Victoria and Pimlico reward diners who look beyond the station concourse. Around Sir Simon Milton Square, large modern restaurants are built for groups, pre-theatre meals and fast connections across London. A few minutes south, Wilton Road, Gillingham Street and Churton Street feel more like a neighbourhood: small dining rooms, family-run grills, sushi, breakfast cafés and Italian cooking sit close enough to compare on foot.
The ten restaurants here cover both sides of that divide. Casa do Frango, TOZI and Rail House bring energy and flexible sharing menus near Victoria station. Lorne offers the most considered seasonal cooking, while Stone & Grill, Morinoya, Hatch 77 and Cacio & Pepe serve clear local needs in Pimlico. Dragon Inn Club is designed around communal Chinese food, and Georgian House's Wizard Afternoon Tea is a themed experience rather than a conventional lunch.
Choose by occasion as much as cuisine. A group can share piri-piri chicken, Venetian cicchetti or Sichuan hotpot; a couple can settle into Lorne's concise menu or Cacio & Pepe's Italian dining room; and solo diners have easy routes through sushi, breakfast or steak. Menus change, especially at seasonal restaurants and themed experiences, so use the current menu to check the latest dishes before booking.
Casa do Frango Victoria
Casa do Frango brings the food of Portugal's Algarve to a large, bright space beside Victoria station. Its signature half chicken is cooked over wood charcoal, then brushed with house piri-piri oil so smoke, chilli and the meat's own juices stay in balance. Build around it with garlic-and-wine mushrooms, cod fritters or bacalhau à Brás, where salt cod, egg, olives and matchstick potatoes become something richer than the simple ingredients suggest. Garlic prawns and Iberico pork croquettes make strong opening plates for a group.
The menu is most enjoyable when the table shares rather than ordering parallel mains. Add Casa rice with chorizo, crisp chicken skin, peas and plantain, or choose the green rice with mushrooms, kale and mint for a plant-based counterpoint. Lamb chops, sea bass and beef skewers offer alternatives to chicken, while tomato salad and slaw keep the charcoal cooking fresh. The two-floor Victoria room is made for birthdays and work dinners, but the direct flavours also suit a quick pre-theatre meal.
Address: 2 Sir Simon Milton Square, London SW1E 5DJ
Casa do Frango Victoria Menu
SMALL PLATES
BEEF PICA PAU GF
Grass-fed fillet seared in wine and garlic, served with house pickles
CHILLI GARLIC PRAWNS GF
Wild atlantic tiger prawns fried in olive oil, garlic and chilli
IBERICO PORK CROQUETTES
Pork and potato croquettes, mustard béchamel
BACALHAU À BRÁS GF
An iconic Portuguese dish of cod, egg, olives and matchstick potatoes
GRILLED CHORIZO GF
Served with homemade black olive mayo and guindilla peppers
COD FRITTERS GF
Cod and potato fritters, served with homemade lemon aioli
MUSHROOMS À BULHÃO PATO VG
Fried in garlic, white wine, lemon, served on toasted sourdough
SALGADINHOS VG
Savoury pastries with kale, mushroom and caramelised onion
BREAD V
Dusty Knuckle Bakery sourdough, salted butter, extra virgin olive oil
BIG PLATES
LAMB CHOPS GF
Free-range Cornish lamb marinated in garlic and rosemary, charred and served with mint and parsley sauce
SEABASS GF
Grilled seabass fillet served with lemon butter and chives
FRANGO PIRI-PIRI GF
Our signature dish: half chicken grilled over coals, and brushed with homemade piri-piri oil
PORK BELLY RIBS GF
Slow-roasted Hampshire x Duroc free range pork, fried to order for a crispy finish. Served with garlic and lemon glaze
CHARRED CAULIFLOWER GF, N, V / VG ON REQUEST
Marinated in honey and lemon, served with coriander yoghurt and pistachios
BEEF SKEWERS GF
Tender British beef fillet with pepper and onion brushed with garlic and rosemary beef fat, chargrilled to medium
FROM THE COALS
HOMEMADE SAUCES EACH 2
SPICY AIOLI V, GF
SCOTCH BONNET VG, GF
GARLIC MAYO V, GF
SALSA VERDE VG, GF
PIRI-PIRI OIL VG, GF
SIDES
CASA RICE
Our signature rice cooked with smoky chorizo, crispy chicken skin, peas and fried plantain
GREEN RICE VG, GF
A plant-based alternative to Casa rice made with peas, mushrooms, crispy kale and fresh mint
TOMATO SALAD VG, GF
Isle of Wight tomatoes, sweet white onion
CASA SLAW VG, GF
Crisp carrot, cabbage, fresh herbs
GEM SALAD VG, GF
Baby gem, shallot rings, dill
GREEN VEGETABLES VG, GF
Tenderstem broccoli and fine beans with garlic and chilli
ROASTED POTATOES VG, GF
Coated in garlic and coriander
CHIPS VG, GF
DESSERTS
BOLO DE BOLACHA V
Biscuit cake: layers of Maria biscuits soaked in coffee, vanilla cream and salted caramel
ALMOND CAKE V, GF, N
A Portuguese classic served with clotted cream
PASTEL DE NATA V
Traditional custard tart served with cinnamon ice cream
GELATO V + SORBET VG
Madagascan Vanilla / Chocolate and Roasted Hazelnut N / Sea Salted Caramel / Sicilian Lemon / Raspberry
CHOCOLATE MOUSSE V, GF
A favourite across Portuguese restaurants and homes, made with rich Belgian chocolate
BEER + SIGNATURE COCKTAILS
SUPERBOCK LAGER DRAUGHT 2/3 PINT
PIRI-PIRI MARGARITA NON-ALC (10) + 700ML BOTTLE (60)
MELON AND BASIL MARTINI
PLUM AND THYME SPRITZ
PEACH ICE TEA LOW-ALC 6.9%
PINEAPPLE COOLER NON-ALC
CANAPÉS
SALGADINHOS VG
Savoury pastries with kale, mushroom and caramelised onion
GRILLED CHORIZO GF
Served with homemade black olive mayo and guindilla peppers
COD FRITTERS GF
Cod and potato fritters, served with homemade lemon aioli
IBERICO PORK CROQUETTES
Pork and potato croquettes, mustard béchamel
BOWLS
FRANGO PIRI-PIRI GF
Our signature piri-piri chicken grilled over wood charcoal, with crisp cabbage, carrot and fresh herbs
CASA RICE
Our signature rice cooked with smoky chorizo, crispy chicken skin, peas and fried plantain
CHARRED CAULIFLOWER GF, N, V (VG AVAILABLE)
Marinated in honey and lemon, served with coriander yoghurt and pistachios
DESSERT
CHOCOLATE MOUSSE V, GF
A favourite across Portuguese restaurants and homes, made with rich Belgian chocolate
CLASSIC SET MENU - £32
SALGADINHOS VG
Savoury pastries with kale, mushroom and caramelised onion
GRILLED CHORIZO GF
Served with homemade black olive mayo and guindilla peppers
MUSHROOMS À BULHÃO PATO VG
Fried in garlic, white wine, lemon, served on toasted sourdough
COD FRITTERS GF
Cod and potato fritters, served with homemade lemon aioli
IBERICO PORK CROQUETTES
Pork and potato croquettes, mustard béchamel
FRANGO PIRI-PIRI GF
Our signature dish: half chicken grilled over coals and brushed with homemade piri-piri oil
CASA RICE
Our signature rice cooked with smoky chorizo, crispy chicken skin, peas and fried plantain
CHARRED CAULIFLOWER GF, N, V (VG AVAILABLE)
Marinated in honey and lemon, served with coriander yoghurt and pistachios
CHOCOLATE MOUSSE V, GF
A favourite across Portuguese restaurants and homes, made with rich Belgian chocolate
SIGNATURE SET MENU - £42
SALGADINHOS VG
Savoury pastries with kale, mushroom and caramelised onion
GRILLED CHORIZO GF
Served with homemade black olive mayo and guindilla peppers
MUSHROOMS À BULHÃO PATO VG
Fried in garlic, white wine, lemon, served on toasted sourdough
COD FRITTERS GF
Cod and potato fritters, served with homemade lemon aioli
IBERICO PORK CROQUETTES
Pork and potato croquettes, mustard béchamel
FRANGO PIRI-PIRI GF
Our signature piri-piri chicken grilled over wood charcoal, with crisp cabbage, carrot and fresh herbs
CASA RICE
Our signature rice cooked with smoky chorizo, crispy chicken skin, peas and fried plantain
CHARRED CAULIFLOWER GF, N, V (VG AVAILABLE)
Marinated in honey and lemon, served with coriander yoghurt and pistachios
CHILLI GARLIC PRAWNS GF
Wild atlantic tiger prawns fried in olive oil, garlic and chilli
CHOCOLATE MOUSSE V, GF
A favourite across Portuguese restaurants and homes, made with rich Belgian chocolate
PASTEL DE NATA V
Traditional Portuguese custard tart served with cinnamon ice cream
VEGAN SET MENU - £45
BREAD
Dusty Knuckle Bakery sourdough, extra virgin olive oil
SALGADINHO*
Portuguese empanada with kale, mushroom and caramelised onion
GREEN VEGETABLES* GF
Tenderstem broccoli and fine beans with garlic and chilli
MUSHROOMS À BULHÃO PATO
Fried in garlic, white wine, lemon, served on toasted sourdough
CHARRED CAULIFLOWER* GF, N
Marinated in lemon and piri piri oil, served with pistachios and red pepper sauce
SORBET*
Sicilian Lemon / Raspberry
GREEN RICE* GF
A plant-based alternative to our signature Casa rice with peas, mushrooms, crispy kale and fresh mint
CASA SLAW GF
Crisp carrot, cabbage, fresh herbs
TOMATO SALAD GF
Isle of Wight tomatoes, sweet white onion
CHIPS GF
COCKTAILS
PIRI-PIRI MARGARITA 700ML BOTTLE AVAILABLE (60)
Volcan tequila, chilli, Giffard triple sec, lime
CAIPIRINHA
Aguardente de Cana, lime, sugar
MELON AND BASIL MARTINI
Basil-infused Belvedere vodka, Briottet melon liqueur, citrus, agave
ESPRESSO MARTINI
Belvedere vodka, coffee liqueur, espresso
PLUM AND THYME SPRITZ
Eminente rum, plum and thyme cordial, prosecco, soda
SANGRIA CARAFE
Red or white wine, Licor Beirão, brandy, fruit
MEZCAL PALOMA
The Lost Explorer espadín mezcal, agave, lime, grapefruit soda
APRICOT AND ALMOND NEGRONI
Sapling gin, Campari, vermouth, apricot, amêndoa amarga
LOW ALCOHOL COCKTAILS
PORT AND TONIC - 6.5%
Sandeman White Port, tonic, basil
PEACH ICED TEA - 7.4%
Evan Williams Bourbon, peach, cold brew lemon verbena
SOFTS
COKE, DIET COKE, COKE ZERO
APPLE & PEAR SODA, GINGER BEER, PINK GRAPEFRUIT SODA
SUMOL PINEAPPLE, ORANGE
CARVALHELHOS WATER SPARKLING / STILL (1 LITRE)
BOTTLED BEER 330ML
SUPERBOCK LAGER
NON-ALCOHOLIC COCKTAILS
PINEAPPLE COOLER
Everleaf Forest, Botivo aperitivo, lime, pineapple soda
VIRGIN PIRI-PIRI MARGARITA
Almave Blanco, citrus, hot agave syrup
CUCUMBER AND ELDERFLOWER SPRITZ
Herball, Verjus, cucumber tonic, elderflower
VINHO VERDE
ADEGA DE MONÇÃO
Minho, Portugal Alvarinho, Trajadura Lightly spritzy and refreshing with flavours of ripe peach and apricot
BOA PINGA, QUINTA DE SANTIAGO X CASA DO FRANGO
Minho, Portugal Loureiro, Trajadura, Arinto Vibrant, bone dry and gently sparkling; made exclusively for Casa do Frango by Quinta de Santiago
MURALHAS DE MONÇÃO
Minho, Portugal Alvarinho, Trajadura A much-loved classic, celebrated throughout Portugal. Lightly effervescent with citrus, green apple and floral notes
QUINTA DE AZEVEDO
Minho, Portugal Loureiro Made entirely from Loureiro grapes; aromatic with ripe tropical fruit and zesty lime, defined by vibrant acidity and a clean, dry finish
SOALHEIRO
Minho, Portugal Alvarinho One of Vinho Verde’s finest Alvarinho wines, combining bright citrus and stone fruit with floral notes, crisp acidity and a long, mineral finish
SPARKLING 125ML / BOTTLE
BOA PINGA, QUINTA DE SANTIAGO X CASA DO FRANGO
Minho, Portugal Touriga Nacional, Espadeiro Young and crisp, with lively strawberry and redcurrant flavours. Floral hints with a smooth, spritzy finish
M, MINUTY
Provence, France Grenache, Syrah, Mourvèdre Light and moreish with peach, lemon and red berries on the palate
MINERAL ROSÉ, SOALHEIRO
Minho, Portugal Alvarinho, Pinot Noir Pale and elegant; one of the finest examples of Portuguese rosé. Tart wild strawberries and cherry blossom on the finish
ROSÉ 125ML / BOTTLE
TERRA FRANCA, DIOGO SEPÚLVEDA
Bairrada, Portugal Fernão Pires, Arinto, Cercial A lively, youthful wine, where juicy peach and ripe lemon mingle with floral aromas
SOSSEGO, HERDADE DO PESO
Alentejo, Portugal Antão Vaz, Arinto, Roupeiro Vibrant, exotic and tropical. Bursting with fragrant aromas balanced by a fresh finish
SAUVIGNON BLANC, LES PIERRES DORÉES (ORGANIC)
Languedoc, France Sauvignon Blanc An expressive Loire-style Sauvignon with bright citrus and gooseberry, lifted by herbal notes and a crisp, mineral finish
PLANALTO, CASA FERREIRINHA
Douro, Portugal Viosinho, Arinto, Moscatel Refreshing and vibrant. Orange blossom and tropical fruit notes with a touch of minerality
PINOT GRIGIO, MONOPOLIO GAMBELLARA
Veneto, Italy Pinot Grigio Delicate, crisp and light. Aromas of stone fruit, green apple and white flowers
DÃO BRANCO, QUINTA DOS CARVALHAIS
Dão, Portugal Encruzado, Gouveio Rounded and ripe with white blossom and brioche aromas from oak ageing
GAVI DI GAVI, LUIGI TACCHINO
Piemonte, Italy Cortese A crisp and refined Piedmont white, with delicate floral aromas, ripe pear and citrus
MURGAS, QUINTA DAS MURGAS
Bucelas, Portugal Arinto A fine Portuguese blend shaped by the vineyard’s proximity to the Atlantic, with zesty citrus, orchard fruit, and a salty, mineral finish
CHABLIS, HAUTS DE MILLY
Chablis, France Chardonnay A classic Chardonnay with deeply concentrated flavours of apple, lemon and gunflint. Dry, with a zippy and salty finish
WHITE 125ML / BOTTLE
SANCERRE L’INDISCRÈTE, ANTHONY GIRARD
Loire, France Sauvignon Blanc A crisp, elegant Sauvignon Blanc with zesty citrus and ripe orchard fruit, capturing the classic freshness of the Loire Valley
MÂCON-CHARDONNAY LES BUSSERETTES, JEAN-MARC BOILLOT
Burgundy, France Chardonnay A refined Burgundy white, with silky texture, ripe stone fruit and a touch of buttery richness
WHITE CONTINUED 125ML / BOTTLE
EVARISTO, ANTÓNIO BRAGA
Lisboa, Portugal Touriga Nacional, Cabernet Sauvignon, Syrah A smooth and juicy Lisboa red, with ripe berry fruit, gentle spice and soft tannins, lifted by the freshness of the Atlantic
BOA PINGA, QUINTA DE SANTIAGO X CASA DO FRANGO (CHILLED)
Minho, Portugal Vinhão An easy-drinking Portuguese red, once made in home cellars, with inky colour, tangy freshness and authentic rustic charm
SOSSEGO, HERDADE DO PESO
Alentejo, Portugal Aragonez, Syrah, Touriga Nacional A smooth and approachable Alentejo red, full of ripe berry fruit and soft spice, with gentle tannins and a rounded finish
PINOT NOIR, LES PIERRES DORÉES (ORGANIC)
Languedoc, France Pinot Noir Light-bodied, silky and aromatic, with bright red berry fruit, subtle floral notes and a touch of spice
PAPA FIGOS, CASA FERREIRINHA
Douro, Portugal Tinta Roriz, Touriga Nacional One of Portugal’s favourite reds. Medium-bodied with juicy fruits
RED 125ML / BOTTLE
BEYRA, RUI ROBOREDO MADEIRA
Beira, Portugal Tinta Roriz, Touriga Nacional, Jaen A fresh, vibrant red from Portugal’s high-altitude vineyards, with juicy red fruit, floral notes and lively acidity
MALBEC ‘ESTIRPE’, PACHECO PEREDA (ORGANIC)
Mendoza, Argentina Malbec Rich and juicy Mendoza Malbec with dark berry fruit, smooth tannins and a touch of spice, crafted with both organic and fairtrade principles
RIOJA GRAN RESERVA, CONDE BEL
Rioja, Spain Tempranillo, Graciano A full-bodied, oak-aged Rioja with complex layers of dried fruit, tobacco and spice, framed by silky tannins and a long, elegant finish
CÔTES-DU-RHÔNE VILLAGES, FAMILLE PERRIN
Southern Rhône, France Grenache, Mourvèdre, Syrah A medium-bodied Rhône blend from selected villages’ vineyards, showing dark fruit, spice and dried herbs, with firm tannins and a clean finish
REDONDO, CASA RELVAS
Alentejo, Portugal Trincadeira, Castelão, Aragonez A smooth yet powerful Alentejo red with ripe red and black fruit, soft tannins and a rounded finish, typical of southern Portugal’s warm climate
CALLABRIGA DOURO, CASA FERREIRINHA
Douro, Portugal Touriga Franca, Touriga Nacional, Tinta Roriz A full-bodied Douro red with dark fruit, firm tannins and notes of spice and oak, showing the depth and intensity typical of the region
AMARONE DELLA VALPOLICELLA, CORTE GIARA
Veneto, Italy Corvina, Rondinella A rich and velvety Amarone with intense dried fruit, dark cherry, and warm spice flavours, offering a powerful yet elegant finish
MERCUREY VIEILLES VIGNES, CHÂTEAU PHILIPPE LE HARDI
France, Burgundy Pinot Noir A classic Côte Chalonnaise Pinot Noir with bright cherry fruit, gentle spice and a savoury, earthy edge. Silky tannins, fresh and elegant
RED CONTINUED 125ML / BOTTLE
BAROLO ‘ALBE’, G.D. VAJRA
Piemonte, Italy Nebbiolo Often referred to as the “King of Wines,” this robust Piedmont red by one of the region’s leading producers, shows vibrant cherry fruit, floral notes and firm tannins
SAINT-ÉMILION GRAND CRU, CHÂTEAU FLEUR DE LISSE
Bordeaux, France Merlot, Cabernet Franc An outstanding Bordeaux red, showcasing the depth and finesse of Saint-Émilion with rich dark fruit, refined oak and elegant tannins
TOZI Restaurant & Bar, Victoria
TOZI organises its Italian menu around Venetian cicchetti: small plates that let a table move between raw seafood, fritti, vegetables, cured meat and pasta. Sicilian red prawns need little beyond lemon and sea salt, while tuna tartare gains lift from chilli, lime and rocket. Zucchini fritti and cauliflower with truffle mayonnaise provide crisp contrast; burrata with heritage tomatoes supplies softness; and octopus with chickpea purée, fennel and fried capers shows how the kitchen combines richness with salt and acidity.
Fresh pasta gives the meal a natural second act. Buffalo ricotta ravioli with black truffle is the signature, but maccheroni with rabbit ragù, olives and thyme brings a more rustic Venetian direction. Independent reviews in 2026 continue to praise the Victoria restaurant's food and fair-minded wine list. TOZI works best for a table of three or more because that makes more of the menu possible, though a concise pre-theatre selection is easy. Order in waves so the smaller plates do not arrive all at once.
Address: 8 Gillingham Street, London SW1V 1HJ
TOZI Restaurant & Bar, Victoria Menu
RAW
Seared beef carpaccio, grilled artichokes, Parmesan shavings
178 kCal
Sicilian red prawns, sea salt, lemon
74 kCal
Tuna tartare, chilli, lime & rocket
226 kCal
Yellowtail carpaccio, dried tomatoes, olives and basil
121 kCal
FRITTI
Zucchini fritti
119 kCal
Cauliflower fritti, black truffle mayo
149 kCal
Calamari fritti, lemon
162 kCal
COUNTER & SALAD
Avocado, Parmesan, radish & baby gem salad
195 kCal
Grilled asparagus, endive, quail eggs & black truffle salad
155 kCal
Roasted beetroot salad, fresh goat's cheese, aged balsamic vinegar
252 kCal
Burrata, heritage tomatoes, basil pesto
389 kCal
Octopus, chickpea purée, fennel, fried capers
175 kCal
Wild boar salsiccia from Umbria
229 kCal
Bresaola, Parmesan & lemon
335 kCal
Coppa di testa, balsamic, baby onions
287 kCal
Parma ham, aged 30 months
267 kCal
Robiola rocchetta, blend of ewe & goat’s milk
245 kCal
Pecorino Gran Riserva, aged 1 year, 100% ewe’s milk
273 kCal
Gorgonzola, 90 days, 100% cow’s milk
211 kCal
Selection of cured meats
822 kCal
Selection of cheeses
433 kCal
Gran selection of cured meat & cheeses
823 kCal
PASTA & SOUP
Courgette, potato and basil soup, smoked ricotta
70 kCal
Buffalo ricotta ravioli, black truffle
194/364 kCal
Maccheroni, rabbit ragout, taggiasca olives, thyme
327/586 kCal
Rustichelle, peas, asparagus & Tuscan pecorino
305/510 kCal
Paccheri, braised baby octopus, tomato & basil
250/454 kCal
Bigoli, duck & girolles ragout, smoked ricotta (to share)
1640 kCal
Lobster linguine, garlic & chilli (to share)
376 kCal
GRILLED & BAKED
Roasted bone marrow, toasted ciabatta bread
170 kCal
Aubergine Parmigiana
271/485 kCal
Baby chicken, roasted potatoes, chilli
267/631 kCal
Slow roasted Welsh lamb shoulder, braised cannellini beans, jus
289/562 kCal
Grilled sea bream, fennel, samphire & salmoriglio
160/192 kCal
Chargrilled wild sea bass, salsa verde
543/985 kCal
Rib of beef aged 31 days, rosemary and garlic 250/500g
599/1184 kCal
SIDES
Rocket & Parmesan salad
78 kCal
Roasted potatoes
221 kCal
Sprouting broccoli, garlic
232 kCal
DESSERT
Pistachio tiramisù
568 kCal
Chocolate delice, crème anglaise
481 kCal
Amalfi lemon, ricotta, pine nut tart, raspberry sorbet
437 kCal
Tozi affogato
172 kCal
Selection of ice creams & sorbet
36-93 kCal
Selection of cheeses, gugnա, toasted ciabatta bread
476 kCal
THE ART OF NEGRONI’S
Milan - Turin - Marseille
Campari, Cocchi Americano Rosa, Suze Light, Elegant
Amphora Negroni
Seven Hills Gin, Mancino Amaranto, Mancino Chinato, Rinomato Light, Smooth, Claypot Aged
Sr. Negroni
Campari, Express Vermouth Rosso , Beefeater Woody, Bitter, Sharp, Barrel Aged
Take Me To Portofino
Portofino Dry Gin, Campari, Express Vermouth Rosso. Chocolate & Cherrie’s Infused Fruity , Tempting, Smooth
Rome Wasn’t Built In A Day
Seven Hills Gin, Cocchi Americano , Select Aperitivo, Coffee & Dry Coconut Infused Round, Tropical
Forget About It
Cherrie’s Infused Maker’s Mark, Express Vermouth Rosso, Campari Fruity, Mature
TOZI SIGNATURES
Penicillin At TOZI
Don Dangerous Mezcal, Tapatio Anejo, King’s Ginger Liqueur, Agave Spicy, Smoky, Sharp
La Dolce Vita
Lemon Infused Altamura Distilleries Vodka, Floral Syrup, Crème de Peche, Franciacorta Sweet, Floral, Fizzy
Papa Colada
Don Papa Rum, Koko Kanu, Pineapple Shrub, Sour Cherry Air Sweet, Delicate, Elegant
Citrus Heaven
Portofino Dry Gin, Berto Aperitivo, Italicus , Select Aperitivo, Orange Juice, Foam Citrusy, Scented, Elegant
Rhubarb Cosmopolitan
Rhubarb Infused Altamura Distilleries Vodka, Cointreau , Lime, Cranberry Floral, Sweet, Sour
Spicy Margarita
Tapatio Blanco Tequila, Beesou Honey Aperitif, Lime, Spicy Agave Spicy, Sweet, Fresh
NON-ALCOHOLIC COCKTAILS
Lady Simplicity
Seedlip Grove 42, Spring Syrup, Lime Juice Floral, Refreshing
Co-Co-Ri-Co’
Lyre’s White Cane, Coconut, Pineapple Shrub, Sour Cherry Air Sweet, Sour, Tropical
Crodino Spritz
Lyre’s Italian Spritz, Crodino Sweet, Bitter, Refreshing
SPARKLING WINES AND CHAMPAGNE
Prosecco Brut “Argeo”, Ruggeri - NV, Veneto
Ferrari Maximum Blanc de Blancs - NV, Trentino Alto Adige
Taittinger Brut Reserve - NV, Reims
Aubert & Matthieu, Kisume’ Non Alcoholic Sparkling Rose’ - Languedoc Roussillion
WHITE WINES
Riesling Eins Zwei , Non Alcoholic - Germany
“Bianco le Pianure”, Andrea Stocco - 2023, Friuli Venezia Giulia
Friulano
Pinot Grigio “Corte Giara”, Allegrini - 2023, Veneto
Lugana “I Frati”, Ca’ dei Frati - 2024, Lombardia
Turbiana
Gavi di Gavi “Rovereto”, Ernesto Picollo - 2024, Piemonte
Cortese
Chardonnay “Bastia”, Conterno Fantino - 2022, Piemonte
Sauvignon Blanc, Brancaia - 2023, Toscana
Falanghina Beneventano, Vesevo - 2023, Campania
Etna Bianco “Aedes”, I Custodi - 2023, Sicilia
Carricante
Vermentino “Saragat”, Cantina Atzei - 2024, Sardegna
ROSÉ AND ORANGE WINES
Pinot Grigio Blush, Sartori - 2023, Veneto
Il Rose di Casanova, La Spinetta - 2023, Toscana
Prugnolo
Inzolia Orange, Tenute Orestiadi - 2023, Sicilia
RED WINES
Pinot Nero, Stocco - 2023, Friuli Venezia Giulia
“Rosso” Le Pianure, Andrea Stocco -2023, Friuli Venezia Giulia
Merlot, Cabernet Sauvignon
Bardolino Classico, Casaretti - 2022, Veneto
Corvina, Rondinella, Sangiovese
Barolo, Eraldo Viberti - 2020, Piemonte
Nebbiolo
Chianti Classico, Fontodi – 2021, Toscana
Montepulciano d’Abruzzo “Alta Quota”, Gran Sasso - 2017, Abruzzo
Primitivo del Salento, Boheme - 2024, Puglia
Nero d’Avola “Il Passo Verde”, Vigneti Zabú - 2022, Sicilia
Carignano del Sulcis, Grotta Rossa Santadi - 2021, Sardegna
....VENETO
Amarone Classico “Ca Coato”, Antolini - 2019, Marano di Valpolicella
Corvina, Rondinella, Corvinone
Amarone della Valpolicella, Brolo dei Giusti - 2013, Valpantena-Montorio
Corvina, Corvinone, Rondinella, Molinara
Amarone Classico, Allegrini - 2020, Fumane
Corvina, Corvinone, Rondinella, Oseleta
....PIEMONTE
Barbaresco, Bruno Rocca - 2021, Barbaresco
Barbaresco, Gaja - 2020, Barbaresco
Barbaresco “Sori’ S. Lorenzo”, Gaja - 2017, Barbaresco
Barolo “Perno”, Elio Sandri - 2020, Monforte d’Alba
Barolo “Sori Ginestra”, Conterno Fantino - 2020, Barbaresco
Barolo “Conteisa”, Gaja - 2019, Barbaresco
Barolo “Vigna la Rosa”, Fontanafredda - 2017, Serralunga d’Alba
....TOSCANA
“Magari”, Gaja - 2019, Castagneto Carducci
Cabernet Franc, Cabernet Sauvignon, Petit Verdot
Vino Nobile di Montepulciano “Sileo”, Il Macchione - 2016, Montepulciano
Sangiovese
Maremma Rosso “12 Uve”, Paradiso di Frassina - 2018, Montalcino
Brunello di Montalcino “Mozart”, Paradiso di Frassina - 2018, Montalcino
Sangiovese
Brunello di Montalcino, Biondi Santi – 2017, Montalcino
Sangiovese
Lorne
Lorne is the most focused restaurant here: a compact neighbourhood dining room where the menu changes with the season and wine receives as much thought as the food. A recent sequence moved from parsnip velouté and a prawn croquette with shellfish bisque into open lasagne with duck ragù. Main courses might place roast haddock with beurre blanc, spinach and pickled celery, or combine confit chicken leg with smoked bone marrow, onions, mushrooms and a crisp potato galette. The cooking is detailed without feeling showy.
The short list is an advantage for diners who prefer a kitchen to edit on their behalf. Vegetarian cooking gets the same care, such as orzo with Delica pumpkin, brown butter and thyme crumb, and desserts may draw a single ingredient through several textures. Lorne's current official site continues to reference Michelin Guide recognition and confirms its Wilton Road address. Choose it for a date, a serious lunch or a quiet celebration, especially when the table wants a considered bottle rather than a long cocktail list.
Address: 76 Wilton Road, London SW1V 1DE
Lorne Restaurant Menu
Sample Festive set Menu
2 courses £36 3 courses £43
Gls Veuve Fourny Blanc de Blancs Champagne
Pale Ale, Lost and Grounded
Nocellara olives
Salame Toscana
Cheese and quince bites
Butternut squash, beurre noisette, sage, sourdough crackers
Parsnip velouté with a cheese twist
Prawn croquette with shellfish bisque and aioli
Open lasagna with duck ragu
Confit chicken leg, smoked bone marrow, baby onions, mushrooms, potato galette, red wine sauce
Roast haddock, beurre blanc, spinach, pickled celery, baby potatoes
Orzo with Delica pumpkin, beurre noisette, thyme crumb
Clementine brulée, shaved frozen clementine
Chocolate tart with cream
Sorbets: Coconut | Clementine | Chocolate
Selection of cheese (+£5)
Stone & Grill
Stone & Grill is a straightforward Pimlico restaurant built around charcoal, steak and Mediterranean comfort food. A rib-eye, beef chops or lamb chops deliver the clearest expression of the grill, while sea bass and salmon offer lighter options with herbs, potatoes and vegetables. Starters stay familiar and shareable: mussels in a white-wine cream sauce, calamari, prawns wrapped in crisp vermicelli and halloumi fries. The cooking aims for generosity rather than minimal presentation, which helps explain the restaurant's steady local and visitor demand.
This is a useful choice when one diner wants steak and another wants pasta or seafood. Lasagne, arrabbiata, carbonara and seafood linguine widen the appeal, while grilled chicken thighs and slow-cooked beef ribs suit larger appetites. Recent customer feedback repeatedly praises the food and portions, although service pacing can vary when the room is busy. Larger chops are substantial, so ask about weight and the final total before ordering. Stone & Grill fits a relaxed family dinner or an unfussy meal before a train.
Address: 52 Wilton Road, London SW1V 1DE
Stone & Grill Menu
Starters
Garlic Bread
Sourdough flat garlic bread.
Cheesy Garlic Bread
Sourdough flat garlic bread topped with cheese.
Garlic Mushrooms
Pan-fried mushrooms with garlic, onion and parsley. Served with bread.
Cheesy Aubergine
Oven-baked aubergine slices layered with cheese and tomato ragu.
Hairy Prawns
Prawns wrapped in vermicelli, deep-fried and served with sweet chilli sauce.
Honey-glazed Halloumi Fries
Crispy halloumi, drizzled with honey
Mussels
Fresh mussels, cooked with cherry tomatoes, garlic, cream and white wine.
Calamari
Deep-fried squid rings in batter, served with tartare sauce.
Harissa Hummus
Hummus mixed with harissa sauce Served with bread.
Charcoal-grilled & Mains
Chicken Mushrooms
Pan-fried chicken strips in creamy white wine mushroom sauce, served with mashed potatoes and steamed vegetables. (Please ask if you prefer without wine)
Charcoal-grilled Chicken Thighs
Boneless marinated chicken thighs, charcoal-grilled and served with rice and salad.
Beef Ribs
Slow-cooked short beef ribs with gravy sauce, served with mashed potatoes and steamed vegetables.
Rib-eye Steak
28-day aged prime-cut 10 oz steak, charcoal-grilled and served with chips and salad.
Surf & Turf with Prawns
Prime-cut 10 oz rib-eye steak and king prawns, charcoal-grilled and served with chips and salad.
Charcoal-grilled Beef Chops
Marinated beef chops (at least 500g), charcoal-grilled and served with chips and salad.
Charcoal-grilled Lamb Chops
4 tender lamb chops, charcoal-grilled and served with chips and salad.
Charcoal-grilled Sea Bass
Filleted sea bass seasoned with rosemary, thyme, and cracked pepper. Served with mashed potatoes and steamed vegetables.
Charcoal-grilled Salmon
Filleted wild salmon seasoned with rosemary, thyme, and cracked pepper. Served with mashed potatoes and steamed vegetables
Classic Cheeseburger
6 oz beef burger, with lettuce, tomato, onions, pickle relish and homemade burger sauce, served with chips
Pastas
Spaghetti Carbonara
Pancetta, guanciale, egg, grana padano, and creamy black pepper sauce.
Penne Arrabbiata
Spicy chillis, thick fresh tomato sauce, garlic and basil.
Lasagna
Homemade beef ragu and béchamel sauce. Served with salad
Prawn Pesto Tagliatelle
Green pesto, garlic prawns and sun-dried tomatoes.
Seafood Linguine
Garlic Prawns, mussels and squids in tomatoes, fresh chillies.
Chicken Alfredo Linguine
Creamy chicken and mushrooms, parsley and parmesan.
Spaghetti Bolognese
Beef ragu, slow-cooked as for tradition.
Pizzas
American Hot
Mozzarella, tomato, jalapeno, pepperoni, salami
Vegetarian
Mozzarella, tomato, courgettes, peppers, onions, artichokes, mushrooms and olives
Pepperoni
Mozzarella and pepperoni
Amalfi
Cherry tomato, Parma ham, rocket, mozzarella, parmesan shaving
Seafood
Prawns, mussels, squid, baby spinach, peppers, olives, chilis, tomato, mozzarella
Capricciosa
Mozzarella, olives, tomato, artichokes, ham, mushrooms
Al Tonno
Tomato, onions, olives, tuna and mozzarella
Kids Menu
Margherita Pizza
Spaghetti Bolognese
Macaroni Cheese
Beef Burger & Chips
Chicken Burger & Chips
Chicken Strips & Chips
Morinoya
Morinoya is a small Japanese restaurant where sushi and dependable hot dishes share equal space. The cold side covers sashimi, nigiri, maki and more elaborate rolls; the hot side includes chicken karaage, gyoza, takoyaki and aubergine with sweet miso. Chicken or prawn katsu with rice can be finished with curry sauce, while teriyaki chicken and salmon provide a grilled alternative. Unagi don brings a sweeter, deeper glaze over rice, and bento boxes make a practical way to sample several elements at lunch.
The scale of the room matters: this feels like a neighbourhood place, not a large station restaurant, and booking ahead is sensible at busy times. Choose sushi when you want a light progression, or anchor the meal with katsu, teriyaki or a bento before adding one roll and a small plate. Vegetarian diners can combine edamame, seaweed salad, vegetable gyoza, pumpkin croquettes and avocado maki. Morinoya suits a quick pre-theatre dinner, a quiet date or a solo meal when freshness and speed matter.
Address: 1 Gillingham Street, London SW1V 1HN
Morinoya Menu
Featured items
Chicken Katsu and Rice (No Curry)
Fried chicken katsu in breadcrumbs on rice served with katsu sauce and side salad. **Sesame Dressing contains NUT** Add curry sauce to make your katsu curry dish
Appetiser
Chicken Karaage
Fried marinated chicken served with in-house dipping sauce.
Takoyaki
Fried octopus balls with katsu sauce and japanese mayonnaise.
Nasu Den Gagu
Fried aubergine with sweet miso paste.
Soft Shell Crab Tempura 1 Piece
Fried whole crab in japanese batter served with in-house dipping.
Miso Soup
Traditional japanese soybean soup with wakame seaweed, tofu and spring onion.
Chicken Gyoza 5 Pieces
Pan-fried chicken dumplings. served with in-house dipping sauce.
Veggie Spring Rolls 6 Pieces
Fried mixed vegetable in pasty, served with sweet chilli sauce.
Wakame Salad
Marinated japanese seaweed, su-miso dressing and sesame seeds.
Edamame
Japanese soybeans seasoned with sea salt.
Pumpkin Croquette
Fried homemade pumpkin croquette served with katsu sauce.
Vegetarian Gyoza 5 Pieces
Pan-fried vegetarian dumplings. served with in-house dipping sauce.
Steam Japanese Rice
Steam Japanese Rice
Katsu and Rice (No Curry) or with Curry Dish
Chicken Katsu and Rice (No Curry)
Fried chicken katsu in breadcrumbs on rice served with katsu sauce and side salad. **Sesame Dressing contains NUT** Add curry sauce to make your katsu curry dish
Prawn Katsu and Rice (No Curry)
Fried prawn katsu in breadcrumbs on rice served with katsu sauce and side salad. **Sesame Dressing contains NUT** Add curry sauce to make your katsu curry dish
Pumpkin Katsu and Rice (No Curry)
Fried pumpkin croquette on rice served with katsu sauce and side salad. **Sesame Dressing contains NUT** Add curry sauce to make your katsu curry dish.
Teriyaki Dish
Chicken Teriyaki and Rice
Pan-grilled chicken thigh with teriyaki sauce on rice with side salad. **Sesame Dressing contains NUT**
Salmon Teriyaki and Rice
Pan-grilled salmon fillet with teriyaki sauce on rice with side salad. **Sesame Dressing contains NUT**
Unagi Don
Grilled fresh water eel with special unagi sauce on rice with side salad. **Sesame Dressing contains NUT**
Donburi
Poke
Udon Dish
Bento Box
Chicken Katsu Bento (No Curry)
Chicken Karaage Bento Box
Chicken Karaage, Japanese Steam Rice with Katsu Sauce, 3 Pieces of Vegetarian Spring Roll 3 Pieces of Hosomaki, 2 Pieces of Nigiri.
Sashimi Bento
Sashimi
Hosomaki
Temaki
Nigiri
Uramaki
Sushi Set
Dessert
Beer
Sake
Plum Wine
Wine
Soft Drink
Hatch 77
Hatch 77 is the breakfast and brunch specialist in the ten. The menu starts with simple bacon, sausage and egg buns, then stretches into full plates: a traditional breakfast includes Cumberland sausage, mushrooms, bubble and beans, while the vegetarian version substitutes plant-based sausage and keeps the same satisfying structure. Smoked salmon with scrambled eggs, a poached-egg Benedict sandwich and a Cypriot breakfast with halloumi and spicy sausage add enough variety for a group with different ideas of morning food.
Sweet orders are more than an afterthought. Pancakes, cinnamon French toast and waffles with frozen yoghurt suit a leisurely weekend, while smoothies and fresh juices keep a faster breakfast possible. Diners with a larger appetite can choose skirt steak with eggs or chicken and waffles. The corner setting and busy daytime rhythm make Hatch 77 an easy local meeting point rather than an occasion restaurant. Come for an informal brunch, customise with the clear list of extras, and expect the room to feel livelier at peak weekend times.
Address: 77 Wilton Road, London SW1V 1DE
Hatch 77 Menu
Breakfast Buns
Scrambled Egg & Cheese (V)
Crown Jewels
2 Sausage or Bacon Butty Sandwich
Bacon & Fried Egg Bun
The V Bun (V, Vg)
Fruit & Grains
Oat Milk Porridge (Vg)
Hatch Mixed Berry Granola (V)
Avocado Dishes
Smashed Avocado
With fresh oil, lime & seeds on sourdough toast.
Our Heroes
Charlie's Traditional Breakfast
Fried egg, bacon, Cumberland sausage, mushrooms, bubble & beans. Served with granary toast.
Victoria's Veggie One
Fried egg, vegan sausage, mushrooms, bubble & beans. Served with granary toast.
Elizabeth's Salmon & Eggs
Smoked salmon & scrambled eggs on sourdough. Served with granary toast.
Hatch Benedict Sandwich
Poached eggs on sourdough. Burnt butter hollandaise. Served with granary toast.
Winston's
Double eggs, bacon, sausage, chips & beans. Served with granary toast.
Highwaymen Breakfast
Skirt steak, 2 fried eggs, sautéed onions, cherry vine, tomato & chips. Served with granary toast.
The Cypriot
2 fried eggs, grilled halloumi & cypriot spicy sausage. Served with granary toast.
Wilde's 3 Egg Omelette
Served with granary toast.
Extras
Egg
Tomato
2 Toast
Beans
Mushrooms
Bubble
Sauteed Spinach
Avocado
Sausage
Kimchi
Feta Cheese
Sourdough Toast
Halloumi
Bacon
Smoked Salmon
Chips
Parmesan Hash
Pancakes & Waffles
Albert's Pancake Stack
Chicken N Waffle
Topped with maple syrup.
French Cinnamon Toast
Banana, maple syrup & cinnamon.
Waffle & Frozen Yogurt
Topped with berries & maple syrup.
Smoothies
Gracie Smoothie
Frozen yogurt, banana, strawberries & blueberries. 500ml.
Tino Smoothie
Almond milk, plant protein, oats, dates & banana. 500ml.
Breakie Smoothie
Frozen yogurt, skimmed milk, oats, peanut butter, banana & honey. 500ml.
Roxy Smoothie
Frozen yogurt, espresso, vanilla milk & banana. 500ml.
Acai Smoothie
Acai berry, banana, strawberry & oat milk. 500ml.
Juices
Orange Juice
250ml.
Apple Juice
250ml.
Pink Grapefruit Juice
250ml.
Carrot Juice
250ml.
Celery Juice
250ml.
Sunrise Juice
Orange, pink grapefruit & strawberry. 250ml.
Sunset Juice
Carrot, apple, beetroot, & ginger. 250ml.
Clean Machine Juice
Spinach, cucumber, apple & lemon. 250ml.
Cacio & Pepe
Cacio & Pepe brings a homely Italian style to Churton Street, with a ground-floor wine bar and a cosier restaurant below. The namesake pasta is the obvious starting point: fresh tagliolini is tossed with cheese and pepper, sometimes presented in a crisp Parmesan basket. Other current dishes move from aubergine parmigiana, burrata and beef carpaccio into cavatelli with 'nduja, paccheri with veal ragù and ravioli filled with sea bass. Octopus, whole sea bream and grilled rib-eye keep the menu from becoming pasta-only.
This is a comfortable date or neighbourhood-dinner choice, especially for diners who want Italian wine and a menu broad enough to share. Start with one vegetable plate and one seafood or meat antipasto, then compare the cacio e pepe with a ragù or fish main. Seasonal dishes may replace individual combinations, which is part of the restaurant's stated approach. The current menu lists 66 dishes, but prices appear for only 22, so confirm the latest total for any unpriced dish.
Address: 46 Churton Street, London SW1V 2LP
Cacio & Pepe Menu
Entrées
STEAK TARTAR
Pasta
PAPPARDELLE
Mains
BEETROOT RISOTTO
Antipasti
BURRATA
Snacks
BRUSCHETTA
Sandwiches
HAM AND CHEESE
Seafood
OCTOPUS AND ORZO
Lamb
LAMB SHANK
Rice
RISOTTO
Starters & Salads
ANTIPASTO
Beef Dishes
BEEF CARPACCIO
Dessert
TIRAMISU
Antipasti - Starters
CARPACCIO
Entrée
ROCKET PARMESAN SALAD WITH BALSAMIC REDUCTION
Mexican Dishes
CHILLI SAUCE
Wrap
THE ITALIAN WRAP
Accompaniments
DEEP FRIED ZUCCHINI
Third Course
STONE BASS FILLET
Western
VEGETARIAN RAVIOLI
Secondi/ Fish&Meat
BACKED WHO SEA BREAM
Steaks
RIB EYE STEAK
RIBEYE STEAK
Main
POTATOES GNOCCHI &PUTANESCA SAUCE
CHICKEN MEDALLION
Italian Specialties
FOCACCIA
CACIO E PEPE
Contorni/Sides
MIX HERITAGE TOMATOES SALAD
ROCKET SALAD AND PARMESAN SHAVES
Restaurant Category
DESSERT
ITALIAN
Side Dishes
ROASTED POTATOES
MASHED POTATOES
SCAMPI
RICE
Primi/Pasta
CAVATELLI WITH NDUJA SAUCE
TAGLIOLINI CACIO&PEPE
STUFFED SEA BAS RAVIOLI SERVED WITH HEAD OFF PRAWNS
PACCHERI AND VEAL RAGU
Starters
BURRATA SERVE WITH MINT PESTO
BACKED AUBERGINE PARMIGIANA
STEAK TARTAR AND BLACK TRUFFLE SAUCE
SEARED OCTOPUS, MASH POTATOES AND TAPIOCA
COLD CUT AND MIX ITALIAN CHEESES
GRILLED RIB EYE
CHILLI BROCCOLI
Ingredients Used
FRUIT
OLIVES
PARMIGIANA
CHEESE
DUCK
CHOCOLATE
GORGONZOLA
PARMESAN
POTATOES
These Types Of Dishes Are Being Served
PIZZA
DESSERTS
APPETIZER
LAMB CHOPS
SPAGHETTI
LAMB
FISH
PASTA
BREAD
MEAT
Non Alcoholic Drinks
WATER
Drinks
BEER
Wine
CHIANTI
Warme Getränke
CAPPUCINO
Rail House Victoria
Rail House Victoria is a large all-day restaurant that works hardest at breakfast and brunch. Berry pancakes, peach-and-basil French toast and an açaí bowl cover the sweet and lighter side; hot-smoked salmon royale with burnt-lemon hollandaise, 'nduja Benedict and truffle-chilli fried eggs bring more savoury detail. The full breakfast uses bacon, Old Spot sausage, egg, beans, mushrooms and tomatoes, while the vegetarian version combines halloumi, avocado salsa, courgette fritter and the same substantial accompaniments.
Later in the day, the menu shifts into globally influenced small plates and larger dishes, with current 2026 menus encouraging diners to share a few starters before choosing an individual main. The room's size, bar and proximity to the station make it practical for groups arriving from different directions. It is also a good fallback when brunch needs to become lunch without changing venue. Choose Rail House for flexibility and atmosphere; diners seeking a smaller, more personal meal will find Lorne or Morinoya better suited.
Address: 8 Sir Simon Milton Square, London SW1E 5DJ
Rail House Victoria Menu
Juices & Smoothies
Larder & Bakery
House Muesli
buckwheat, seeds, honey
Yoghurt (Standard)
Whole Milk
Oat Milk
Soy Milk
Coconut Milk
Peach Porridge
poached peaches, coconut, goji berries, coconut, seeds
Açai
Greek yoghurt, mango pearls, banana, blackberries, strawberries, chia & poppy seeds
Granola
strawberries, pear, Greek yoghurt
Dingley Dell Bacon Bun*
pink pickled onions, Bajan pepper sauce
Old Spot Sausage Bun*
pink pickled onions, Bajan pepper sauce
Halloumi & Avocado Bun*
pink pickled onions, Bajan pepper sauce
Malted Pancakes & Cinnamon French Toast
Berry Pancakes
clotted cream, maple syrup
Smoked Bacon Pancakes
blueberry compote, sour cream, maple syrup
Peach & Basil French Toast
mascarpone, peach maple
Plain French Toast - no garnish
Hollandaise
Small Hot-Smoked Salmon Royale
poached eggs, burnt lemon hollandaise, bottarga, muffin
Large Hot-Smoked Salmon Royale
poached eggs, burnt lemon hollandaise, bottarga, muffin
Small Prosciutto & 'Nduja Benedict
poached eggs, ‘nduja hollandaise, muffin
Large Prosciutto & 'Nduja Benedict
poached eggs, ‘nduja hollandaise, muffin
Burgerdict
poached egg, dry-aged beef patty, special hollandaise, tomato, muffin
Add Bacon
Breakfast Plates
Truffle Chilli Fried Eggs
charred corn, crème fraîche, toasted sourdough
Parmesan & Chive Scrambled Eggs
toasted sourdough
Full & Proper Breakfast
smoked streaky Dingley Dell bacon, Old Spot sausage, St. Ewe egg, BBQ beans, field mushroom, confit tomatoes, toast
Poached
Fried
Scrambled
Full Veggie
grilled halloumi, St. Ewe egg, avocado salsa, courgette fritter, BBQ beans, roast field mushroom, roast tomato, toast
Courgette Fritters
beet hummus, feta, corn, fresh herbs
Smashed Avocado Sourdough
dill salsa, chili, coriander, seed dukkah
St. Ewe Egg & Fresh Herb Omelette
Sides
Avocado
BBQ Beans
Crumbled Feta
Flame-Grilled Toast
White Sourdough
Brown Sourdough
Gluten-Free
Muffin
Pita
Gloucester Old Spot Sausages
Grilled Halloumi
Hollandaise
Classic
'Nduja
Burnt Lemon
Special
Chipotle
Hot-Smoked Salmon
Oak-Smoked Salmon
Roast Field Mushrooms
Roast Tomatoes
Smoked Streaky Dingley Dell Bacon
Fried St. Ewe Eggs
Set Menu
Three courses for £28 per guest for groups of up to 8 guests served at Monday-Friday lunch and Monday-Saturday dinner
Set Menu August 25
three courses for £28 per guest for groups of up to 8 guests served at Monday-Friday lunch and Monday-Saturday dinner
Dragon Inn Club
Dragon Inn Club is designed for communal Sichuan eating. The lower-level hotpot rooms let diners cook sliced meat, seafood, tofu, mushrooms and vegetables in a bubbling broth, while the à la carte menu covers dim sum and more direct chilli-led dishes. A mixed basket combines prawn har gau with scallop, fish and vegetable dumplings; prawn ravioli comes with chilli vinaigrette; and salt-and-pepper ribs, prawns or tofu provide crisp, savoury contrast. Recent reviews give particular attention to Sichuan sea bass and Peking duck.
Hotpot is the best reason to choose Dragon Inn Club, but it needs a table willing to coordinate broth, ingredients and cooking time. Ask staff for guidance if the range of cuts and sauces is unfamiliar, and let the broth reach the proper temperature before adding food. The restaurant also offers a vegan hotpot format. The current menu lists 20 dishes but no prices, so use it as a flavour guide; confirm the live à la carte or hotpot total directly before ordering.
Address: 16-18 Upper Tachbrook Street, London SW1V 1SH
Dragon Inn Club Menu
汤羹 Soups
黑松露鲍鱼汤 Abalone with Black Truffle Soup
海鲜酸辣汤/素 Seafood Hot and Sour Soup
Vegetarian option is also available.
紫菜云吞汤 Pork Won Ton and Seaweed Soup
云吞鱼滑汤 Pork Won Ton Minced Fish Soup
纪子竹笙豆腐羮 Bamboo Fungus Mushrooms and Tofu Soup with Goji Berry
鸡肉粟米汤 Chicken and Sweetcorn Soup
蟹米汤 Crab Meat and Sweetcorn Soup
当归猪蹄汤 Double Boiled Pig's Trotter with Angelica Herbs
头盘 Starters
京汁骨 Spare Ribs with Peking Sauce
红油抄手 Prawns Ravioli with Chilli Vinaigrette Dressings
虾片 Prawn crackers
椒盐骨 Salt and Pepper Spare Ribs
椒盐虾球 Salt and Pepper Prawns
椒盐鸡翅 Salt and Pepper Chicken Wings
点心拼 Dim Sum Basket
King prawn ha gau, scallop beetroot, fish spinach, and saffron vegetables.
素菜餃 Vegetables Dim Sum in Spinach Juice Pastry
素春卷 Vegetables Spring Rolls
椒盐豆腐 Deep Fried Crispy Tofu with Chilli and Garlic
煎鸡锅贴 Grilled Chicken Gyoza Dumplings
蛋黄南瓜条 Pumpkin Chips Coated with Egg Yolk
Wizard Afternoon Tea at Georgian House Hotel
Georgian House Hotel turns afternoon tea into a playful wizard-themed experience. The core remains recognisable: finger sandwiches, savoury tartlets, scones with jam and cream, then a deliberately mysterious selection of desserts. Fillings may include egg mayonnaise on lemon bread, cucumber and cream cheese, roast beef with horseradish, coronation chicken and smoked salmon with avocado. Vegetarian, vegan, gluten-free and children's formats are advertised, but dietary requirements should be arranged when booking rather than left until arrival.
Choose this for theatre and participation, not for a conventional restaurant lunch. The official experience can add a guided potion element with cocktails or mocktails, and the themed room is likely to matter as much to younger guests as the sandwiches. Recent reviews are enthusiastic about the staff and atmosphere but more mixed on portion size and value. The menu is explicitly a sample and only 6 of 27 listed items show prices, so check the current package, inclusions and total on the official booking page.
Address: 35 St George's Drive, London SW1V 4DG
Wizard Afternoon Tea at Georgian House Hotel Menu
Wizard Afternoon Tea
£40 per Wizard
Egg mayonnaise with micro cress on lemon bread
Cucumber & cream cheese with cracked black pepper on pesto bread
Roast beef & horseradish on olive bread
Coronation chicken on tomato bread
Whipped avocado & smoked salmon tartlet
Vanilla & sultana scones served with raspberry & strawberry jam with clotted cream
A selection of Curious desserts... you will just have to wait & see!
Wizard Vegetarian Afternoon Tea
£40 per Wizard
Egg mayonnaise with micro cress on lemon bread
Cucumber & cream cheese with cracked black pepper on pesto bread
Roast aubergine & sun-dried tomato sandwich
Avocado mousse and chopped tomatoes tartlet
Mushroom & chive tartlet
Vanilla & sultana scones served with raspberry & strawberry jam with clotted cream
A selection of Curious desserts... you will just have to wait & see!
Wizard Vegan Afternoon Tea
£43 per wizard
Roast aubergine & sun-dried tomato tapenade on brown bread
Cucumber & vegan cream cheese with cracked black pepper on white bread
Hummus & roasted pepper on white bread
Avocado mousse & tomato tartlet
Mushroom & chive tartlet
Vanilla & sultana scones served with raspberry & strawberry jam with clotted cream
A selection of Curious desserts... you will just have to wait & see!
Mini Wizard Afternoon Tea
£20 per mini wizard (Ages 3 to 12)
Ham & cheese on cocoa & tomato bread
Cucumber & cream cheese on cocoa & pesto bread
Egg mayonnaise on cocoa & lemon bread
Vanilla scone served with strawberry jam and curious cream
A selection of delicious desserts, perfect for mini wizards!
Bottomless Bubbles
£20 per wizard
Bottomless Bubbles
Enhance your experience and enjoy unlimited prosecco per person during your designated time slot.
Final Thoughts
Victoria and Pimlico offer a useful choice between destination meals and practical neighbourhood favourites. Casa do Frango is the strongest all-round group option, TOZI excels at Venetian sharing plates, and Lorne is the place for a quieter, more considered dinner. Stone & Grill covers steak and Mediterranean comfort; Morinoya provides sushi and Japanese staples; Hatch 77 owns breakfast; and Cacio & Pepe supplies an intimate Italian route.
Rail House is the flexible all-day meeting place, Dragon Inn Club rewards a group prepared to share hotpot, and Wizard Afternoon Tea is a themed occasion with its own audience. Check the live menus before travelling, paying particular attention to the missing prices at Dragon Inn Club and the partial price coverage at Cacio & Pepe and the Wizard experience. With that preparation, the ten cover breakfast, lunch, pre-theatre dining, group celebrations and a serious seasonal dinner within a compact part of central London.