Gauthier Soho brings an intimate style of fine dining to a townhouse on Romilly Street, a short walk from the theatres, shops and nightlife of central Soho. Rather than relying on a large open dining room, the restaurant welcomes guests into a series of characterful spaces that create a calm and personal atmosphere. Its entirely plant based approach gives the experience a clear identity while retaining the precision, pacing and attentive service associated with a special occasion restaurant.
The kitchen builds its tasting menus around vegetables, fruits, grains, pulses, fungi, herbs and carefully prepared sauces. Seasonal produce is treated as the centre of each course, with contrasting textures, balanced acidity and considered seasoning used to create depth without animal ingredients. The result is food designed to appeal not only to committed vegan diners, but also to guests who are curious about how imaginative plant based cooking can develop across a complete menu.
Dining here is structured as a progression, allowing lighter, brighter flavours to lead into richer and more savoury combinations before dessert. Optional drinks pairings can add another dimension, while the townhouse setting also suits private meals and celebrations that benefit from a more secluded room. Because the cooking follows the seasons, ingredients and individual preparations can change, giving returning guests a reason to discover a different expression of the restaurant’s style.
Gauthier Soho is a thoughtful choice for dinner in the West End, with Saturday lunch also forming part of its current service. The experience is best suited to diners who enjoy a measured tasting menu and want time to appreciate each course rather than a quick meal between engagements. The full menu below provides the latest dishes, options and prices available from the restaurant.
Address: 21 Romilly Street, Soho, London, England W1D 5AF, United Kingdom
Gauthier Soho Menu
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MENU CLASSIC ‘GRAND DÎNER’
SPRING 2026
Fennel & Lemon Broth, Dill Oil
Purple Artichoke & Lovage, Light Puff
Brioche Feuilletée ‘Kouign-Amann’
Beetroot and Rhubarb, walnut pickle, Soft Whip
Thick Green Asparagus
Modern Lacto Choron, Radish Crunch, Soft Chicory, Gremolata & Rye Crisp
Golden Crêpe Vonassienne
Beurre Blanc, Classic Gauthier Caviar
Big Raviolo
Wild Rocket, Nettle & Pine Nuts, House Almond Ricotta, Burnt Citrus Kosho
Seaweed Ash White Loire Asparagus
Sorrel Velouté, Charred Artichoke Barigoule, Pea & Capers, Kelp Oil
Soft Morel Garden
Braised Bulb Spring Onion, Sautéed Wild Garlic, Light Mint Jus, New Potato Galette, Gooseberry Marmalade
Smooth Pea Sorbet
Granny Smith Apple, Elderflower and a Touch of Mint
Mikado Mess
Vanilla Poached English Rhubarb, Sweet Gariguette Strawberries Cultured Timur Ice, Toasted Meringue, Brown Plant Butter Crumble
Chef & Sommelier Seasonal Drinks Pairing Non alcoholic
Sommelier Wine Pairing
MENU CLASSIC ‘PETIT DÎNER’
SPRING 2026
Fennel & Lemon Broth, Dill Oil
Purple Artichoke & Lovage, Light Puff
Brioche Feuilletée ‘Kouign-Amann’
Beetroot and Rhubarb, walnut pickle, Soft Whip
Thick Green Asparagus
Modern Lacto Choron, Radish Crunch, Soft Chicory, Gremolata & Rye Crisp
Big Raviolo
Wild Rocket, Nettle & Pine Nuts, House Almond Ricotta, Burnt Citrus Kosho
Soft Morel Garden
Braised Bulb Spring Onion, Sautéed Wild Garlic, Light Mint Jus, New Potato Galette, Gooseberry Marmalade
Smooth Pea Sorbet
Granny Smith Apple, Elderflower and a Touch of Mint
Mikado Mess
Vanilla Poached English Rhubarb, Sweet Gariguette Strawberries Cultured Timur Ice, Toasted Meringue, Brown Plant Butter Crumble
Chef & Sommelier Seasonal Drinks Pairing Non alcoholic
Sommelier Wine Pairing
MENU CLASSIC ‘GRAND DÎNER’
WINTER 2026
Roast Potato Consommé, Black Winter Truffle
Steamed Chawanmushi, Kombu Dashi Glaze, Shimeji Pickle
Brioche Feuilletée
Soft Carrot Terrine, Chervil & Caraway
Cacao-Crusted Plantain
Toasted Coconut Reduction, Mole Preserved Ginger, Candied Chilli
Crêpe Vonassienne
Beurre Blanc, Classic Gauthier Caviar
Sweet Onion Agnolotti
Miso and Lemon, Sautéed Black Trompette
Delicate Roasted Salsify Tart
Warm Kelp and Brassica Salad, Charred Leek and Almond Velouté, Plant Brown Butter
Koji-Cured King Oyster
Sticky Turnip, Roast Cauliflower Cream, Black Truffle, Pan-Fried Dumpling, Wild Mushroom Jus
“Les Guarrigues”
Olive Oil Marinated Plant Chèvre, Thyme, Rosemary & Black Pepper, Toasted House Focaccia – (Supplementary cheese course – £15)
Fennel Sorbet
Winter Sicilian Blood Orange
Dark Chocolate Tart
XOCO Tuma Yellow, Black Cardamom Toffee, Ratte Potato Gelato
Chef & Sommelier Seasonal Drinks Pairing Non alcoholic
Sommelier Wine Pairing
MENU CLASSIC ‘PETIT DÎNER’
WINTER 2026
Roast Potato Consommé, Black Winter Truffle
Steamed Chawanmushi, Kombu Dashi Glaze, Shimeji Pickle
Brioche Feuilletée
Soft Carrot Terrine, Chervil & Caraway
Sweet Onion Agnolotti
Miso and Lemon, Sautéed Black Trompette
Delicate Roasted Salsify Tart
Warm Kelp and Brassica Salad, Charred Leek and Almond Velouté, Plant Brown Butter
Koji-Cured King Oyster
Sticky Turnip, Roast Cauliflower Cream, Black Truffle, Pan-Fried Dumpling, Wild Mushroom Jus
Fennel Sorbet
Winter Sicilian Blood Orange
Dark Chocolate Tart
XOCO Tuma Yellow, Black Cardamom Toffee, Ratte Potato Gelato
Chef & Sommelier Seasonal Drinks Pairing Non alcoholic
Sommelier Wine Pairing
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