Top Rated in Covent Garden

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Cinnamon Buns (Kanelbullar)

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

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Cauliflower Jaffa

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

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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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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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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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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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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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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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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.'