Fine Dining London

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Côte de Boeuf with Béarnaise Sauce and Hand-cut Chips

A 'robustly affirmative' choice for a grey day, this dish exemplifies the restaurant's commitment to classic French-based cooking that is, in the words of owner Bruce Poole, 'so bloody good.'

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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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Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

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Endo's Business Card

This signature roll of tuna is wrapped in 'very delicate seaweed from Tokyo' and is described by critics as a 'lovely bite' that showcases the chef's precision with rice served at the 'correct body temperature.'

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Daikon Tarte Tatin

The restaurant's signature dish; a savoury reinvention of the classic dessert using caramelized radish, toasted barley, and potato cream.

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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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Chocolate Soufflé

Described as a 'culinary miracle' and a consistent menu highlight that finishes the meal on a high note.

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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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Whole Turbot

The restaurant's namesake and the "pinnacle of a meal"; it is slow-cooked over indirect heat for half an hour to produce "soft, lightly sticky skin" and "pearly flesh."

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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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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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Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

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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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Pistachio Profiterole

A 'massive' and 'jaw-slackening' dessert that critics say is worth visiting for alone—even suggesting you 'maybe just come here for dessert.'

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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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Chicken with a Vinegar Sauce

A menu staple since opening, this dish of poached and roasted Devon White chicken is described by critics as a masterclass in execution and a must-order for those wanting the classic Trivet experience.

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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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Nigiri Selection

Described as 'nigiri of absolute luxury,' featuring 'luscious' kinmedai (splendid alfonsino) and 'delicate and elegant' shimaaji, all served on 'perfect, just-vinegared' rice.

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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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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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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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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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Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

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Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

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Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

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Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

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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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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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Moqueca

Rafael Cagali's 'fiendishly reinvented' traditional fish stew is an elegant highlight, featuring aged brill, manteiguinha beans, and farofa in a 'frothy coconut sauce' with 'fiery and fruity' biquinho chillies on the side.

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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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Deep-fried Stuffed Olives

Stuffed with Thai-fragranced pork, these 'salty little explosives' were a signature snack that defined the menu across various chef tenures.

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Crab with Seaweed Waffles

Described as 'ravishing' and 'brilliant' by critics, these tuile-delicate waffles are flecked green with seaweed and served as a perfect vessel for scooping fresh crab.

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Temaki (Hand Rolls)

These "taco-like" rolls feature "glimmering sheets of salmon" or tuna diced into curved nori; they are the "stars of the show" and highlight the restaurant's signature casual style.

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Smoked Jollof Rice

A 'regular fixture' on the menu, this 'classic West African one-pot dish' is known for its innovation, often featuring shiitake, katsuobushi, and kombu, and served with a 'sweet and creamy' lobster custard.

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Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

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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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Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

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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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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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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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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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Omakase Course

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

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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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Taramas Cream

Described as 'miles away from the usual pink, whiffy mush,' this version is praised as a decadent bowl of salty, cured roe topped with a runny egg yolk for extra richness.

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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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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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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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Cured Bream with Habanero Oil

Regarded as a standout dish for its thick, sashimi-like texture and a pool of fruity habanero chilli oil that provides a restrained yet surprising heat.

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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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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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St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

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Clonakilty Black Pudding Roll

A signature starter wrapped in crispy potato pastry that critics unanimously praise as a sophisticated take on a rustic classic.

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Pork & Sage Scotch Egg

Praised as a 'winner' with excellent crunch and sage flavor; a benchmark pub snack.

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Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

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Fish Bhorta

The essential must-order item supplied by the editor.

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Baja Taco

Called the 'supermodel of the fish finger sandwich world' by The Guardian, this taco features cod fillet fried in the 'laciest of batters' and served with a 'moreish' cucumber and pistachio sauce.

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Machneyuda’s Polenta

Regarded as a 'signature polenta starter' and a 'must' by critics, this dish features parmesan, asparagus, and mushrooms.

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Cornish Crab Salad

Retained for its consistent praise; described by critics as a quintessential Adam Byatt dish that is nicely presented with fresh, shell-free white and brown meat and cucumber.

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Shanghai Steamed Dumplings

Described as technical marvels that 'hold together perfectly' where others tear, delivering a broth 'infused with handfuls of fresh ginger.'

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Tableside Langoustines

A long-standing 'SOLA classic' that provides 'tableside theatre' by flambéing the shellfish with Hibiki 12-year-old whisky before serving it with duck liver tortellini and a ginger oden dashi.

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Poached Native Lobster

This starter is highly praised for 'hitting all the notes' with a refined combination of shellfish cream, heritage tomatoes, and sweet olive.

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Mussel with Citrus Kosho Ponzu

Universally praised as a 'very tasty' one-bite opener that provides a fresh, acidic start to the 16-course tasting menu.

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Masa Toro Tartare

An 'iconic' signature dish 'crowned with caviar in a way that reads indulgent yet understated,' showcasing the chef's mastery of luxury ingredients.

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Crudo di ricciola

Described by The Telegraph as a 'smooth and silky success,' this dish features raw yellowtail tuna in a 'delightful dressing' of cold-pressed tomato juice with a hint of yuzu.

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Kid Goat Methi Keema, Salli, Pao

A must-order signature dish that is lusciously rich in flavour and oozing umami; it's served with buttery pao and topped with crunchy salli for a deeply comforting experience.

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Cured Cornish Mackerel

Acclaimed as the 'dish of the meal' by critics; it features a superbly balanced spiced nage consommé with lemongrass and lime, delivering 'cheek-tingling umami intensity'.

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Kudu Bread

Acclaimed as an 'absolute must-have' by critics, this signature course features warm bread served with a choice of melted butters, such as Cape Malay butter with curried pickled shallots or house-cured bacon and shrimp butter.

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Smoked Eel

A menu staple that defines the kitchen's style; praised for its addictive, powerful smokiness and pairing with pickled onions or kale.

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Scallops with caper berries and caramelised cauliflower

Regarded as the kitchen's 'finest work' and an 'expertly cooked' highlight that stands out against safer menu options.

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Grilled Turbot

Praised by critics for being "precisely cooked with very good flavour," it serves as a benchmark for the kitchen's seafood execution.

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Whole Wild Sea Bass

Described as 'impeccable' and 'punchy,' this dish is served with a rich amarillo butter and is cited by critics as a primary reason diners return to the restaurant.

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Potted Shrimps

Cited by Jay Rayner as a benchmark starter, it is served warmed through so it is easily spreadable on toast, with a 'measured' ballast of mace and nutmeg.

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Caesar salad with chicken

The essential must-order dish selected by the editor.

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Har Gau

Praised as 'textbook perfection' and a showcase of 'dim sum mastery,' these dumplings feature plump, hyper-sweet prawns inside a delicate, translucent wrapper with the perfect chew.

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Cornish Crab Salad

Consistently praised as 'delightful' and 'super fresh', often served with tardivo radicchio, lemon mayonnaise, and rye toasts.

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Meat Fruit

An almost iconic Heston invention where a silky and deeply flavoured chicken liver parfait is disguised as a mandarin orange (or plum), praised for its clever presentation and the way the citrus jelly balances the richness of the liver.

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BBQ Butter Chicken Chops

A signature dish so rich it 'incapacitated' critics, serving as a defining example of the restaurant's lavish, butter-sauced Punjabi style.

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Crab and Pomelo Rösti

Considered the essential starting point, these are described as 'smart and privileged' with the kitchen showing a 'superb way with a potato,' crème fraîche, and caviar.

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Celeriac 'Cacio e Pepe'

A playful and satisfying signature dish that uses celeriac ribbons to mimic pasta; critics describe it as a 'bale' of flavour from a 'zen master' of a chef.

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Grilled Langoustines

Consistently praised across multiple decades for their astonishing freshness and sweetness.

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Chicken and Ham Pie

Regarded by critics as a 'flash of inspired cooking' that features fantastic pastry and a lavish, well-executed filling.

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Hariyali Bream

Cited as a signature 'Trish dish', these jade-like slices of fish are cooked with expert precision in the tandoor.

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Hand-dived Scallop in Kiri Hodi

Universally praised as being of 'formidable quality', these scallops are served in a 'coconut-infused milky' broth or 'lobster broth' that critics describe as 'a pleasing foil for the shellfish' and a dish worth interrupting conversation for.

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Marinated Sardines

Acclaimed as the 'dish of the meal' by critics, these are perfectly balanced with olive oil, aged vinegar, and lemon, featuring a subtle heat from red chili.

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Txuleton Vaca

The benchmark Basque ciderhouse steak. Critics describe it as having a 'lip-smackingly salty rich seasoning' and a 'magnificent' depth of flavor that balances tension with tenderness, finished with a signature buttery crust of fat.

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Alaskan King Crab (Taraba Kani)

Beautifully presented and already portioned for easy dipping into a 'rich ponzu butter,' this dish is consistently praised as a highlight of the experience.

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Pork Schnitzel

This 'infamous' dish is described as having 'evening-saving properties' and is served with lashings of brown butter and capers.

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Monkfish

Thick cylinders of marble-white flesh served with a 'tarragon-spotted beurre blanc' that critics described as 'marriage material' and luxurious enough to keep one 'furnished with Champagne'.

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Wood-roasted turbot

Critics praise the kitchen's confidence to not over-complicate dishes, serving this classic main with flowering oregano, anchovy, and capers.

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Tikka Monkfish

Lightly but convincingly seasoned and perfectly cooked, entirely avoiding the tough texture often found with monkfish.

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Swiss Chard Barbajuans

These 'deservedly' popular stuffed veggie fritters are a staple snack that reviewers say 'keep us happy while we chat,' even when other aspects of the experience are scrutinized.

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Homemade Ragout

A 'firm winner' among the primi, noted for the depth of flavor in its sauce and the quality of the 'lush pici pasta.'

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Spaghetti with Crab

Highlighted by critics as a perfect mass of fresh pasta with a generous amount of crab and parsley.

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Aubergine Manti

The signature dumpling dish; praised by Time Out as one of the best creations from the kitchen and widely cited as a highlight.

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Cassoulet Toulousain

A staple of the 'hearty peasant food' tradition of Gascony and the chef's home region, though critics note it is best enjoyed when properly crusted and rich with sausage.

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Mirza-Qasemi

Hailed as the MVP of the menu, this thick, smoky aubergine and tomato dip is an absolute best-in-class must-order.