Borough and London Bridge compress an extraordinary range of eating into a compact walk south of the Thames. Borough Market provides the crowds, produce and historic backdrop, while the railway arches of Borough Yards and the streets towards Bermondsey support restaurants with a more evening-focused rhythm. The strongest places have clear identities: hand-rolled pasta, Iranian charcoal cooking, British steak, Portuguese chicken, Mexican asador food and ambitious tasting menus all sit within minutes of the station.
The area works for very different kinds of meal. Celebrated special-occasion restaurants sit alongside places built for a spontaneous bowl of pasta or a table crowded with sharing plates. That range is useful because Borough changes character through the day: lunch can be quick and informal, while dinner may call for a booking, a tasting-menu commitment or patience with a virtual queue. Restaurants across Borough and London Bridge reward a clear idea of how much time you want to spend and how widely your table likes to share.
Plan around the style of restaurant rather than trying to cover too much of the market at once. Padella operates a virtual queue, Agora keeps a strong walk-in culture, and the fine-dining rooms need advance reservations. Menus at several venues change with season and supply, so use the live panels below for current dishes and prices, then confirm allergies directly with the restaurant. London Bridge station, Borough Market and the streets towards Bermondsey are close together, but leave extra time at weekends when the market paths become crowded.
Padella Borough Market
Padella turns a short pasta menu into one of Borough Market's most convincing casual meals. Pasta is rolled in the window and cooked in an open kitchen, with a few counter seats offering the clearest view of the pans. The compact format keeps the focus on texture and sauce instead of a long sequence of courses. It works best for two people who can share an antipasto, order different bowls and compare the lighter and richer ends of the menu.
Pici cacio e pepe and pappardelle with slow-cooked beef-shin ragù have remained central since the restaurant opened, and they explain the appeal: one is peppery, glossy and direct; the other is deep and comforting. Seasonal pasta and a simple tomato tagliarini create useful contrasts, while burrata or anchovies can open the meal. The Borough branch takes no reservations, so join its virtual queue before peak time and explore the market while waiting. Groups larger than six should choose another venue rather than trying to split across tables.
Address: 6 Southwark Street, London SE1 1TQ
Padella Southwark Menu
Antipasti
Nocellara olives
Sourdough with Le Ferre olive oil
Rocket, salted ricotta & mint salad with moscatel dressing
Salame Molinari
Burrata with Le Ferre olive oil
Beef fillet carpaccio with parmesan & balsamic
Olasagasti anchovies, Estate Dairy butter & crostini
Pasta
Tagliarini with dried chilli, garlic & pangrattato
Tagliarini with slow cooked tomato sauce
Pici cacio & pepe
Ravioli with Westcombe ricotta and sage butter
Fettuccine with Cobble Lane cured nduja, mascarpone & lemon
Fettuccine with pistacchio, mint & basil pesto
Tagliarini with Dorset crab, chilli & lemon
Pappardelle with 8 hours Hereford beef shin ragu
Pudding
Tiramisu
Biscotti & Marsala
Peach & almond tart
Ice cream
Affogato
Vanilla
Salted caramel
Dark chocolate sorbet
Aperitivi
Ca di Alte, Prosecco (sparkling, 11%)
Padella Negroni (Dry Gin, Carpano Bitters, Padella Vermouth Blend)
Padella Martini (Broker's Dry Gin, Carpano dry)
Aromatic Spritz (Prosecco, Raspberry Leaf, Apricot Liqueur, Carpano Bitters)
Non-Alcoholic
Rosemary Lemonade (still or sparkling)
Mother Root Ginger Switchel
Beer
Helles Lager, Braybrooke, Leicestershire (draught, 4.2%)
Lucky Saint, Unfiltered Lager, London (bottle, 0.5%)
Wine
Assi Bianco 2021, Domus Vini, Puglia (white, 13%)
Gavi 2025, La Raia, Piedmont (white, 12.5%)
Triennes Rosé 2025, Provence (rosé, 13%)
Primitivo 2023, Domus, Puglia (red, 13.5%)
Chianti 2024, Poggiotondo, Tuscany (red, 13%)
Soft drink
Lemony, Gingerella, Karma Cola, Karma Cola Sugar Free
Espresso
Caffe Espresso
Steffi's Macchiato
Digestivi
Donnafaguta 'Kabir' Moscato (60ml, 11.5%)
Marsala Riserva (60ml, 18%)
Grappa (25ml)
Vecchia Romagna (25ml)
Amaro (35ml)
Limoncello (25ml)
Berenjak Borough
Berenjak's Borough townhouse brings Iranian home-style cooking to the edge of the market without losing the energy of a Tehran kabab shop. The room uses patterned glass, rich colour and close-set tables, while the menu is built for generous sharing. Fresh bread, mazeh, charcoal-grilled meat, khoresht and rice let a table move from bright herbs and pickles towards deeper smoke and spice. It suits a celebratory group, but the counter can make an equally engaging meal for two.
Begin with clay-baked taftoon, black-chickpea hummus and coal-cooked aubergine, then choose kababs with different characters. Saffron-marinated chicken is fragrant and tender; koobideh delivers the savoury intensity of minced lamb; lamb fillet offers a more luxurious centrepiece. Shirazi salad, yoghurt and pickles cut through the grill, while barberry rice adds sweet-sour lift. Recent diners consistently praise the food and informed ordering advice, though demand can make tables scarce. Reserve ahead or arrive near opening, and tell the team about dietary needs before committing to a set feast.
Address: 1 Bedale Street, London SE1 9AL
Berenjak Borough Menu
Dinner
GHAIMEH BADEMJOON
Aubergine stew with black lime, yellow split peas, tomato
GHORMEH SABZI
Lamb stew with kidney beans, black lime, dried herbs
JUJEH KABAB TOND
Poussin, chilli, garlic, somagh, açi paste
BARREH... KABAB TOND
Lamb rump chunks marinated in chilli, tarragon & yoghurt
ZERESHK POLOW BA MORGH
Whole rotisserie Norfolk chicken, saffron sauce, 60barberries, tahdig, shirazi salad
BAGHALI POLOW
Rotisserie Witney lamb shoulder,courgette salad, dill 60& broad bean tahdig
CHELOW KABAB CHENJEH
Herdwick lamb fillet kabab, grilled garlic salad, tahdig
ZAFERAN POLOW
Saffron rice, salted butter, crispy rice (+ Zereshk 2.5)
SALAD SHIRAZI
Cucumber, tomato & onion chopped salad
SIBZAMINI ZOGHALI
Grilled potato, salted butter, chives, golpar
KHIARSHOOR
Brined baby cucumber
TORSHI PHEL PHEL
Chopped chilli, malt vinegar, mint, golpar
TORSHI HAFTEBIJAR
Pickled cauliflower, carrot, cabbage, turnip
Persepolis
To be taken by the whole table £40pp Choose one per person
SANGAK
Pebble baked whole wheat flatbread, sesame seeds...
Tuesday- Friday lunch deal
£30ppChoose one from each course...
JUJEH KABAB TOND
Poussin, chilli, garlic, somagh, açi paste (+£7)
BARREH KABAB TOND
Lamb rump marinated in chilli, tarragon, yoghurt (+£15)
Town house Feast
£48ppTo be taken by the whole table...
Hawksmoor Borough
Hawksmoor Borough occupies a former hops warehouse close to the market, giving the dining room the brick, timber and scale that suit a serious steakhouse. The kitchen buys native-breed, grass-fed British beef, dry-ages it and cooks it over charcoal, but seafood and carefully made sides keep the menu from becoming one-note. Service is practiced at guiding a table through cuts and quantities, which matters more here than chasing the largest steak on the board.
Rib-eye brings rich marbling, sirloin has a firmer bite, and rump offers direct beef flavour; large porterhouse, T-bone and prime-rib cuts are made for sharing. Potted beef with Yorkshire puddings, roasted bone marrow and charcoal-roasted scallops are characteristic starters. Beef-dripping chips, creamed spinach or macaroni cheese complete the classic order, while hake, chicken and a vegetarian Wellington broaden the choice. Large cuts and some fish are priced by weight, so ask staff to confirm the available size and total cost before ordering. The room is busy and lively, making bookings sensible for dinner or Sunday lunch.
Address: 16 Winchester Walk, London SE1 9AQ
Hawksmoor Borough Menu
À La Carte
Jersey Rock oysters
lemon, classic mignonette (x3/x6/x12)
Charcola-roasted scallops
white port & garlic butter
Hawksmoor smoked salmon
Guinness bread, herbed cream cheese
Dozen shell-on prawns
cocktail sauce, mayonnaise
Devon crab on toast
cucumber salad
Half native lobster
garlic butter
Potted beef & bacon
Yorkshire puddings & onion gravy
Fillet carpaccio
pickled chestnut mushrooms, parmesan
Roasted bone marrow
slow-cooked onions
Old Spot belly ribs
vinegar slaw
Buttered asparagus
Hollandaise
Ash-baked beetroots
pickled fennel, horseradish, pumpkin brittle
Smoked mackerel salad
new potatoes, watercress, horseradish
Hawksmoor Caesar salad
Cantabrian anchovies
Whole native lobster
garlic butter
Monkfish
grilled over charcoal
Charcoal-roasted hake
vinegar peppers, fresh basil
Charcoal chicken Ana Mari
roasted garlic, olive oil, lemon
Winslade Wellington
celeriac, mushrooms, Winslade cheese (v)
Surf & Turf
fillet steak, grilled half lobster
Cast-iron fillet steak
bone marrow & onions
Royale burger
American cheese, dill pickle, spiked mayo
Roasted celeriac & spelt
Spenwood cheese, mushrooms (v)
Rib-eye (400g)
T-bone
Porterhouse
Prime Rib
Chateaubriand
Bone-in prime rib
Fillet (275g / 350g)
Rib-eye (350g / 450g)
Sirloin (350g)
Rump (275g)
Chateaubriand for 2 (500g)
Béarnaise, Peppercorn, Bone marrow gravy
Anchovy hollandaise or Cornish Blue hollandaise
Grilled bone marrow
Two fried eggs
Half native lobster (100g)
Maple bacon
Beef dripping chips
Beef dripping fries
Mash & gravy
Buttered Jersey Royals
Tunworth mash
Baked sweet potato
Macaroni cheese
Creamed spinach
Spinach, lemon & garlic
Garlic mushrooms
Hawksmoor Caesar
Buttered asparagus
English lettuce & herb salad
Toklas sourdough & butter
Buttered English greens
Lunch Set Menu
1 course £20; 2 courses £25; 3 courses £30.
Cantaloupe Spritz
Melonade aperitif, Lillet blanc, Prosecco
Shirley T
Sparkling ginger & lemongrass, pomegranate
Lager
Hawksmoor lager 4%
Prosecco
Superiore Spumante, ‘Asolo’, Ca’ Morlin, NV, Italy
Luberon Rosé
Famille Perrin, 2024, France
Potted beef & bacon.
Yorkshire puddings & onion gravy
Smoked mackerel salad.
new potatoes, watercress, horseradish
Hawksmoor Caesar.
Cantabrian anchovies
35-day dry-aged rump steak.
(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad
Charcoal chicken Ana Mari .
roasted garlic, olive oil, lemon
Royale with cheese.
American cheese, dill pickle, spiked mayo
Roast hake.
vinegar peppers, fresh basil
Ash-baked beetroots.
pickeled fennel, chorseradish crème fraîche
Beef dripping chips.
Baked sweet potato.
English lettuce salad.
Bitter leaf & Devon Blue salad.
Sticky toffee Sundae.
clotted cream ice cream, sticky toffee sponge, toffee sauce
Peanut butter shortbread.
salted caramel ice cream, Original Beans chocolate
Blueberry & basil whipped cheesecake.
lemon granita, oat tuile, blueberry & basil compote
Early Evening Set Menu
2 courses £25; 3 courses £30.
House Gin Martini
Fords Gin, Dolin Dry, Preserved Lemon
House Vodka Martini
Finlandia, Dolin Dry, Pepper Brine
Sour Cherry Americano
Sacred Vermouth & Bitter, Cherry Soda
Shirley T
Sparkling ginger & lemongrass, pomegranate
Potted beef & bacon.
Yorkshire puddings & onion gravy
Smoked mackerel salad.
new potatoes, watercress, horseradish
Hawksmoor Caesar.
Cantabrian anchovies
35-day dry-aged rump steak.
(Sirloin steak – supplement +£5, Fillet steak +£10) steakhouse salad
Charcoal chicken Ana Mari .
roasted garlic, olive oil, lemon
Royale with cheese.
American cheese, dill pickle, spiked mayo
Roast hake.
vinegar peppers, fresh basil
Ash-baked beetroots.
pickeled fennel, chorseradish crème fraîche
Beef dripping chips.
Baked sweet potato.
English lettuce salad.
Bitter leaf & Devon Blue salad.
Sticky toffee Sundae.
clotted cream ice cream, sticky toffee sponge, toffee sauce
Peanut butter shortbread.
salted caramel ice cream, Original Beans chocolate
Blueberry & basil whipped cheesecake.
lemon granita, oat tuile, blueberry & basil compote
Puddings
Sticky toffee pudding
clotted cream
Peanut butter shortbread
salted caramel ice cream, original beans chocolate
20th Birthday Cake
Happy birthday to us! Join in the celebrations with this indulgent cake inspired by one of our most popular desserts – the Grand Rocher. Cru Virunga chocolate, hazelnut ganache, hazelnut cream & ice cream
Strawberry tart
strawberry & prosecco sauce, almond cake, fresh strawberries, strawberry sorbet
Spiced pineapple & mango pavlova
mango cream, spiced tequila sauce, mango sorbet, shaved pineapple
Blueberry & basil whipped cheesecake
lemon granita, oat tuile, blueberry & basil compote
Sticky toffee sundae
clotted cream ice cream, sticky toffee sponge, toffee sauce
Ice-cream scoops
hazelnut, salted caramel, clotted cream
Sorbet scoops
strawberry, blueberry, mango
Salted caramel rolos (x1/x3)
A Selection of Neal’s Yard Cheeses
Cheese may be unpasteurised, please ask for more details.
Sunday Roast
Dry aged rump
Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy
Dry aged sirloin
Served with beef dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy
Winslade Wellington (v)
Served with roast potatoes, Yorkshire pudding, roasted carrots, greens, roasted garlic and lashings of onion gravy
Sunday Feasting
See blackboard for cuts + 9.00 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.
Hawksmoor Stuffing
Other Sunday roasts come with a delicious stuffing. Why not Roast Beef? We’re rewriting the rule book with a decadent mix of bone marrow, onions, high-grade sausage and lots of fresh herbs.
Cauliflower cheese
Moonlighter
£65/£70. Served for sharing. Available as 2 / 3 courses.
Smoked mackerel salad.
Potted beef & bacon .
Ash-baked beetroot.
Sirloin.
Rump.
Prime Rib.
Charcoal-grilled monkfish (£70/£75).
Winslade Wellington (v) (£50/£55).
Beef dripping chips.
Mash & gravy.
Creamed spinach.
Macaroni cheese.
Lettuce & herb salad.
Sticky toffee pudding & clotted cream.
Seasonal pavlova.
Silvertail
£77/£82. Served for sharing. Available as 2 / 3 courses.
Smoked mackerel salad.
Old Spot belly ribs.
Ash-baked beetroot.
T-Bone.
Sirloin.
Prime Rib.
Charcoal-grilled monkfish (£70/£75).
Winslade Wellington (v) (£50/£55).
Beef dripping chips.
Mash & gravy.
Creamed spinach.
Macaroni cheese.
Lettuce & herb salad.
Sticky toffee pudding & clotted cream.
Seasonal Pavlova.
Hawkabelle
£98/£103. (available as 2/3 courses)
Fillet carpaccio.
Smoked salmon.
Roasted scallops.
Porterhouse.
Chateaubriand.
Prime Rib.
Charcoal-grilled monkfish (£70/£75).
Winslade Wellington (v) (£50/£55).
Beef dripping chips.
Mash & gravy.
Creamed spinach.
Macaroni cheese.
Lettuce & herb salad.
Sticky toffee pudding & clotted cream.
Seasonal Pavlova.
The Sacred Six
Six timeless Hawksmoor classics which will always be on our menu.
SHAKY PETE’S GINGER BREW
Beefeater gin, Lemon juice, Ginger, London pride
DOUBLE MELON DAIQUIRI
Havana Club 3 y.o, Cantaloupe, Sour Watermelon, Rose Wine
SOUR CHERRY NEGRONI
East London Gin, Select Aperitivo, Regal Rogue Vermouth, Sour Cherry
FULLER FAT OLD FASHIONED
Woodford Reserve Bourbon, Salted Brown Butter, Tonka Bean
REFORMED PORNSTAR
Absoult Vodka, Passion Fruit, Pineapple, Clarified Milk Punch, Jasmine, Champagne
LYCHEE MARTINI
Absolut Vodka, Lychee, Vanilla, Lemon, Orange Wine
Ultimate Steakhouse Cocktails
Hawksmoor’s definitive, argument ending expressions of these quintessential, classic cocktails
ULTIMATE GIN MARTINI
HEPPLE GIN, APERITIVO CO DRY VERMOUTH, FILICUDI LEMON OIL
ULTIMATE STEAKHOUSE MARTINI
BOATYARD VODKA, DOLIN VERMOUTH, CHARDONNAY GREEN PEPPERCORN, OLIVE BRINE
ULTIMATE SPICY MARGARITA
EL TEQUILENO PLATINUM TEQUILA, HABANERO, JALAPEÑO MEZCAL, LIME, GREEN PEPPER
ULTIMATE CHAMPAGNE COCKTAIL
SEVEN TAILS XO BRANDY, PINEAU DES CHARENTES, JASMINE, CHAMPAGNE
ULTIMATE BLOODY MARY
POD VODKA, PICKLE HOUSE X HAWKSMOOR TOMATO MIX, LEMON, JALAPEÑO TINCTURE
ULTIMATE OLD FASHIONED
EAGLE RARE 10 Y.O, DEMERARA, BITTERS,OOLONG TEA
ULTIMATE PINK GIBSON
BOATYARD VODKA, DRY VERMOUTH, PINK ONION PICKLE
Time & A place
A regularly changing, seasonally appropriate selection of cocktails from our bartenders at Hawksmoor.
METROPOLIS
FORD’S GIN, SOMERSET CIDER BRANDY 3YO, RASPBERRY, MERLET TRIPLE SEC, LEMON
ROSY HUE
APPLEJACK, SINGANI 63, SPICED BERRIES, LEMON
RANCH WATER
HERRADURA PLATA TEQUILA, MEZCAL, PINEAPPLE SODA, JALAPEÑO, KOMBUCHA
PINA FIZZ
LAS OLAS SPICED RUM, DIPLOMATICO RESERVA, SEASN LIGHT, LEMON, ANISE, PINEAPPLE SODA
TROPICANO
GRAPEFRUIT VODKA, SELECT APERITIVO, SAVOIA ORANCIO, PINK GRAPEFRUIT & MANGO SODA
DUBLIN CALLING
TEELING SMALL BATCH WHISKEY, SALTED APRICOT, FINO SHERRY, LEMON
Lo & No Alc
What to drink when you’re not drinking
STEADY PETE’S GINGER BREW <0.5%
TANQUERAY 0.0%, LEMON, GINGER, LUCKY SAINT IPA
AFTER BURNER 0.5%
BOTIVO, AGAVE, CHILLI, LIME, PINEAPPLE SODA
SOUR CHERRY NO-GRONI 0%
TANQUERAY 0.0%, LYRE’S AMARETTI, ITALIAN SPIRIT, SOUR CHERRY
HAWKSMOOR VIRGIN MARY
PICKLE HOUSE X HAWKSMOOR TOMATO MIX, LEMON
SHIRLEY T 0%
SPARKLING GINGER TEA, LEMONGRASS, POMEGRANATE
PINEAPPLE SODA <0.5%
STRAWBERRY & CREAM SODA 0%
MELLOW YELLOW 0.5%
BOTIVO, ELDERFLOWER CORDIAL. LEMON, SODA
Beers & Cider
HAWKSMOOR LAGER (330ML) 4%
After the Great Fire, our namesake Nicholas Hawksmoor wanted to rebuild London as “…the most August town in the worlde”. If you’ve got a goal, make it a big one. We’ve tried to make the most August beer we could, working with our friends at Harbour Brewing Company.
HAWKSMOOR COLD IPA (330ML) 4.3%
Crisp and tropical IPA, which is both complex and sessionable. Made for us by Harbour Brewery in Cornwall.
MAGIC ROCK SAUCERY 3.9% (330ML)
Session GF Pale Ale, well balanced and full of tropical notes.
HARBOUR ‘BIG WEDNESDAY’ HAZY IPA (330ML) 5.6%
A hazy, New England-style IPA with plenty of tropical juicy flavours and fresh hop character
STIEGL GOLDBRÄU LAGER (330ML) 5%
A sweet, golden and light lager. A wonderfully refreshing flavour with hints of honey.
SMALL BEER SESSION PALE 2.5% (350ML)
A juicy, sessionable pale ale.
TINY REBEL CALI PALE 5% (330ML)
A juicy pale ale from South Wales, full of notes of mango and a hint of pine.
LUCKY SAINT (330ML) 0.5%
A brilliant beer first – a peerless non-alc lager second.
SANDFORD ORCHARDS DEVON RED (330ML) 4.5%
Crisp & fruity medium cider.
Vegan Set Menu
Available as 2 / 3 courses. Price is per person. Menus available for all group sizes.
Spiced heritage carrots
buckwheat grains
Charcoal-roasted cauliflower
romesco sauce, kale pesto, pickled Fresno chilli
Triple-cooked chips
Steamed greens
Lettuce & herb salad
Casa do Frango London Bridge
Casa do Frango's original London Bridge restaurant spreads across two floors of a nineteenth-century warehouse, with arched windows and a skylight softening the industrial shell. The menu looks to southern Portugal and the informal generosity of a tasca. Most dishes are meant for sharing, and the charcoal grill supplies a smoky through-line. It is an easy choice for a group because the central chicken, small plates and vegetable sides can be scaled without making everyone order the same main.
Frango piri-piri is the essential order: half a chicken cooked over wood charcoal and brushed with the house chilli oil. Salt-cod fritters, Iberico pork croquettes and chilli-garlic prawns give the opening round contrasting richness, while bacalhau à Brás mixes salt cod, egg and crisp potato. Pair the chicken with green rice, roasted potatoes, tomato salad or hispi slaw, then finish with pastel de nata or biscuit cake. Recent reviews remain strongly positive about food and atmosphere, although noise, pacing and occasional inconsistencies recur. A reservation helps at peak periods, especially if a quieter table matters.
Address: 32 Southwark Street, London SE1 1TU
Casa do Frango London Bridge 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
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, shallalot 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 EACH
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
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
DRAUGHT BEER 2/3 PINT
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 125ML / BOTTLE
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
TERRA FRANCA, DIOGO SEPÚLVEDA
Bairrada, Portugal Fernão Pires, Arinto, Cercial A lively, youthful wine, where juicy peach and ripe lemon mingle with floral aromas
ROSÉ 125ML / BOTTLE
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
WHITE 125ML / BOTTLE
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 CONTINUED 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
RED 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 CONTINUED 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
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
Restaurant Story
Restaurant Story is Tom Sellers' highly personal interpretation of modern British fine dining. Instead of an à-la-carte list, the restaurant uses an evolving tasting menu to connect seasonal produce with memories, technique and a strong sense of narrative. The renovated room is polished but visually restrained enough to keep attention on each course. Choose it when dinner itself is the event and everyone at the table is comfortable committing several hours to a chef-led sequence.
The appeal lies in the way familiar British references are transformed through precise sauces, preserved flavours, contrasting textures and theatrical presentation. Because the menu changes, the best approach is to avoid arriving attached to a dish seen in an old review. Give the current progression room to make its argument, and consider the drinks pairing only if a long, structured meal suits the occasion. The restaurant cannot accommodate every dietary pattern and asks for advance notice, so discuss restrictions before booking. Lunch runs on limited days, while dinner is served Tuesday to Saturday.
Address: 199 Tooley Street, London SE1 2JX
Restaurant Story Menu
5-Course Shorter Lunch Menu
£175 per person.
Welcome Consommé
Snacks
Scallops
Cucumber, elderflower & Tiger’s milk
Candle
Brioche & vegetable relish
Agnolotti
Burnt lemon, broad beans & mint
Pork
Langoustine, pineapple & hazelnut
Strawberry
Hibiscus & mint
Treats
Tasting Menu
7-course tasting menu, with snacks and treats — £275 per person.
Welcome Consommé
Snacks
Scallops
Cucumber, elderflower & Tiger’s milk
Frog legs
Vermouth, garlic & chervil
Candle
Brioche & vegetable relish
Half-Time Oranges
Turbot
White asparagus, toasted oat & Beurre blanc
Pork
Langoustine, pineapple & hazelnut
Amalfi lemonade
Basil & granita
Strawberry
Hibiscus & mint
Treats
Sample Vegetarian Menu
Welcome broth
Hamachi ‘Chalaquita’
San Marzano tomato & vanilla
English Pea Custard
Charred spring onion
Parker house bread
Cultured butter & pickled celery
Agnolotti
Burnt lemon, broad beans & mint
Jersey Royal
Morels & chervil veloute
Celeriac
Barley ragu & garlic panade
Citrus
Lemongrass, marshmallow & Story oil
English Strawberries
Vanilla yogurt parfait & lemon balm
Drinks
Drinks flight
Agora Souvla Bar
Agora is a lively souvla bar where the market's quick appetite meets serious live-fire cooking. A large rotisserie and wood oven drive a menu inspired by Athens, with crisp snacks, dips, skewers, flatbreads, braises and larger cuts designed to overlap on the table. The room is stripped back and sociable, and the best seats let diners watch bread puff and meat turn over the fire. It works especially well for friends who prefer many small decisions to individual main courses.
Start with hot potato crisps, hummus and a warm flatbread, then add skewers of lamb, pork or slow-grilled chicken thigh. Chard borani and spicy feta bring creamy, vegetable-led contrast; mackerel and seasonal salads keep the meal bright. Lamb adana or spicy sausage baked on flatbread is more substantial, while rotisserie pork belly or lamb souvla can anchor a larger order. Current reviews repeatedly praise the char, speed and value, though queues and a loud room are part of the experience. Limited bookings exist, but early arrival remains the simplest strategy for a smaller party.
Address: 4 Bedale Street, London SE1 9AL
Agora Souvla Bar Menu
Spreads
Hummus, masabacha, hot crisps
Tahini, red zhoug
Ezme saláta, chopped tomato, green chilli, pomegranate
Chard borani, crispy garlic
Spicy feta, roasted peppers, pickled red chilli
Wood-fired feta, tomato, friggitelli pepper, oregano
Skewers
Mushroom + spring onion
Shishito pepper, ladolemono
Lamb kebab, sumac
Pork souvlaki, oregano
Slow grilled chicken thigh
Butterflied mackerel, za’atar
Saláta
Heritage tomato, watermelon, feta + mint saláta
Greek saláta, carob rusk, galomizithra
Braises
Slow cooked chickpeas, green zhoug
Fava, red onion, cripsy capers
Wood-oven flatbread
Cime di rapa, fonduta, crispy kale
Wood-oven roasted tomato + kalamata tapenade
Spicy pork sausage, spit-roast pineapple, hot honey
Lamb adana, spiced tomato, garlic yoghurt
Carbonara, guanciale, cured egg yolk
Wood-burning rotisserie
Middle white pork belly
Cornish lamb souvla
Desserts
Tiramisu
Portokalopita
Akara Restaurant
Akara explores the connection between West African black-eyed-bean fritters and Brazilian acarajé from a warm, contemporary room under the Borough Yards arches. The signature fritter provides the starting point, but the concise menu travels further through sauces, grains, grilled meat and seafood. Precise seasoning and carefully balanced heat make the cooking approachable without flattening its identity. It is a rewarding choice for diners who want to share unfamiliar combinations and ask questions.
Order at least one akara with its changing topping before moving to lamb dibi, grilled pork, Lagos chicken or a seafood dish. Efik rice is a recurring favourite and deserves space beside the larger plates; vegetable dishes and punchy sauces complete the spread. The plantain-based dessert provides a warm, gently sweet finish. Michelin awarded the restaurant a Bib Gourmand in 2026, and recent diners often single out the richness of the sauces, tenderness of the pork and helpful service. Some also mention noise, cool draughts and small portions for the price, so order with staff guidance and bring an extra layer in colder weather.
Address: Arch 208, 18 Stoney Street, Borough Yards, London SE1 9AD
Akara London Menu
Snack
Sinasir Rice Pancake
Black-eyed Bean Hummus (VG, N, GF)
Green Plantain Chips
Aubergine Sauce (VG, GF)
Cassava Crisps
Cashew Sauce (N, VG, GF)
Beef Fataya
Noir Yassa (SF, F)
Akara
BBQ Prawn Akara
(SF, GF)
Avocado & Cucumber Akara
(VG, GF)
Beef Short Rib Akara
(GF, F, SF)
Yaji & Fire
Beef
Kulikuli Yaji, Onion (N, GF)
King Oyster Mushroom
Kokoro Yaji (VG, GF)
Lamb Dibi
Mustard Onion Sauce (GF, F)
BBQ Corn
Coconut Nokoss (VG, GF)
Plates
Lagos Chicken Leg & Foot
Olive Yassa, Crushed Olives (GF, F)
BBQ Sea Bream
Green Green Sauce, Citrus Hot Sauce (SF, GF)
Cod Fillet
Moqueca, Prawn, Okra (SF, F, GF)
Grilled Pork
Feijoada, Orange, Kale (GF, F)
Roasted Aubergine
Carrot Sauce, Rof, Crispy Kale (VG, GF)
Sides
Efik Rice
(SF, GF, F)
Steamed Rice
(VG, GF)
Baby Gem
Crispy Shallots (VG, GF)
Cassava Chips
Sosu Kaani (VG, GF)
Fried Plantains
(VG, GF)
Lunch Set Menu
£30 per person. Available Tuesday – Friday 12:00-15:00 for up to a maximum of 5 guests per table. Choose one from each course.
Rice Pancake, Black-eyed Bean Hummus
(VG, N, GF)
Green Plantain Chips, Aubergine Sauce
(VG, GF)
BBQ Prawn Akara
(SF, GF)
Avocado & Cucumber Akara
(VG, GF)
Lagos Chicken Leg & Foot, Olive Yassa Sauce, Crushed Olives
(GF, F)
Roasted Aubergine, Carrot Sauce
(VG, GF)
Steamed Rice
(VG, GF)
Sweets
Warm Plantain Cake, Milk Ice Cream & Smoked Butter Sauce
(V)
Dulce de Leche Ice Cream, Brazil Nut, Dark Chocolate
(V, N)
Coconut Sorbet, Coconut Candy, Coconut Snow
(VG)
Sweet & Fortified Wines
70ml
Dona Antonia, 10-year-old Tawny Port, Ferreira, Douro, Portugal
Dona Antonia, 10-year-old White Port, Ferreira, Douro, Portugal
Fairview, `La Beryl Blanc` Paarl Chenin Blanc/Muscat, South Africa
Justino's Madeira, 10-Year-Old Boal, Madeira, Portugal
Softs
Emudro
Zesty lemon, warming ginger and clove with a subtle piri-piri kick. Crisp, refreshing and lightly spicy
Zobo Slushie
Tart citrus and floral hibiscus with warming ginger, clove and lemongrass. A refreshing mint finish with a mild Scotch bonnet kick.
Chapman
Bright orange and zesty citrus with cool cucumber and fresh mint. A delicate bittersweet finish with aromatic depth
Draught Beer
2/3 Pint
Keller Pils
Rose & Orange
2025 Ken Forrester Wines, Petit Rosé, South Africa
2025 Orange, Balido, Bodega Cerro Chapeu, Uruguay
White
2025 Longue Roche, Viognier, France
2024 Chateau Cristi, Jumi-Juma, Chardonnay x Riesling, Moldova
2024 Greywacke, Marlborough Sauvignon Blanc, New Zealand
2025 Bodega Garzón Reserve, Albariño, Uruguay
2024 Casa Valduga, Terroir Chardonnay, Serra Gaucha, Brazil
2024 Bourgogne Blanc, Domaine Jean-Marc Boillot, Burgundy, France
Coffee
Brazil Yellow or Brazil Swiss Water Decaf
Espresso
Double Espresso
Americano
Tea
Camellia’s Tea House London
Assam Bargang – Black tea
Dragonwell (Lung Ching) – Green tea
Hibiscus – Herbal tea
Lemon & Ginger – Herbal tea with citrus infusion
Rooibos – Herbal tea
Spirits
Include your choice of mixer. 50ml
Baileys
Amaros / Liqueurs
FAIR Café
Amaros / Liqueurs
FAIR Kumquat Triple Sec
Amaros / Liqueurs
Amaro Montenegro
Amaros / Liqueurs
Amaro Santoni
Amaros / Liqueurs
Aperitifs
Nairobi x Hyogo
Elegant and fruit-forward, with pear, Daiginjo sake, juicy mango and bright citrus, balanced by subtle umami and a touch of salt
Caipirinha
Fresh, zesty and vibrant, with juicy lime and grassy cachaça. Demerara adds a rich, rounded sweetness and light caramel depth
Ilará
Rich, smoky and tropical, combining plantain-infused rum, honey and peaty whisky. Citrus brings freshness and acidity to a warm, complex finish
Batida
Creamy, tropical and fruit-forward, with ripe mango and bright lime. Cachaça and Pisco add a subtle earthy, grape-driven complexity
Akojo
Bold, tropical and layered, combining coconut, pineapple and rich rum with bitter-sweet orange. Lime and almond bring balance, nuttiness and structure
Sparkling
125ml / 750ml
N.V. Casa Valduga, Ponto Nero Cult Brut, Serra Gaucha, Brazil
N.V. Devaux Blanc de Noirs, Champagne, France
N.V. Devaux Cœur des Bar Rosé, Champagne, France
2014 Devaux D. Millésimé, Champagne, France
World Wines
N.V. Ferrand Pineau de Charentes, Cognac, France – Apéritif wine
N.V. Dreamsake Daiginjo No.1, Hyogo, Japan - Sake
2021 Cerro Chapeu, La Ventana, Arinarnoa, Uruguay – Chilled red
2023 Hauts Plateaux de Meknès, 100% Grenache, Morocco – Grey wine
Red
2023 Chateau Cristi, Dóldora, Saperavi, Moldova
2022 Ken Forrester Wines, Shiraz-Grenache, South Africa
2019 Meinert Wines, Printer’s Ink Pinotage, South Africa
2024 Thorne & Daughters, ‘Copper Pot’ Pinot Noir, South Africa
Sollip
Sollip is an intimate restaurant where chefs Woongchul Park and Bomee Ki filter seasonal British produce through Korean memory and European technique. Pale wood, muted colours and a small dining room create a calm contrast with the station and market nearby. Lunch is structured around roughly four dishes, while dinner develops into a longer tasting menu of around seven. The scale allows details in sauce, fermentation and pastry to register without the meal feeling hurried.
Expect subtle Korean ingredients to appear inside recognisable fine-dining forms rather than a survey of traditional dishes. Fermented depth, seaweed, grains, precise broths and restrained sweetness may move between savoury courses and dessert, while the menu changes with the produce available. This suits diners who want concentration and quiet rather than a market buzz. Vegetarian menus are available, but detailed restrictions should be discussed when reserving. Allow the full evening, arrive on time and treat published sample dishes as examples rather than promises of what the kitchen will serve.
Address: Unit 1, 8 Melior Street, London SE1 3QP
Sollip Menu
Summer Tasting Menu
£152 per person. Vegetarian menu available when requested in advance.
Hoe
Beef Tartare
Gamtae
Naengchae
Asparagus, Horseradish
Moo Tarte Tatin
Kimchi, Soubise
Cod
Calcot, Chopi Pepper
Myeon
Perilla Seed Oil, Nurungji, Chestnut
Duck
Turnip, Jook
Rhubarb & Rice
Black Pain Perdu
Burnt Vanilla, Seoritae Ice Cream
Ssook Madeleine
Lychee & Omija
Summer Vegetarian Menu
£152 per person. Vegetarian menu available when requested in advance.
Hoe
Beet Tartare
Gamtae
Naengchae
Asparagus, Horseradish
Moo Tarte Tatin
Barley, Soubise
Cabbage
Calcot, Chopi Pepper
Myeon
Perilla Seed Oil, Nurungji, Chestnut
Turnip
Quince, Jook
Rhubarb & Rice
Black Pain Perdu
Burnt Vanilla, Seoritae Ice Cream
Ssook Madeleine
Lychee & Omija
Summer Lunch Menu
£78 per person.
Hoe
Gamtae
Naengchae
Asparagus, Horseradish
Sot-Bap
Barbecued Wagyu
Green Bean
Rhubarb & Rice
Yuja
Ssook Madeleine
Flour & Grape
Flour & Grape brings a neighbourhood rhythm to fresh pasta a short walk east of London Bridge. The room is warm and unfussy, the pasta list is deliberately short, and the downstairs bar gives waiting diners somewhere to start with an aperitivo. Compared with the compressed intensity of Borough Market, it feels more like a local restaurant built for repeat visits. The format suits a quick bowl at lunch, an informal date or a larger meal made by sharing starters and different pasta shapes.
The exact sauces change, but silky cacio e pepe, slow-cooked beef ragù and filled pasta with sage butter capture the kitchen's range. Look for one tomato- or vegetable-led bowl to balance richer cheese and meat sauces, then add burrata, salumi or a seasonal small plate only if appetite allows. The Italian wine list is central rather than decorative, so ask for a glass that matches the dominant sauce. Walk-ins and the virtual queue are useful when dinner is busy. Gluten-free pasta may be available, but cross-contact and current options should be confirmed directly before visiting.
Address: 214 Bermondsey Street, London SE1 3TQ
Flour & Grape Menu
Sandwiches
LE PAYSAN
Smoked Turkey, Brie & apple chutney
SOHO MEDITERRANEAN SANDWICH
Hummus, grilled vegetables & halloumi cheese
STEAK SANDWICH
Steak w/ onions, bacon & cheddar
ITALIAN SANDWICH
Soppressata, Salami, Provolone, Tomato
Pasta
GRAMIGNA
macaroni, pork sausage, swiss chard, black pepper
GARGANELLI
pasta quills, cream, peas, truffle butter, prosciutto
SPALLINA
double ravioli, squacquerone cheese, rabbit, porcini
SMALL PLATES
(recommended 3 per 2 guests)
Nocellara olives (vg)
Bread selection (vg)
extra virgin olive oil
Bruschetta (v)
roasted datterini tomato, marjoram
Leaf salad (vg)
tropea shallot, tarragon dressing
Friggitelli Peppers,
sea salt
Burrata (v)
extra virgin olive oil
Honeymoon Melon,
prosciutto crudo, mint
Polpette
beef & pork meatballs, marinara, parmesan, basil
Artichoke flower (vg)
miso vinaigrette
Antipasti board
prosciutto crudo, pork loin, salami, pickles
PASTA
Casarecce (v) *// #
“arrabbiata” tomato, chilli, parmesan
Reginette (v) * #
tenderstem broccoli, datterini tomato, smoked scamorza
Ravioli (v)
pea, broad bean, ricotta, mint, parmesan, sage butter
Tortelloni *
roasted pork shoulder, sage butter
Spaghetti #
"carbonara", guanciale, parmesan, rich confit egg yolk
Gigli * #
house cured sausage ragu, tomato, nduja
Pappardelle * #
beef short-rib ragu
Linguine #
tiger prawn, datterini tomato, chilli, garlic, basil
DESSERTS
Chocolate & hazelnut budino
sea salt
Tiramisu
Lemon tart, crème fraiche
Milk soft serve
extra virgin olive oil, sea salt
Milk soft serve
salted caramel
Milk soft serve
pistachio cream, roasted pistachio
Sparkling
125ml/500ml/750ml
Prosecco | Corte Delle Calli
bubbles that slip down with ease
White
125ml/500ml/750ml
Grillo | Sibiliana
melon, grapefruit & very gulpable
Falerio | Saladini Pilastri
crisp, floral, easy
Roero Arneis | Marco Porello
refreshing, elegant, charming
Verdicchio | La Monacesca
impressive with surprising power
Gavi di Gavi | La Battistina
posh pinot grigio
Soave Classico | Inama|
soft fruit, medium bodied, dry
Rosé & sparkling red
125ml/500ml/750ml
Lambrusco | Castelvetro
off-dry, fizzy Ribena for adults
Calafuria | Tormaresca
pale pink beauty, dangerously drinkable
Red
125ml/500ml/750ml
Montepulciano | Le Salare
light, easy drinking, fruity
Chianti | Torre a Cona
fruity, approachable, dry
Primitivo | Amastuola
juicy, appetising, generous
Barbera | Il Cascinone Rive
silky, luscious, full
Rosso di Montalcino | Collosorbo
stylish sangiovese, fruity, smooth
Barolo | Cabutto
award-winning but not for the faint-hearted
APERITIVI
Aperol Spritz / Campari Spritz / Negroni
Pear Spritz
Crème de poire, Roero Arneis, No Name Lime Soda
Amaro Spritz
Amaro Montenegro, crème de cassis, Prosecco
Grapefruit Spritz
Aperol, No Name Ruby Grapefruit
Paloma Spritz
El tequileno, agave, No Name Ruby Grapefruit
Non-Alcoholic G&T
Ceder's crisp, No Name Tonic
Non-Alcoholic Spritz
Lyre's Italian Spritz, non-alcoholic Prosecco
Santo Remedio – Asador, London Bridge
Santo Remedio brings regional Mexican cooking, agave spirits and an asador to a colourful two-storey site on Tooley Street. The charcoal grill gives the menu a smoky core, while salsas, citrus, herbs and pickles prevent the richer dishes from becoming heavy. Tacos are important, but the kitchen is most interesting when a table ranges across snacks, seafood, vegetables and a larger grilled plate. The upstairs room and bar make it a practical choice for groups and celebrations near the station.
Guacamole and crisp tostadas provide an easy beginning, followed by tacos filled with carefully seasoned meat, seafood or vegetables. Grilled corn, ceviche-style dishes and bright salads build contrast before a shared piece from the asador or a slow-cooked special. Mole and house salsas show the kitchen's deeper, earthier side, while mezcal and tequila cocktails can mirror the smoke and acidity of the food. Ask how many tacos arrive per order and build the meal in stages. The restaurant accommodates several dietary needs, but chilli level and allergies deserve a direct conversation rather than assumptions based on dish names.
Address: 152 Tooley Street, London SE1 2TU
Santo Remedio Menu
To begin
Classic Guacamole
Smashed avocado, tomatoes, red onion, Jalapeño, blue & yellow totopos
Grasshoppers
Chicharrón
House-made Salsas with Totopos
Tomatillo, coriander, salsa verde, Morita chilli & smoky tomato salsa roja
House-made Queso Fresco
Ancho chilli & pumpkin seed Salsa Macha, tostadas
Margarita de la Casa
Tequila El Jimador Blanco, lime & lemon juice, Tajín
Make it Spicy
Tostadas & Tacos
Sashimi grade Tuna Tostadas
Ancho chill & tamari marinated yellowfin tuna, crispy shallots, Chipotle mayonnaise, Serrano chillies, sesame, smashed avocados
Cured Seabass Ceviche
fresh Guanabana juice & Habanero
Grilled Vegetables Tostadas
Charred carrots & courgettes tossed in Yerba Santa dressing, smashed avocados
Pork Belly Tacos
Crispy pork belly, salsa verde, sliced red onion & chicharron
Baja Style Fish Tacos
Coley in a gluten-free & alcohol free beer, crunchy slaw, Morita mayonnaise
Soft Shell Crab Tacos
Soft shell crab, Achiote batter, Jalapenos & mint mayonnaise
Baby Potato Flautas
Crispy rolled tacos, crunchy slaw, avocado salsa, crumbled Feta & pickled red onion
Brunch Dishes
Huevos Motuleños
Corn tostadas, black beans, streaky bacon, plantains, St. Ewes Fried Egg, smoky tomato salsa
Chilaquiles Rojos
Blue & yellow corn crispy tortilla strips, house-made smoky salsa roja, black beans, St. Ewes fried egg, crema, feta
Chorizo
Chilaquiles Verdes
Blue & yellow corn tortilla, house-made salsa verde, black beans, fried egg, crema, feta
Regional Specialities
For sharing
Whole Seabass a la Talla (450g)
Butterflied wood fire grilled seabass, two marinades, a parsley adobo & a red Guajillo adobo, pickled red onion, fresh coriander & grilled lime. Served with corn tortillas to make your own tacos
Slow Cooked Barbacoa Lamb Shank
Chickpeas, lamb jus. Served with pickled & fresh onions, lime, salsa roja & corn tortillas to make your own tacos
Hibiscus Enchiladas
Four rolled corn tortillas, hibiscus, Morita chilli, smoky tomato salsa, grilled cheddar & crema
Enchilada
300g Hereford Ribeye 28-day dried-aged steak
Smoky Pasilla butter, grilled spring onions
Bone in Short Rib 150g
12-hour slow cooked beef short rib, Mole Xiqueño - a mix of dried fruits, chilli, nuts & chocolate, plantains, radishes. Served with corn tortillas to make your own tacos
Bone in Short Rib 200g
12-hour slow cooked beef short rib, Mole Xiqueño - a mix of dried fruits, chilli, nuts & chocolate, plantains, radishes. Served with corn tortillas to make your own tacos
Bone in Short Rib 250g
12-hour slow cooked beef short rib, Mole Xiqueño - a mix of dried fruits, chilli, nuts & chocolate, plantains, radishes. Served with corn tortillas to make your own tacos
Bone in Short Rib 300g
12-hour slow cooked beef short rib, Mole Xiqueño - a mix of dried fruits, chilli, nuts & chocolate, plantains, radishes. Served with corn tortillas to make your own tacos
Bone in Short Rib 500g
12-hour slow cooked beef short rib, Mole Xiqueño - a mix of dried fruits, chilli, nuts & chocolate, plantains, radishes. Served with corn tortillas to make your own tacos
Salads
Santo Remedio Caesar Salad
House-made Caesar dressing, anchovies, gluten-free croutons, Pecorino
Extras
Four 12cm Yellow Corn Tortillas
Xnpek spicy sauce
Habanero Mayonnaise
Jalapeño Mayonnaise
Sides
Black Beans
Avocado leaf, Ancho chillies, crumbled Feta
Charcoal Roasted Sweet Potato
Greek yoghurt, peanut salsa Macha
Elote
Grilled corn on the cob, Chipotle mayonnaise, Pecorino, lime & Tajín.
Fried Plantains
Crumbled Feta & crema.
Bottomless Brunch
Bottomless Brunch Drinks Supplement
You have the option to make brunch bottomless with a £30 pp supplement to make your brunch drinks free-flowing. You can enjoy Classic Margaritas, Cava, Sangria, Mexican wines & beer bottomless. Please note this price does not include food. Our brunch offer is only available when ordering two dishes per person from the taco and tostadas section or one dish from our regional specialities.
Final Thoughts
Borough and London Bridge offer several distinct versions of a great meal. Padella is the clearest casual choice for handmade pasta, while Berenjak and Agora turn sharing plates and live-fire cooking into lively group dinners. Hawksmoor provides the most complete traditional steakhouse experience, Casa do Frango is built around accessible Portuguese generosity, and Santo Remedio brings colour, smoke and acidity to Tooley Street.
For a longer special occasion, Restaurant Story offers a personal British tasting narrative and Sollip provides a calmer Korean-influenced progression. Akara is the most distinctive choice for West African flavours, while Flour & Grape rewards a short walk beyond the market with a neighbourhood pasta-bar atmosphere. Decide first whether the meal should be spontaneous, social or ceremonial, then check the current menu and booking system. The area is dense enough that the right restaurant is usually within a few minutes, but each asks for a different kind of evening.