Date Night — Best French in London

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Grilled leg of rabbit in a mustard sauce

A 'Harris old-stager' that remains a defining classic; Jay Rayner highlights the 'nose punch of Dijon' and the 'plank of crisped bacon balanced on top.'

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Fish Soup

Described as a 'deep, plunging bowl' the 'colour of copper pans' that serves as a 'distillation of the bits of fish and seafood we leave behind,' complete with classic gruyère, croutons, and garlicky rouille.

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Oxtail Croquettes

Described as 'perfect orbs' and a 'classy opener', these contain strands of long-braised meat that critics claim they would happily clear an entire tray of.

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Confit Garlic & Goat's Curd

A length of sourdough sourdough toast 'slathered' in curd and olive oil, served with a confit bulb of garlic providing 'soft, translucent pearls' to smear over the bread.

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Pâté en Croûte

An 'architectural' and 'fragrant, thickly rich' masterpiece featuring a 'rum-steeped apricot winking out of the centre like a burning sun.' Critics describe being 'blown away' by the craftsmanship of this signature dish.

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Brown Crab Arancini

Universally praised as an 'easy recommendation' and a 'great, filling start' to the meal.

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Crab Raviolo

The undisputed signature dish, featuring samphire, brown shrimps, and a rich bisque sauce that critics describe as brilliant.

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Alpine toasted cheese

The ultimate melted, comforting classic supplied by the editor as the absolute must-order item.

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Duck Confit

Universally praised and 'absolutely heavenly,' this duck 'falls off the bone with the press of a fork.' Critics highly recommend pairing it with truffle fries and dipping them into the 'sweet red wine reduction sauce.'

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Dorset Snails Flatbread

This dish is propelled to the top of critics' hit lists thanks to the 'amazing tarragon butter' and the addition of crispy chicken skin.

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Truffle-cream gougères

Described as 'absolutely, extraordinarily wonderful' and 'silky smooth,' these warm snacks pack a heady truffle punch and are topped with shaved Comté.

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Seasonal Terrine

A staple of the Alsatian-inspired menu, these are described as 'packed with flavour' and highlight the kitchen's focus on 'simple' and 'ingredient-led' cooking.

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Mixed Cheese and Charcuterie Board

Praised for featuring "excellent artisanal French produce," ranging from "wedges of Comté to jars of foie gras."