin, Elderflower, Lychee Juice, Prosecco

Himalayan Juniper Gin, Tamarind, Plum

Rum, dragon fruit, szechuan peppercorn, ginger reduction

Spiced Gin, Campari, Cocchi Torino

New Zealand, England 4.5%

Blend of British Ale & Japanese Tea 4.5%

Greek yogurt, jaggery

soy, garlic, spring onions

garam Masala, cardamom, ginger + garlic

leeks, red chilli, coriander

spinach, mushroom, courgette + tofu

smoked, soya garlic dip

pink salt, chillies, burnt garlic

cottage cheese, shallots, soy sauce, white + black pepper

celery, szechuan chilly, mixed peppers

sweet yogurt ,date & plum sauce, pomegranate

crispy veg fritters, sticky ginger glaze

grilled, saffron butter, fresh coconut

celery, szechuan chilly, mixed peppers

soft shell crab, wok blistered sweet corn, charred scallion + Szechuan peppercorn

buttery, crisp and crunchy

bean sprout, cabbage, green onion

Chicken or beef

spicy + crispy chicken wings served with Szechuan chutney

shallots, coriander, soy glaze

stone flower masala rub, charred to perfection

beef strips, kashmiri red chillies, roasted cashews

smoked, black pepper, szechuan mayo dip

with roasted almonds

Fatt Pundit teamed up with Soho neighbour to make our best-selling dessert even better using snowflake gelato’s vanilla with chocolate covered honeycomb

with madagascan vanilla ice cream (v)

Inspired by Ledikeni Bengali sweet named after Lady Charlotte Canning

Soy, garlic, spring onion

Gram Masala, cardamom, ginger & garlic

Sweet yogurt, date & plum sauce & pomegranate

Crispy vegetable fritters with sticky ginger

Celery, Szechuan chilly & mixed peppers

Spicy & crispy chicken wings served with Szechuan chutney

Grilled in saffron butter with fresh coconut + side

Crispy duck strips, five spice + pancakes

Caramelized onion, slit green chillies, smoked dark soya + side

Beef strips, Kashmiri red chillies, roasted cashews + side

Baby potatoes, black salt

Inspired by Ledikeni Bengali sweet named after Lady Charlotte Canning

Fatt Pundit teamed up with Soho neighbour to make our bestselling dessert even better using Snowflake Gelato’s vanilla with chocolate-covered honeycomb

Spinach, mushroom, courgette & tofu

Sweet yogurt, date & plum sauce & pomegranate

Crispy vegetable fritters with sticky ginger

smoked, soya garlic dip

Pink salt, chillies, burnt garlic

Cottage cheese, shallots, soy, white & black pepper & side

Celery, Szechuan chilly, mixed peppers & side

Bean sprout, cabbage, green onion

Baby potatoes, black salt

with Madagascan vanilla ice cream

A delightful combination of pork belly, sriracha mayo, pickled mustard greens, and cilantro, all encased in a soft steamed bun.

Crispy fried chicken thigh paired with sriracha mayo and pickled mustard greens, bringing a crunchy and spicy twist.

Featuring braised beef shin with pickled mustard greens and cilantro, this dish offers a rich and savory experience.

Pig Blood Cake made using pig's blood & glutinous rice. Topped with a soy cured egg yolk.

Braised trotters in yellow bean, panko fried. Chilli sauce using burnt green chilli peppers.

Battered Sweet Potato Chips. Ketchup made using pickled plums.

Aged Beef from Cornwall. Rare 33months aged white soy from Taiwan.

MON - FRI / LUNCH ONLY

Clay tanoor baked sourdough seeded flatbread

Whole wheat flatbread baked on pebbles

Petit luque olives, walnuts and pomegranate

Greek yoghurt, cucumber, mint and green raisins

Persian feta, radish, nuts and fresh herbs

Greek yoghurt, spinach and garlic

Broken cacklebean eggs with tomato, onion and garlic

Black chickpeas, tahini, walnuts and sumac

Coal cooked aubergine, whey, walnuts, dried mint and onions

Mangal grilled calves liver, onion salad and sangak

Minced goat shoulder, onions and black pepper

Lamb rump chunks marinated in chilli, tarragon and yoghurt

Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato

Poussin marinated in chilli, garlic, sumac and red pepper paste

Aubergine stew, split yellow peas

Mixed meat shawarma on fries, with shaved iceberg and onion salad, kabab shop chilli and garlic sauce

Corn fed chicken legs stewed with saffron, onion, potatoes and barberries

Lamb shank, coriander, fenugreek, kidney beans and dried lime

Chopped chillis, malt vinegar, mint and angelica

Cucumber, fermented mint and coriander

Cucumber and tomato chop salad, onion and mint

Saffron rice, salted butter and tadig

Pickled cauliflower, carrot and cabbage

Pinto beans braised with onions, tomato and garlic

Our non-alcoholic Persian fruit cordials are served tall with sparkling water and swizzled with sabzi - fresh herbs.

Supercharge your sharbat by spiking it with a paired spirit.

Fresh and crisp lager from Habour Brewing Co

Refreshing pale ale with mosaic and amarillo hops

Whisky, Fig Leaf, Apricot, Sherry, Honey

Sparkling yoghurt drink with dried mint

Sherry, Vermouth, Campari, Cherry Eau de Vie, Hibiscus Bitters

Pressed fresh everyday

Black Ceylon tea served from the samovar

Whole wheat flatbread baked on pebbles

Clay tanoor baked sourdough seeded flatbread

Black chickpeas, tahini, walnuts and somagh

Rezet Turkish yoghurt, cucumber, mint and green raisins

Corn fed chicken mayo salad with potato, egg, salted baby cucumbers and black truffle

Coal cooked aubergine, garlic, tomato and cacklebean eggs

Minced lamb shoulder, onions and black pepper

Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato

Poussin marinated in chilli, garlic, somagh and red pepper paste

Lamb rump chunks marinated in chilli, tarragon and yoghurt

Clay tanoor baked sourdough

Whole wheat flatbread baked seeded flatbread on pebbles

Black chickpeas, tahini, walnuts and somagh

Rezet Turkish yoghurt, cucumber, mint and green raisins

Corn fed chicken mayo salad with potato, egg, salted baby cucumbers and black truffle

Coal cooked aubergine, garlic, tomato and cacklebean eggs

Persian feta, radish, nuts and fresh herbs

Aubergine stew with split yellow peas, dried lime and tomato

Minced lamb shoulder, onions and black pepper

Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato

Poussin marinated in chilli, garlic, somagh and red pepper paste

Lamb rump chunks marinated in chilli, tarragon and yoghurt

Clay tanoor baked sourdough seeded flatbread

Whole wheat flatbread baked on pebbles

Black chickpeas, tahini, walnuts and somagh

Strained yoghurt, cucumber, mint and green raisins

Coal cooked aubergine, whey, walnuts, dried mint and onions

Minced lamb shoulder, onions and black pepper

Boneless chicken breast marinated in saffron, lemon, yoghurt and tomato

Cucumber and tomato chop salad, onion and mint

Saffron rice, salted butter and crispy rice

smoked sea salt

roast red pepper, smoked almonds

spiced chickpea tahini dip, pomegranate, za’atar oil

spinach pea avocado smash, salsa macha, pepitas

crumbed risotto fritters, aioli, chipotle ketchup

lime leaf dressing, mango lime yogurt, mango chilli chow, toasted coconut

sri lankan coconut curry, cashew sweet potato pilau, tomato sambar, coconut cucumber sambol, beetroot raita

smoked sea salt

roast red pepper, smoked almonds

spiced chickpea tahini dip, pomegranate, za’atar oil

spinach pea avocado smash, salsa macha, pepitas

crumbed risotto fritters, aioli, chipotle ketchup

lime leaf dressing, mango lime yogurt, mango chilli chow, toasted coconut

sri lankan coconut curry, cashew sweet potato pilau, tomato sambar, coconut cucumber sambol, beetroot raita

extra virgin oil, smoked salt

smoked sea salt

roast red pepper, smoked almonds

spiced chickpea tahini dip, pomegranate, za’atar oil

spinach pea avocado smash, salsa macha, pepitas

triple cooked spiced potatoes, harissa tomato sauce, aioli

korean cabbage carrot ferment, sweet gochujang sesame sauce, scallion ginger oil

crumbed risotto fritters, aioli, chipotle ketchup

lime leaf dressing, mango lime yogurt, mango chilli chow, toasted coconut

panko florets, baby gem lettuce, cucumber daikon pickle, wasabi mayonnaise

warm corn tortillas, shredded chipotle chick+n, slaw, lime sour cream, charred pineapple salsa

plant chick+n patty, caesar mayonnaise, lettuce, red onion relish, crispy onions, pickles, grated italian cheez

masala beetroot carrot patty, mango lime slaw, green chutney, tamarind chutney, soft herbs, beetroot raita

plant chick+n patty, sesame chilli mayonnaise, kimchi slaw, gochujang glaze, herb shoot salad

seared meaty patty, aioli, glazed mushrooms, red onion relish, rocket, tobacco onions, salsa verde

swap out your fries for a spice riot fries upgrade loaded with chilli miso dressing, sesame gochujang mayonnaise, pineapple salsa, crispy onions

sri lankan coconut curry, cashew sweet potato pilau, tomato sambar, coconut cucumber sambol, beetroot raita

glazed mushroom skewer, baharat salsa verde, tahini cream, spiced lentil pepper aubergine salad, batata harra, soft herbs, pimento bean dip

red chilli coconut broth, stir fried shiitake tender stem broccoli, noodles, chilli oil, crushed peanuts, fragrant herbs

grilled roman artichokes, sourdough croutons, caesar dressing, fried capers, italian cheez, crispy kale

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

loaded with chilli miso dressing, sesame gochujang mayonnaise, pineapple salsa, crispy onions

velvety pistachio mousse on kataifi chocolate base, pistachio cream, whipped cream, raspberries

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

Soft chocolate chip cake loaded with ice cream, whipped cream, chocolate malt crumbs served with warm chocolate sauce

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

sourdough toast, pomegranate, za’atar, soft herbs

toasted kimchi cheez sandwich, gochugaru mayonnaise, korean sweet chilli sesame sauce

flat mushroom & caramelized onion sandwich, aioli, chipotle ketchup

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

scrambled organic tofu, roast tomato, sauté spinach, padróns, carrot hummus, beetroot raita, harissa home fries, pita

forest berry compote, whipped chantilly, vanilla maple cream

biscoff sauce, biscuit crumbs, whipped chantilly, vanilla maple cream

korean cabbage carrot ferment, sweet gochujang sesame sauce, scallion ginger oil

crumbed risotto fritters, aioli, chipotle ketchup

lime leaf dressing, mango lime yogurt, mango chilli chow, toasted coconut

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

grilled roman artichokes, sourdough croutons, caesar dressing, fried capers, italian cheez, crispy kale

plant chick+n patty, caesar mayonnaise, lettuce, red onion relish, crispy onions, pickles, grated italian cheez, lemon pepper fries

red chilli coconut broth, stir fried shiitake tender stem broccoli, noodles, chilli oil, crushed peanuts, fragrant herbs

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

almond sponge cake, coffee, white chocolate mousse

forest berry compote, whipped chantilly, vanilla maple cream

biscoff sauce, biscuit crumbs, whipped chantilly, vanilla maple cream

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

scrambled organic tofu, roast tomato, sauté spinach, padróns, carrot hummus, beetroot raita, harissa home fries, pita

salted caramel ice cream, biscoff, cookie crumbs

330ml

250ml

colombia, single origin, 55%

Smoked sea salt

extra virgin oil, smoked salt

masala beetroot carrot patty, mango lime slaw, green chutney, tamarind chutney, soft herbs, beetroot raita

salt & pepper tofu, shiitake mushrooms, tenderstem broccoli, sesame oil, cashew nuts and chilli

Pistachio mousse, kataifi chocolate base, pistachio cream, whipped cream, raspberries

Soft chocolate chip cake, vanilla ice cream, whipped cream, chocolate malt crumbs, warm chocolate sauce

Almond sponge cake, coffee, white chocolate mousse

portugal / sust

italy / sust

south africa / sust

australia / sust

new zealand / sust

france / sust

portugal / sust

france / sust

france / sust

italy / sust

argentina / sust

spain / co, sust

france / co, sust

south africa / sust

spain / bio, org, sust

germany / de-alcoholised wine, org, sust

italy / sust

france / sust

france / sust

jalapeño infused el tequileno blanco, cointreau, cucumber liqueur, citrus

four roses bourbon, dark chocolate liqueur, maple, bitters

330ml 4.5%

330ml 4.0%

330ml 0.5%

330ml 4.5%

sapling vodka, lime coriander shrub, artisan yuzu tonic

gin by mildreds, lychee, rose, citrus

jalapeño infused el tequileno blanco, cointreau, cucumber liqueur, citrus

dropworks clear drop white rum, aperol, pineapple

banhez mezcal, passionfruit, artisan grapefruit & blood orange soda

four roses bourbon, mozart dark chocolate liqueur, maple, bitters

everleaf marine, artisan pink citrus tonic, grapefruit

pentire adrift, lychee, citrus, jasmine infusion

330ml

250ml

americano / espresso

matcha / chai

speedy breakfast / rare earl grey / jasmine silver / wild rooibos / whole chamomile flowers / malawi green / da hong pao oolong

colombia, single origin, 55%

chardonnay, impressionist 'the wattle', australia / sust / fruity, unoaked / from the south eastern wine region of australia, an elegant unoaked chardonnay, bright lemon in colour and bursting with tropical fruits, ripe peach and citrus. the growers have a high focus on sustainability, shipping in the most environmentally friendly way and bottled at a carbon minus bottling facility

florence rosé, vergelegen estate, stellenbosch, south africa / sust / aromatic, fresh / an elegant blend of shiraz, grenache and mourvedre, pale pink with delicate flavours of strawberry and raspberry founded in 1700, vergelegen is south africa's third oldest wine estate, dedicated to sustainability and organic practices

malbec, 'highest point', proemio, mendoza argentina / sust / juicy, velvety / a classic argentinian malbec, deep dark purple in colour with notes of bramble fruits, black cherries, plum and rich chocolate on the finish mendoza is the renowned wine growing region in argentina and has a wide variety of altitudes and micro-climates, allowing for a huge array of wines to be produced there

lychee, elderflower, prosecco

noughty 0% blanc de blancs

sapling vodka coriander infusion, spiced tomato juice

12 pcs.

24 pcs.

Raised on the coast of Normandy and finished in the salt ponds of Marennes-Oleron, these are rich, slightly nutty, slow grown oyster with a sweet aftertaste.

A classic oyster named after the ‘claires’ shallow basins with clay that have a great light penetration which is the perfect environment to grow them.

From the Royal Bay of Grouville on the island of Jersey, these coastal oysters benefit from a large tidal range giving them a delicate flavour.

Grown on Utah Beach, Normandy, these are a generous and plump coastal oyster with a salty and metallic finish

A British oyster form the Blackwater river in Essex, these are meaty oysters with a distinct saltiness

Mussels, smoked mackerel rilletes, whelks, clams, crevettes seafood salad, Devon brown crab, 2 oysters & smoked salmon

Mussels, smoked mackerel rilletes, whelks, clams, crevettes seafood salad, Devon brown crab, 2 oysters & smoked salmon

Combination of 1/2 lobster p.p, 2 oysters p.p, mussels, smoked mackerel rilletes, smoked salmon, clams, whelks, Devon brown crab, crevettes, seafood salad andlangoustines

Combination of 1/2 lobster p.p, 2 oysters p.p, mussels, smoked mackerel rilletes, smoked salmon, clams, whelks, Devon brown crab, crevettes, seafood salad andlangoustines

Shrimp skewer, squid, plaice, king prawn, salmon and seabass fillet. Served with mussels in tomato sauce.

Shrimp skewer, squid, plaice, king prawn, salmon and seabass fillet. Served with mussels in tomato sauce.

Combination of crustaceans from the plancha; lobster, langoustines, snow crab and prawns.

Combination of the Fruits de Mer ‘The Seafood Bar’ and the Mixed Grill.

Shrimp skewer, squid, plaice, king prawn, salmon and seabass fillet. Served with mussels in tomato sauce.

Shrimp skewer, squid, plaice, king prawn, salmon and seabass fillet. Served with mussels in tomato sauce.

Combination of crustaceans from the plancha; lobster, langoustines, snow crab and prawns.

Combination of the Fruits de Mer ‘The Seafood Bar’ and the Mixed Grill.

Prepared with white wine, garlic and cream Served with chips

Prepared with a sage and brown butter tomato sauce Served with chips

sage butter & parmesan starter 11,50 main 18,50

Crevettes, hot smoked slamon, smoked mackerel rillettes & seafood salad

Parmesan, croutons, egg, capers & anchovy dressing

12 pcs. 24 pcs.

Coconut, curry leaf & gundu chilli

Kuzhambu butter

Makhani, paneer, hazelnuts, puffed wild rice

Green peppercorn nihari

with fresh mango, coconut and kale on a creamy coriander and sesame dressing

light batter fried broccoli in a chilli + garlic sauce

savoury lentil vadai soaked in yoghurt, topped with tamarind and gram crisps

paneer stir-fried with onions and chillies in a Sri Lankan devilled sauce

crispy squid stir-fried in a fiery garlic-chilli butter with banana peppers

fried boneless chicken in mild Chettinadu coconut sauce

crunchy Sri Lankan rolls filled with curried mutton and potatoes, served with chilli ketchup

Kerala style stir-fried boneless beef short rib chunks with pickled onions

roasted bone marrow curry, served with a flaky roti

Sri Lankan buriani of layered basmati rice and mushroom, lentil and cashew curry

Sri Lankan buriani of layered basmati rice and aromatic chicken curry

Sri Lankan buriani of layered basmati rice and boneless lamb curry

Sri Lankan street classic made with chopped roti, mushroom curry, greens and onions

Sri Lankan street classic made with chopped roti, lamb curry, eggs, greens and onions

in a mild coconut curry topped with samphire sambol

a recipe from Sri Lanka's hill country, tender aubergine stewed in a mustard and coconut curry

Jaffna spiced roasted pumpkin curry

creamy red lentil curry with sweet potato

sea bass in a Kerala-style mustard and coconut curry

classic red chicken curry cooked with homemade Sri Lankan curry powder, pandan and lemongrass

a Negombo favourite, pork belly curry cooked with roasted coconut and raw rice, finished with goraka

rich, slow-cooked South Indian lamb curry, balanced with jaggery + tamarind

lightly cooked Sri Lankan salad

cooling tempered yoghurt

lentils with drumsticks and pearl onions

spiced mashed potatoes

two savoury rice and lentil cakes

mild coconut curry with pandan + lemongrass

traditional Sri Lankan bowl-shaped pancake made using a fermented rice and coconut batter, plain or with a runny egg in the centre

traditional Sri Lankan bowl-shaped pancake made using a fermented rice and coconut batter, plain or with a runny egg in the centre

crisp South Indian crepe made using a fermented rice and lentil batter, plain or filled with fresh green chillies, podi powder and melted cheese

crisp South Indian crepe made using a fermented rice and lentil batter, plain or filled with fresh green chillies, podi powder and melted cheese

three hand-pressed rice flour noodle discs

flaky South Indian layered bread

fragrant Basmati pilau rice

coconut and caramelised onion, pair with hoppers

coconut + tomato, pair with dosas

sweet and sour aubergine pickle

with layers of chocolate ganache and Lankan tea biscuits

seasonal fruit with jaggery cake and coconut custard

Ceylon Arrack - cold brew - spiced coffee liqueur - coconut

Amrut Fusion whisky - bourbon - kithul - tamarind bitters

infused with lychee or tamarind

a creamy pink guava lassi with yoghurt and a gentle chilli-salt finish

Colombo No. 10 gin - coconut Campari - pandan - vermouth our iconic Negroni layered with coconut water and pandan for classic bitterness, a hint of sweetness, and a savoury finish

El Rayo tequila - Lankan hot sauce - black lime salt a bright, savoury margarita-style drink with chilli heat, citrus snap and a salty finish

Desi Daru mango vodka - clarified lime cordial a clean, sharp gimlet made softer with ripe mango and clarified citrus

Ojo De Dios mezcal-island spice - grapefruit soda -turmeric salt a smoky, citrusy Paloma sharpened with grapefruit and lifted by island spice and turmeric salt

Stranger & Sons gin - guava - pink citrus tonic a crisp guava and gin highball with a bright citrus finish

a non-alcoholic Negroni made bittersweet and floral with Crossip Pure Hibiscus and Wilfred’s bitter aperitif

Ceylon Arrack - Two Drifters dark rum - house ginger beer - lime leaf our spin on Lanka's favourite drink, a highball bringing together Ceylon Arrack and fiery homemade ginger beer

Ceylon Arrack - spiced coffee liqueur - cold brew - coconut an uplifting twist on the classic with silky rich coffee and gentle spice

Ceylon Arrack - Two Drifters dark rum - house ginger beer - lime leaf our spin on Lanka's favourite drink, a highball bringing together Ceylon Arrack and fiery homemade ginger beer

Ojo De Dios mezcal - island spice - grapefruit soda - turmeric salt a smoky, citrusy Paloma sharpened with grapefruit and lifted by island spice and turmeric salt

bright, crisp and easy going, with apple, lemon and a lively fizz

our own blend of Viognier and Rolle, fresh, soft and very easy to order again

zesty, punchy and full of fruit lift

floral, fresh and full of charm, with more depth than your usual Pinot Grigio

lime, blossom and bright edges, for those who like freshness, perfume and bite

stony, lean and cool headed, for those who like their whites sharper and cleaner

pale, dry and effortlessly drinkable, made for sunny tables and one more glass

wild flowers and sweet honey, yet savoury enough to bridge the gap between white and red

our own blend of soft and juicy Cinsault, easy drinking from the first sip

bright, spicy and built for richer food, a great choice with Mutton Rolls or Chicken Buriani

soft, ripe and gently spiced, a lovely match for pork, lamb or richer dishes

dark fruit, pepper and confidence, ideal with beef, bone marrow or richer dishes

dark berry fruit, floral spice and soft tannin with a calm, elegant finish

Harbour Brewery - 330ml can - 4.5% Hoppers own brew pale ale with juicy hops and a smooth coconut mouthfeel

Harbour Brewery - 330ml can - 4.0% crisp, clean and lively, made for easy drinking

Harbour Brewery - 330ml can - 3.4% bright and refreshingly aromatic from India’s first craft brewery clean, crisp beers for bold food

Small Beer Brew Co - 330ml can - 2.6% light wheat beer with citrus lift and gentle spice

Lucky Saint - 330ml bottle - 0.5% a truly modern beer, left unfiltered for maximum flavour without the alcohol

a creamy pink guava lassi with yoghurt and a gentle chilli-salt finish

spicy, sharp and refreshing, finished with coriander seed

cold-brew jasmine tea with citrus brightness and basil seed texture

passionfruit and elderflower with a hibiscus lift