Top Rated 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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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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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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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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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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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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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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Pici Cacio e Pepe

Described as 'critically acclaimed' and 'so simple, so diet-destroying,' this signature dish is a benchmark for the restaurant's hand-rolled pasta.

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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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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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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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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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Chocolate Soufflé

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

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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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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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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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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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Lamb Shish Kebab

Time Out explicitly states they "particularly like the tender chunks of chargrilled meat" in this dish.

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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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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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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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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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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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Cinnamon Buns (Kanelbullar)

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

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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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Ryall Farm Hebridean hogget massaman curry

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

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Galician Tortilla

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

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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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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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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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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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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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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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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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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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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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Char Siu BBQ Pork with Lo Mein

Time Out praises the 'perfect roasted meat' and specifically recommends the 'chance to replace your rice with lo meen: stringy egg noodles' for a more authentic Hong Kong experience.

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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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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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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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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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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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Grand Dîner Tasting Menu

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

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Choux Bun with Duck Liver Parfait & Tokaji Jelly

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

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Cheese & Onion Croquettes

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

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Salt Cod Churros

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

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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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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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Confit Garlic & Goat's Curd

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

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BBQ Scallop with Peppers

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

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Sinasir

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

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Jujeh Kabab

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

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Lobster Ravioli

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

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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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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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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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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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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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Lamb Shank with Bariis

Critics describe the lamb as having an 'ethereal, collapsing tenderness' that allows you to pull the bone free, served alongside 'utterly magnetic' and 'fragrant' turmeric-tinted basmati rice.

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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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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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Pepper Pot

Guyana’s national dish and a signature for which 'people travel for miles'; it is an 'earthy, rich beef stew' made with cassareep, herbs, and spices.

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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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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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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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Toro Sashimi with Egg Yolk Sauce

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

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Muhammara

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

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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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Truffle Pudding

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

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Panko Pork Toast

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

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Tagliatelle with Beef and Pork Ragu

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

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Reuben sub

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

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Falafel

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

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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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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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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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Pizza slice

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

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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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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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Biang Biang Noodles

Universally praised as 'sensational' with an 'unbelievable texture,' these blissfully stretchy, hand-pulled ribbons are the restaurant's headline dish.

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Char Siu Pork Rice

Regarded as part of the 'holy trinity' of Cantonese roasting, this plate is 'profoundly flavoured' with a 'judiciously weighted sweetness' that justifies its popularity.

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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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J. Sheekey's Fish Pie

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

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Seafood Pancake (Pa Jeon)

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

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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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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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Roti Canai with Mutton Kari

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

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Sate Ayam

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

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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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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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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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Hong Kong Pork Chop Rice with Egg

Described as one of the most "diabolically effective" plates of food in London, this "ugly delicious mound" is highlighted by a "ginger-forward marvel of a black bean sauce."

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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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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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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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The MacGyver

The restaurant's 'legendary' signature pie. Critics praise the 'brilliant' combination of whipped feta, chorizo, and hot honey, with one reviewer noting it 'works brilliantly every time' particularly due to the crushed fennel seeds.

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Suadero Tacos

Universally acclaimed by critics as the menu's star; beef brisket confited for hours until hypnotically rich and tender.

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Pica Pollo

A Dominican obsession described as 'KFC amped up,' featuring chicken with a batter that splutters into 'dark brown curlicues' and served with 'bofes' (lung jerky) and tostones.

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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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Udon Noodles

Critics praise the broth for its "chicken-y depth of flavour" and note that it "oozed character," while the noodles themselves retain a perfect "slight bite."

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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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Lobster with Tandoori Spices

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

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Prawn Shia Song

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

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Bluefin tuna e melone

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

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Yum Hoa Plee

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

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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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Falafel in Pitta

The 'legendary' and 'Insta-famous' main event featuring a stone-baked pita that is 'incredibly fluffy' and 'stuffed full to bursting' with freshly fried falafel and house-made sauces.

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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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Set Breakfast

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

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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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Tuna & Corn Bun

A standout of the 'sensational' savoury selection, this classic Japanese combination is described by critics as a 'culinary jackpot' that is remarkably 'filling for the price.'

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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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Full English Breakfast

Described as a "monumental" and "humongous" plate, it is considered one of the "best fry ups in town," featuring sausages, eggs, bacon, hash browns, black pudding, and fried bread.

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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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Chicken Escalope Sandwich

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

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Connaught Martini

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

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Egg Hopper

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

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Parmesan Fries

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

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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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Foie Gras Kebabito

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

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Doner Beignets

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

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Cheese Naan

A 'delicious' order featuring a 'gooey centre' and 'high-quality cheddar’s tang' that perfectly complements the 'deep, smoky flavour' of the wood-fired bread.

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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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Omakase Course

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

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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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Breaded Halloumi Wrap

This is a staple dish featuring halloumi that is 'crispy on the outside and gooey in the middle.' The absolute highlight is the freshly baked flatbread, which reviewers describe as a 'powdery pillow of dough.'

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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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Barfi

Dense, fudge-like squares made from milk, milk powder, and sugar syrup. The chocolate, pistachio, and almond flavors are legendary but sell out fast.

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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Tofu steak set

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

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Koshari

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

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Haddock and Chips

Consistently praised as fresh, firm, and flakey with a light, perfectly crisp batter.

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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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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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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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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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Macau-style Baked Pork Chop Rice

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

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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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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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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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Potato, Smoked Eel and Roe

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

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Berlin Chicken Doner

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

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Temaco

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

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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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White Asparagus in Salty Hazelnut Praline

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

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Scottish Langoustine Scampi

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

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Black Pork Kari

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

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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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Doubles

The 'unanimous must-order' and a classic street food consisting of 'ridiculously tasty' fried bread filled with curried chickpeas.

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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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Cheese Toastie

Described as a 'seriously stonking' sandwich that attracts a 'perma queue,' this legendary grilled cheese is made with a blend of Montgomery cheddar, Ogleshield, London raclette, and Comte with onions and leeks on Poilâne sourdough.

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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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Smash Burger

Available weekends only, this is widely cited as one of the best smash burgers in London, featuring a memory foam-esque brioche bun and buttery meat.

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Kitfo

The restaurant's namesake speciality is a blend of minced beef and mitmita served raw or barely cooked with warm butter so it 'melts deliciously on tongue contact.'

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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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Barbacoa Taco

A consensus standout and personal favorite of critics, featuring 'rich, slow cooked beef' that is described as being 'OUT OF THIS WORLD'.

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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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Minced Meat Sandwich

Often referred to as the 'special mince,' this is a core staple of their Algerian spiced meat offerings, cooked on a flat-top grill and chopped together with chips and egg for a 'joy to eat' experience.

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Mince and Potatoes

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

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Assiette de Fruits de Mer

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

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The All In

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

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Pineapple Rib Tomato

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

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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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Classic Palestinian Falafel Wrap

Critics call these "eyebrow-wagglingly good" and "probably the best I’ve ever tasted," noting that the "freshly fried" nuggets have become "the stuff of legends."

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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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Empanadas

These are dense, fried to order, and 'stuffed to bursting with strands of spiced pork,' served alongside a fiery homemade aji chilli relish.

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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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Lamb Shish

The gateway drug to Xinjiang cuisine; fatty, cumin-heavy skewers that are universally adored.

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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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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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Numbing Pork Wontons

Universally praised across all reviews for their silky texture and the complex, numbing Szechuan pepper broth.

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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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Laksa

The consensus favorite across all reviews; described as rich, humming with coconut and chilli, and the go-to order.

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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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Curry Goat Roti

The consensus highlight across all major reviews; tender, melting meat in a soft, chewy skins that often sells out.

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Cod & Chips

The standard bearer; reviewers praise the fresh, bronzed batter and moist fish.

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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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Salt Beef Bagel

The legendary staple featuring a colossal salt beef filling, an obscene amount of pickles, and strong mustard.

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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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Hamish Macbeth Toastie

The legendary signature toastie packed with bacon, haggis, cheddar, caramelised onions, and a kick of mustard.

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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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Okan Special Okonomiyaki

The signature Osakan pancake loaded with prawn, squid, kimchi, and sweetcorn, drizzled with Kewpie mayo and okonomiyaki sauce.

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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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The Original

The ultimate benchmark buttermilk fried chicken sandwich, kept simple with garlic aioli and house pickles.

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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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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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Black Pork Curry