Top Rated in Central 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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Gnocco fritto, coppa, gorgonzola, truffle honey

Described as 'phenomenal' and 'the thing to order the second you sit down,' these bite-sized delights are a must-have that 'dissolve' in the mouth.

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Smoked Jollof Rice

Regarded as having a 'sacred status' with an 'intense applewood smoke aroma,' critics praise the version served with crispy puffed rice for its deep umami stock and 'intense smokey flavour.'

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Tanera Island Native Lobster in Banana Leaf

Sourced from private Scottish waters and barbecued in banana leaves with wild cardamon and red wine jus, this dish is consistently cited by critics as the kitchen's standout showcase of high-end produce.

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Duck Egg Custard Tart

Regarded as a signature dessert, critics describe it as 'quite wonderful' and 'SO GOOD.' Its pedigree stems from the head chef's training with Marcus Wareing, who famously served a version to the Queen.

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Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

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12 Pieces of Omakase Nigiri

Critics describe this as '£33 well spent', featuring 'unctuous scallop' and 'delicately fatty chutoro' on rice that is 'still just warm' and 'lightly vinegared'.

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Arepa with Eggplant Sambal & Bergamot Labneh

Scully's absolute signature dish featuring an 8-day fermented Colombian-style cornbread pocket and his mother's deeply savory sambal.

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Slipsole with Smoked Butter

Consistently praised as a 'little piece of perfection' and 'dish of the day'; critics describe the sauce as so addictive they wanted to 'spoon every drop' of it.

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Merguez Sandwich

Called "spectacular" by critics, it features spiced lamb under a "duvet of melted provolone" and a "rustling avalanche" of paprika-dusted straw potato crisps.

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Confit Potatoes

Universally acclaimed as 'legendary' and 'famed,' these crispy, duck-fat fried cubes are considered even 'more glorious served in the restaurant' than from the adjacent deli.

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Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

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Cinnamon Buns (Kanelbullar)

Regarded as a classic staple of the bakery, they are described by Female Foodie as a traditional 'must-try' and by the Evening Standard as a fragrant highlight of their window display.

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Cauliflower Jaffa

Described as deep-fried and scattered with a coriander-laced tomato salsa, critics say it is 'enough to gladden any meat-avoider’s heart.'

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Ryall Farm Hebridean hogget massaman curry

An exquisite showcase of Thai technique and British produce, featuring plenty of 'deeply bronzed shallot' and a 'rich, but not overpoweringly coconutty sauce.'

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Galician Tortilla

This Basque-style omelette is synonymous with Chef Barragán; it is famously runny inside with lots of soft sliced potato and is considered some of the best Spanish food in London.

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Biang Biang Noodles with Beef

The restaurant's signature dish and a 'compulsion' once eaten, featuring thick, chewy belt noodles swimming in a standout chilli sauce.

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Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

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Black Pudding

Described as 'seriously memorable,' this loose-grained boudin noir is likened to 'mulch and loam and fudge and blood in the most delicious way,' with reviewers suggesting they could eat it with a spoon like Nutella.

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Triple-Cooked Chips

Critics describe these as 'crunchy shards and chunks' and 'real crunchy gold.' Accompanied by aioli, they are frequently called the best chips in London.

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Croque Ibai

A "genuinely staggering spectacle" and a "shamelessly over-the-top, butter-basted middle finger to restraint" filled with carabinero prawn, boudin noir, and melted Tomme de Brebis.

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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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Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

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Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

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Grand Dîner Tasting Menu

This 9 to 10-course experience is the definitive way to experience the restaurant, which feels like visiting an 'incredibly posh friend' in a Soho townhouse where entry is granted by ringing a bell.

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Choux Bun with Duck Liver Parfait & Tokaji Jelly

A signature 'one-bite treat' where the sweet Tokaji jelly is described as 'excellent,' providing the perfect decadent start to the meal.

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Cheese & Onion Croquettes

Universally praised as some of the 'best' critics have ever had, these golden, gooey bites of Montgomery’s Cheddar are described as 'sharp, flavourful and oh-so addictive.'

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Salt Cod Churros

Universally praised as an 'earthly meeting of fish and doughnut' that is 'so crisp, so hot, so pungent' and a 'jolting reconstitution of a classic idea.'

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Eggs Drumkilbo

The late Queen Mother's favorite dish; a legendary seafood cocktail packed with lobster, langoustine, and shredded eggs, topped with 'sparkling cubes of soft, savoury aspic.'

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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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BBQ Scallop with Peppers

Consistently cited as the meal's highlight; Andy Hayler named it the 'best dish' for its depth of flavor and 'gentle spicy heat,' while other critics describe the preparation with red pepper as 'outstanding.'

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Sinasir

This 'crisp yet chewy brown rice pancake' served with white crab meat and sorrel purée is described by critics as a textural masterpiece that sits 'firmly at the top' of London's crab dishes.

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Jujeh Kabab

A reliable crowd-pleaser consisting of chicken breast that 'does its job' as a perfectly charred 'empty canvas for a squeeze of lime.'

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Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

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Dressed Crab

Described by critics as part of a 'hand-scrawled poem to traditional' bistro cooking, this dish represents the reliable, 'unreconstructed' style the restaurant is famous for.

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Bentley’s Fish Pie

Described as the 'essence of a PG Wodehouse novel' and made by someone who 'understands the engineering of the dish,' it features a piped golden mash over smoked haddock, salmon, and prawns.

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BBQ Butter Chicken Wings

These wings are 'blackened in a furious spice crust and then doused in a thick butter sauce.' Reviewers describe them as so addictive they've imagined 'popping back alone and having two bowls.'

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Fried crispy pork

One of the starters that Giles Coren noted "hit the spot" in a menu he described as "brilliant" and "exciting."

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Smoked Eel Sandwich

Consistently cited by critics as a 'must' and a signature of the house, this dish is the cornerstone of Jeremy Lee's 'hearty, British, seasonal cuisine.'

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Mezze Sharing Menu

Critics advise going 'straight for the sharing menu' to experience the 'vibrant, fresh, and moreish' spread of small plates, including a 'remarkable' peach salad with goat's cheese and hummus with 'pungent green chilli tatbila'.

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Ghati Masala Prawns

Regarded as a highlight of the menu, these prawns are described as 'delicate but fiercely flavoured' and are a go-to recommendation for those new to Rohit Ghai's cooking.

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Toro Sashimi with Egg Yolk Sauce

The 'star of the show' according to multiple critics; fatty otoro slices are served with an egg-yolk-enriched sauce described as 'liquid gold' that 'melts in the mouth'.

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Muhammara

Grace Dent insists you 'please, please order' this delicate, glossy 'flavour bomb' made with sun-dried red peppers and walnuts.

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Truffle Pudding

A universally acclaimed Simon Rogan signature, this savory bread and butter pudding is often served with a black garlic emulsion and is described by Hot Dinners as a 'rather good' and highly desirable addition to the meal.

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Panko Pork Toast

An 'unalloyed wonder' and a 'filthy snack' praised by all critics; it features golden, breaded cutlets of porcine fried bread topped with a 'drippy fried egg' and savory XO sauce.

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Tagliatelle with Beef and Pork Ragu

Regarded as a Soho institution staple, this 'yolk-yellow' handmade pasta is dressed in a 'rich, vinous, slow-cooked' sauce that critics say you'd be pleased to find in Italy.

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Reuben sub

The star ingredient is the beef pastrami, which features a pleasing amount of amber fat and is served in rolls that are deep-filled and compression-wrapped.

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Falafel

Unanimously praised by critics; distinctive doughnut-shaped discs that are crispy, sesame-studded, and fluffy.

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Pizza slice

Gigantic and inexpensive, a must-order classic to enjoy while taking in the history of London's oldest Italian deli.

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Shaved Radish, Celeriac & Pecorino Salad

This Umbrian-inspired dish is a menu staple; critics highlight it as a standout example of the kitchen's 'unfancy charm' and regional focus.

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Tagliatelle with roast ceps/porcini and 24-month aged Parmesan Reggiano

Reviewers highlight the 'excellent texture' of the hand-made pasta combined with the 'earthy mushroom flavour' and the 'richness of the cheese.'

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Sharmaji’s Lahori Chicken

Critics describe this succulent dish as 'tender grilled' chicken served in a 'rich cashew and yoghurt whey sauce' that diners 'rave about for days.'

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J. Sheekey's Fish Pie

A legendary menu mainstay that defines the restaurant's comfort-food appeal and remains a 'banker' for those seeking a reliable, old-school classic.

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Seafood Pancake (Pa Jeon)

Consistently praised across reviews as 'compellingly crisp and squishy' and 'delicious,' featuring a mix of spring onions and seafood.

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Roti Canai with Mutton Kari

The undisputed signature dish: insanely flaky, buttery flatbread paired with a mutton curry that critics describe as 'so dark, so brooding, so lacking in social graces, it makes other curries look like terrible fops'.

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Sate Ayam

Succulent grilled chicken skewers blackened by a 'fierce charcoal grill' and served with a 'heavenly peanut sauce' that critics say is worth visiting for alone.

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Vecna Pie

The fan favourite from the original Hammersmith location is loaded with pepperoni, burrata, and hot honey on a perfectly charred crust. It is a social media sensation that manages to live up to the expectations.

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Spaghetti al Cartoccio

The house signature and a 'greatest-hit' of the menu: a mountain of seafood pasta baked and served theatrically in a greaseproof paper bag.

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Penne con Vodka

Regarded as a staple with 'nice things being said' by critics; it remains a reliable, universally praised pasta choice for those new to the menu.

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Lahpet Thohk (Tea-Leaf Salad)

This 'glorious' and 'delightfully funky' signature dish is a complex mix of pickled tea leaves, double-fried beans, and dried shrimp. Critics warn it is so 'caffeine-heavy' it 'may well keep you up at night,' but is worth every 'enticing bite.'

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Biang Biang Noodles

Described as an 'assertive culinary hug' and a 'dish that wants what is best for you,' these wide, hand-pulled strands provide a 'comforting carbohydrate with a kick' that creates an addictive longing.

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Mutton Rolls

Universally praised across all reviews as the perfect crunchy, spicy starter; described as 'a thick but crisp spring roll heavily filled with grown-up spiced sheep'.

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Mangalore Bun & Scottish Crab Sukkha

Described as a 'harmonious' combination of delicate, slightly sweet buns and tender crab flavored with fennel and ginger.

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La Gran Carbonara

The viral benchmark dish served tableside, stirred up in and then served from a huge round of pecorino cheese.

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Cauliflower with Amba & Tahini

A crowd-favorite mezze dish featuring crisp-edged florets paired with a savory mango pickle sauce.

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Canard à la Presse

The restaurant's signature piece of theatre; a 'gastronomic heyday' dish pressed tableside in an antique silver press, one of which actually sailed on a sister ship to the Titanic.

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Lobster with Tandoori Spices

Cited by critics as the unwavering signature dish; it is the one menu item that never changes and is seen as justifying the restaurant's Michelin stars.

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Prawn Shia Song

Described as "hands down the best bite of the evening" by reviewers, this fried bun features a "pillowy doughnut texture" filled with king prawn, celery, and water chestnut.

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Bluefin tuna e melone

Described as a 'real winner' and 'as pretty as a picture,' this dish features a successful combination of seriously sweet melon and raw tuna with Italian ponzu and basil.

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Yum Hoa Plee

A 'well-dressed, piquant salad' of banana flowers and prawns that 'tap dances out into the limelight,' served elegantly in the 'canoe embrace of a purple and white petal.'

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Dressed Crab

The crustaceans are cooked and dismembered fresh every day on the premises; critics describe the result as 'irreducibly crabby' and needing nothing more than a squeeze of lemon and buttered brown bread.

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Set Breakfast

Described as the 'archetypal ideal of a Propa Caff,' this deal remains 'every bit as awesome as it’s ever been' with thickly sliced bacon, herbless sausages, and crisp hash browns that defy London inflation.

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The Martini

Regarded as 'London’s best Martini,' this signature serve is prepared tableside via a trolley; critics describe them as 'head-spinningly strong' and 'lethal.'

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Chicken Escalope Sandwich

The restaurant's showstopper; the chicken is boned, bashed, and breadcrumbed in-house each morning, then served on fresh ciabatta with lettuce, tomato, mustard, mayo, and a crucial squeeze of lemon.

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Connaught Martini

The bar's signature bespoke Dry Martini is a 'headline act' where the serve becomes a performance, arriving by trolley and poured into a bitters-adorned glass from overhead.

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Egg Hopper

A "beautiful object" that is "friable at the edges" and "irresistible" for tearing pieces off to mop up sauces and chutneys.

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Parmesan Fries

Described as the 'exquisite love child of a churro and a croqueta,' these 'gossamer-light and greaseless fingers of cheese' are a Luca trademark that critics claim they could eat by the 'family bucket.'

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Foie Gras Kebabito

Often described as a moreish 'two-bite wonder,' this signature opener features BBQ'd foie gras with potato cubes cooked in duck fat and a date puree.

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Doner Beignets

Universally praised by critics as the essential starter. Described as 'a doner kebab in croquetas form' filled with fried lamb and beef, served with chilli and garlic sauces—you'll likely 'need several of them.'

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Omakase Course

The benchmark experience here; reviewers universally recommend entrusting the chef with the selection of nigiri and sashimi.

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Silk Handkerchiefs with Walnut Butter & Confit Egg Yolk

The undisputed signature dish; described as 'casually orgasmic,' it features paper-thin sheets of pasta draped in a 'heavenly,' 'sticky, nutty, gritty mess of butter.'

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Super King Braised Beef Ribs with Blanket Noodles

Acclaimed by critics as 'probably the best noodles' in London, this dish features tender beef ribs sprinkled with edible gold dust and expertly cut with scissors table-side over massive blanket noodles.

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Tofu steak set

A hearty, lip-smacking tofu steak topped with teriyaki sauce and melty sautéed carrots.

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Koshari

The quintessential Egyptian comfort food: a hearty mix of lentils, rice, pasta, and vermicelli topped with spicy tomato sauce, chickpeas, and crispy onions.

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Tortelloni With Lamb Ragù

Hand-made tortelloni stuffed with a spicy Cornish lamb ragù and served with a rich tomato sauce, Parmigiano Reggiano, and fresh basil.

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Macau-style Baked Pork Chop Rice

Described as a 'must' for the 'ultimate Cha Chaan Teng experience,' this dish is a hallmark of their Hong Kong Western-influenced menu.

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Hand-Raised Pork Pie

Jay Rayner describes this as a 'bold expression of pig' and a 'noble' example of the craft, served hot with a rich gravy made from calves' feet and reduction.

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Tortilla de txistorra

Described as legendary and 'oozy,' this version is made with a paprika-flavoured Basque sausage and served with an 'almost-illegally strong aioli.'

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Potato, Smoked Eel and Roe

A signature 'crisp confit potato' bite topped with smoky eel and crème fraîche that reviewers describe as a pillar of the restaurant's 'deceptive simplicity and brilliance.'

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Berlin Chicken Doner

The signature item featuring grilled vegetables, feta crumbs, and garlic sauce for the authentic Berlin experience.

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Temaco

A signature hybrid of a taco and a temaki handroll that critics describe as 'the right kind of fun.' It features a delicate crispy seaweed shell filled with bluefin tuna, sushi rice, and wasabi, served with a 'homemade tabasco' fermented chilli sauce.

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Bone Marrow Pho

Recognized as the restaurant's 'signature Pho,' it is noted as 'incredible value' on the lunch menu. While some critics find the broth itself lacking fragrance, the 'incredibly thin slices of beef' are widely praised for their quality.

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White Asparagus in Salty Hazelnut Praline

Described by The Guardian as 'filthily good' and leaving the critic 'hair-tossingly ecstatic,' it is a standout example of the restaurant's vegetable-forward refinement.

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Scottish Langoustine Scampi

Described as 'clever but also delicious,' this dish features whole langoustine tails served with 'far superior' crushed minted peas and tartare sauce.

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Black Pork Kari

Consistently cited across reviews as the winner; a dark, roasted spice curry with immense depth of flavor.

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Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

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The Gilda

Universally cited as the essential starter; a perfect Basque pintxo of olive, guindilla pepper, and anchovy that complements what critics call a 'brilliant wine list by the bottle and glass'.

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Cod and Chips

Described as the 'best fish and chips in Zone 1 by some distance,' featuring a 'light, delicate batter' and 'superbly moist' fish.

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Mince and Potatoes

Commonly cited as the restaurant's signature dish, it is a comforting British classic that embodies the 'thoroughly soothing experience' noted by critics.

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Assiette de Fruits de Mer

Described as a 'massive' and 'expert fish dish,' this towering display of seafood is the centerpiece of the restaurant's 'buzzy' and 'Parisian' atmosphere.

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The All In

Regarded as the 'main purpose of the place,' this mixed pile of beef, pork, and lamb chops is 'vigorously seasoned' and served over flatbread that acts as a 'treat' by soaking up all the juices.

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Pineapple Rib Tomato

Hot Dinners claims this is 'the best tomato dish being served in London right now,' featuring smoked cream and toasted nori that left the reviewers 'obsessed.'

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Crispy Green Beans

Described as 'addictive as crisp bacon' and 'one of the best of the meal,' these beans are served in a light, frilly batter with a well-judged kick of garlic and chilli.

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Nigiri Selection

With chefs from the acclaimed Roji, the sushi is technically flawless—expect fatty tuna that evaporates in your mouth and perfectly sweet squid.

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KDP Corn Dog

The restaurant's signature street snack—half mozzarella, half hot dog, battered and dusted with sugar and ketchup/mustard.

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Steak Sandwich

The 'Bife Ana' marinated rump steak sandwich has been on the menu since day one and is universally cited as the venue's defining dish.

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Grilled Potato Bread & Burrata

A 'warm and glistening' paddle of potato bread served with wobbly burrata, apricot purée, and crispy chilli peanuts; critics call the sweet and sour combination an interesting and successful twist.

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Pitir Manta

Described as 'phenomenally good' packages of glistening goodness, these steamed lamb dumplings are adroitly crimped by an expert hand and served with an addictive vinegary chilli sauce.

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Fish Bhorta

The essential must-order item supplied by the editor.

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Daily pasta

A comforting, reliable choice that stands out as the ultimate must-order item supplied by the editor.

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Berber omelette sandwich

The editor's absolute must-order item, offering a deeply satisfying bite that channels the bakery's signature North African influences.

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Food hall selection

A diverse array of top-tier London kitchens all under one roof, ensuring there is a high-quality option for every craving.