Best Restaurants Near Me In Tower Hamlets

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It means “the fragrant one”. (Ve, V)

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

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

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

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

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

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

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Twice the bacon. More power to you.

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

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

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

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

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

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

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

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

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

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

(Ve, V)

(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)

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

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

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

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

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

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

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

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

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

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

(Ve, V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(Ve, V)

(Ve, V)

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)

(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)

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

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

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

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

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

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

Cinnamon, Coconut or Kashmiri Chilli. (V)

(Ve, V)

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

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

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

House Chai ~ Chocolate Chai ~ Breakfast Assam ~ Darjeeling Green Tea ~ Fresh Mint Tea ~ Ginger, Lemon & Honey Tea ~ Guest Brew ~ Espresso Single / Double ~ Caffelatte / Flat White ~ Haldi Doodh

Fresh Orange Juice ~ Fresh Ruby-Red Grapefruit Juice ~ Ginger Shot ~ Turmeric Shot

Fruit & Yoghurt (Ve, V)

Bacon Naan Roll ~ Sausage Naan Roll ~ New Veg. Sausage & Egg Naan Roll (Ve, V) ~ Egg Naan Roll ~ Wrestler's Naan Roll (+2.00) ~ Bacon & Egg Naan Roll ~ Sausage & Egg Naan Roll ~ Akuri

Begin with Keema Pau (S) ~ Okra Fries (Ve, V) ~ Bhel (Ve, V) Indulge in Chicken Ruby ~ House Black Daal (V) ~ Awadhi Jackfruit Biryani (V) ~ Chilli Broccoli Salad (Ve, V) ~ Roomali Roti (Ve, V) ~ Plain Naan (V) ~ Raita (V) End with your choice of Mango Kulfi (V) ~ Pistachio Kulfi (V) ~ Malai Kulfi (V)

Begin with Pau Bhaji (V) ~ Okra Fries (Ve, V) ~ Bhel (Ve, V) Indulge in Mattar Paneer (V) ~ House Black Daal (V) ~ Awadhi Jackfruit Biryani (V) ~ Chilli Broccoli Salad (Ve, V) ~ Roomali Roti (Ve, V) ~ Plain Naan (V) ~ Raita (V) End with your choice of Mango Kulfi (V) ~ Pistachio Kulfi (V) ~ Malai Kulfi (V)

The following dishes are naturally vegan or have been made vegan for you to enjoy. Please don’t hesitate to ask your server for any advice. Begin with Vegan Pau Bhaji* (Ve, V) ~ Dishoom House Chaat (Ve, V) ~ Okra Fries (Ve, V) Indulge in Gunpowder Potatoes* (Ve, V) ~ Chole (Ve, V) ~ Kachumber (Ve, V) ~ Roomali Roti (Ve, V) ~ Steamed Basmati Rice (Ve, V) ~ Grilled Greens* (Ve, V) End with your choice of Kala Khatta Gola Ice (Ve, V) ~ Basmati Kheer (Ve, V)

With oat milk and bananas. (Ve, V)

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

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

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

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

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (V)

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

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

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

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

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

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

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

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

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

(Ve, V)

(Ve, V)

(Ve, V)

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

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

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

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

(Ve, V)

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)

£6.5 Supplement

£15 Supplement

£25 Supplement

£14 supplement

1 piece 9 / 2 pieces 16 / 3 pieces 22

£10 Supplement

£45 supplement per person

£14 supplement

£10 Supplement

£15 supplement

£12 supplement

£15 supplement

Champagne

Champagne

Champagne

Champagne

Sparkling Wine

Sparkling Wine

White

White

White

White

White

White

White

White

White

White

White

White

White

White

White

Rosé

Rosé

Rosé

Rosé

Rosé

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Red

Sake

Sake

France

France

France

France

France

Italy

Germany

Hungary

Greece

Greece

South Africa

Portugal

Portugal

Portugal

Portugal

Portugal

Portugal

Portugal

Sparkling Wines - France

Sparkling Wines - France

Sparkling Wines - France

Sparkling Wines - France

Sparkling Wines - England

Sparkling Wines - England

Sparkling Wines - England

Sparkling Wines - England

Sparkling Wines - England

Sparkling Wines - Italy

Sparkling Wines - Italy

Sparkling Wines - Spain

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Non Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Champagne - Vintage

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Chablis

Chablis

Chablis

Chablis

Chablis

Chablis

Chablis

Côte de Nuits

Côte de Nuits

Côte de Beaune

Côte de Beaune

Côte de Beaune

Meursault

Meursault

Loire

Loire

Loire

Loire

Loire

Loire

Loire

Loire

Loire

Loire

Bordeaux

Languedoc – Roussillon

Languedoc – Roussillon

Languedoc – Roussillon

Languedoc – Roussillon

South-West

South-West

South-West

Alsace

Alsace

Alsace

Jura & Savoie

Jura & Savoie

Jura & Savoie

Rhône

Rhône

Rhône

Rhône

Rhône

Rhône

Lombardy

Lombardy

Trentino-Alto Adige

Trentino-Alto Adige

Friuli Venezia Giulia

Friuli Venezia Giulia

Friuli Venezia Giulia

Veneto

Piedmont

Piedmont

Piedmont

Tuscany

Tuscany

Tuscany

Tuscany

Umbria

Umbria

Umbria

Umbria

Marche

Sardinia

Sardinia

Campania

Campania

Puglia

Sicily

Sicily

Sicily

Sicily

Sicily

England

England

England

England

England

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Portugal

Portugal

Portugal

Portugal

Spain

Spain

Spain

Spain

Spain

Spain

Germany

Germany

Germany

Austria

Austria

Austria

Austria

USA

USA

USA

USA

USA

USA

USA

Australia

Australia

Australia

New Zealand

New Zealand

New Zealand

Chile

Chile

Chile

Chile

Argentina

Uruguay

South Africa

South Africa

South Africa

South Africa

South Africa

South Africa

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Rosé

Left & Right Bank

Left & Right Bank

Left & Right Bank

Left & Right Bank

Left & Right Bank

Left & Right Bank

Saint-Estèphe

Saint-Estèphe

Saint-Estèphe

Saint-Estèphe

Saint-Estèphe

Saint-Estèphe

Pauillac

Pauillac

Pauillac

Pauillac

Pauillac

Pauillac

Pauillac

Pauillac

Pessac-Léognan

Pessac-Léognan

Pessac-Léognan

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Bourgogne

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Côte de Beaune

Beaujolais

Beaujolais

Beaujolais

Côte de Nuits

Côte de Nuits

Côte de Nuits

Côte de Nuits

Côte de Nuits

Côte de Nuits

Côte de Nuits

Côte de Nuits

Alsace

Loire Valley

Loire Valley

Loire Valley

Loire Valley

Loire Valley

Jura

South-West

South-West

South-West

South-West

South-East

South-East

South-East

South-East

South-East

Champagne

Northern Rhône

Northern Rhône

Northern Rhône

Northern Rhône

Northern Rhône

Northern Rhône

Northern Rhône

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Tuscany

Southern Italy

Southern Italy

Southern Italy

Southern Italy

Southern Italy

Southern Italy

Southern Italy

Veneto

Veneto

Veneto

Veneto

Germany

Germany

England

England

England

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Balkan & Eastern Mediterranean

Portugal

Portugal

Portugal

Portugal

Austria

Austria

California

California

California

California

California

California

California

California

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.

This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co.Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti.

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.

(Ve, V)

(Ve, V)

(Ve, V)

(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)

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

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

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

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

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

(Ve, V)

(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)

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

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

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

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

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

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

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

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

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

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

(Ve, V)

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

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

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

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

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

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

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

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

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

(Ve, V)

(Ve, V)

(Ve, V)

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

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

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

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

(Ve, V)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It means “the fragrant one”. (Ve, V)

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

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

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

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

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

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)

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

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

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

The Lover A passionate mingling of Dishoom Vermouth infused with a touch of lady’s fingers, Fords London Dry Gin and black pepper tincture (for the shots fired). Richly decorated with a green olive. The WIFE Classic affair of Stranger & Sons Gin and Cocchi Extra Dry Vermouth laced with Poire William and the much coveted Axia Spirit – known for its jealousy inciting qualities. A lipstick-red roquito pepper is added for a touch of sweetness. The COMMANDER Smart dry martini of Angostura Amaro Liqueur, Fino Sherry and Hayman’s Royal Dock Gin for the hurrahed and cuckolded Commander Nanavati. Pink hue, punctuated with a black olive.

Swashbuckling mix of Cointreau, cranberry and Finlandia Vodka, with chilli and lime shrub. A nostalgic nod to films starring stuntwoman ‘Fearless Nadia’, who captivated 1940s Bombay. SPECIAL TIPPLES FOR CANARY WHARF

Beefeater 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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. (Ve) 125ml / 750ml

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. (Ve) 125ml / 750ml

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.

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. (Ve) <0.5%

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

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

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)

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)

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)

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)

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

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

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)

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)

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)

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

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)

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)

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

Delectable IPA with fruity citrus notes and a clean bitterness. Bold and vigorous in character. 5.0% 330ml

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

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

Kernel Brewery take inspiration from timeworn porters that washed up in India. Notes of chocolate and coffee with ABV of approximately 5.5%. For precision, ask server. 330ml

An UnBarred x Permit Room collaboration. Exceedingly drinkable, slightly tart. Prized pineapple perked up with cracked black pepper, vanilla spice and a little buttery-biscuit crumble. 5.5% 440ml

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

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

Consult your server for guest beers and ciders.

Fried lentils, spices, nuts and sev. 4.00

Sprinkled with magic masala and served with lime. 4.00

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)

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)

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.

(Ve, V)

(Ve, V)

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)

(Ve, V)

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

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

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

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

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

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

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

(x3/x6/x12)

white port & garlic

Guinness bread, herbed cream cheese

cocktail sauce, mayonnaise

cucumber salad

garlic butter

Yorkshire puddings & onion gravy

pickled chestnut mushrooms, parmesan

slow-cooked onions

vinegar slaw

Hollandaise

pickled fennel, horseradish, pumpkin brittle

new potatoes, watercress, horseradish

Cantabrian anchovies

grilled over charcoal

vinegar peppers, fresh basil

fillet steak, grilled half lobster, garlic butter

garlic butter

roasted garlic, olive oil, lemon

bone marrow & onions

American cheese, dill pickle, spiked mayo

Spenwood cheese, mushrooms (v)

celeriac, mushrooms, Winslade cheese (v)

Yorkshire puddings & onion gravy

new potatoes, watercress, horseradish

Cantabrian anchovies

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

roasted garlic, olive oil, lemon

American cheese, dill pickle, spiked mayo

vinegar peppers, fresh basil

pickeled fennel, chorseradish crème fraîche

clotted cream ice cream, sticky toffee sponge, toffee sauce

salted caramel ice cream, Original Beans chocolate

lemon granita, oat tuile, blueberry & basil compote

Yorkshire puddings & onion gravy

new potatoes, watercress, horseradish

Cantabrian anchovies

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

roasted garlic, olive oil, lemon

American cheese, dill pickle, spiked mayo

vinegar peppers, fresh basil

pickeled fennel, chorseradish crème fraîche

clotted cream ice cream, sticky toffee sponge, toffee sauce

salted caramel ice cream, Original Beans chocolate

lemon granita, oat tuile, blueberry & basil compote

clotted cream

salted caramel ice cream, original beans chocolate

Happy birthday to us! Join in the celebrations with this indulgent cake inspired by one of our most popular desserts – the Grand Rocher. Cru Virunga chocolate, hazelnut ganache, hazelnut cream & ice cream

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

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

lemon granita, oat tuile, blueberry & basil compote

clotted cream ice cream, sticky toffee sponge, toffee sauce

hazelnut, clotted cream, salted caramel

strawberry, blueberry, mango

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

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

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

See blackboard for cuts + 9.50 for all the trimmings For 2 or more. Choose any of our blackboard sharing cuts and add the trimmings. Cuts most suitable for a Sunday-style feast are Prime Rib and Chateaubriand.

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

Melonade aperitif, Lillet blanc, Prosecco

Sparkling ginger & lemongrass, pomegranate

Hawksmoor lager 4%

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

Famille Perrin, 2024, France

Fords Gin, Dolin Dry, Preserved Lemon

Finlandia, Dolin Dry, Pepper Brine

Sacred Vermouth & Bitter, Cherry Soda

Sparkling ginger & lemongrass, pomegranate

Beefeater gin, Lemon juice, Ginger, London pride

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

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

Woodford Reserve Bourbon, Salted Brown Butter, Tonka Bean

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

Absolut Vodka, Lychee, Vanilla, Lemon, Orange Wine

Hepple Gin, Aperitivo Co Dry Vermouth, Filicudi Lemon Oil

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

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

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

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

Fords Gin, Preserved Lemon, Yogurt, Champagne

El Tequileno Reposado Tequila, Kiwi, Lime Sorbet, Jalapeno

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

Mezcal Verde, Aperol, Lime, Strawberry, Soju

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

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

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

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

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

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

Botivo Non-alc Aperitif, Strawberry, Lime, Soda

Three Spirit Livener, Sour Watermelon, Yuzu, Coast Soda

Merlot Grape Juice, Lemon, Orange Soda, Mint

Sparkling Ginger Tea, Lemongrass, Pomegranate

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

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

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

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

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

A juicy, sessionable pale ale.

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

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

Crisp & fruity medium cider.

Jerez, Spain

Jerez, Spain

West Sussex, England

Champagne, France

Somló, Hungary

Piedmont, Italy

Piedmont, Italy

Veneto, Italy

Limoux, France

West Sussex, England

East Sussex, England

Champagne, France

Sussex, England

Corpinnat, Spain

Champagne, France

Champagne, France

Champagne, France

Sussex, England

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Mendoza, Argentina

Paardeberg, South Africa

Somló, Hungary

Puglia, Italy

Traisental, Austria

Cotes du Rhone, France

Niederösterreich, Austria

Stajerska, Slovenia

Lombardy, Italy

Marlborough, New Zealand

Burgundy, France

Clare Valley, Australia

Piedmont, Italy

Loire, France

Stellenbosch, South Africa

Ribeiro, Spain

Loire, France

Burgundy, France

Rioja, Spain

Burgundy, France

Lompoc, California

Burgundy, France

Wachau, Austria

Loire, France

Saint-Guilhem-le-Desert, France

Burgundy, France

Burgundy, France

Rioja, Spain

Friuli Venezia-Giulia, Italy

Burgundy, France

Chateauneuf-du-Pape, France

Burgundy, France

Rioja, Spain

Santa Maria Valley, California

Sta. Rita Hills, California

Rhone, France

Napa Valley, California

Alpilles, France

Languedoc, France

Piedmont, Italy

Rioja, Spain

California, USA

Ribeira del Duero, Portugal

Provence, France

Abruzzo, Italy

Bierzo, Spain

Douro, Portugal

Piedmont, Italy

Cotes du Rhone, France

Crete, Greece

Stajerska, Slovenia

Veneto, Italy

Thermenregion, Austria

Languedoc-Rousillon, France

Catalunya, Spain

Columbia Valley, Washington State

Stellenbosch, South Africa

Puglia, Italy

Western Cape, South Africa

Mendoza, Argentina

Naousa, Greece

Burgundy, France

Sicily, Italy

Languedoc, France

Rioja, Spain

Piedmont, Italy

Veneto. Italy

Sta. Rita Hills, California

Beaujolais, France

Bordeaux, France

Piedmont, Italy

Bordeaux, France

Stellenbosch, South Africa

Margaret River, Australia

Tuscany, Italy

Geyserville, California

Atacama, Chile

Tuscany, Italy

Rhone, France

Burgundy, France

Mendoza, Argentina

Contra Costa County, California

Essex, England

North Coast, California

Piedmont, Italy

Mornington Peninsula, Australia

Beaujolais, France

Rioja, Spain

Priorat, Spain

Mendoza, Argentina

Northern Rhone, France

Columbia Valley, Washington State

Adelaide Hills, Australia

Ribera del Duero, Spain

Mendoza, Argentina

Piedmont, Italy

Barossa Valley, Australia

Franken, Germany

Hawkes Bay, New Zealand

Mendoza, Argentina

Friuli Venezia-Guilia, Italy

Margaret River, Australia

Rhone, France

Saint-Guilhem-le-Desert, France

Waiheke Island, New Zealand

Sta Rita Hills, California

Tuscany, Italy

Swartland, South Africa

Piedmont, Italy

Alpilles, France

Rhone, France

Tuscany, Italy

Rhone, France

Saumur-Champigny, France

Santa Cruz Mountains, California

Napa Valley, California

Barolo, Italy

Tuscany, Italy

Tuscany, Italy

Santa Rita Hills, California

Santa Rita Hills, California

Veneto, Italy

Eden Valley, Australia

Montalcino, Italy

St-Julien

Margaux

Margaux

Pomerol

Pauillac

St-Estephe

Pauillac

Pauillac

Margaux

Pauillac

Pomerol

Marsannay

Pommard

Maranges

Aloxe-Corton

Gevrey-Chambertin

Chambertin

Chambertin

Chambolle-Musigny

Nuits-Saint-Georges

Clos de la Roche

Gevrey-Chambertin

Bonne-Mares

Vosne-Romanee

Echezaux

Veneto, Italy

Marlborough, New Zealand

Alto Adige, Italy

Chablis, France

Beaujolais, France

Cahors, France

Tuscany, Italy

Bordeaux, France

Rioja, Spain

Tuscany, Italy

Bordeaux, France

Napa Valley, California

Burgundy, France

Burgundy, France

Rioja, Spain

Mendoza, Argentina

Bordeaux, France

Roussillon, France

Sonoma Coast, California

Burgundy, France

Piedmont, Italy

Priorat, Spain

California, USA

[ subject to availability / 24-hr pre-order | *available as gift box to takeaway ]

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Pickle plate, Laffa bread, Labneh, confit garlic, za’atar, Hummus, burnt butter, pine nuts, Oyster mushroom skewer, tamari, coriander seed, Smacked cucumbers, tahini, chilli crunch, Halloumi, black seed honey, Kohlrabi, fig, zhoug, goats curd (v), Radicchio, clementine, date, Sichuan peppercorn, Confit potato latkes, toum, Aleppo chilli

Warm spelt and rye bread with a choice of three butters: fermented shiitake cultured Normandy butter and Normandy butter flavoured with seaweed

A take on the classic gougere

Cubes

Eggless pasta made from semolina flour and water

Served in Steve Harrison’s artisanal clay beakers

Served in a sauce of British pork fat, garlic, and ginger

Changing menu, always led by the bounty of each week