Date Night London

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Açma Verde & Salt Cod XO Labneh

The universal consensus across reviews is that the bread program is 'amazing'; specifically, the açma (a garlic-laced Turkish bagel-hybrid) paired with the salt cod labneh, which Nick Lander called the 'highlight' of the spreads.

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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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Diver Scallop with Tamarind Butter

Universally acclaimed; The Observer's critic stated they 'trust Barang with my life' after eating this, while the Standard praised the 'textural triumph' of the fat roe, daikon, and pork crackling 'cut into fries'.

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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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Pasta al tartufo

A satisfying, 'dank bowl' of fresh mafalda ribbons littered with black Molise truffle, mascarpone, and button mushrooms that critics call 'downright delicious.'

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Raan Utthapam

Universally hailed as 'transcendent' by critics, this dish features kid lamb simmered for 12 hours and served on a fermented rice pancake.

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BBQ Tiger Prawn Akara

The namesake dish of the restaurant, described as 'plump, voluptuous' and 'best tackled with both hands.' It features a spongey black-eye bean fritter stuffed with sweet, spiced prawns.

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Placki (Potato Pancakes)

Described as 'humble ingredients raised to opulent nobility,' these crisp pancakes are topped with 'velvety and plush' chicken livers and 'sour-sweet little bombs' of dried cherries.

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Beef Barbacoa Tacos

Universally praised as 'juicy and piping hot,' these tacos feature 'soft, succulent' meat and nixtamalized corn tortillas that are 'vivid in flavour.'

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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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Roasted octopus with 'colonnata' lard

Described as a 'bonafide home run' by Square Mile, this starter featuring marinated bell peppers and olives is noted for leaving diners 'wanting more.'

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Satay Ayam

Universally praised as 'beautifully grilled to tender inside' with 'delicate flecks of char outside.' These skewers are described as 'supremely easy to enjoy' and 'exactly as we'd like it.'

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Hainanese Chicken Rice

Regarded as the 'set piece' of the menu, this 'sneakily bewitching' dish is praised for its 'magical qualities' and 'life-changing flavour' where ginger and pandan penetrate 'every succulent atom'.

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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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Pork Cheek Agnolotti

Consistently praised as 'flawlessly realised,' this pasta is served in a 'buttery porcini sauce ripe with parmesan' and is noted as a dish it would be a 'mistake to ignore.'

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Cauliflower Shawarma

Described as 'vibrating with lusciousness' under a dressing of salt, cumin, pomegranate, and rose, this dish is a signature highlight that even meat-lovers shouldn't miss.

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Hummus

Described as 'the closest thing to a revelation,' this 'homely' version is 'hefty and grainy' because the chickpeas are broken up with a fork rather than blitzed into a paste.

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Sage and Anchovy Fritti

Described as 'peculiarly delightful' and 'never forget,' these light bites are praised for their 'Italian prowess' and are a staple across critic reviews.

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Mezze Dips

Described as a 'vivid rush of saturated tones,' this platter includes lime-brightened hummus and a rust-colored 'sweet and smoky red pepper purée' served with warm, spice-dusted flatbread.

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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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Squid Ink Flatbread

The restaurant's visual and flavor icon; topped with smoked cod's roe and often glitter, it is a consistent crowd-pleaser.

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Potato Scallops

These fried slices are served with 'dainty silver jugs of curry sauce' and are a menu staple that highlights the kitchen's 'fresh, hyper-seasonal and absolutely homemade' approach.

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Venison Scotch Egg

Universally acclaimed as the pub's signature snack; Chef Sally Abe notes it is one of the most frequently requested items by loyal customers.

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Smoked Sausage

Described as a 'jolting curtain-raiser,' this dish features a 'crisp-skinned snap' and 'bonfire-wafted spicing.' It is served with a vibrant yellow Bajan pepper sauce that critics praise for its heat and vigour.

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Yesterday's bread soaked in moules mariniere

This dish exemplifies the restaurant's low-waste ethos, elevating the simple act of dunking bread into sauce 'to the nth degree.'

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Lamb Galouti Kebab

A "melt-in-the-mouth masterpiece" and the "star of the starters," these kebabs are marinated in saffron and secret aromatic spices and served with a delightful flaky bread.

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Kubaneh Bread

Described as an 'air-filled, buttery bread from the Yemen' baked in a pot, it is a must-order served with tahini and 'velvet tomatoes'—vines fruits emulsified into a rich, fruity dip.

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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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Kolae Chicken Bamboo Skewer

Described as a 'chicken Magnum lolly' and 'sticks of pleasure', these huge, juicy skewers are the restaurant's signature must-order.

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Croquetes de Alheira

These crisp smoked sausage croquettes are described as "pungent, fatty and garlicky," serving as a standout example of excellent produce beautifully cooked.

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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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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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Cochinito (Pork) Tacos

Described as confit pork with dripping and 'wobbling amounts of jalapeño relish,' these are a staple of the menu that critics claim are 'astonishingly good' and full of flavor.

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Prawn Summer Rolls

Critics describe these hand-crafted rolls as having a rice paper case 'stretched tight over fat prawns' and herbs so they appear 'encased in edible polythene' or 'hiding behind a shower curtain.'

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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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Beef and Barley Bun

Regarded as Britain’s answer to the char siu bun, this 'glazed dome of soft bread' is filled with rich braised beef and served with a fiery horseradish cream. It is a 'gloriously simple' must-order.

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Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

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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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Piri-Piri Chicken

The 'main event' is wood-charcoal grilled and described by critics as 'salty and spicy in all the right places' with a crisp, lightly charred, fiery skin that elevates it far above high-street chains.

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Hummus with Masabacha & Crisps

Described as the 'best £5 you can spend in London,' this 'show-stopping' dish is a multi-layered affair featuring velvety smooth hummus topped with crushed chickpeas and shards of spicy crisps.

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Quail Shish

This is the Baring's 'must-order' signature dish that has 'swiftly become the dish that's turning up on Instagram' due to its 'amazing' crispy skin and pul biber chilli oil.

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Gong Bao Prawns

Described as 'on point' with fresh, 'squeaky' seafood and a sauce that perfectly balances acidity and sweetness.

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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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Omakase Sushi

The restaurant is owned by fish wholesalers, ensuring exceptional quality; critics highlight the sea bream as a 'benchmark' and appreciate the use of freshly grated wasabi.

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Hokkaido milk bread

Consistently hailed as '100% the right way to start any meal,' this bread is celebrated for its cloud-like texture and unique accompaniments like kumquat and burnt honey butter.

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Tandoori Lamb Chops

Described as 'chunky beasts' and praised by local reviewers as the 'best I've ever tasted', these are a high-quality staple of the restaurant's tandoor menu.

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Pappardelle with Lamb Shoulder Ragu

Jay Rayner calls these 'broad, silky ribbons' a 'standard bearer' for the restaurant, featuring meat cooked down until only the 'deep flavor' remains.

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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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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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Grilled Fish Special

Jay Rayner calls this 'a masterpiece' and 'a drama full of character.' Served in a deep dish submerged in a 'liquor the colour of a 2p piece,' it triggers a total physiological response with numbing Sichuan peppercorns that make lips 'vibrate and fizz.'

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Aubergine Parmigiana

Not your typical layered dish, this version uses "tempura eggplant" with a batter that is "light and crisp," described as a "molten, cheesy embrace."

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Tortelli Maremmani

These cheese and ricotta stuffed dumplings are a visual highlight of the menu; critics who skip them report 'kicking themselves' when they see the dish served at other tables.

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Jade Lobster Dumplings

A signature standout resembling a green cabbage leaf, described by critics as an absolute winning dish packed with fresh, meaty lobster that lives up to the social media hype.

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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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Guinea Fowl Tikka

Described by critics as 'melt-in-your-mouth' and 'spice-infused', this dish is praised for its 'spot-on' spicing and unique accompaniment of tempered curd rice.

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Channa Bhatura

Described as a 'giant's pillow of deep-fried dough,' this is the standout dish that Hot Dinners claims you 'won't be able to stop yourself from ordering' when you see it served to everyone else.

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Raw Scallop, Finger Lime, Chicken Salt, Potato Cake

Reviewers describe the potato base as 'cloudlike' and 'insanely good,' serving as an exquisite foundation for the fresh scallop and citrusy finger lime.

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Wild Mushroom & Manouri Flatbread

Described by the Evening Standard as 'some of the very best pizza in the city,' this sourdough flatbread is praised for its puffed dome and 'lusciously complex' finish.

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Beef and Ale Pie

Described as 'fluent pub' fare, this oval dish of beef stew with a pastry lid is a menu essential—as Jay Rayner notes, 'the room would be naked without it.'

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Grilled Octopus

Regarded as a 'neighbourhood classic', this dish is consistently cited as a standout and is the main reason many reviewers promise to return.

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Tagliatelle al Ragù Marchigiano

The mainstay of the menu, this dish is made traditionally with chicken hearts and gizzards and simmered slowly into what critics call a 'comforting delight.'

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Tamarind Crispy Eggs

GQ identifies these as an 'absolute must,' featuring soft-boiled eggs blistered on the outside and 'slathered in fresh tamarind sauce and dried shallots.' They are a family favorite of the owners.

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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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Masala Dosai

Critics rave about this dish, describing it as 'light and crispy with a lovely buttery flavour' that outperforms versions at other highly-regarded South Indian establishments.

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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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Lamb Roti Tacos

Regarded as the 'undisputed star' of the menu by Jay Rayner and 'one-bite umami wonders' by Kentishtowner, these consist of flaky, buttery roti filled with a hot, dry lamb curry and topped with crispy fried curry leaves.

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Roasted Pork Shoulder Tortelloni

Described as a 'clear winner' that is 'stuffed to within an inch of its life' and served simply with sage butter.

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Pappardelle with Fennel Sausage Ragù and Cavolo Nero

Described as the 'main event,' these broad, al dente ribbons are wrapped in a rich ragù that critics call 'meaty, carb-laden goodness.'

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Burrata with Samphire & Almonds

Critics describe this dish as "fresh and creamy" and "almost soft enough to swim in," serving as a perfect example of the restaurant's market-to-table ethos.

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Koobideh Kabab

Described as 'outstanding' and a 'must be ordered' dish; reviewers praise the minced lamb shoulder for its delicate spices and a 'soft and tender' texture that 'melt in your mouth.'

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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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Chicken and Spring Onion Skewer

Universally praised as a 'jubilation' of charred, juicy thighs that 'practically burst in the mouth' and offer the savoury goodness one craves when 'teetering on tipsy.'

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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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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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Zeret Surprise

The 'undisputed benchmark order'—a massive communal platter described by critics as a 'spectacular spread' of meat, dahl, and salad served on a 'soft bed' of spongy injera bread under a traditional mesob cover.

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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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The Classic

A benchmark lox bagel with cream cheese, capers, red onion, and tomato that recently topped Deliveroo's global trending charts.

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Roti with Scotch Bonnet Butter

Universally praised as the perfect snack to start; described as crisp, thin, and served with 'highly addictive' butter.

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Samosa Chana

This standout starter uses traditional, thick flaky pastry rather than filo, served with tender chickpeas and a tamarind chutney that provides a pleasant kick of spice.

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Cold Sesame Noodles

Described as 'the proverbial steel fist in the velvet glove,' these are slippery, nutty, and buttery with a building chilli heat that critics insist you 'have to order.'

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Half Spatchcock Chicken

Reviewers describe it as 'astonishingly succulent and juicy,' highlighted by a 'vibrant orange aji-aji oil' that is smoky, sweet, and fruity rather than hot.

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Battered Cod and Chips

A favorite of London cabbies, this dish features fish delivered fresh from Billingsgate Market encased in a 'dark, dense batter' that is 'extra crunchy.' Critics suggest detaching the batter to savor it separately while smearing mushy peas over the flaky fish.

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Short Road Marinara

The National Pizza Awards 2025 'Pizza of the Year,' this thin and crispy pie features tomato, garlic puree, and Sicilian anchovies topped with 'healthy dollops of burrata' that make every messy bite worth it.

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Pointed Cabbage and Comté Custard

Described as a 'masterclass in vegetarian cooking' and a 'visual marvel,' this dish features charred cabbage ribs bathed in a 'heavenly cheese sauce' and topped with crunchy sourdough breadcrumbs.

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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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Tonnarelli, brown crab cacio e pepe

This is the "dish you'll see most on Instagram" and for good reason. Critics describe the rust-coloured sauce as having a "deep, savoury kick" that is "VERY good."

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Whipped Cod's Roe

A signature starter mentioned across nearly every review; served with radishes and bread, it is creamy, smoky, and iconic.

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Salt Beef and Sauerkraut Steamed Bun

Described as 'essentially a Reuben sandwich with new tailoring,' this soft bao features a thick wodge of cured meat and the 'crunch sour' of fermented cabbage.

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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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Chicken Kyiv

An impressive roundel of 'soft, garlic-oil-spouting' chicken described as 'satisfyingly squirty' and 'heavy on garlic.' It is served with soft mashed potato and crushed peas.

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White Taramasalata with Homemade Bread

Critics consider this a 'strong contender' for the best in the city. It is 'reassuringly pale' and 'gently fishy,' served with 'thick, properly charred slabs' of bread dusted with oregano.

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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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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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Tortellini with Truffle & Kombu

This dish perfectly illustrates the restaurant's 'dual culinary inspiration,' blending Italian technique with Japanese depth.

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Deep-Fried Whole Sea Bass (Nahm Dtok Pla Thort)

The restaurant's signature dish, expertly fried so 'the bones are crisp enough to be nibbled as a snack' and 'buried under drifts of foliage and smokey chillies, the crunch of toasted rice and the intensity of more fish sauce.'

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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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Dexter Cheeseburger

A 'legendary' and 'food-scene-famous' burger described as glossy, slightly sloppy, and 'gherkin-blessed' without being 'salad-spoiled.'

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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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Brown Crab Arancini

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

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Whipped Labneh with Chilli Butter

Time Out describes this starter as 'airy' and topped with a 'rich and smoky chilli butter,' noting it as a perfect introduction to their 'impeccable seasoning.'

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Rib-eye Steak

Individual steaks like the 10oz rib-eye are noted as being 'very good value' and 'very good' compared to the overwhelming meat platters.

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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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Lamb Ribs

Described as 'salty-sweet, crisply fatted' and 'viscerally satisfying,' they are sliced to create more surface area and 'happily lubricate the surrounding heaps of rice with tributaries of liquid fats.'

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Comté Fries

These signature snacks are described as chunks of deep-fried chickpea flour batter with a cheesy center, finished with a layer of powdery Comté and a 'perfect puddle' of saffron aïoli.

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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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Rare Beef Rump Noodle

Referenced as the Tainan-style broth, this light beef soup is a signature interactive experience served with a 400-day-aged soy-cured egg specifically for noodle-dipping.

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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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Beef Summer Rolls

Described as "exploding with foliage like a peacock’s tail feathers," these rolls offer a "comforting combination of softness and crunch" from vermicelli, bean sprouts, and grilled marinated beef.

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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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Tiramisu

Described as 'superlative' and quintessential Italian comfort food, this dish is a staple of the restaurant's nostalgic charm and was even selected for Charli xcx's wedding menu.

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Shrimp & Grits

Described as 'proper comfort food,' this dish features 'creamy, slightly coarse grits' topped with sweet prawns and a 'whoppingly savoury and meaty gravy.'

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Chicken Kyiv

A refined version consisting of 'two perfect balls of meat' that spurt wild-garlic butter when pierced, served alongside a fragrant bison-grass mash.

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Spaghetti with Colatura & Caviar

A 'super-luxe' signature featuring butter, punchy anchovy sauce from Cetara, and a 'healthy whack of caviar.' It is the go-to order for Copenhagen's chefs and restaurant workers who frequent the spot late at night.

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Sourdough Pide with Hummus

Jay Rayner describes the hummus as an 'uncommonly rugged affair with a hint of cheesy funk' served with 'lightly blackened, chewy and springy flatbread' that demands to be torn at.

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Sunday Roast (Pork Belly or Dry-Aged Beef)

Sunday sessions are so popular that spare tables are an 'endangered species.' The roast pork belly is praised as 'the most delicate piece of protein' with 'impressively crisp crackling,' while the beef options feature 'prime cuts of 35-day, dry-aged Aberdeen Angus.'

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Fresh Pasta

A consistent highlight across residencies, critics praise the 'good firm pasta' found in dishes like 'guinea fowl agnolotti in brodo' and 'mussel, squid and crab tagliolini' with citrus-buttery sauces.

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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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Mackerel

Consistently praised for its freshness; critics describe it as 'slender, blade-like fillets' with crisp skin, often paired with seasonal notes like stewed gooseberries or beetroot and hazelnuts.

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Haniid

The restaurant's signature slow-roast lamb shoulder that 'falls off the bone' and is 'incredibly tender,' though critics recommend pairing it with the provided green chutney for an extra kick of spice.

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Tagliatelle Nero di Seppia

Praised as a 'perfectly al dente' and 'creamy bowl of the sea' with generous portions of calamari that hit the right notes for seafood lovers.

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Special Mixed Grill

The ultimate sampler of their grill mastery, featuring lamb chops, ribs, quail, chicken wings, and kofte.

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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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Truffle Arancini

Described as 'small, feisty truffle arancini,' these are a staple starter at this neighborhood joint that are consistently praised for their flavor.

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Glasgow Morning Roll

These house-baked rolls are 'basically a Nessie-level myth' unless you arrive before 10am. They are a comforting, industrial-sized staple filled with square sausage and tattie scones.

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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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Manti

These 'house-special' Turkish dumplings are highlighted by critics as a time-honoured staple that is excellent at any time of day or night.

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Seasonal Ragu Pasta

Whether it's ox cheek, beef shin, or venison, the slow-cooked meat ragu pastas (often pappardelle) are consistently rated as rich, comforting, and technically perfect.

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Bò Lá Lốt (Betel Leaf Beef)

These 'well-knit beef patties' feature a 'medicinal' betel leaf spice and a 'thrillingly unfamiliar' coffee-laden barbecue sauce that The Evening Standard praised.

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Paratha

Described as a dish of 'flaky, buttery moreishness' so good it prompted a critic to quote the M&S ads: 'This isn’t just a paratha. This is a Ganapati paratha.'

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Italian-style Sandwiches

Generously filled with seasonal ingredients like mortadella and sweet peppers.

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Lamb Cumin Skewers

Tender, fatty, and heavily dusted with a smoky, tingly crust of cumin and chili powder.

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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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Chilli Roast Cauliflower

Regarded as one of the 'bright, sunlit spots' of the menu, these hunks of cauliflower are roasted with a mild chilli paste and 'slathered' with red onions, parsley, and crunchy pistachios.

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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Seasonal Fritters

Consistently praised as a perfect starter, whether they appear as 'lacy leek tempura' served with piquant mushroom ketchup or 'deep-fried Ardrahan cheese' that spills across warm potatoes.

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Guacamole with Grasshoppers

This is the restaurant's 'signature' dish and 'famous' starter. The freshly chopped guacamole is topped with deep-fried insects that offer a unique salty 'crunch' and texture.

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Beef Short-rib Suadero Taco

Consistently praised across reviews for its rich flavor, featuring aged beef fat and often paired with burnt onion.

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Tempura Cod Pandesal

Described as an elevated 'Filet-O-Fish' that won the lottery, this 'sensational' dish offers a 'goody bag of textures' with a sweet bun, crispy cod, and popping salmon roe.

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Robata Lamb Chops

A signature staple brought over from the original sister restaurant; they are widely considered the menu's masterpiece for being blackened, crusty, and tender.

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Fried Chicken Khao Soi

Described as the 'perfect contrast of crunchy, creamy and fragrant,' this dish of curried noodles with katsu-style chicken is a definitive example of the restaurant's Thai-American fusion.

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Lentil Pie and Mash

An East End classic translated beautifully into a hearty, satisfying plant-based dish with traditional liquor.

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Chicken Satay

These are big chunks of spiced, turmeric-yellow grilled thigh served with a coarse-cut sweet and oily sauce that the critic insists cannot be allowed to go to waste.

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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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Crispy, Sticky, Crunchy

Universally praised as 'posh KFC,' this addictive dish of fried chicken with bitter orange, harissa, and kimchi is described as 'everything it promised to be.'

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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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Black Pork Kari

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

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Crisp Hash Browns

Described as 'Heaven' and 'impeccable' by critics, these are served with chip shop curry sauce, batter scraps, and malt vinegar for the ultimate comfort snack.

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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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Jerusalem Mixed Grill

Described as 'deservedly lauded' and a signature street-food style pita stuffed with chicken thigh, livers, and duck hearts that provides a sensory overload.

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Lamb Chops

Served 'dark and sizzling on a furiously hot iron skillet,' these are 'the sort of chops you eat twice' according to Jay Rayner—first to eat the meat, and then to 'chew away at the crusty bits' on the bone.

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Oysters on Ice

A staple of the shack that 'goes down a storm' according to The Good Food Guide; they are typically served simply to highlight the quality of the fresh seafood.

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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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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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Udon with Aubergine

Described as a 'really nice bowl to chew and slurp on,' this dish features gooey aubergine slices and puffed tofu in a 'gentle but umami-rich' soy-based broth.

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Abura Soba

Reviewers praise this 'soupless ramen' for its 'thick, bouncy ramen noodles' served on a 'sesame-oil based tare.' Time Out notes it is a 'unique variation' worth 'ticking off your list at least once.'

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Uyghur Laghman

The restaurant's 'signature priority' featuring 'addictively chewy' hand-pulled noodles with the 'bounce of someone on their fourth espresso.' Critics suggest the beef version to 'soak up the aromatic peppery sauce.'

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Scotch Bonnet Pork Fat on Toast

Universally acclaimed as the pub's signature snack; a rich, spicy 'Bat-Signal' calling you to eat.

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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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Saganaki Tapioca Bites

Universally praised across reviews; a masterclass in texture with sesame and thyme honey.

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Cánh Gà (Chicken Wings)

Described by reviewers as some of the best in the city—huge, crispy, and coated in a addictive, boozy 'bar-b-grill' sauce.

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Six-hour Braised Shoulder of Blackface Mutton

This hearty sharing dish is described as being taken to the point where it can be 'carved with a spoon,' creating a 'virtuous interplay between aromatics and meat.'

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Steamed Shoulder of Lamb

A signature dish marinated for 100 hours in Punjabi masala; consistently praised for its tenderness and depth of flavor.

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Pa Jaeon Seafood Pancakes

This classic dish is noted by critics for 'ticking all the boxes' for a seafood fix at this long-standing New Malden institution.

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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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Mr Bao (Pork Belly)

The namesake bun and a 'classic' that critics agree the restaurant gets right; it features sticky sweet, tender pork belly with an 'unctuously fatty rind' and peanut powder.

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Namak Mandi Lamb Karahi

This signature dish features tender lamb simmered with tomatoes, ginger, salt, and pepper in a black wrought iron wok, resulting in a depth of flavor that critics call 'peerless.'

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Prawn Scotch Egg

Described as a 'genius choice' and a 'contender for Scotch egg of the year,' this seafood twist on the pub classic features a sweet chilli jam that perfectly complements the prawn.

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Cumin Lamb Skewers

A signature speciality of the restaurant where 'cubes of cumin lamb' rotate on charcoal grills, 'dripping and popping with chilli-infused flavour' as they cook.

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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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Shiitake Mushroom Bao

A highly-praised game changer filled with teriyaki shiitake mushrooms, smoky yellow bean sauce, and sharp pickled onions.

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Ruskie Pierogi

Universally praised, these classic dumplings are a crowd-pleaser, especially when served fried and dusted with crispy bacon.

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Kalamari & Grilled Lounza

Critics highlight the mezedakia here, specifically praising the 'freshly, crisply fried' kalamari and the grilled lounza (smoked fillet of pork) for its 'agreeable traces of the flavour of charcoal.'

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Gai Prik

An irresistible crispy IPA-battered chicken coated in a sticky fish sauce and green chilli glaze, widely considered the restaurant's signature dish.

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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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Black Pork Curry

The absolute must-order item that delivers deep, richly spiced comfort.

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Haleem

A glossy, rich, and deeply earthy slow-cooked barley and lamb dish best mopped up with fluffy kulcha naan.

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Pastel de choclo

The editor's essential must-order pick, offering a comforting and uniquely delicious twist despite the traditional British setting.

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Half chicken with rice

The absolute must-order item, perfectly grilled and incredibly satisfying.

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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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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.

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Soy-braised beef short rib

Described as a 'monument to patience and skill', this dish features meat that 'pulls apart perfectly' with 'silvery strands of fat' that break with a gentle pluck.

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Aubergine Pad Phet

An 'absolute standout' and a 'must-have dish' that is double-fried in tapioca flour for a specific texture before being tossed with oyster sauce, wild ginger, and holy basil.

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House-style Poached Poussin

Pair it with the fat-enriched chicken rice, which critics describe as having a 'profound, fathomless savour' that belies its plain appearance.

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Omelette Arnold Bennett

Regarded as 'impeccable' by critics, this signature dish is layered with smoked haddock and creamy hollandaise, serving as a pillar of their famed breakfast menu.

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Terrine with Gribiche

A menu staple that defines their robust, rustic style; critics praise the kitchen's 'full-bore gutsiness' and 'rudely rustic' approach to traditional fare.

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Char siu pork puff pastries

These are highlighted as a standout choice that you typically won't find at smaller dim sum eateries in London.

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Pappardelle with Wood Pigeon

Described as the 'true stars of the piece,' these wide, butter-yellow ribbons of pasta are served in an earthy stew and a ripe gravy that 'insinuates itself into every corner of the dish.'

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Sticky Toffee Apple Cake

Described as 'the best sticky toffee pudding currently available in the city' and an 'undeniable constant' that is 'impossibly squidgy, rich and molasses-dark.'

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Tandoori Lamb Chops

Consistently cited as a standout; Andy Hayler rated them 17/20, calling them succulent with 'none better'.

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Prawn and Scallop Dumplings

Part of a dedicated dim sum menu that reviewers describe as 'pillowy' and frequently 'inhaled' by diners.

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Spicy Tiropita

This deconstructed cheese pie is served in a jar as a 'luscious pot' of spicy cheese and caramelised leeks with shards of filo pastry; critics note they could 'just feast' on this and the other dip jars.

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Cheese and onion pie

This dish 'steals the show' with a rich filling of Red Leicester, West Country Cheddar, and Colston Bassett Stilton encased in a 'gorgeous miracle' of shortcrust pastry.

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Another Double Cheese Burger

A 1950s-style, 'boldly simple' smash burger with patties thin as supermarket ham and a soft potato bun that is 'wimpish under pressure'.

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Shawarma wrap

The quintessential grab-and-go option that perfectly hits the spot whether you are grabbing a quick lunch or dinner on the move.

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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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Grilled Chicken Inasal

The restaurant's signature dish, offering a perfectly executed staple of Filipino barbecue.

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The Park Monkey Bread

This tearaway, buttery bread is praised by critics as the 'perfect start' to any meal at the restaurant.

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Smoked mackerel with fresh herbs and leaves on a bed of udon with a sensationally good sauce

A cold dish that was 'so vividly flavoured, and yet also so fresh and (thanks to the veg) so sharply green-tasting, that it added up to a perfect winter cheerer-up.' The noodles had 'a mystifying depth of flavour and a perfect texture'.

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Moo Ping

These grilled pork belly skewers are served with an egg for dipping and benefit from a genuine charcoal grill; critics say the dish is 'just as good as it sounds.'

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Chicken Tikka Masala Pie

Regarded as the definitive dish of the 'desi pub' genre, this pie is widely praised for its flaky pastry and authentic Anglo-Indian filling.

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The Fish One

A 'well put together concoction' served open-face to showcase smoked trout, which is 'meatier and less chiffon-y' than salmon. It is piled with capers, pink pickled onion, and a 'metric shitload of dill.'

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C.T.M

Winner of 'Britain’s Top Takeaways', this reimagined classic is a 'perfectly balanced' mix of savory, smoky, and tangy flavors that manages to feel 'both familiar and exciting'.

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Sunday Roast

Renowned for 'meat-mountains' butchered on-site; the Windsor pork belly is described as 'faultless: tender and perfectly-cooked' and stacked as high as Christmas lunch.

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Siciliana

A standout among the 'interesting' vegetarian selections, this pizza features tender aubergine and salty grated ricotta on a chewy crust that has earned the restaurant 'very strong local support'.

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Potted Shrimp Croquettes

Regarded as one of the best uses for nutty brown shrimp, these 'massive flavour bombs' feature a light béchamel inside a crisp panko shell.

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Buffalo Chicken Wings

Described as a "must-have" and a dish the restaurant is "justifiably proud of," these are a consistent staple for any visit.

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Zanmai Chirashi

A 'visually stunning' bowl described as having a 'superb' taste; it features high-quality ingredients including snow crab, scallop, yellowtail, and marinated mackerel on mixed vegetable sushi rice.

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Classic Pork Bao

A must-order signature described as 'top-dollar' by critics, featuring tender pork, peanut powder, and fermented greens in a fluffy, pillowy bun.

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Fish Burger

Cited by multiple sources as the perfect dockside meal: delicately deep-fried cod wedged inside a golden bun.

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Tangra Chilli Garlic Prawns

Drawing influence from Kolkata’s Chinatown, these are described by critics as accurately cooked with 'punchy' spicing and 'plenty of garlic'.

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Banana Flower Croquettes

Critics highlight their "delightful crunch" and "real meatiness," noting the clever blend of banana florets, coconut, and cinnamon served with a delicate mint-kasundi dip.

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Sunday Roast

A 'classic' of the house and widely considered the 'best post-Hampstead-Heath-yomp feed' in Highgate.

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Lardo & Anchovy Toast

An early standout described as a 'salt-on-salt' dish that defines the restaurant's inspiration from the pintxo bars of San Sebastian.

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Ham, Egg ‘N’ Chips

An immediate front-runner for the title of 'London's Best Sandwich,' this 'crunchy, moreish, crumb-dribbling delight' features slow-cooked ham hock, a fried egg, shoestring fries, and acidic piccalilli.

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Beef Atsu-Atsu

The tender brisket and perfectly balanced hot broth make this a comforting, benchmark bowl for first-timers.

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Kabab Barg

Reviewers consistently praise the lamb fillet for being "not over cooked at all, tender and juicy," serving as a benchmark for the restaurant's authentic grill quality.

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Pappardelle with Pork Ragu Meatballs and Burrata

Regarded as 'among the best' ever had by critics, this dish features 'lovely lively pasta' and a 'big dollop of cooling burrata' on top.

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Beef Empanada

Described as 'delicious' and 'great' by MyLondon, these are filled with a traditional pulled beef and served with a 'lightly spicy coriander and chilli sauce'.

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Homemade Pasta with Crab Meat and Cherry Tomatoes

Described as a 'feast for the eyes' with 'tender, succulent pieces of crab meat' that pair beautifully with the 'bright, tangy notes' of fresh tomatoes.

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Crackling Spinach

Universally praised as a 'textural delight,' this dish features crispy spinach covered in sweet yoghurt, date, and plum sauce.

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Sunday Roast

A fixture of the local Chelsea weekend scene where 'roasts run all day' with no risk of the kitchen running out of beef early.

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Flatbread

Fresh from the wood-fired oven and 'full of life and crunch,' specifically recommended when topped with the 'poetry' that is brown crab meat butter.

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Dooncastle Oysters

A cornerstone of the menu; Grace Dent highlights the popular deal of six oysters and a pint of Guinness for a tenner, while Andy Hayler notes they are central to the restaurant's Irish theme.

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Aromatic Fried Chicken Gai Prik

Consistently praised as 'top tier' and 'a lot of fun,' this dish features a savory fish sauce glaze and is served with a house-fermented yellow sriracha.

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The 081 Pizza

This house signature 'essentially a buffala' features a rich tomato base and creamy mozzarella that allows the 72-hour naturally fermented dough to really sing.

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Spatchcock Poussin

Undeniably the highlight of the menu, it is described as one of the 'juiciest chickens' with 'golden skin charred' and a marinade of 'sweet harissa and confit garlic' that elevates the flavor.

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Mushroom Ravioli

A "magical" and "nourishing" dish where a chef pours bone marrow broth "over it at our table, lifting his tiny jug high" for a "perfectly judged combination of distinct flavours."

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Smashburger

An impossibly juicy double patty that earns universal praise from critics and social media alike.

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Honey Butter Toast

This signature slice of Japanese shokupan features a crunchy, caramelized honey crust that snaps when you bite into it, revealing the "fluffiest soft inside." Critics describe it as "a creation of wizardry" that tastes like a heavenly sticky toffee pudding.

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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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Macaroni Cheese

A signature twist on comfort food that uses 'fat paccheri pasta' and 'fried cauliflower' for crunch; it is so well-regarded that reviewers who miss out on it express genuine regret.

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USDA Beef Brisket

Regarded as the signature dish that 'sets the standard for smoked brisket in London,' it is described as moist, tender, and expertly rendered with a woody bark.

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Classic Pork Bao

Regarded as "outstanding" and a "top notch" signature, this bun offers the perfect mixture of sweet and savory with a cloud-like texture and crunchy peanut topping.

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Steamed Dough Sausage Roll

A 'certified genius' bakery exclusive available at the cafe's take-away counter that perfectly bridges the gap between Western comfort and Asian technique.

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Pancit Guisado

Described as one of the unpretentious and satisfying stir-fried noodle dishes you shouldn't miss.

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Omakase

Andy Hayler recommends letting the chef decide on the food to experience high-quality selections like bonito with spicy soy and uni chawanmushi.

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Wood-Roasted Pork

Described as a dish 'you find yourself pining for later,' it is a masterclass in the wood-fired style, often served with braised peas and jamón.

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Gambas à Tino

Universally praised as a 'must', these fat, juicy prawns come swimming in a silky, garlicky tomato sauce.

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Gnocco Fritto with Wild Boar Mortadella

Ombra has perfected this classic, serving golden, lightly fried dough that offers a "gratifying crunch before almost melting away" under peppery slices of mortadella.

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Lor Bak

Acclaimed by critics as 'snax4eva,' these five-spice pork and prawn bean curd rolls are a crunchy, essential start to the meal.

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Gola Kebab

Soft, herby patties served with flaky lachha paratha and green chutney. A compelling reason to visit even solo.

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Margherita con Bufala

Recognized as a prize-winning pizza, reviewers highlight the 'generous, gooey pulls of cheese' and a 'gorgeously fluffy and airy' crust that lives up to the restaurant's name (meaning 'good bread').

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Red Chilli Oil Noodles with Lamb

Broad, ragged-edged ribbons slicked with just enough crimson oil to be 'comfort food for when you’re caught in a winter storm.' Critics praise the 'tongue tingling' Sichuan pepper and 'friable pieces of long braised lamb.'

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King Prawn Cheung Fun

Described as a 'paragon of the genre,' these are made from scratch on-site rather than brought in from a wholesaler.

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Crisp, Sliced Aubergine with Yu Xiang Sauce

Acclaimed by Nick Lander as the 'star of the meal,' these aubergines are noted for having a 'definite sweetness' and being expertly prepared.

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Quiche and salad

The reliable, editor-mandated must-order choice for a quick and satisfying bite before a show.

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Lamb & Beef Platter

Reviewers consistently praise the quality of the meats, specifically noting that 'Dann really loved the lamb' and the 'slice beef' was a personal favorite.

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Bucatini con le Sarde

Pronounced 'superb' by critics, this Sicilian staple features sardines, sun-dried tomato, capers, sultanas, and toasted breadcrumbs for a perfectly balanced flavor profile.

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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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Yangyum Fried Chicken

A 'must-visit' dish described as 'crispy and moreish.' Reviewers consistently name it the standout of the menu, recommending the 'sweet spicy' sauce for a 'naughty' and authentic 'Chimaek-style' experience with beer.

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Tsukune

Hardens reviewers consistently praise the 'wonderful' yakitori prepared at the grill bar; these chicken meatballs remain the gold standard for their authentic robata style.

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Wiener Schnitzel

Critics praise the 'sheer size' and 'great value' of this dish, describing it as 'classic, dry pan-fried veal, just as it should be.'

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Iskender

Described as 'life-changing' and 'epic,' this specialty features doner meat that is 'silky in one bite and crispy in the next,' served over bread soaked in tomato sauce and 'generously slathered with melted sheep butter' at the table.

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Mixed Platter

The consensus best strategy is to 'get the lot'—a colorful array of every stew served on injera, sized specifically for your group (1, 2, or 4 people).

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Parmesan Fritters

Cited as a menu classic; crispy balls of white-hot cheese under a snowfall of parmesan.

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Cheese & Charcuterie Board

David Crossley of Wide World of Wine recommends pairing their wine selection with these 'tasty small plates,' which include high-quality cheese, salami, pâté, and rillettes.

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Confit Potato Latkes with Toum

Regarded as a 'must-have' by critics; Hot Dinners insists you 'don't leave without trying this' and The Guardian describes them as delightful, deep-fried concertina’d spuds served with a puddle of Lebanese garlic sauce.

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Mezze Spread

Reviewers describe the spread as "some of the best mezze... outside Lebanon," specifically highlighting the "rich, textured homemade hummus," fresh vine leaves, and "excellent flatbreads."

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Beef Rendang

Consistently praised as 'flavourful and authentic' with tender meat and a 'gentle but noticeable kick of spice' that stays true to the family's heritage.

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Classic Bao

The signature fluffy bun with braised pork, peanut powder, and fermented greens that started the craze.

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Lamb Chops

Described as 'excellent' and 'smoky, spicy and incredibly tender,' these are served with a generous plate of mixed salad.

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Market Fish

The kitchen excels at seafood, from 'excellent' roast bream with lentils to 'crunchy-skinned' grilled plaice, always served with fresh, seasonal accompaniments.

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Ital Curry

Described as 'extraordinary' and a 'scotch bonnet-laced wonder,' this vegan stew features chickpeas and sweet potato coaxed to 'compliant softness.'

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Tiramisu

A beautifully constructed, weightlessly fluffy marvel of cream with the pronounced, leavening bitterness of sprinkled ground coffee, hailed as an unequivocal high point.

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Half and Half (Whole Chicken)

Expertly dismantled and fried until the craggy batter becomes golden and the flesh within steams, this 'wonder of culinary engineering' offers a virtuous combination of snap, crunch, and rendered skin.

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Pork Bone Soup

A nourishing, milky broth championed by critics as the ultimate comfort food.

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Cumin Lamb Skewers

Charred, perfectly caramelized, and heavily spiced with cumin—an essential and highly devourable staple.

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Chicken Liver Pate

Described as the 'smoothest' pate served with a 'mountain of toast' and cornichons, it is considered an absolute 'snip' for the price.

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Chicken Skins with Zaep Seasoning

These 'irresistible salty-sour' snacks are 'shaken up with zeap seasoning in a cocktail shaker to order' for a moreish, punchy start to the meal.

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Seekh Kebab Roll

A favorite of critics and diners alike, this 'robustly spiced' minced lamb kebab is served on a well-blistered naan with pomegranate seeds and a mint sauce that helps 'tame the dish'.

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Deep-Fried Whole Sea Bass

Explicitly recommended as a 'don't miss' dish, this showstopper is crisp, sweet, spicy, and flavourful, typically served with physalis, green mango, and tamarind.

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Matsumae sushi

Mugen's signature dish features rich, fatty Norwegian mackerel cured overnight with vinegar and topped with a layer of transparent konbu seaweed.

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Tandoori Portobello Mushroom

Regarded as a signature dish, this 'unusual and successful medley' is stuffed with figs, cashew nuts, and raisins, setting the tone for the restaurant's creative approach.

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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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Amêijoas à Bulhão Pato

Consistently praised as 'shellfish’s answer to Jewish penicillin,' these clams arrive in a deeply comforting liquor of garlic, coriander, and white wine.

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Steamed Fish Head with Chopped Chillies

The restaurant's signature dish and the pride of Hunan cuisine, utilizing fresh chillies for a creeping, aromatic heat.

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Gundu Dosas

These light, cakey fried dough balls are universally recommended as a snack, served with a "ferociously spicy" and "vividly colored" coriander and green chilli sambol.

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Isle of Mull Cheese Puffs

Regarded as 'indescribable' and a 'must-order' snack; one regular critic admits to losing count of the number of times they've stopped by specifically for these 'gooey' cheesy puffs.

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Bibimbap Beef

Described as the ideal 'first date' with the menu, this dish is praised for its flavor which is enhanced as you 'stir, merge, and fuse' the components together.

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Chilli Fish Sauce Wings

The restaurant's 'undisputed signature' featuring a 'crackly, caramelised exterior' and 'steaming, succulent, salty flesh' pungent with garlic and fish sauce.

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Kinoko Udon

A staple choice featuring 'famed handmade udon' in a deep, nutty mushroom broth. Foodism notes that as soon as these noodles slide in front of you, you'll feel like it's just you and the bowl.

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Yellow Dal

Eater London describes this dish, made from split moong beans and bengal gram, as 'much superior' to the black dal, praising its 'austere, stripped-down flavours of onions, browned garlic, and cumin seeds.'

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Beef Rump Tataki

Described as 'rosy sheafs of obliging, raw rump steak,' this dish comes with an 'effective activity centre of dips and intensifiers' including hot mustard and soy.

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Spicy Pickled Tomatoes

Grace Dent describes these as 'show-stopping' and 'so sweet, so powerful,' making them a highlight of the meal.

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Chairman Mao’s Red Braised Pork

Universally praised and 'famed' for its jellified skin the colour of an old lacquered screen; it is a dish described as the star of the show for those serious about food.

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Old Delhi Butter Chicken

Described as a "gloriously lively, but light and zesty" plate, critics appreciate that it delivers classic richness without the heavy, weighted-down feeling typical of the dish.

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