Fitzrovia is one of central London's most useful dining neighbourhoods because its best restaurants cover radically different moods within a short walk. Charlotte Street alone moves from Japanese robata and polished Mediterranean sharing plates to long tasting menus, while quieter streets nearby hold chef-led French cooking, handmade pasta and inventive vegetable dishes. That concentration makes the area convenient, but it also rewards choosing for the occasion instead of simply booking the most famous name.
Fitzrovia's restaurants cover a remarkable span, from exuberant Italian dining rooms to intimate tasting counters and relaxed neighbourhood kitchens. The result ranges from Circolo Popolare's exuberant Italian dining room to the controlled intimacy of Kitchen Table, with several excellent middle-ground choices for a date, business lunch or dinner among friends. The most useful choice depends on whether the occasion calls for spectacle, precision or an easy meal among friends.
Use the live Happy Menu panels below to compare current dishes and prices before you travel. Seasonal kitchens change dishes, tasting formats may require the whole table to participate, and reservations at the smallest rooms can disappear quickly. Tell the restaurant about allergies or dietary needs when booking, particularly where a set menu offers limited substitutions. With that practical work done, Fitzrovia makes it unusually easy to match a central London meal to both appetite and budget.
Circolo Popolare
Circolo Popolare turns an Italian meal into a celebration before the first plate arrives. The room is bright, densely decorated and deliberately theatrical, so it works best for birthdays, lively dates and groups that enjoy a busy atmosphere. That spectacle comes with a serious food offer centred on generous Italian dishes built for sharing. It is an excellent all-round choice provided the table wants energy rather than a quiet conversation.
Build the meal around one Neapolitan pizza and one fresh pasta so the kitchen's two strengths can be compared. Burrata or a vegetable antipasto makes a clean opening; carbonara finished in a pecorino wheel supplies the richer centrepiece, while tomato-led pasta or pizza keeps the order balanced. The oversized desserts are designed for sharing and suit the mood. Reservations open in limited windows and walk-in space can be scarce, so book ahead and inspect the current menu rather than arriving for a dish that may have changed.
Address: 40–41 Rathbone Place, London W1T 1HX
Circolo Popolare Menu
To share
Focaccia della casa
Aperitivo classico
Burrata pappa al pomodoro
Prosciutto di parma 24 mesi
Bresaola della valtellina
Burrata al tartufo
Piatto di prodotti
Ave supplì
Pizzette fritte
Bruschetta ai funghi & taleggio fondue
Tartare di manzo
Stracciatella e porro
Carpaccio di branzino
Primi piatti
Pasta al pesto
Freshly made pasta tossed in a vibrant basil pesto, finished with a generous shower of parmigiano reggiano
Spaghetti all’arrabbiata
Home-made spaghetti with a slow-cooked spicy san marzano tomato sauce, smoky heart of the burrata and fresh chilli
Pappardelle al ragù
Home-made pappardelle with slow-cooked beef and pork ragù and pecorino romano
La gran carbonara per 2 ( per person)
Home-made spaghetti alla chitarra served in the whole round of pecorino, crispy guanciale, egg yolk, a lot of pepper
Spaghetti con langoustine
Home-made spaghetti with datterino tomato sauce and langoustine bisque, topped with marinated langoustine and lemon zest
Cappellacci ricotta e spinaci
Home-made cappellacci filled with ricotta, spinach and parmigiano, served in a butter and sage sauce
Tagliarini granchio e limone
Home-made tagliarini with fresh local hand-picked crab, thyme, chilli in a langoustine bisque and lemony butter sauce
Mafaldine al tartufo
Home-made mafaldine with indulgent truffle and mascarpone cream, fresh black truffle from italy
Pizza napoletana
Mammargherita di bufala
San marzano DOP tomato sauce, mozzarella fior di latte, mozzarella di bufala, parmigiano and fresh basil.
Some like it hot
Ricotta and ‘nduja cream, mozzarella fior di latte, salsiccia piccante, tarragon and chilli pepper
Dancing queen
San marzano DOP tomato sauce, mozzarella di bufala, prosciutto crudo, pecorino, fresh rocket.
Emrata burrata
San marzano DOP tomato sauce, stracciatella, taggiasche olives, capers
Double truffle per felix
Truffle cream, mozzarella fior di latte, sautéed mushrooms, and fresh black truffle.
Mortadella with benefits
Mozzarella fior di latte base, mortadella, smoky stracciatella, parmigiano, fresh black truffle
Secondi piatti
Angelo’s big balls
Pork and beef polpette cooked in a rich tomato sauce and served on a bed of spinach, topped with grated parmigiano
Carpaccio di manzo
Beef carpaccio with rocket, balsamic and 22-month parmigiano reggiano
Spiedino di pollo al limone
Skewered and chargrilled high-welfare chicken, served with spicy spinach, crispy smashed potatoes, and a garlicky yoghurt dip
Tagliata di manzo
Grilled onglet steak served with tangy salsa verde
Sirloin steak
Grilled 35-day aged beef sirloin served with tangy salsa verde.
Spiedino di branzino
Skewer of marinated and grilled seabass, spinach with peperoncino, crispy smashed potatoes and herb aioli
Insalata di donatella
Baby gem, spinach and sundried tomato on a bed of fresh goat cheese, topped with hazelnut & parmigiano reggiano crumble
Sides
Crispy potatoes
Insalata verde
Garlicky spinach
Truffle crispy potatoes
Dolci
Il tigramisù
The unbeatable classic, not so classic, with a touch of marsala.
The incomparable lemon pie
Zingy tart and humongous 5’9-inch meringue layer, the must
The big pineapple
Thinly sliced pineapple and crispy coconut crumble, served with passionfruit coulis, coconut chantilly, fresh lime
Matilda’s torta
A monument to chocolate - six layers of chocolate cake, covered in a molten chocolate glaze.
Baby profiterole napoletana
Trio of mini choux, each filled with a different gelato flavour: pistachio, hazelnut, and fior di latte. Topped with warm valrhona chocolate sauce
Gelati artigianali
Gelato al pistacchio
Pistacchio gelato topped with cremino di pistacchio
Gelato fior di latte
Gelato fior di latte with caramel sauce
Sorbetto del giorno
ROVI
ROVI is the most compelling choice here for diners who want vegetables to lead without committing to an entirely vegetarian meal. The kitchen uses fire, fermentation and root-to-tip preparation to deepen flavour, drawing on small growers and produce from the team's garden project. The result feels recognisably Ottolenghi but less like a display of salads and more like a restaurant built around smoke, preservation and texture. It suits a curious group willing to share widely.
Start with pickles or ferments, then look for plates such as cauliflower-stem goujons, pumpkin muhammara, celeriac shawarma, beetroot pastrami or mushroom dumplings. Grilled hispi cabbage can carry as much interest as the fish and meat dishes, though a red-gurnard skewer, octopus or whole brill gives an omnivorous table a useful focal point. Portions and value depend on how the table orders, so ask how many plates are needed and stagger them instead of committing to the largest format immediately.
Address: 59 Wells Street, London W1A 3AE
ROVI Menu
nibbles
Ottolenghi garden crudités, beetroot ranch, za’atar salt (v)
Crispy aubergine tops, amba (vg)
beans in cascabel oil (vg)
small plates
Burrata, Grezzina courgettes, preserved lemon oil, basil (v)
Celeriac shawarma, bkeila, fermented tomato (v)
Grilled asparagus, miso beurre blanc, watercress (v)
Grilled onions, Westcombe ricotta, vadouvan cashew oil
Petit Violet artichoke, sunflower seed tarator, nocellara olives (vg)
Beef carpaccio, mustard pickled Jerusalem artichokes, crowdie
Fenugreek red prawns, curry leaf aioli, grapefruit salad
Lamb and pistachio kofta, harissa, yoghurt, rhubarb salad
Chicken skewer, coffee ancho chilli, toum, daikon salad
large plates
Jerusalem grill mushroom, baharat onions, pickles, pita, tahini (vg)
Black garlic sea bass, scotch bonnet sauce, malawach
Beef sirloin (350g), grilled kimchi cabbage, horseradish
sides
Braised black chickpeas, baharat, orange (vg)
Sauteed spring greens, charred lemon oil, Aleppo chilli (v)
Pink fir potatoes, smoked herb butter (v)
Wolves Lane salad, mustard verjus vinaigrette (vg)
Wildfarmed flour pita, tahini (vg)
0% ABV
Botivo spritz - Botivo x Ottolenghi non-alcoholic aperitivo, soda
Cornish berry breeze - Pentire coastal spritz, cranberries, lime, soda
Rhubarb Iced Tea - rooibos, rhubarb, citrus
Paloma 0%- Pentire, fermented grapefruit, hibiscus salt, soda
Negroni 0% - Vault Aperitivo, Amarico, Lyre’s, pineapple sage
Hibiscus agua fresca - hibiscus flowers, cinnamon, rosemary
FREIJA, organic sparkling grape juice, lemon & wormwood tea
Beer & cider
Unity lager 4.5%
Blushing bride session APA 4.2%
BERO Kingston Golden Pils 0.5%
BERO Double Tasty IPA 0.5%
Cidre Breton (gf) 5.5%
cocktails
Kumquat Spritz - Savoia, Suze, Cava, honey, kumquat, olive
Jerez Calling - Tio Pepe Fino sherry, caramelized bell pepper, smoked wine condiment, pickled gilda
Amber ROVI – Ocho blanco tequila, Amaro Montenegro, yellow Chartreuse, Licor 43, tonic, orange, citrus
ROVI negroni - ROVI gin, Antica Formula, Fortified London, Campari
Piña y piña - Coal-roasted pineapple, Ocho blanco tequila, QQRQ mezcal, citrus, tajin, agave
MC Manhattan – Benromach 10yr whisky, Antica Formula, miso caramel, brown butter, bitters, cherry
Heritage old fashioned - Fielden English rye whisky, El Dorado 12yr rum, Frangelico, cacao, bitters
Martini Konik’s Tail vodka or No.3 London dry gin, Fortified London – twisted, dirty or with pickled red onions
Cocktail Paring 35 per person
Lunch set menu
45 per person
Pita, tahini (vg)
Crispy aubergine tops, amba (vg)
Tropea onions, ricotta, vadouvan chilli oil (v)
Jerusalem mixed grill mushroom, baharat onions, pickles, pita, tahini (vg)
Black garlic sea bass fillet, fennel & apple salad
Chicken skewer, coffee ancho chilli, toum, daikon salad
Braised black chickpeas, baharat, orange (vg)
Pink fir potatoes, smoked crème fraiche (v)
Wolves lane salad, mustard verjus vinaigrette (vg)
Apple fritters, coconut sorbet, tangerine (vg)
Baileys soft serve, date fudge, tahini crumble (v)
WINE PAIRING
12 per person
Black barley mule - Sapling vodka, black barley miso, lime, ginger beer
ROVI Negroni - ROVI gin, Fortified London, Campari
Piña y piña - coal-roasted pineapple, Ocho blanco tequila, QQRQ mezcal, citrus, tajin, agave
Cornish berry breeze - Pentire coastal spritz, cranberries, lime, soda
Hibiscus agua fresca - hibiscus flowers, cinnamon, rosemary
Chef’s set menu
62 per person
Ottolenghi grown radish, beetroot ranch, za’atar salt (v)
Crispy aubergine tops, amba (vg)
Grilled onions, ricotta, vadouvan chilli oil
Pita cavatelli, wild garlic butter, asparagus
Celeriac shawarma, bkeila, fermented tomato (v)
Lamb and pistachio kofta, harissa, yoghurt, rhubarb salad
Sauteed spring greens, charred lemon oil, Aleppo chilli (v)
Baileys soft serve ice cream, date fudge, tahini crumble (v)
Miso caramel fudge (v)
Ottolenghi x Brand Bros — Pfalz, Germany
29 per person (3 glasses)
Ottolenghi Pet Nat, Pinot Blanc, Silvaner 2023
Ottolenghi White, Riesling, Pinot Blanc 2023
Ottolenghi Red, Pinot Noir, Dornfleder 2023
Alternatively, enjoy a selection of classic styles
59 per person (3 glasses)
Krásná Hora, Sekt Blanc de Noir, Brut Nature, Pinot Noir, Moravia, Czech Republic 2022
Pauline Mourrain, Octopus Blanc, Chenin Blanc, Loire Valley, France 2023
Chateau Le Puy, Emilien, Merlot and Cabernet Sauvignon, Bordeaux, France 2020
NON, Melbourne, Australia
26 per person (3 glasses)
N.1 Salted Raspberry & Chamomile
N.2 Toasted Cinnamon & Yuzu
N.9 Oaked Blackberry & Plum
For something extra…
Braised black chickpeas, baharat, orange (vg)
Wolves’ lane salad, mustard verjus vinaigrette (vg)
Wild farmed flour pita (vg)
Kenji Morimoto x ROVI
£48 per person
Golden Gate Highball, gin, fermented golden beetroot
Charred oyster mushroom skewer marinated in kombucha and chillies, miso hummus, toasted pine nuts, pink peppercorns and yuzu kosho (vg, gf)
Fried chicken marinated in fermented tofu, served with koji chimichurri and green shiso leaves (v option available)
Pickle platter & brine shot (vg)
Brussel sprout & cranberry kimchi
Kanji brined carrots, beetroot & brine shot
Fennel & star anise sanbaizuke
Pick one of three ROVI classics
Torbay red gurnard skewer, tatbila sauce, fennel chilli salt (gf)
or
Celeriac shawarma, bkeila, fermented tomato (v, gf available)
or
Beef fatteh, pita chips, garlic yoghurt, green tomato shatta
Dessert menu
Cotswolds Cream, UK
Rich and smooth with notes of vanilla and butterscotch
Fernet-Branca, Italy
Herbal, peppermint notes with spicy liquorice
Frangelico, Piedmont, Italy
Toasted nut flavour, balanced with notes of cocoa and vanilla
Skinos Dark, Chios, Greece
Rich, bittersweet profile dominated by intense coffee, notes of dark chocolate and vanilla
Burnt Faith, London, England
Innovative British craft brandy, smooth and fruit-forward with notes of dark chocolate, apricot and caramel
El Dorado 25yr, Demerara, Guyana
Aged for a minimum of 25 years. Silky smooth, complex flavour profile of caramel, rich fruitcake, molasses and dried nuts
Black Forest - 58&Co gin, creme de cacao, Cotswolds, chocolate, cherries, blackberries, double cream
Espress-ODD Martini - ODD café mezcal, Ozone cold brew, Licor 43, Adriatico almond liqueur
MC Manhattan – Benromach 10yr whisky, Antica Formula, miso caramel, brown butter, bitters, cherry
Heritage old fashioned - Fielden English rye whisky, El Dorado 12yr rum, Frangelico, cacao, bitters
Rhubarb crème brûlée (v)
Chocolate cremeux, honeycomb, Pedro Ximenez (v)
Baileys soft serve, date fudge, tahini crumble (v)
Apple fritters, coconut sorbet, tangerine (vg)
Fennel Crème caramel, roasted kumquat (v)
Miso caramel (v)
Furmint, Hárslevelű
Tokaj Late Harvest, Tokaj, Hungary, 2020
Chardonnay, Savagnin, Poulsar
Vin de Paille, Côte du Jura, France, 2020
Kinahan’s KASC project, Dublin, Ireland
Complex Irish dram aged in 5 different types of oak & chestnut casks
Bunnahabhain 12yr, Islay, Scotland
Unpeated Islay single malt, complex, sherry-forward profile
Nikka from the Barrel, Hokkaido, Japan
Rich and vibrant citrus, warm spices, and a beautifully balanced finish
The Yamazaki, Osaka, Japan
Creamy and smooth, jammy red fruits, white peach, white chocolate featuring Mizunara oak and Bordeaux wine cask maturation
The Hakushu 12yr, Osaka, Japan
A vibrant single malt with notes of crisp green apple, mint, light citrus, and a delicate hint of smoke
Wine menu
Cava Brut, Pago de Tharsys, Requena, Spain NV
Ottolenghi Pet Nat, Brand Bros, Pfalz, Germany, 2023
Prosecco Ruio, Malibran, Veneto, Italy, 2024
Que Shira Shira Pet-Nat, Oriane Rosner, Gaillac, France, 2023
Sekt Blanc de Noir, Brut Nature, Krásná Hora, Moravia, Czech Republic, 2022
"Signature", Huguenot-Tassin, Brut, Champagne, France, NV
Reliance Brut Nature, Franck Pascal, Champagne, France, 2015 (argon preserved)
Ciu Ciu, Marche, Italy, 2024
Awake Blanco, Bodegas Cosecheros, Northeast, Spain, 2024
Reverte, Abrazos, Navarra, Spain, 2024
Ottolenghi white, Brand Bros, Pfalz, Germany 2023
Brezo, Bodegas Mengoba, Bierzo, Spain, 2025
Vater & Sohn #6, 2Naturkinder, Franconia, Germany, NV
Abadia de San Campo, Bodegas Terras Gauda, Galicia, Spain, 2024
Gavi di Bosio, Roberto Ghio, Piedmont, Italy, 2025
Blaye, Cotes de Bordeaux, Cosse Maisonneuve, Bordeaux, France, 2023
Pusole Bianco, Azienda Agricola Pusole, Sardinia, Italy, 2024
Riesling, "Sur Grés", Durrmann, Alsace, France, 2024
Malagousia, Anatolikos Vineyards, Avdira of Thrace, Greece, 2023
Collio, Tenuta Stella, Friuli-Venezia-Guila, Italy, 2021
Jungberg Devín, Vino Magula, Little Carpathians, Slovakia, 2023
Octopus Blanc, Pauline Mourrain, Loire Valley, France, 2023
Mas De Valeriole, Provence, France, 2024
Sarrins, Château Des Sarrins, Provence, France, 2024
Szürke, Fehér & Kék, Franz Weninger, Sopron, Hungary, 2024
Herr Gewürtz, Krásná Hora, Moravia, Czech Republic, 2023
Costadaor Terroirs Mediterranis, Conca de Barberà, Spain, 2023
Ambero, Petr Koráb, Moravia, Czech Republic, 2023
Terre di Chieti IGT, Cantina Frentana, Abruzzo, Italy, 2023
Awake Tinto, Bodegas Cosecheros, Northeast, Spain, 2024
Mathilde, Côtes-du-Rhône, Clos Saint-Michel, France, 2022
Domaine de L'Epinay, Les Freres Paquereau, Loire, France 2024
Ottolenghi red, Brand Bros, Pfalz, Germany, 2023
Alpamanta, Natal, Menzoda, Argentina, 2023
Mocavero, Puglia, Italy, 2023
Unlitro, Ampeleia, Tuscany, Italy, 2022 (1litre)
Ad Libitum, La Grange Tiphaine, Loire, France, 2024
Olé, Dirupi, Lombardy, Italy, 2023
Reserva Rioja, Hacienda Grimon, Rioja Spain, 2021
Pinot Pinot, Sophie Evans, Kent, England, 2023
Frankovka, Petr Koráb, Moravia, Czech Republic, 2022
Cabernet, I Mandorli, Tuscany, Italy, 2022 (argon preserved)
Emilien, Chateau le Puy, St-Emilion, Bordeaux, France. 2020 (argon preserved)
Barolo, Vigna del Gris, Conterno Fantino, Piedmont, Italy, 2019
Spirit menu
30&40 Double Jus, Normandy, France
Antica Formula, Milan, Italy
Aperol, Padua, Italy
Beesou, London, England
Campari, Milan, Italy
Dolin Chambéryzette, Chambéry, France
Pernod Absinthe, Paris, France
Pernod, Paris, France
Suze, Thuir, France
Avallen, Normandy, France
Château du Breuil, Normandy, France
Château du Breuil 8yr, Normandy, France
Courvoisier VSOP, Cognac, France
Hine VSOP, Jarnac, France
Hine Antique XO, Cognac, France
Amaro Averna, Caltanissetta, Italy
Amaro Montenegro, Bologna, Italy
Amaro Nonino, Friuli, Italy
Branca Menta, Milan, Italy
Chartreuse Jaune, Aigueniore, France
Chartreuse MOF, Aigueniore, France
Chartreuse Verte, Aigueniore, France
Cynar, Molise, Italy
Fernet Branca, Milan, Italy
La Vielle Prune, Souillac, France
Vecchio Amaro del Capo, Calabria, Italy
El Gobernador, Limarí Valley, Chile
58 and Co. apple & hibiscus, London, England
CPH bay leaf, Copenhagen, Denmark
Elephant, Hamburg, Germany
Elephant Sloe, Hamburg, Germany
Hendricks, Girvan, Scotland
Hepple, Northumberland, England
Monkey 47, Black Forest, Germany
No.3 London Dry, London, England
Tanqueray No.10, London, England
Tanqueray No.10, London, England
Renais, England
The Botanist, Islay, Scotland
Donnafugata Ben Ryé, Pantelleria, Italy
Nonino Picolit Cru, Friuli, Italy
Audemus Covert, Charente, France
Audemus Sepia, Charente, France
Cointreau, Saint-Barthélemy d’Anjou, France
Disaronno, Saronno, Italy
Adriatico Roasted amaretto, Puglia, Italy
Dolin Liqueur de Génépi, Chambéry, France
Frangelico, Piedmont, Italy
Grand Marnier, Cognac, France
Licor 43, Cartagena, Spain
Luxardo Limoncello, Padova, Italy
Midnight Oil, East London, England
Ming River Baijiu, Sichuan, China
Nigori Umeshu, Okumusashi, Japan
Skinos Mastiha, Chios, Greece
Tempus Fugit Crème de Banane, CA, USA
The King’s Ginger, London, England
Ilegal añejo, Oaxaca, Mexico
ODD Cafe Mezcal, Mexico
Pensador, Veracruz, Mexico
QQRQ Joven, Oaxaca, Mexico
QQRQ Mole Pechuga, Oaxaca, Mexico
Abelha organic cachaça, Bahia, Brazil
Appleton Signature Blend, St. Elizabeth, Jamaica
Camazotz, Oaxaca, Mexico
El Dorado 3yr, East Bank, Demerara, Guyana
El Dorado 5yr, Demerara, Guyana
El Dorado 12yr, Demerara, Guyana
El Dorado 15yr, Demerara, Guyana
Goslings Black Seal, Hamilton, Bermuda
Hampden Estate 8yr, Trelawny, Jamaica
Hampden HLCF, Trelawny, Jamaica
Tidal, Jersey, Channel Islands
Calle 23 añejo, Jalisco, Mexico
Calle 23 reposado, Jalisco, Mexico
Ocho blanco, Jalisco, Mexico
Ocho Reposado, Jalisco, Mexico
Pod pea, Lancashire, England
Black Cow, Dorset, England
Konik’s Tail, Białystok, Poland
X Muse, West Lothian, Scotland
Ardbeg 10yr, Islay, Scotland
Auchentoshan 3 Barrel, Lowlands, Scotland
Benromach 10yr, Speyside, Scotland
Benromach 15yr, Speyside, Scotland
Benromach Organic, Speyside, Scotland
Dalwhinnie 15yr, Highlands, Scotland
Glen Scotia 15yr, Campbeltown, Scotland
Glenmorangie 18yr, Highlands, Scotland
Highland Park 18yr, Highlands, Scotland
Lagavulin 16yr, Islay, Scotland
Talisker 10yr, Skye, Scotland
Fielden Rye, Oxford, England
Kinahan’s Kasc project, Dublin, Ireland
Two Stacks, Dundalk, Ireland
WhistlePig Rye 10yr, Vermont, USA
Eagle Rare 10yr, Kentucky, USA
Few Straight Bourbon, Illinois, USA
Few Straight Rye, Illinois, USA
Woodford Reserve, Kentucky, USA
Woodford Rye, Kentucky, USA
Lot No.40 Rye, Ontario, Canada
Nikka from the Barrel, Hokkaido, Japan
The Ninth
The Ninth brings Michelin-starred precision to a format that remains relaxed and shareable. Its Mediterranean cooking moves confidently between raw and cured seafood, handmade pasta, charcoal-grilled meat and vegetables, letting two people compose a meal without following a rigid tasting sequence. In 2026 the Charlotte Street restaurant marked a tenth consecutive year retaining its star. Choose it for a date or polished dinner when excellent technique matters but formality would feel excessive.
Burrata with hazelnut pesto and a bright sea-trout preparation make contrasting openings. Pasta is a particular reason to visit: girolle tagliatelle offers woodland depth, while cuttlefish malloreddus brings a more savoury, coastal character when it appears. Seabass, pork pluma and charred hispi cabbage can then share the centre of the table. The pain perdu is a signature finish worth planning room for. Because the menu moves with the seasons, treat those dishes as a guide to the restaurant's style and confirm the live selection below.
Address: 22 Charlotte Street, London W1T 2NB
The Ninth Menu
Set Menu
Available For Lunch (12pm - 2.30pm) & Dinner (5.30pm - 6.15pm Mon-Sat). Two courses £39. Three courses £45.
Smoked Sea Trout, Horseradish Dressing, Furikake & Pickled Radishes
Panzanella, Datterini Tomatoes, Fromage Frais & Pickled Cherries
Mullet & Fennel Spaghetti, Lemon & Trout Roe
Truffle Tagliatelle & Aged Parmesan
Supplement £10
Chargrilled Poussin, Seasonal Beans, Tomato Aioli & Chicken Jus
Grilled Seabream, Baby Gem, Bottarga, Capers Berries & Aioli
Crispy Primavera Risotto, Mushroom Ragu & Marinated Courgette
Pain Perdu & Tonka Bean Ice Cream
Apricot Sorbet
Poached White Peach, Fresh Almonds & Yoghurt Ice Cream
Sample Lunch à la Carte Menu
Sourdough & Butter
Trout & Seaweed Tartlets
Sardine, Marinated Aubergine, Cod's Roe & Focaccia
Courgette Flower & Ricotta Tempura, Chilli Honey & Wild Garlic Aioli
Heritage Tomatoes, Fromage Frais & Pickled Cherries
Salted Beef Cheek & Tongue, Pickled Radish, White Asparagus Mayonnaise
Tagliatelle, Australian Winter Truffle & Aged Parmesan
Crispy Primavera Risotto, Girolles, Mushroom Ragu & Marinated Courgettes
Chargrilled Whole Seabass, Giardiniera & Mussels
Iberico Pork Pluma, Romesco Sauce, Grilled Romano Peppers & Marinated Courgettes
Chargrilled Hispi Cabbage, Kohlrabi, Miso & Furikake
Crispy Agria Potatoes & Tomato Aioli
Purple Sprouting Broccoli, Romesco Sauce & Kalamata Olive Tapenade
Roasted Marinated Peppers, Ajo Blanco & Grape Molasses
Pain Perdu & Tonka Bean Ice Cream
Poached Apricots, Fig Leaf & Yoghurt Ice Cream
Selection of 3 Cheeses
Sample Dinner Menu
Sourdough & Butter
Trout & Seaweed Tartlets
Sardine, Marinated Aubergine, Cod's Roe & Focaccia
Courgette Flower & Ricotta Tempura, Chilli Honey & Wild Garlic Aioli
Heritage Tomatoes, Fromage Frais & Pickled Cherries
Cured Scallop, Kohlrabi Purée, Lemon & Dill
Salted Beef Cheek & Tongue, Pickled Radish, White Asparagus Mayonnaise
Crispy Mushroom Risotto, Girolles, Girolles & Marinated Courgette
Ossobuco Tortellini, Hazelnut Gremolata & Pickled Baby Carrots
Red Prawn and Crab Bisque Spaghetti, Lemon & Fennel
Tagliatelle, Australian Winter Truffle & Aged Parmesan
Chargrilled Seabass, Marmade & Zebra Tomatoes, Ravigote & Mussels
Grilled Dover Sole, Truffle Butter, Girolles & Leek Vinaigrette
Roast Duck Breast, Cherries, Red Chicory & Grape Must Mustard Jus
Iberico Pork Pluma, Romesco Sauce, Grilled Romano Peppers & Marinated Courgettes
Chargrilled Aubergine, Courgette, Smoked Scamorza Pithivier, Red Pepper Purée & Black Olive Oil
Roast King Oyster Mushroom, Ceps Purée, Pickled Girolles & Crispy Egg
Mediterranean Vegetable Pithivier, Red Pepper Vinaigrette & Black Olive Oil
Tender Stem Broccoli, Romesco Sauce & Kalamata Olive Tapenade
Chargrilled Hispi Cabbage, Kohlrabi, Miso & Furikake
Roasted Marinated Peppers, Ajo Blanco & Grape Molasses
Crispy Agria Potatoes & Tomato Aioli
Pain Perdu, Tonka Bean Ice Cream
Poached Apricots, Fig Leaf & Yoghurt Ice Cream
Cheeses
£15.00 for 3
Elrick Log
Gruyère Alpage
Blue Papillon Biologique
Chef's Choice Menu
Seasonal Menu £98 pp; Wine Pairing £70 pp; To be taken by the entire table
Sourdough & Butter
Trout & Seaweed Tartlet
Cured Scallops, Kohlrabi Purée, Lemon & Dill
Tagliatelle, Australian Winter Truffle & Aged Parmesan
Chargrilled Whole Seabass, Marmande & Zebra Tomatoes, Ravigote & Mussels
Tenderstem Broccoli, Miso & Furikake
Iberico Pork Pluma, Romesco Sauce, Grilled Romano Peppers & Marinated Courgettes
Crispy Agria Potatoes
Pain Perdu & Tonka Bean Ice Cream
Starters
Mullet & Fennel
Wimbledon 2026 Set Menu
£48 per person. Three-course menu created for the Champagne Lanson VIP suite at Wimbledon for a limited time.
Heritage Tomatoes, Pickled Green & Red Strawberries, Fromage Blanc
Chargrilled Seabass, Shellfish Giardiniera
Poached Apricots, Fig Leaf & Yoghurt Ice Cream
Wine
Domaine Kientzler, Brut Crémant, Alsace NV, France
Champagne Lanson Le Black Réserve, Reims NV, France
Bolle, Blanc de Blancs, Grand Reserve <0.5% alc NV, Germany
Coates & Seely, Brut Reserve, Hampshire NV, England
Coates & Seely, Rosé, Hampshire NV, England
Champagne Lanson, Le Rosé Création 67 NV, France
Champagne & Sparkling Wine
Domaine Kientzler, Brut Crémant, Alsace NV, France
Champagne Lanson Le Black Réserve, Reims NV, France
Bolle, Blanc de Blancs, Grand Reserve <0.5% alc NV, Germany
Coates & Seely, Brut Reserve, Hampshire NV, England
Coates & Seely, Rosé, Hampshire NV, England
Champagne Lanson, Le Rosé Création 67 NV, France
White Wine
Alvarinho, QM Loureiro, Lisboa 2025, Portugal
Picpoul de Pinet, Villa des Croix, Languedoc 2024, France
Grüner Veltliner, Heideboden, Nittnaus, Burgenland 2023, Austria
Château La Grande Métairie Blanc, Entre-deux-Mers, Bordeaux 2023, France
Ribolla Gialla, Le Rugiade Delle Venezie, Friuli-Venezia Giulia 2023, Italy
Viognier Domaine de Mont-Auriol, Rhône 2024
Rosé Wine
Grenache Rose, Le Petite Vallee, Bruno Andreu, Languedoc 2025, France
Jean Claude Mas, 'M' Rose de Rosé, Languedoc 2025, France
Dessert Wine & Fortified
Beerenauslese Exquisit, Nittnaus, Burgenland 2018, Austria
Amontillado, Vina AB, Jerez 12 yrs Spain
Zibibbo, Passito Liquoroso, Cantine Pellegrino, Sicily 2022, Italy
Tokaji Late Harvest, Dorgo Vineyard, Disznoko 0.5L 2017, Hungary
Château Roumieu, Sauternes, Bordeaux 2022, France
Red Wine
Nero d'Avola Tre Filari, Enologica Cassará, Sicily 2022, Italy
Pinot Noir, Domaine Martinolles, Pays D’oc
Malbec Ocasion, Mairena, Mendoza 2022, Argentina
Valpolicella, Brigaldara, Veneto 2024, Italy
Barbera d’Alba, Mauro Molino, Piedmont 2024, Italy
Portland Restaurant
Portland is a restrained modern European restaurant where the calm dining room leaves the details of each plate exposed. Its current Michelin star accompanies a seasonal menu that values precision and restraint. Diners can usually choose between an à la carte route and a longer tasting experience, with an early-evening option at some services. It is especially well suited to a focused lunch, an anniversary or a business dinner that needs polish without theatrical service.
The menu changes too often for a fixed list of signatures to be useful, but the pattern is clear: precise fish cookery, carefully handled seasonal vegetables, concentrated sauces and desserts that finish with freshness rather than weight. Let the kitchen sequence a tasting menu when the table wants the fullest account of its work; choose à la carte if time or appetite is more limited. Vegetarian, vegan, gluten-free and dairy-free alternatives may be possible, but requirements should be given in advance so the restaurant can confirm what the current menu can support.
Address: 113 Great Portland Street, London W1W 6QQ
Portland Restaurant Menu
LUNCH
A MAIN COURSE | £39
TWO COURSES | £49
THREE COURSES | £59
SNACKS [£15 per guest]
SIDES [£10 each]
CHEESE [£20]
Macaron of mushroom and Parmesan
SNACKS
Hand-dived scallop tartare
SNACKS
Confit chicken wing, chicory and lovage
SNACKS
Spring vegetable tartlet
FIRST COURSE
Smoked eel, green asparagus with almond and cucumber
FIRST COURSE
Devon crab with fresh peas and lardo
FIRST COURSE
Guinea fowl agnolotti, pickled rhubarb and wild garlic
FIRST COURSE
Beef carpaccio with anchovy, artichoke and dripping
FIRST COURSE
Pithivier of caramelised onion and Durrus cheese
MAIN COURSE
Turbot, scallop mousse, borlotti beans and courgette
MAIN COURSE
Roast lamb loin with braised shoulder, tomato and aubergine
MAIN COURSE
Squab pigeon, morel mushrooms, vin jaune and date
MAIN COURSE
Sirloin of beef with fondant potato, turnip and horseradish
MAIN COURSE
Tropea onion tarte tatin
SIDES
Iberiko tomato and gariguette strawberry
SIDES
A selection of British and Irish cheeses with accompaniments
CHEESE
Warm chocolate tart with creme fraîche and hazelnut
DESSERTS
Buttermilk panna cotta with rhubarb and pistachio
DESSERTS
Citrus curd, palet Breton, meringue and strawberry
DESSERTS
EARLY EVENING MENU MAY
4 COURSES £55
Hand-dived scallop tartare, toasted brioche
WELCOME SNACKS
Confit chicken wing, chicory and lovage
WELCOME SNACKS
Smoked eel with green asparagus, almond and cucumber
FIRST COURSE
Squab pigeon, morels, vin jaune and date
MAIN COURSE
Tropea onion tarte tatin
SERVED WITH
Iberiko tomato and gariguette strawberry
SERVED WITH
Warm chocolate tart with crème fraîche and hazelnut
DESSERT
EARLY EVENING MENU JUNE
4 COURSES £55
Macaron of mushroom and Parmesan
WELCOME SNACKS
Hand-dived scallop tartare, toasted brioche
WELCOME SNACKS
Guinea fowl agnolotti, wild garlic, and pickled rhubarb
FIRST COURSE
Roast lamb loin with braised shoulder, tomato, and aubergine
MAIN COURSE
Tropea onion tarte tatin
SERVED WITH
Iberiko tomato and gariguette strawberry
SERVED WITH
Buttermilk panna cotta with rhubarb and pistachio
DESSERT
DINNER
THREE COURSES | £95
SNACKS [£15 per guest]
SIDES [£10 each]
CHEESE [£20]
Macaron of mushroom and Parmesan
SNACKS
Hand-dived scallop tartare
SNACKS
Confit chicken wing, chicory and lovage
SNACKS
Spring vegetable tartlet
FIRST COURSE
Smoked eel, green asparagus with almond and cucumber
FIRST COURSE
Devon crab with fresh peas and lardo
FIRST COURSE
Guinea fowl agnolotti, pickled rhubarb and wild garlic
FIRST COURSE
Beef carpaccio with anchovy, artichoke and dripping
FIRST COURSE
Pithivier of caramelised onion and Durrus cheese
MAIN COURSE
Turbot, scallop mousse, borlotti beans and courgette
MAIN COURSE
Roast lamb loin with braised shoulder, tomato and aubergine
MAIN COURSE
Squab pigeon, morel mushrooms, vin jaune and date
MAIN COURSE
Sirloin of beef with fondant potato, turnip and horseradish
MAIN COURSE
Tropea onion tarte tatin
SIDES
Iberiko tomato and gariguette strawberry
SIDES
A selection of British and Irish cheeses with accompaniments
CHEESE
Warm chocolate tart with creme fraîche and hazelnut
DESSERTS
Buttermilk panna cotta with rhubarb and pistachio
DESSERTS
Citrus curd, palet Breton, meringue and strawberry
DESSERTS
TASTING MENU
6 COURSES | £110
WINE PAIRING | £95
Macaron of mushroom and Parmesan
WELCOME SNACKS
Hand-dived scallop tartare
WELCOME SNACKS
Confit chicken wing, chicory and lovage
WELCOME SNACKS
Spring vegetable tarlet
FIRST COURSE
Smoked eel
green asparagus, almond and cucumber
Halibut
Scallop mousse and courgette
Sirloin of beef
Fondant potato, turnip and horseradish
Hafod, piccalilli and apple
CHEESE (supplement £15)
Citrus curd
Palet Breton, meringue and strawberry
PRIVATE DINING
LUNCH — 3 COURSES | £69
DINNER — 3 COURSES | £105
Macaron of mushroom and Parmesan
SNACKS
Hand-dived scallop tartare
SNACKS
Confit chicken wing, chicory and lovage
SNACKS
Spring vegetable tartlet
FIRST COURSE
Smoked eel with green asparagus, almond and cucumber
FIRST COURSE
Devon crab with fresh peas and lardo
FIRST COURSE
Beef carpaccio with anchovy, artichoke and dripping
FIRST COURSE
Pithivier of caramelised onion and Durrus cheese
MAIN COURSE
Halibut, scallop mousse, borlotti beans and courgette
MAIN COURSE
Roast lamb loin with braised shoulder, tomato and aubergine
MAIN COURSE
Sirloin of beef with fondant potato, turnip and horseradish
MAIN COURSE
Tropea onion tarte tatin
SIDES
Iberiko tomato and gariguette strawberry
SIDES
A selection of British and Irish cheeses with accompaniments
CHEESE
Warm chocolate tart with creme fraîche and hazelnut
DESSERTS
Buttermilk panna cotta with rhubarb and pistachio
DESSERTS
Citrus curd, palet Breton, meringue and strawberry
DESSERTS
WINE LIST - SPARKLING
125ml | 750ml
NV Les Pierres en Bulles, ‘Les Pierres Écritesʼ, Rosé, Brut
Gamay, Grolleau, Cabernet Franc, Cot | Loire Valley, France Elegant & delicate, raspberry cream & red apple
NV Langham, ʼCorallianʼ, Extra Brut
Chardonnay, Pinot Noir, Meunier | Dorset, England Crisp & polished, charred lemon, salted almond & a mineral streak
NV Philipponnat, ‘Réserve Perpétuelleʼ, Brut
Pinot Noir, Chardonnay, Meunier | Vallée de la Marne, Champagne Refined & racy, rosehip, pastry & gentle toastiness
WINE LIST - WHITE
125ml | 375ml | 750ml
2025 De Stefani, ‘Manzoni Biancoʼ
Manzoni Bianco | Veneto, Italy Generous & aromatic, apricot, peach & ripe pomelo
2022 Peter-Jakob Kühn, ‘Jacobusʼ, Trocken
Riesling | Rheingau, Germany Elegant & precise, lime, jasmine tea & oyster shell
2024 Thorne & Daughters, ‘Paper Kiteʼ
Semillon | Swartland, South Africa Silky & savoury, almond, honeyed melon & lemongrass
2023 Rafael Palacios, ‘Louro do Boloʼ, Valdeorras
Godello | Galicia, Spain Delicate & floral, sea salt & magnolia blossom
2023 Étienne Delarche, ‘Les Combottesʼ, Pernand-Vergelesses
Chardonnay | Burgundy, France Dazzling & soft, peach, lemon zest, tension & creamy texture
2018 Vincent Dancer, ‘Bourgogneʼ
Chardonnay | Burgundy, France Refined & delicate, a symphony of citrus, apple tart & crushed shell
2013 François Cotat, ‘Les Monts Damnésʼ, Sancerre
Sauvignon Blanc | Loire Valley, France Mineral, marvellous & moreish, a joy!
WINE LIST - SKIN CONTACT
125ml | 375ml | 750ml
2023 Artisans Vignerons de Naoussa, ‘The Orange Pointʼ
Assyrtiko, Roditis | Naoussa, Greece Refreshing & floral, ripe orchard fruit & orange blossom
WINE LIST - ROSÉ
125ml | 375ml | 750ml
2025 Domaine Kennel, ‘Côtes de Provenceʼ
Grenache, Cinsault, Mourvèdre, Syrah | Provence, France Crisp & delicate, raspberry, nettle & lilac
WINE LIST - RED
125ml | 375ml | 750ml
2023 Aldinger, ‘Spätburgunderʼ
Pinot Noir | Württemberg, Germany Light & refreshing, spiced raspberry & hints of smoke, served chilled
2020 Marabino, ‘Rosso di Contradaʼ
Nero dʼAvola | Sicily, Italy Bright & perfumed, juicy strawberry & Mediterranean herbs
2022 Nocturne, ‘Yallingupʼ
Cabernet Sauvignon, Merlot, Malbec | Margaret River, Australia Firm & expressive, cassis, red berry & salinity
2022 Gabriëlskloof, ‘Cabernet Francʼ
Cabernet Franc | Walker Bay, South Africa Vibrant & fruity, raspberry compote, lavender, rhubarb & spice
2024 Aléofane, Crozes Hermitage
Syrah | Northern Rhône, France Structured & succulent, dark fruit, smoke & pencil shavings
2017 Remelluri, ‘Reservaʼ
Tempranillo, Garnacha, Graciano | Rioja, Spain Rich & powerful, spice, leather & fig
2017 Domaine Fourrier, ‘Vieille Vigneʼ, Gevrey-Chambertin
Pinot Noir | Burgundy, France Dark & alluring, violets, spice & finesse
2009 Château Talbot, Saint-Julien
Cab. Sauvignon, Merlot, Petit Verdot | Bordeaux, France Classy & succulent, graphite, finely-knit tannins & lingering satisfaction
WINE LIST - SWEET
75ml
1999 Château dʼYquem
A GLASS OF CHÂTEAU DʼYQUEM
2007 Château dʼYquem
A GLASS OF CHÂTEAU DʼYQUEM
2013 Château dʼYquem
A GLASS OF CHÂTEAU DʼYQUEM
1999, 2007, 2013 Château dʼYquem
A FLIGHT OF CHÂTEAU DʼYQUEM (all 50ml)
2000 Carl Koch, ‘Oppenheimer Sackträger Riesling Ausleseʼ
Riesling | Rheinhessen, Germany Ethereal & smooth, saffron, dried apricots & tangerine
2022 Tokaji Hétszőlő, ‘Tokaji Late Harvestʼ
Hárslevelű, Furmint | Tokaj, Hungary Delicate & satin-textured, elderflower, peach & linden blossom
2021 Henri Lapouble-Laplace, ‘Clos Thouʼ, Jurançon
Petit Manseng | Jurançon, France Luscious, expressive & fresh, pineapple, lychee & maple syrup
NV Domaine des Marnes Blanches, ‘Macvin du Juraʼ
Chardonnay, Savagnin | Jura, France Opulent & warming, walnut, papaya & raisin
1992 Domaine de Rancy, ‘Rivesaltes Ambré VDNʼ
Macabeu, Grenache Blanc & Gris | Roussillon, France Rich & silky, umami, tobacco, prune & saffron
2016 Croft, ‘Vintage Portʼ
Touriga Nacional, Touriga Franca & others | Douro, Portugal Deep & dense, chocolate, prune & star anise
NV Mouzon-Leroux, ‘LʼExaltantʼ Ratafia de Champagne
Pinot Noir | Champagne, France Crisp & mischievous, stewed strawberry, a refreshing kick
2025 Mullineux 'Signature Straw wine'
Chenin Blanc | Swartland, South Africa Soft & rounded, fresh lime & sun-dried apricot
2017 Capezzana, ‘Vin Santo di Carmignanoʼ, Riserva
Trebbiano, San Colombano | Tuscany, Italy Generous & charming, prune, fig, apricot & candied lemon
Clipstone
Clipstone combines the standards of a serious kitchen with the ease of a neighbourhood restaurant. The open kitchen, compact room and terrace give it a more spontaneous feel than many destination restaurants nearby, while a daily-changing menu keeps the cooking responsive to produce. The combinations look simple but reveal careful judgement in their seasoning, texture and balance. It is an excellent choice for a smart lunch or an unforced dinner.
Expect a short menu that might move from a crisp snack or cured fish to handmade pasta, roast poultry, day-boat fish and clean seasonal vegetables. The best approach is to order across sections rather than treating the menu as a conventional three-course template: share one smaller plate, contrast a pasta with a fish or meat dish, then add whichever vegetable preparation sounds most distinctive. Desserts tend to preserve the same clarity. Check the menu on the day, because the kitchen's appeal lies in its movement rather than a permanent signature dish.
Address: 5 Clipstone Street, London W1W 6BB
Clipstone Menu
DINNER - SNACKS
Gordal olives
House pickles
Whipped cod’s roe & crudites
Grilled Tropea onions & romesco
Roasted tomato hummus & linseed cracker
Braised hogget croquettes & pickled Red William pear
Buffalo salami & cornichons
Burrata, Datterini tomatoes & roasted garlic oil
Charred Carosello cucumber, ajo blanco, rocket & shiso
Grilled courgette, baked flan, tempura flower, lemon & Parmesan
Braised pork cheek, Piattone beans, wild garlic foccacia & whole grain mustard
Green asparagus, Brixham crab, hollandaise & pine nuts
DINNER - MAIN COURSES
Margherita onion & robiolina bottoni, wild garlic, peas and Parmesan
Herb-fed chicken breast, carrot, sesame, baby gem & boudin noir
Cornish ray wing, fregola, creme fraiche & sea purslane
Portland hogget, aubergine miso & rainbow chard
Bitter leaves & buttermilk
Braised fennel & walnut pesto
Potato & truffle gratin
LUNCH
Gordal olives
House pickles
Whipped cod’s roe & radishes
Roasted tomato hummus & linseed cracker
Grilled Tropea onions & romesco
Buffalo salami & cornichons
Cod tempura & saffron aioli
Portland hogget croquettes & pickled Red Williams pear
Burrata, Datterini tomatoes & roasted garlic oil
LUNCH - STARTERS
Charred Carosello cucumber, ajo blanco, rocket & shiso
Grilled courgette, baked flan, tempura flower, lemon & Parmesan
Braised pork cheek, Piattone beans, wild garlic & whole grain mustard
Green asparagus, Brixham crab, hollandaise & pine nuts
Margherita onion & robiolina bottoni, wild garlic, peas & Parmesan
Cornish bream, fregola, creme fraiche, & sea purslane
Confit chicken leg, sesame, carrot, baby gem & boudin noir
Portland hogget, aubergine miso & rainbow chard
LUNCH - SIDES
Bitter leaves & buttermilk
Braised fennel & walnut pesto
Potato & truffle gratin
LUNCH - DESSERTS
Strawberry pavlova, yoghurt & elderflower
Virunga chocolate cake, pistachio & candied orange
Amalfi lemon posset, Yorkshire rhubarb & sable
Westcombe cheddar, Piccalilli & seeded crackers
Main
SALTED MARCONA ALMONDS
Bites To Share
HOUSE PICKLES
Snacks
COBBLE LANE COPPA
MUHAMMARA CRUDITÉS
Sides
BULL’S HEART TOMATOES, BALSAMIC CHIVES
BRAISED FENNEL, ORANGE CHERVIL
Smaller
BURRATA, TROPEA ONION, ALMOND MINT
TEMPURA COURGETTE FLOWER, WHIPPED RICOTTA, LONDON HONEY, WALNUT BASIL
TWICE-BAKED COMTÉ SOUFFLE ROCKET
VENISON TARTARE, POTATO CRISPS, PICKLED BEETROOT GOAT’S CURD
BUTTERHEAD LETTUCE, PRAWN COCKTAIL TOMATO
Larger
FRESH TAGLIATELLE, SOFT HERB PESTO, SUNFLOWER SEED, RAISIN PARMESAN
CRISP HEN’S EGG, JERSEY ROYALS, HISPI CABBAGE, SUMMER TRUFFLE SAUCE GRIBICHE
STUFFED POUSSIN, SPINACH, BLACK GARLIC GIROLLES
300G DENVER STEAK, PINK FIR POTATOES PEPPERCORN SAUCE
CORNISH COD, ALSACE BACON, BABY GEM PEAS
DEVON DOWN HOGGET, GREEN ASPARAGUS PARMESAN BREAD CRUMB
Desserts
FIG LEAF BUTTERMILK PANNA COTTA PAIN ’DÉPICES
ALMOND SEMIFREDDO, POACHED APRICOT AMARETTI
WESTCOMBE CHEDDAR, PICCALILLI CRACKERS
STEAMED LEMON SPONGE, SAFFRON CUSTARD PISTACHIO BRITTLE
GLAZED DOUGHNUT, GARIGUETTE STRAWBERRIES CUSTARD
ALPHONSO MANGO SORBET, COCONUT CARDAMOM
LEMON, WHITE CHOCOLATE APRICOT TART
Dessert Wine
CESAR FLORIDO MOSCATEL DORADA
CA D'GAL MOSCATO D'ASTI LUMINE
CH. FILHOT SAUTERNES '10
GRAHAM 'S LBV PORT '15
STAFFELTER HOF, RIESLING AUSLESE
Non Alcoholic Drinks
ICED TEA
Spirits
MARTINI
Schwarze Tees
EARL GREY
Hot Drinks
COFFEE
TEA
Uncategorized
LUSTAU PEDRO XIMÉNEZ SAN EMILIO
Kitchen Table
Kitchen Table is Fitzrovia's most immersive special-occasion meal. Diners sit around a horseshoe counter facing James Knappett's kitchen, where a long, daily-changing tasting menu develops one principal ingredient at a time. The format creates concentration and contact with the cooks rather than the privacy of a conventional dining room. Its two Michelin stars in the current 2026 guide match the ambition, but this is a planned evening for devoted diners rather than a flexible drop-in supper.
A sequence may focus successive courses on ingredients such as oyster, scallop, truffle or deer, with technique and supporting flavours changing around each theme. Wine, Champagne and non-alcoholic pairings are available for diners who want the beverage progression handled as carefully as the food. Dietary restrictions are unusually strict: the restaurant asks for substantial notice and says it cannot accommodate several common requirements, including vegan, dairy-free, gluten-free or coeliac menus. Read the current policy before booking and disclose any allergy directly rather than hoping for substitutions on arrival.
Address: 70 Charlotte Street, London W1T 4QG
Kitchen Table Fitzrovia Menu
Tasting Menu
Sample menu
OYSTER
kohlrabi – sorrel – oyster leaf – shiso – jalapeño – cornflower
CHICKEN
rosemary mascarpone – bacon jam
ONION
parmesan – crème crue – chive
TOMATO
thyme – pineapple weed
PARKERHOUSE
wild garlic – marigold – butter
SCALLOP
white asparagus – forced rhubarb – burnet – lovage
TROUT
sakura – miso – turnip – walnut – magnolia
LOBSTER
egg – curry – coriander – peanut – mango
AGNOLOTTI
parmesan – Tellicherry black pepper
TROPEA
ham – gooseberry – pine – three corner leek – wild garlic
DUCK
cucumber – black tea – smoke – damson – fennel pollen liver parfait – damson – feuille de brick – hogweed
ST JUDE
peach tart tatin
APPLE MARIGOLD
cucumber – blueberry – crème crue
APRICOT
coffee – milk
CANELÉ
cherry
FUDGE
Tahitian vanilla – sea salt
Experiences
Kitchen Table is a dining experience
The Kitchen Table Experience
Prepaid
Kitchen Table Experience Friday/Saturday 6.00pm
Prepaid
Kitchen Table Experience Friday/Saturday 8.30pm
Prepaid
Wine Pairing
Sample Wine Pairing
Wine Pairing
Timorasso, ‘Fausto’, Marina Coppi, Piemonte, Italy 2020
Timorasso, ‘Fausto’, Marina Coppi, Piemonte, Italy 2020
Riesling Spatlese Trocken, Sybille Kuntz, Mosel, Germany 2015
Riesling Spatlese Trocken, Sybille Kuntz, Mosel, Germany 2015
Priorat, ‘Planetes de Nin’, Nin Ortiz, Catalonia, Spain 2021
Priorat, ‘Planetes de Nin’, Nin Ortiz, Catalonia, Spain 2021
Saint Joseph, Sylvain Gauthier, Rhône Valley, France 2021
Saint Joseph, Sylvain Gauthier, Rhône Valley, France 2021
Poiré, ‘Granit’, Eric Bordelet, Normandy, France 2022
Poiré, ‘Granit’, Eric Bordelet, Normandy, France 2022
Montlouis, ‘Les Valles Moelleux’, Domaine Les Pierres Ecrites, Loire Valley, France 2020
Montlouis, ‘Les Valles Moelleux’, Domaine Les Pierres Ecrites, Loire Valley, France 2020
Champagne Pairing
Sample Champagne Pairing
Grower Champagne pairing
Champagne ‘Eclats de Meulière’, Jeaunaux-Robin, Champagne, France NV
Champagne ‘Eclats de Meulière’, Jeaunaux-Robin, Champagne, France NV
Champagne, ‘Concordance’, Marie Courtin, Champagne, France 2017
Champagne, ‘Concordance’, Marie Courtin, Champagne, France 2017
Côteaux Champenois, Riceys Blanc, ‘En Valigrain’, Olivier Horiot, Champagne, France 2019
Côteaux Champenois, Riceys Blanc, ‘En Valigrain’, Olivier Horiot, Champagne, France 2019
Champagne, ‘La Pluchotte Rosé’, Jerome Blin, Champagne, France NV
Champagne, ‘La Pluchotte Rosé’, Jerome Blin, Champagne, France NV
Champagne, ‘Réserve RR’, Lancelot Royer, Champagne, France NV
Champagne, ‘Réserve RR’, Lancelot Royer, Champagne, France NV
Champagne, ‘le Demi-Sec’, A. Margaine, France NV
Champagne, ‘le Demi-Sec’, A. Margaine, France NV
Soft Pairing
Soft Matching
Sorrel
Sorrel
Barley& Hay
Toasted Barley/ RoastedHay / Coconut Water
Merlot
Merlot juice/ Oolong& herbstea/ Juniper
White Peony
Fresh Quince/ White Peony/ Minus 8 White Verjus
Pear & Custard
Pear juice / decaf coffee / custard
64 Goodge Street
64 Goodge Street is a modern French restaurant with the confidence to be playful without making dinner feel like an exercise. Its 2026 Michelin star reflects cooking that feels assured while leaving room for wit and generosity. The dining room is intimate and grown-up, but dishes such as the restaurant's snail, bacon and garlic bonbons prevent it becoming stiff. Choose it for a date, a serious lunch or a small celebration where attentive hospitality matters.
The bonbons provide a vivid opening, turning a classic combination into a crisp, savoury bite. Lobster vol-au-vent is the richer statement, pairing precise pastry with a sauce-led filling; seasonal fish, meat and vegetable plates can then bring the meal back into balance. The Burgundy-focused wine list deserves attention, though staff can steer a shorter or more economical route. The food and service reward an unhurried pace, so mention a theatre or train deadline when booking rather than compressing the meal once seated.
Address: 64 Goodge Street, London W1T 4NF
64 Goodge Street Menu
Hors d’œuvres
Marinated green olives, artichokes & red peppers
Roquefort, walnuts & radishes
Spiced panisse, Gruyère & pumpkin
Snail, bacon & garlic ‘bon bons’
Quail’s egg mayonnaise & smoked eel
Kintyre smoked salmon, crème crue, accompaniments
First course
Green asparagus & spring vegetable galette, crème de parmesan
Lamb caillette & mousserons
Trout amandine, sorrel & grapes
Rabbit vol-au-vent à la moutarde
Smoked haddock, mussels, gnocchi & sauce mouclade
Main course
Egg yolk ravioli, champignons sauvages & white onion velouté
Pollock, squid & octopus provençal
Cȏte de porc, boudin noir & turnips
Duck à l’órange, prune & chicory
Halibut, langoustine & sauce Sauternes (£10 supplement at lunch)
Sides
Oakleaf, pine nuts & Ossau Iraty
Creamed courgettes & chapelure à l’ail
Pommes Anna
Cheese
Assiette de fromage (£9 supplement as a dessert)
Desserts
Choux à la crème, coffee & walnut
Puits d’amour, rhubarb & blood orange
Gaufre exotique, pineapple & coconut
Coupe glacée, tarte au citron
aperitif.
Kir Royale
Burgundian fizz & a dash of crème de cassis
Suze Negroni
Bitter-sweet Suze apéritif, Sapling gin, vermouth & citrus
Chalk & Rain Gibson
Vault Chalk & Rain vodka, oyster shell vermouth, pickled onion
Calvados Sidecar
Twist on a classic. Sassy calvados, Cointreau & citrus
Elderflower Old Fashioned
The perfect blend of cognac, St-Germain & a dash of orange bitters
a glass of fizz.
Domaine Des Moirots, Crémant de Bourgogne, 2020
Charming, moreish, brioche-y Burgundian fizz
Philipponnat, Réserve Perpétuelle, Brut, NV
Creamy, delicate yet intense. Blossom, honey & toasted bread
a glass of sherry
Bodegas Tradición, Fino Tradición
Well balanced richness & freshness. Almondy & moreish
Emilio Hidalgo, Gobernador Oloroso Seco
So elegant & complex. More savoury & food-friendly
beers.
Pêche Biere
Crisp beer and a touch of peach liqueur
Vedett or Kernel Table Beer
Lucky Saint 0.5%abv
soft.
Tropicale Botivo
pineapple, lime
0% Negroni
0% Tanqueray gin, Vault non-alcoholic bitter
0% Tanqueray Gin & Tonic
Pomegranate Lemonade
Homemade Orangina
crémants.
2020 Domaine Des Moirots, Crémant de Bourgogne
Aligoté, Pinot Noir | Burgundy, France. Charming, moreish, brioche-y Burgundian fizz
2022 Vincent Carême, Vouvray, Plaisir Ancestral, Brut Nature
Chenin Blanc | Loire, France. Quince, pear, fine mousse & chalky texture. Full bodied & food friendly
2016 Crémant de Bourgogne ‘Lys’ Rosé, Domaine J-N Gagnard
Pinot Noir | Burgundy, France. Elegant, peach-y sweetness. A very refined rosé Crémant
NV Racines, Grand Reserve Sparkling
Chardonnay | Santa Rita Hills, USA. A Burgundian great collabs with a grower Champagne in the USA
champagnes.
NV Maxime Blin, Carte Blanche
Meunier, Pinot Noir | Trigny. Full body, fleshy & fruit forward. Food-friendly
NV Cazé Thibaut, Crayère, Brut Nature
Meunier, Chardonnay | Vallée de la Marne. Rich & persistent balanced by a chalky minerality, An elegant mousse
NV Philipponnat, Réserve Perpétuelle, Brut
Pinot Noir, Chardonnay | Ay. Creamy & delicate yet intense. Blossom, honey & toasted bread
NV Champagne Leclerc Briant, Rosé, Extra Brut
Chardonnay, Pinot Noir | Épernay. Fleshy fruit with a pinch of salt. A creamy bubble
2012 Collard-Picard, Essentiel, Zero Dosage
Chardonnay, Meunier, Pinot Noir | Le Mesnil. Candied lemon, apples and a touch of wood. Incredibly talented growers
2008 Charles Heidsieck, Brut Millésimé
Pinot Noir, Chardonnay | Montagne de Reims & Côte des Blancs. 100% Grand & Premier Cru. Candied citrus & pecans. Delicately effervescent
white.
glass 125ml | half 375ml | bottle
2025 Birgit Eichinger, Strass
Grüner Veltliner | Kamptal, Austria. Balanced, zesty & pure. Crunchy pear & crushed white pepper. Velvety freshness
2022 Weingut Peter-Jakob Kühn, Jacobus Riesling
Riesling | Rheinhessen, Germany. From an estate founded in 1786. Generations of skill. Lime, green apple & jasmine. Bone-dry, full-bodied yet racy
2022 Thorne & Daughters, `Rocking Horse`
Semillon, Roussanne, Chenin, Chardonnay | Western Cape, S.A. Yellow plum & bay leaf. Clean, textural & pure. A racy salinity on the finish. A food wine at its core
2023 Alberto Orte, A Portela Blanco Godello
Godello | Valdeorras, Spain. Single vineyard, high altitude fruit balance a luscious weight with an elegant acidity. Ripe peaches & salinity
2022 Chat. Philippe le Hardi, Mercury, `Bois de L'allier`
Chardonnay | Burgundy, France. Big flavours of ripe citrus with undertones of vanilla & french butter. Rich & voluptuous, a charming wine
2016 Lopez De Heredia, Viña Gravonia
Viura | Rioja, Spain. From an integral producer in the region. 92 year old vines & 4 years in American oak. Big, bold & classic
2018 Vincent Dancer, Bourgogne Blanc
Chardonnay | Burgundy, France. A great name & a great vintage. Sourced from Meursault & Puligny. Medium bodied, notes of pear, smoke & hazelnut, with a distinct salinity
rosé.
glass 125ml | half 375ml | bottle
2021 Clos Cibonne, Traditional Rosé
Tibouren & Grenache | Provence, France. An ancient, native grape variety to the region. Light & gentle. Peaches & cream
red.
glass 125ml | half 375ml | bottle
2021 Dom. Boucabeille, Roussillon, Monte Nero
Grenache, Syrah | Roussillon, France. Full of black cherry, dried cooking herbs. Plush, silky tannins, black pepper & a touch of spice
2023 Guillaume Chanudet, Fleurie `La Madone`
Gamay | Beaujolais, France. A classic expression of the prettiest Cru. Juicy red fruit, violets & rose. A light & soft spring time wine
2022 Château de Coulaine, Chinon Bonnaventure
Cabernet Franc | Loire, France. Wild & savory. Dark fruits, black plum, leather & bramble. Silky soft tannins with a long, lingering finish
2017 Château Meyney, St Estèphe
Cabernet Sauvignon, Merlot | Bordeaux, France. Plush black fruits, cedar & spices with a light clove-tinged perfume. Deep & powerful, classically Bordeaux
2021 Domaine Chatzivaritis, Goumenissa PDO
Xinomavro & Negoska | Goumenissa, Greece. Baby-Barolo-esque. Sour cherry, cedar wood & cigar box. A deeply serious wine
2022 Domaine Desvignes, Givry, `Champ La Dame`
Pinot Noir | Burgundy, France. 100% destemmed, vibrant & crunchy. Velvety tannins, softened by 12 months in old oak. Precise & approachable
2016 Patrick Jasmin, Côte-Rôtie, La Giroflarie
Syrah | Northern Rhône, France. Black cherry, violets, tobacco & fresh black pepper. Silky in texture yet a firm spine of acidity with an impressively long finish
2008 Joseph Voillot, Volnay 1er, Les Champans
Pinot Noir | Burgundy, France. Dark berries, hints of iron & elegant florals. Developing nicely with life left in it!
bottle. white | fresh & light
2023 Château Clément-Termes, Gaillac Blanc
Mauzac, Loin de l'Oeil & Sauv Blanc | Gaillac, France. A bouquet of white flowers & leafy greens
2025 Birgit Eichinger, Strass
Grüner Veltliner | Kamptal, Austria. Balanced, zesty & pure. Crunchy pear & crushed white pepper
2024 Pieropan, Soave Classico
Garganega, Trebbiano di Soave | Soave, Italy. Pear, white peaches, almond blossom & elderflower
2022 Domaine Capmartin, Pacherenc du Vic Bilh
Gros & Petit Manseng, Petit Courbu | Gascony, France. Perfumed tropics & ripe stone fruits; a springtime gem
2020 Batilliu, BIU de Sort, Blanc
Riesling, Viognier | Pallars Sobirà, Spain. 15% viognier adding a stunning waxiness. Mineral & herbaceous
2022 Weingut Peter-Jakob Kühn, Jacobus Riesling
Riesling | Rheinhessen, Germany. Lime, green apple & jasmine. Bone-dry, full-bodied yet racy
2023 Pazo Senorans
Albarino | Galicia, Spain. Mineral driven, ripe nectarine & white flower. Incredibly pure
2022 Villa Papiano, Le Tresche
Sauvignon Blanc | Emilia Romagna, Italy. Exciting & interesting. Lemon balm & smokey hay. Electric
2024 Bodega Tamerán, Gran Canaria Malvasía Volcánica
Malvasía Aromática | Gran Canaria, Spain. Citrus peel, sea spray & white flower. Tense & saline
bottle. white | rich & food friendly
2024 Mandrarossa, Grillo
Grillo | Sicily, Italy. Lovely concentration of stone fruit. Great length, vibrant & pure
2024 Les Clos Perdus, L’Année Blanc, Côtes Catalanes
Macabeu, Grenache Gris & Muscat | Languedoc, France. Grippy & tense. Salty quince & beeswax
2023 Le Clos du Caillou, Côtes du Rhône, Bouquet des Garrigues
Clairette, Grenache Blanc, Viogner | Rhône, France. Dried herbs, stone fruits & immensely concentrated. Waxy & smooth
2023 Château de Plaisance
Chenin Blanc | Loire, France. Beautifully fleshy & generously ripe fruits with a fresh, saline finish
2022 Domaine de Carlines, La Vouivre
Chardonnay, Savagnin | Jura, France. Rich & precise, aged in Burgundian oak. Fresh ginger & red apple
2021 Domaine du Pelican, Savagnin Ouillé
Savagnin | Jura, France. Ripe citrus fruits, lime leaf & crushed salt. Balanced richness & acidity
2019 Alexandre Bain, Pierre Précieuses
Sauvignon Blanc | Loire, France. Unlike any sauvignon you’ve had before. Citrus peel & honey
2016 López de Heredia, Viña Gravonia, Crianza
Viura | Rioja, Spain. 92 year old vines & 4 years in American oak. Big, bold & classic
2021 Rall Wines, Noa
Chenin Blanc | Swartland, South Africa. Named after his 2nd daughter. Lime, green apple & lemongrass
2022 Donnafugata, 'Sur Vulcano', Etna Bianco
Carricante | Sicily, Italy. Native varietal. Grapefruit, ginger & vanilla. Fresh & savoury
2022 Thibaud Boudignon, Savennières, Clos de la Hutte
Chenin Blanc | Loire, France. 15% new oak with briny notes & citrus tones alongside a touch of spice
bottle. red | light & light-ish
2022 Clos de Fous, Pour Ma Gueule
Cinsault, Pais, Syrah | Itata Valley, Chile. Red fruits, black pepper & violets
2021 Viviani, Valpolicella Classico
Corvina, Rondinella | Veneto, Italy. Vibrant & pure. Subtly concentrated, jammy with a hint of spice
2019 Textura Wines, Textura da Estrela, Tinto
Jaen, Touriga Nacional, Alfrocheiro | Doa, Portugal. Some ripe red fruit yet distinctly savoury. Spice & hints of cedar
2017 Domaine des Chesnaies, Bourgueil Cuvée Prestige
Cabernet Franc | Loire, France. Dark berries, violets & undergrowth. Dense & velvety
2022 Cossetti, Barbera d'Asti, 'La Vigna Vecchia'
Barbera | Piemonte, Italy. Black cherry, and baking spices. Intense and persistence
2021 Weather Report, Climes of Cabernet Franc
Cabernet Franc | Western-Cape, S.A. Green peppercorn, liquorice & lavender. Evolves in the glass
2018 Elpidios, David & Nadia
Carignan, Syrah, Cinsault, Pinotage | Swartland, S.A. Blackberry, clove and bay leaf. Evolves in the glass
2021 Domaine Chatzivaritis, Goumenissa PDO
Xinomavro, Negoska | Goumenissa, Greece. A baby-Barolo. Sour cherry, cedar, tobacco box. Deeply serious wine
2021 Maxime Magnon, Corbières Rozeta
Carignan, Cinsault, Grenache | Roussillon, France. Sumptuous jammy fruits, a whole bunch gem
2021 Mecori, ‘Duo’, Etna Rosso
Nerello Mascalese, Nerello Cappuccio | Sicily, Italy. Plump yet elegant. Bramble & strawberries with a volcanic backbone
2023 Littorai, Les Larmes
Pinot Noir | Anderson Valley, USA. Spiced fruits, forest floor & fine grained tannins. Exemplary winemaking
bottle. red | full-bodied
2020 Château Le Roc, Classique, Fronton
Negrette, Syrah, Cabernet Sauvignon | South West, France. Dark fruit, liquorice & cassis. Seductive tannins
2022 Guillaume Gonnet, Cairanne, Le Brave
Grenache, Syrah | Southern Rhône, France. Full of black cherry, liquorice & smoke. Token ‘garrigue’ notes
2021 Tenuta Casenuove, Chianti Classico
Sangiovese, Cab Sav, Merlot | Tuscany, Italy. Ripe tannins, evolving red & black fruits. Incredibly food friendly
2020 Rall Wines, Red
Cinsault, Grenache, Syrah | Swartland, South Africa. Red fruits, wild herbs & salinity. A leathery spice emerging
2023 Domaine Rostaing, Puech Noble Rouge
Syrah, Grenache, Mourvèdre | Languedoc, France. A Rhône legend, just a little to the south. Red fruit, undergrowth & spice
2019 Château La Grave Figeac, Saint-Émilion
Merlot, Cabernet Franc | Bordeaux, France. Plush red berries, violets & spices with a light tobacco perfume
2021 António Maçanita, Castelão Chão dos Eremitas
Castelão | Alentejo, Portugal. Awarded winemaker in the Sadie family vein. Plum, tobacco & spice
2022 Fontodi, ‘Dino’
Sangiovese | Tuscany, Italy. Aged slowly in terracotta, balsamic notes, sweet tobacco & blackberry
2018 G.D. Vajra, Barolo `Albe`
Nebbiolo | Piemonte, Italy. Deep & structured. Crushed stone, blue flowers & bramble
2004 Lopez de Heredia, Viña Tondonia, Reserva Tinto
Tempranillo | Rioja, Spain. Robust & weighty. Developing deep savouriness yet maintaining finesse
2022 Franck Balthazar, Cornas, 'Chaillot'
Syrah | Rhône, France. His flagship cuvee. Liquorish & bacon fat. A smokey minerality
Bourgogne & Hautes Côtes.
2020 Domaine Des Moirots, Crémant de Bourgogne
2016 Domaine J-N Gagnard, ‘Lys’ Rosé, Crémant de Bourgogne
2021 Domaine Denis Carré, Hautes Côte de Beaune
2022 Maison Altisolis, Bourgogne Aligoté
2020 Domaine Goisot, Côtes D'Auxerre, Gondonne Blanc
2021 Domaine Guyon, Coteaux Bourguignons, Les Glapignys
2021 Domaine Chavy-Chouet, Bourgogne Blanc, Les Femelottes
2018 Domaine Fourrier, Bourgogne Blanc
2015 Domaine Fourrier, Bourgogne Blanc
2018 Vincent Dancer, Bourgogne Blanc
2022 Domaine Ramonet, Bourgogne Blanc
2022 Domaine Jean Chauvenet, Bourgogne Rouge
2023 Château Philippe le Hardi, Bourgogne Rouge
2016 Domaine Claude Dugat, Bourgogne Rouge
2020 Jean-Marie Fourrier, Bourgogne Rouge
2018 Coche Dury, Bourgogne Rouge
Chablis.
2023 Domaine Garnier et Fils, Chablis
2017 Jean-Paul & Benoit Droin, Chablis 1er, Vosgros
2023 Vincent Dauvissat, Chablis
2018 Vincent Dauvissat, Chablis 1er, Sechet
2018 Vincent Dauvissat, Chablis 1er, La Forest
Côte de Nuits | Marsannay.
2022 Domaine Sylvain Pataille, Marsannay
2017 Château de Marsannay, Marsannay
2022 David Moret, Marsannay
Côte de Nuits | “the main drag”.
2020 Domaine Tawse, Gevrey-Chambertin
2017 Domaine Faiveley, Gevrey 1er, La Combe aux Moines
2012 Michel Magnien, Morey-St-Denis 1er, Les Millandes
2016 Meo-Camuzet, Morey-St-Denis
2019 Dujac Fils & Père, Morey-St-Denis
2021 Domaine des Lambrays, Morey-St-Denis
2015 Ghislaine Barthod, Chambolle-Musigny
2016 Jean-Marie Fourrier, Vosne Romanée, Aux Réas
2013 Domaine du Clos Frantin, Vosne-Romanée 1er, Malconsorts
2020 Alain Hudelot-Noellat, Vosne-Romanée
2021 Benjamin Leroux, Vougeot, Clos du Village
Côte de Nuits | Nuits-St.-Georges.
2021 Robert Chevillion, Nuits-St.-Georges Blanc
2016 Jane Eyre, Côte de Nuits Villages
2014 Dom. M&P Rion, Nuits-St.-Georges 1er, Clos Des Argillières
2016 Dom. Faiveley, Nuits-St.-Georges 1er, Les Porêts-St-Georges
2016 Robert Chevillon, Nuits-St.-Georges 1er, Les Perrières
2014 Sylvain Cathiard, Nuits-St.-Georges 1er, Aux Murgers
Côte de Beaune
2018 J-M Boillot, Puligny-Montrachet
2011 Jean-Noël Gagnard, Chassagne 1er, La Boudriotte
2012 Marc Colin, Chassagne 1er, Les Champs-Gain
2013 Pierre-Yves Colin-Morey, Chassagne, Les Ancegnières
2022 Domaine Chevalier, Ladoix, 'Bois de Mont’
2017 Domaine Chandon de Briailles, Savigny 1er, Les Lavières
2017 Domaine Lebreuil, Savigny, Aux Grands Liards
2020 Tollot Beaut, Savigny 1er, Les Lavières
2019 Rapet Père et Fils, Aloxe-Corton
2022 Domaine Michel Mallard, Ladoix 1er Cru, La Corvée
2015 Jean-Claude Boisset, Beaune 1er, Les Grèves
2016 Domaine de Bellene, Volnay, Les Grands Poisots
2008 Domaine Joseph Voillot, Volnay 1er, Les Champans
2009 Domaine de la Pousse d'Or, Volnay 1er, 60 Ouvrees
1999 Domaine Robert Ampeau, Volnay 1er, Santenots
2019 Domaine des Comtes Lafon, Monthélie 1er, Les Duresses
2018 Hubert Lamy, Saint-Aubin 1er, Derrière chez Edouard V.V
2022 Maison Altisolis, Maranges
2022 Bachelet-Monnot, Maranges 1er, La Fussière
Côte de Beaune | Meursault.
2020 Domaine Michel Lafarge, Meursault
2017 Michel Bouzereau et Fils, Meursault, Les Grands Charrons
2018 Xavier Monnot, Meursault, Les Chevalières
2023 David Moret, Meursault, Sous La Velle
2015 Bouchard Père et Fils, Meursault 1er, Les Perrières
2019 Vincent Dancer, Meursault, Les Corbins
2020 Maison Roche De Bellene, Meursault 1er, Les Bouchères
Chalonnaise et Mâconnaise | “beyond the Côte d’Or”.
2022 Philippe le Hardi, Mercurey, Les Bois de Lalier
2022 Domaine Desvignes Givry Rouge `Champ La Dame`
2024 Domaine Marc Jambon et Fils, Mâcon-Pierreclos
2023 Domaine Corentin Chavy, Mâcon
2019 Les Héritiers du Comte Lafon, Mâcon-Uchizy, Les Maranches
2020 Pierre Boisson, Mâcon-Bray, Les Essarts
2022 Domaine du Roc des Boutires, Mâcon-Solutré
2022 Domaine Jean-Marc Boillot, Mâcon-Lugny, Les Genièvres
2023 Château Thivin, Côte de Brouilly, Les Sept Vignes
2022 Guillaume Chanudet, Fleurie, La Madone
2011 Thibault Liger-Belair, Moulin à Vent, La Roche
And Lastly… | Rest of the world.
2020 Birgit Eichinger, Riesling, Ried Gaisberg, Erste Lage
2020 Overnoy-Crinquand, Arbois-Pupillin, Savagnin Ouillé
2023 Granville, Basalt
2021 Giuseppe Quintarelli, Bianco Secco
2004 Colombier, Hermitage Blanc
2005 Colombier, Hermitage Blanc
2021 Theo Dancer, VSIG Savagnin Jurassique
2006 Henschke, `Julius` Eden Valley Riesling
2022 Domaine René Rostaing, Condrieu, La Bonnette
2022 Domaine François Cotat, Sancerre, Les Monts Damnés
2024 Eva Fricke, Pinot Noir Rosé, Trocken
2022 Francois Cotat, Sancerre Rosé
2012 López de Heredia, Viña Tondonia Rosado, Gran Reserva
2015 Raúl Pérez, Tinto Anfora, 'RP'
2016 Mullineux, Signature Swartland Syrah
2020 Domaine Barge, Côte-Rôtie, Les Côtes
2018 Domaine Courbis, Cornas, La Sabarotte
2021 Bruno Rocca, Barbaresco
2022 Sadie Family, Pofadder
1996 Baron Philippe de Rothschild, Château d'Armailhac
2014 Maison M. Chapoutier, Saint Joseph, Le Clos
1996 Château Prieuré-Lichine, Margaux
2013 Fontodi, Vigna del Sorbo, Chianti Classico Gran Selezione
2010 Clos des Papes Châteauneuf-du-Pape
2018 Domaine du Pelican, En Barbi, Arbois
magnums
2018 Domaine du Pelican, En Barbi, Arbois
Pied à Terre
Pied à Terre has operated on Charlotte Street since 1991 while keeping its tasting experience focused on precise, expressive cooking. The restaurant retains a Michelin star in 2026, with exact cooking, expressive sauces and hospitable service defining the experience. Its small rooms feel more traditional than several newer Fitzrovia counters, making it a strong anniversary or celebration choice for diners who want a composed tasting experience and time to settle in.
The kitchen is particularly persuasive with seafood, seasonal vegetables and desserts, using sauces to connect precise individual elements rather than crowding the plate. A tasting menu gives that progression its intended rhythm, and a substantial plant-based menu makes this one of the neighbourhood's more serious choices for a vegetarian celebration. Pairings can deepen the experience, but they are optional. Allow enough time for the full format and communicate dietary requirements before the day; the restaurant can respond far better when the kitchen knows the table's needs in advance.
Address: 34 Charlotte Street, London W1T 2NH
Pied a Terre Menu
APERITIF
Champagne Eric Taillet Egali’T, Vallée de la Marne | NV
Kir Royal
Champagne, Crème de cassis
Aggelos' Signature Greek & Tonic
Sapling Gin, Mastiha, Fever Tree Mediterranean Tonic Water, Olive Oil
Saint Germain Spritz
St Germain, Soda, Elderflower
Pastis, Ricard
SAICHO Sparkling Tea - Jasmine 0%
Bloody Mary
Sapling Vodka, Tomato Juice, Worcestershire Sauce, Tabasco, Horseradish, Celery
Virgin Mary
Tomato Juice, Worcestershire Sauce, Tabasco, Horseradish, Celery
Botivo & Soda
British Botanical Aperitivo with Apple Cider Vinegar & Honey, Fever Tree Soda
COCKTAILS
Classic Champagne Cocktail
Champagne, Cognac, Angostura Bitters
French 75
Sapling Gin , Lemon, Champagne
Vesper Martini
Grey Goose Vodka, Hendricks Gin, Lillet
Baileys Martini
Sapling Vodka, Espresso, Baileys
Negroni - Signature House Rosa
Tico Rosa Tequila, El Bandarra Vermouth, Bianco Bitters, Pink Grapefruit
Tico Sour
Tico Tequila Reposando, lime & Cointreau
Amaretto OR Whiskey Sour
Amaretto OR Whiskey, Lemon Juice
Cinnamon Mule
Cinnamon Infused Sapling Vodka, Fever-Tree Ginger Beer, Lemon
Beeble Collection - Paloma
Beeble Tequila, Two Keys Pink Grapefruit Soda, Lime Juice
Beeble Collection - Cardamom Rum Fashioned
Beeble Rum infused with Cardamom, Angostura Bitters
Beeble Collection - Manhattan
Beeble Whiskey, Noilly Prat, Angostura Bitters
English Old Fashioned
Fielden Rye Whisky (Heritage Grains from Regenerative Farming), Angostura Bitters, Sugar
Wimbledon Garden Gin Fizz
Wimbledon Garden Gin, Lemon, Fever-Tree Soda water
Metaxa Side Car
Metaxa Brandy, Lemon Juice , Cointreau
Cocktail of the Day
A freshly prepared gem
LOW & NO COCKTAILS
Berry 75
Tanqueray 0%, Blackberry, 0% Sparkling Wine, Lemon Juice
Forest Spritz
Everleaf Forest, Lyre's Italian Orange Fever-Tree mediterranean tonic Water, Thyme
Mule
Lyre's American Malt, Lime juice , Fever-Tree Ginger Beer
No-groni
Tanqueray 0%, Lyre's Italian Orange, Versin Rojo Aperitivo
English Garden
Seedlip, Cucumber, Fresh Thyme, Elderflower, Fever-Tree Soda Water
Not Tom Collin's
Tanqueray 0.0%, Lime Juice, Fever-Tree Soda Water
Black Forest
Tanqueray 0.0%, Lemon Juice, Cherry, Blackberry
Pa-no-ma
Lyre's Triple Sec 0%, Lime, Two Keys Pink Grapefruit Soda
Italian Cocktail
Cranberry Juice, Orange Juice, Peach Purée, Mint
Angelica
Fever-Tree Ginger Beer, Lime Juice, Cherry
Rum Old Fashionned
Dark Cane Spirit, Lemon Juice, Brown Sugar
Amaretti Sour
Lyre's Amaretti, Lemon Juice
Amaretti Martini
Lyre's Amaretti, Espresso Coffee, Hazelnut Syrup
ROKA Charlotte Street
ROKA Charlotte Street is the original branch of the modern Japanese group, organised around the robata grill at the centre of the room. It is polished, busy and well equipped for a client lunch, energetic date or larger group, with enough menu breadth to satisfy diners who want sushi as well as those who prefer hot food. The original Charlotte Street restaurant remains busy, with a broad menu that works for both sushi enthusiasts and diners drawn to the robata grill.
Begin with yellowtail sashimi sharpened by yuzu and truffle, then contrast sushi or sashimi with something directly from the robata. Black cod with yuzu miso is the plush house classic; salmon teriyaki, meat skewers and grilled vegetables offer more straightforward paths, while a rice hot pot gives the table a substantial shared anchor. The menu can become expensive when many small plates accumulate, so decide whether the meal centres on raw fish or the grill and order outward from there. Confirm the day's menu and allergies directly.
Address: 37 Charlotte Street, London W1T 1RR
ROKA Charlotte Street Menu
ROKA News
Enjoy these newest additions to our menu, available for limited time only!
chicken karaage with chilli sauce & garlic soy
tori no karaage to kuro shoyu
thin sliced seabream with smoked soya and yuzu
tai no otsukuri to yuzu shoyu
snow crab and shiso tempura, roasted garlic sauce
zuwai gani no tenpurra to ninniku to yuzu kosho
grilled sweet potato with spicy miso butter (v)
satsuma imo no sumiyaki to kara miso bata
octopus skewers with confit garlic sauce and lime
tako no kushiyaki to ninniku dare
whole seabass with shiso pesto and wasabi
suzuki no shiso yaki
350g rib eye with japanese pepper miso sauce
gyuhireniku no pirikara yakiniku
Snacks
steamed edamame with sea salt (gf) (vg)
edamame
spicy edamame (gf) (vg)
pirikara edamame
white miso soup with spring onion (gf)
shiro miso
chicken karaage with chilli sauce & garlic soy
tori no karaage to kuro shoyu
dumplings and rice
beef ginger and sesame dumplings with dark sweet soy dressing
gyuniku to goma no gyoza
crab, prawn and black cod dumplings with chilli dressing edamame and spring onions
gindara to kani no gyoza
rice hot pot with japanese mushrooms, mountain vegetables and shaved truffle (gf) (vg)
kinoko no kamameshi
steamed rice (gf) (vg)
gohan
salads and tataki
spinach leaves and sesame dressing (gf) (vg)
goma fuumi no horenso salada
warm eggplant, sesame miso and katsuobushi (gf)
age nasu no goma-ae
iceberg lettuce with caramelised onion dressing (gf) (vg)
wafu iceberg salad
tempura
sweet potato tempura with confit garlic mayo
satsuma tempura
tiger prawn tempura with spicy yuzu dressing
kuruma-ebi
rock shrimp tempura, wasabi pea seasoning and chilli mayonnaise
ebi no tempura
maki rolls
temaki on request
avocado, cucumber and wasabi pea (gf) (v)
avocado maki
raw salmon, avocado and asparagus with wasabi tobiko and tenkasu
sake to avocado maki
soft shell crab, cucumber and kimchi with chilli mayonnaise
age watari gani maki
crispy prawn, avocado and dark sweet soy
ebi furai to avocado maki
crab meat, avocado, mayonnaise and wasabi tobiko
california maki
spicy yellowfin tuna, cucumber, chives and tempura flakes
piripiri maguro tempura maki
yellowtail maki with chives and miso aioli (gf)
negi hama maki
sashimi-nigiri sushi
(3 pieces) (2 pieces)
fatty tuna
o-toro
semi fatty tuna
chu-toro
tuna
maguro
yellowtail
hamachi
yellowfin tuna
kihada maguro
salmon
sake
seabass
suzuki
seabream
tai
6 nigiri selection
9 nigiri selection
3 sashimi selection
5 sashimi selection
tokusen
yellowtail sashimi, yuzu-truffle dressing (gf)
kampachi sashimi no salada
spicy salmon temaki, avocado and yuzu
sake to avocado temaki
Tuna tartare with oscietra caviar
maguro to caviar no tartare
yellowtail tartare, lemon, chilli and ginger pearls (gf)
hamachi no tartare
tuna tataki with apple mustard dressing
maguro no tataki
wagyu sushi, oscietra caviar and fresh ginger
wagyu gunkan
sashimi platter for 2 people 3 sashimi selection yellowtail tartare, lemon, chilli salmon aburi, wasabi kizami
sashimi moriawase ni nin mae
robata meat
chicken skewers with spring onion
yakitori-negima yaki
chicken wings with yuzu kosho honey (gf)
tebasaki to yaki
spicy beef with padron pepper skewers (gf)
gyuniku to padron yaki
half baby back pork ribs, sansho and cashew nuts
kobuta no ribs yawaraka nikomiyaki
australian wagyu sirloin with burned leeks and chilli butter
saroin no ninniku shoyu
cedar roast baby chicken with chilli and lemon (gf)
hinadori no lemon miso yaki
2 lamb cutlets with korean spices
kankoku fu kohitsuji
angus beef fillet, chilli, ginger and spring onion
gyuhireniku no pirikara yakiniku
wagyu beef, eryngii mushrooms, wasabi ponzu
tokujou wagyu to kinoko no tsukemono 150gram A4 japanese wagyu sirloin*
robata seafood
tiger prawns with spicy miso butter (gf)
kuruma ebi to miso bata
salmon fillet teriyaki with sansho salt
sake teriyaki
seabream fillet, ryotei miso and red onion (gf)
tai no miso-yaki
black cod marinated in yuzu miso (gf)
gindara no saikyo-yaki
robata vegetables
portobello mushrooms with chilli and garlic butter (v)
yaki kinoko
asparagus with sweet soy and sesame (vg)
yaki asparagus
tenderstem broccoli, ginger and moromi miso (vg)
broccoli no shinme, shoga to moromi miso
grilled sweet potato with spicy miso butter
satsuma imo no sumiyaki to kara miso bata
Desserts
ROKA dessert platter
chef selection of our signature desserts, served with seasonal and exotic fruits, ice creams and sorbets
tonka bean baked cheesecake with roastead hazelnuts, twig tea ice cream and milk chocolate
tonka mame chīzukēki
miso crème brûlée with pistachio ice cream (gf)
miso no yakipurin to pisutachio aisu
pecan and maple sticky bun, banana miso ice cream, kinako custard
pīkan'nattsu to mēpuru no sutikkīban (recommended for two)
dark chocolate and green tea pudding with crunchy jivara, pear ice cream (gf)
chocolate to macha pudding, yo-nashi aisu
selection of seasonal and exotic fruits (gf) (v)
seika moriawase
sorbets and ice creams
selection of mochi ice creams
mochi
dessert wine & sake
tokaji, hungary
disznókö late harvest tokaji 2020
nara, japan
ume no yado, yuzu shu
miyagi, japan
urakasumi, ume shu plum sake
cocktails & digestives
full spirits list available on request
mori fashioned
bulleit rye whisky eminente 7y rum charred pinapple buckwheat shochu2 muyu vetiver gris
nikka taketsuru nas
roka chichibu single cask
Seasonal tasting menu
kisetsu no kaiseki (£89.50 per person)
spinach leaves and sesame dressing (gf) (vg)
goma fuumi no horenso salada
tuna, seabass and salmon sashimi
sashimi moriawase
yellowtail tartare, lemon, chilli and ginger pearls (gf)
hamachi no tartare
raw salmon, avocado and asparagus with wasabi tobiko and tenkasu
sake to avocado maki
beef, ginger and sesame dumplings
gyuniku to goma no gyoza
tiger prawn tempura with spicy yuzu sauce
kuruma-ebi
baby back pork ribs with sansho and cashew nuts
kobuta no ribs yawaraka nikomiyaki
cedar roast baby chicken with chilli and lemon (gf)
hinadori no lemon miso yaki
asparagus with sweet soy and sesame (vg)
yaki asparagus
seabream fillet, ryotei miso and red onion (gf)
tai no miso-yaki
ROKA dessert platter
Premium tasting menu
kinenbi kōsu (£109.50 per person)
yellowtail sashimi, yuzu-truffle dressing (gf)
kampachi sashimi no salada
chu-toro, salmon and hamachi sashimi tuna tartare, oscietra caviar and egg yolk
sashimi no moriawase san shu
wagyu sushi, oscietra caviar and fresh ginger
wagyu gunkan
yellowtail maki with chives and miso aioli (gf)
negi hama maki
rock shrimp tempura, wasabi pea seasoning and chilli mayonnaise
ebi no tempura
crab, black cod and prawn dumplings with roasted chilli dressing
gindara to kani no gyoza
lamb cutlets with korean spices
kankoku fu kohitsuji
tenderstem broccoli, ginger and moromi miso (vg)
broccoli no shinme, shoga to moromi miso
black cod marinated in yuzu miso (gf)
gindara no saikyo-yaki
angus beef fillet, chilli, ginger and spring onion
gyuhireniku no pirikara yakiniku
50g pure breed japanese wagyu A4* £20 supplement per person *australian halal option also available
tokujou wagyu to kinoko
ROKA dessert platter
Donburi Express Lunch
£19.50 per person. available every Monday to Friday from 12pm to 3pm
spinach leaves and sesame dressing (vg)
goma fuumi no horenso salada
crispy prawn, avocado and sweet soy
ebi furai to avocado maki
salmon fillet teriyaki with sansho salt
sake teriyaki
cedar roast baby chicken with chilli and lemon
honadori no miso yaki
spicy beef with padron pepper skewers
gyuniku to padron yaki
Classic Teishoku Menu
Available Monday to Friday for lunch and dinner. £39.5 per person
white miso soup with spring onion (gf)
yasaidashi no miso-shiru
beef, ginger and sesame dumplings
gyuniku no gyoza
chef’s 3 piece sashimi selection
3 sashimi
raw salmon and avocado
sake to avocado maki
black tiger prawn tempura with tentsuyu and spicy yuzu sauce
kuruma-ebi
seabream fillet, ryotei miso and red onion (gf)
tai no miso-yaki
baby chicken, lemon, miso and garlic soy
hinadori no miso yaki
baby back pork ribs with sansho and cashew nuts
kobuta no ribs yawaraka nikomiyaki
robata vegetable
£9.30 supplement
grilled portobello mushrooms with chilli and garlic butter
yaki kinoko
asparagus with sweet soy and sesame (vg)
yaki asparagus
tenderstem broccoli, ginger and moromi miso (v)
broccoli no shinme, shoga to moromi miso
Premium Teishoku Menu
Available Monday to Friday for lunch and dinner. £49.5 per person
spinach leaves and sesame dressing
goma fuumi no horenso salada
crab, black cod and prawn dumpling with chilli dressing
gindara to kani no gyoza
premium 3 sashimi
chef’s 3 piece sashimi selection
tuna tartare with nori rice cracker
kihada maguro no taru taru
crispy prawn, avocado and sweet soy
ebi furai to avocado maki
black cod marinated in yuzu miso
gindara no saikyo-yaki
beef fillet, chilli, ginger and spring onion
gyuhireniku no pirikara yakiniku
lamb cutlets with korean spices
kankoku fu kohitsuji
robata vegetable
£9.30 supplement
grilled portobello mushrooms with chilli and garlic butter
yaki kinoko
asparagus with sweet soy and sesame (vg)
yaki asparagus
tenderstem broccoli, ginger and moromi miso (v)
broccoli no shinme, shoga to moromi miso
ROKA han setto brunch
Saturday - 11:30 am to 4 pm | Sunday - 12 pm to 4 pm. £59.50 per person. Wine supplement £22.5 per person with red, white, rose & sparkling wine throughout your meal plus a bellini on arrival.
steamed edamame with sea salt (vg)
edamame
cucumber maki with umeboshi and roasted sesame seeds (vg)
umekyu maki to shiso
fermented chili cabbage
beachu kim chi
crispy prawn and avocado maki
ebi furai to avocado maki
mixed lettuce with caramelised onion dressing (vg)
salad no wafu
selection of spicy sashimi and cucumber maki
japanese potato croquettes with sweet den miso mayo (v)
jagaimo korokke to den miso
japanese fried chicken with chilli mayo
tori karage
prawn dumplings with yuzu truffle dressing
ebi gyōza to yuzu toryufu no doressingu
chef's 3 sashimi selection
sashimi moriawase
selection of grilled vegetables (vg)
yaki yasai moriawase
beef sirloin with chilli, ginger and spring onion
gyuhireniku no pirikara yakiniku
sea bream fillet ryotei miso and red onion
tai no miso-yaki
mushroom hot pot with truffle (vg)
kinoko no kamemeshi
salmon fillet teriyaki with sansho salt
sake teriyaki
cedar roast baby chicken with garlic, chilli and lemon
hinadori no lemon miso yaki
glazed baby back pork ribs with cashew nuts
kobuta no ribs yawaraka nikomiyaki
1kg dry aged tomahawk japanese style chimichurri sauce
tomahawk to tsukemono kinoko no chimichurri
200g A4 japanese wagyu sirloin, eryngii mushrooms and wasabi ponzu sauce
tokujou wagyu to kinoko
ROKA dessert platter
ROKA premium han setto brunch
£74.50 per person. Wine supplement £22.5 per person with red, white, rose & sparkling wine throughout your meal plus a bellini on arrival.
steamed edamame with sea salt (vg)
edamame
cucumber maki with umeboshi and roasted sesame seeds (vg)
umekyu maki to shiso
fermented chili cabbage (vg)
beachu kim chi
crispy prawn and avocado maki
ebi furai to avocado maki
mixed lettuce with caramelised onion dressing (vg)
salad no wafu
selection of spicy sashimi and cucumber maki
chirashi no peri peri maki
japanese potato croquettes with sweet den miso mayo (v)
jagaimo korokke to den miso
japanese fried chicken with chilli mayo
tori karage
prawn dumplings with yuzu truffle dressing
ebi gyoza to yuzu toryufu no doresshingu
yellowtail sashimi, yuzu-truffle dressing
kampachi sashimi no salada
chef's premium 5 sashimi selection
sashimi moriawase
tuna tartare, wasabi ponzu dressing
maguro to caviar no tartare
rice hot pot with crispy chicken, shiitake mushrooms and seasonal truffle
tori no kamameshi
glazed baby back pork ribs with cashew nuts
kobuta no ribs yawaraka nikomiyaki
black cod marinated in yuzu miso
gindara no saikyo-yaki
lamb cutlets with korean spices
kankoku fu kohitsuji
mushroom hot pot with truffle (vg)
kinoko no kamameshi
beef fillet, chilli, ginger and spring onion
gyuhireniku no pirikara yakiniku
salmon fillet teriyaki with sansho salt
sake teriyaki
cedar roast baby chicken, with garlic, chilli and lemon
hinadori no lemon miso yaki
selection of grilled vegetables (vg)
yaki yasai moriawase
1kg dry aged tomahawk japanese style chimichurri sauce
tomahawk to tsukemono kinoko no chimichurri
200g A4 japanese wagyu sirloin, eryngii mushrooms and wasabi ponzu sauce
tokujou wagyu to kinoko
ROKA dessert platter
ROKA kodomo han setto
£16.50 per child between 5 years old and 10 years old, children under 5 years old dine for free
steamed edamame with sea salt (v)
edamame
cucumber maki with roasted sesame seeds (vg)
umekyu maki to shiso
mixed lettuce with caramelised onion dressing (vg)
salad no wafu
crispy prawn and avocado maki
ebi furai to avocado maki
japanese potato croquettes with sweet den miso mayo (v)
jagaimo korokke to den miso
avocado and cucumber maki (v)
avocado maki
chef's sashimi selection
sashimi moriawase
japanese fried chicken with chilli mayo
tori karage
prawn dumplings with yuzu truffle dressing
ebi gyōza to yuzu toryufu no doresshingu
cedar roast baby chicken with garlic,chilli and lemon (gf)
hinadori no lemon miso yaki
grilled skewer selection
kushi yaki moriawase
salmon fillet teriyaki with sansho salt
sake teriyakii
cod fish finger with yuzu mayonnaise
gindara no karaage to yuzu mayo
selection of vegetables from the robata (v)
yaki yasai moriawase
vanilla ice cream
kodomo lolly
Izakaya Menu
potato crisps with furikake seasoning (vg)
potato no crisupu to furikake
warm mushrooms salad with sweet miso and spring onion (vg)
kinoko no salada to denmiso
chicken karaage with chilli sauce and lime
tori no karaage to kuro shoyu
crab and prawns croquetts with confit garlic
jagaimo korokke to den miso
spicy salmon temaki, avocado and yuzu
sake to avocado temaki
yellowtail temaki with chives and miso aioli (gf)
negi hama temaki
tiger prawn skewers with spicy miso butter (gf)
kuruma ebi to miso bata
lamb skewers with korean spices and lime
kankoku fu kohitsuji
chicken skewers with chilli and lemon miso (gf)
yakitori-negima yaki
bone marrow with japanese bread and confit garlic
bone maro to miruku bread
pistachio ice-cream sandwich with raspberry
pisutachio no aisu sando
vanilla ice-cream with pecan and caramel miso
caramelo miso no aisu sando
Seasonal Cocktails
Spring seasonal cocktails
Ikko Sour
Orientalist gunpowder gin, imo & midori shochu, coriander and lime juice
Haru Highball
Crystal head vodka, apricot & mint cordial, citrus soda
Tic-O-Fashioned
Tico tequila blanco, coconut agave, pandan
Cocktails
Mellow Melon
Suntory Haku Vodka, Kay Sake, Awamori, Seasoned Dai Dai Citrus
Akashi Gate
Iichiko Saiten Shochu,Karminia Vermouth Shikuwasa and Plum sake, Campari
La Fresa Perdida
El Tequileno Blanco Tequila, Lost Explorer Mezcal, Strawberry & Tamarillo Cordial, Soda
Kanji Crush
The Orientalist Imperial Solera Rum, Kiyomi Japanese Rum, Mango Cordial, Coconut Milk, Lime
Okushi San
Suntory Toki Whiskey. Hepple Aqvit, Sesame, Peach, Puffed Rice Syrup,Lemon
Highballs
Apple & Barley
Suntory Toki Whiskey, Iichiko Barley shochu yuzu honey, apple & sansho soda
Bluberry & Shiso
Suntory Roku Gin, Muyu Jasmine Liquor, Shiso Shochu, Japanese Ginger Flower Bud Cordial Blueberry Soda
Cedar & Pear
Suntory Haku Vodka, El Gobernador Pisco, Nashi Pear Sake, Pear & Cedarwood Soda
Signatures
Mellow Melon
Suntory Haku Vodka, Kay Sake, Awamori, Seasoned Dai Dai Citrus
Akashi Gate
Iichiko Saiten Shochu,Karminia Vermouth Shikuwasa and Plum sake, Campari
La Fresa Perdida
El Tequileno Blanco Tequila, Lost Explorer Mezcal, Strawberry & Tamarillo Cordial, Soda
Kanji Crush
The Orientalist Imperial Solera Rum, Kiyomi Japanese Rum, Mango Cordial, Coconut Milk, Lime
Okushi San
Suntory Toki Whiskey. Hepple Aqvit, Sesame, Peach, Puffed Rice Syrup,Lemon
cocktails
apple & barley
suntory toki whisky, lichiko, barley, shochu, yuzu honey, apple & sansho soda
blueberry & shiso
suntory roku gin, muyu jasmine liqueur, shiso shochu, Japanese ginger flower bud cordial, blueberry soda
cedar & pear
suntory haku vodka, nashi pear sake, pisco el Gobernador, pear & cedarwood soda
mellow melon
suntory haku vodka, kay sake, melon & sakura cordial, awamori, v seasoned dai dai citrus
okushi san
suntory toki whisky, hepple aqvit, sesame, peach, puffed rice syrup,lemon
beer
asahi “super dry” larger 5.0% abv
wine
bubbles
gran cuvee, italy
white
cintila, portugal
red
tierra antica, chile
sake
shochikubai ”fushimizu”, junmai
Lore of the Land
Lore of the Land is a compact Fitzrovia gastropub where the cooking is more ambitious than the familiar wooden-bar setting initially suggests. The Conway Street kitchen works with British meat, day-boat fish and assertive modern garnishes. Choose it for a lively dinner with friends, a substantial lunch or a pub meal where the food needs to carry the evening.
Chicken-liver choux buns with sour plum make a sharp, rich opening, while bread with miso butter offers a simpler introduction. Larger plates may move through Cornish pollock with cauliflower and bordelaise, slow-grilled lemon sole or British bavette with watercress and herb jus; wild-mushroom rice provides a thoughtful vegan direction. The menu changes, so use these combinations to understand the kitchen rather than expecting a fixed order. Space the snacks and mains carefully, and tell staff about dietary needs because fermented condiments, butter, nuts and sauces recur across the menu.
Address: 4 Conway Street, London W1T 6BB
Lore of the Land Menu
Sample Menu
Olives
Chicken liver Choux buns, sour plum
Bread and butter, focaccia, sourdough, soda bread with miso butter and buckwheat [v]
Maldon rock oyster, fermented scotch bonnet, hot mint vodka, tobiko
Smoked brisket sausage, caramelised onions, beef jus [gf]
Burrata, Jerusalem artichokes puree, burnt leek, wild garlic [v] [gf] [n]
Aged beef tartare, beef fat pickled shallots, Dijon & beef fat dressing, confit egg yolk, dill [gf]
Breaded salt and pepper cuttlefish with sweet soy
Steamed mussels, peppered brown crab sauce, bergamot and chives
Wild mushroom rice, tarragon, winter truffle [vg]
Slow cooked Ox tongue, horseradish and sour cream celeriac remoulade
Braised rabbit and white bean stew, crème fraiche, roasted hazelnuts [n]
Cornish pollock with roasted cauliflower puree, sauce bordelaise [gf]
Slow grilled lemon sole, lemon butter sauce, sea vegetables
Grilled British bavette, watercress, shallots salad, herb jus [gf]
Slow grilled baby chicken, coriander oil, coronation curried sauce
British duck breast, devilled sauce, Japanese mayo, baby gem, pickled shallots
800g ribeye on the bone, beef jus and herbs [gf]
Beetroot, blood orange and watercress salad [vg]
Crispy pink fir, truffle mayonnaise [v]
Bitter leaf salad, Russet apple, Berkswell, Dijon mustard dressing
Lore of the Land doughnuts, salted caramel, fresh cream [v]
Treacle and almond tart, orange and milk ice cream [v]
Chocolate cremeux, pear puree, poached pear
British cheese selection, black pepper oat cakes, quince jelly [v][n]
Kitchen and Bar Snacks
Focaccia, soda bread smoked almond flavoured butter (2)
white bean pate, caraway crackers (2)
Duck scotch egg, homemade hoisin sauce (2)
Chicken liver parfait on toast, pickled cucumber, sour pear (1)
Oysters, cucumber granita (gf) (1)
potatoes, truffle mayonnaise (gf, ve) (2)
mixed leaf salad, chilie vinaigrette, sunflower, dukkah spices (gf, ve) (2)
housemade ricotta, grilled broccoli, green grapes, walnut pesto (2)
rosemary marinated beetroot, whipped vegan feta (2)
madras cauliflower skewers, lime pickle mayonnaise, poppadoms (gf,ve) (2)
Crab risotto, coriander, crispy panko (gf) (2)
Baron Bigod brie pie, spiced mirabelles chutney (1)
180g sirloin, Allwood mustard mix leaves, crispy onion (3)
Final Thoughts
Circolo Popolare suits a loud, celebratory table; ROVI answers a more produce-led shared dinner, while The Ninth and Clipstone balance ambition with a relaxed room. Portland and 64 Goodge Street are excellent for polished modern European cooking without the length of a full counter experience. Kitchen Table is the destination for diners who actively want the evening built around one tasting menu and can meet its dietary policy.
Pied à Terre offers the neighbourhood's most established special-occasion rhythm, ROKA handles a livelier Japanese meal built around sashimi and robata, and Lore of the Land turns a pub supper into something more purposeful. Whichever restaurant fits the plan, check the live menu, book ahead and share dietary needs early. Fitzrovia's advantage is choice within a compact area; a few minutes of planning turns that density into the right meal rather than simply the nearest one.