This 64 Goodge Street review by London Reviews is the most thorough independent assessment available of Stuart Andrew’s 1-Michelin-star French bistro in Fitzrovia — the Woodhead Restaurant Group’s most-decorated room and the talk of central London since it opened in August 2023.
Last updated: 2 May 2026 — Independently researched and written by the London Reviews editorial team. No payment was accepted from the restaurant or its operator.
Looking for an honest 64 Goodge Street review? Below we cover the menu, the lobster vol-au-vent everyone is ordering, Jessica Lambe’s Burgundy-led wine list, the £59 set lunch, what Grace Dent and Time Out actually said, and whether the Michelin star is justified at this price point.
Independent review based on cross-referenced sources from the MICHELIN Guide, The Good Food Guide, Hardens, OpenTable, Time Out, The Infatuation, Andy Hayler, Hot Dinners and the restaurant’s own published information. No payment was accepted.
At a Glance
| Restaurant | 64 Goodge Street |
| Address | 64 Goodge Street, Fitzrovia, London W1T 4NF |
| Cuisine | Modern French — classical bistro cooking with a modern sensibility |
| Restaurant group | Woodhead Restaurant Group (also owns Portland, Clipstone, The Quality Chop House) |
| Owners | William Lander & Daniel Morgenthau |
| Head chef | Stuart Andrew (with the group since Portland opened in 2015) |
| Head of beverages | Jessica Lambe |
| Michelin status | One Michelin star — awarded in the MICHELIN Guide UK & Ireland 2025, retained 2026 |
| Opened | August 2023 |
| Lunch menu | 3 courses, £59 |
| Pre-theatre menu | 3 courses, £49 (bookings between 5:30pm and 6pm) |
| Dinner menu | 3 courses, £95 |
| A la carte starters / snacks | £6.50–£21 |
| A la carte mains | £32–£42 |
| Desserts | £13–£15 |
| Average dinner spend | Approx. £101 per head before service (Hardens) |
| Service charge | 12.5% discretionary, standard London |
| Wine focus | Burgundy-led, with rare older vintages by the glass |
| Signature dishes | Lobster vol-au-vent with sauce Américaine, snail bon bons, rabbit niçoise, scallops with beurre blanc, gateau marjolaine |
| Dress code | Smart casual, no formal requirement |
| Capacity | Intimate main room; private dining room seats up to 12 |
| Booking lead time | 2–4 weeks for prime evening slots; lunch easier |
| Opening hours | Monday–Saturday, lunch 12pm–2:30pm, dinner 5:30pm–9:30pm last reservation |
| Nearest Tube | Goodge Street (Northern), Tottenham Court Road (Central, Elizabeth, Northern) |
| OpenTable rating | 4.9/5 from 979+ diners |
| Hardens rating | 4/5 food, 4/5 service |
| Best for | French food without stiffness, anniversary dinners, serious wine drinkers, mid-week lunches |
| Less ideal for | Large groups, anyone who needs background music, those expecting tablecloths and silverware ceremony |
Introduction: Why We Are Reviewing 64 Goodge Street
There are openings that arrive with a marketing army and others that arrive with a quiet confidence and earn their reputation course by course. 64 Goodge Street, which opened in August 2023, belongs firmly to the second camp. It is the latest addition to the Woodhead Restaurant Group, the William Lander and Daniel Morgenthau partnership that already gave London Portland’s sister Portland, Clipstone and the chop-house institution that is The Quality Chop House. Their fingerprints — impeccable sourcing, ingredient discipline, an obsession with Burgundy — are all over this Fitzrovia bistro, but Stuart Andrew’s cooking is the unmistakable star.
We chose to review 64 Goodge Street because the Michelin Guide’s 2025 inspectors awarded it a star within eighteen months of opening — a recognition pace that has become unusual in London — and the restaurant retained the star in the 2026 guide alongside venues such as Alex Dilling at Hotel Café Royal and Restaurant Gordon Ramsay. What sets 64 Goodge Street apart from those rooms is its insistence that classical French cooking does not need silver-domed theatre to be taken seriously. There are no tablecloths, no procession of pedigrees, no orchestrated reveal. There is just food — and very, very serious food — landed on a wicker chair in front of you, in a dining room the size of a generous sitting room.
Whether the cooking lives up to the Michelin recognition — and whether the room’s deliberately understated approach is charming or wilfully spartan — is the conversation diners and critics have been having for two years. We weighed the entire body of public feedback — OpenTable’s 979+ verified diners, Time Out, Grace Dent in The Guardian, Andy Hayler, Hot Dinners, The Infatuation, Hardens, Major Foodie and the restaurant’s own communications — to produce an assessment that doesn’t flatter the venue and doesn’t dismiss it.
Location & Getting There
64 Goodge Street sits on its namesake street in Fitzrovia, the wedge of central London bordered by Oxford Street to the south, Tottenham Court Road to the east and Marylebone to the west. Fitzrovia’s personality is half BBC, half advertising, half medical-school-and-London-bookshop — and the restaurant inherits a little of all three. The building itself is a former retail unit converted by Studio Found, with a deliberately understated frontage that the Time Out reviewer described, fairly, as easy to walk past.
By Tube
Two stations are within easy reach. Goodge Street on the Northern line is the closest at a sub-three-minute walk — you can almost see the entrance from the station exit. Tottenham Court Road on the Central, Northern and Elizabeth lines is a five-to-seven minute walk eastbound; the recently expanded Elizabeth line concourse has made arrival from west London or Canary Wharf considerably easier than it used to be. Warren Street on the Northern and Victoria lines is roughly eight minutes walk to the north.
By Bus
Numerous bus routes serve the area. The 24, 29, 73, 134 and 390 stop on Tottenham Court Road within four minutes’ walk. The 7, 8, 25 and 98 cover Oxford Street to the south.
By Car
Driving is genuinely not recommended. The site sits inside both the Congestion Charge zone and the ULEZ. The nearest Q-Park is at Cleveland Street, about eight minutes’ walk away, and street parking in Fitzrovia is largely permit-only.
Why the Location Matters
Fitzrovia is interesting context for a Michelin-starred restaurant because the neighbourhood does not insist on grandeur. Around 64 Goodge Street you have Roti King for Malaysian roti, Sagar for South Indian vegetarian, the Prince of Wales Feathers and the Fitzroy Tavern for a pre-dinner pint, and the lit windows of Dabbous-trained alumni dotted across the surrounding streets. The restaurant doesn’t feel like a destination floating above its neighbourhood; it feels like part of it, which is a meaningful piece of why Stuart Andrew’s cooking lands so well.
First Impressions & Atmosphere
You walk through a narrow doorway into a single-room restaurant of perhaps fifty covers. The first thing that registers is colour: the British Racing Green walls, the candlelight, the polished wood. The second thing is silence — or rather, the absence of programmed background music. Grace Dent’s Guardian description of “a gloriously quiet, music-free, old-school dining room” is not embroidery. The room genuinely is quiet. You can hear cutlery, conversation, the kitchen pass.
The semi-open kitchen sits along the back wall. Wicker chairs replace the upholstered seating you might expect at this price point. There are no tablecloths. The Time Out reviewer thought the studied informality — “the unnecessary gestures at stylishness” — tipped into self-consciousness; we found it consistent and unforced. It is the room of people who care about cooking and have decided to remove anything that doesn’t serve it.
Lighting is warm, candle-driven, and forgiving. Tables are close enough to feel sociable, far enough apart that conversation does not bleed. The bar area is modest — a few stools rather than a full programme — and pre-dinner drinks tend to happen at table. Reviewers consistently single out the same things on first impression: the calm, the silence, the absence of pretension and the speed at which a glass of something interesting arrives in front of you.
The Kitchen: Stuart Andrew and the Woodhead Approach
Stuart Andrew is not a chef who has been parachuted in. He has been with the Woodhead group since Portland opened in 2015 — a decade now — and worked his way through Clipstone and the group’s other rooms before being given 64 Goodge Street as his own kitchen. The continuity is part of the story. The Michelin inspectors who awarded the star in 2025 were rewarding cooking that had been quietly maturing under one chef and one group for years, not a flashy debut.
The philosophy — the chef has put it this way in trade interviews — is “French cooking from an outsider’s perspective.” That phrase risks sounding glib, but it is accurate. Andrew is not French and is not pretending to be. What he and the kitchen do is take the canonical French repertoire — vol-au-vent, beurre blanc, marjolaine, niçoise — and execute it with the precision and ingredient quality of a modern London bistro. The result reads as classical until you taste it; then it reads as contemporary.
The brigade is small, the kitchen is in plain sight, and the sourcing is the Woodhead group’s usual obsession: small British producers wherever possible, French where the produce demands it. Reviewers regularly note that the cooking feels confident without being showy, ambitious without being theatrical, and rooted without being conservative.
The Menu: What to Expect
The menu is short and changes seasonally. There is an a la carte and a set lunch menu (three courses for £59), a set dinner menu (three courses for £95) and an early-evening menu of three courses for £49 if you book between 5:30pm and 6pm. Snacks and starters from the a la carte run £6.50–£21, mains £32–£42 and desserts £13–£15. There is no tasting menu — a deliberate choice that reviewers have noted approvingly.
Snacks & Starters
The snacks are where the kitchen makes its first impression. Snail bon bons — small breaded spheres of garlic-butter snail meat — have appeared on most published reviews. Rabbit dishes recur, often as a starter; the rabbit niçoise is a frequent recommendation. Scallops with a beurre blanc that one reviewer described as “chuggable” have become a dining-room signature, in large part because the kitchen has made the sauces themselves the headline rather than a supporting cast.
Mains
Mains lean towards the canonical French repertoire reimagined. The lobster vol-au-vent with sauce Américaine has become the dish people book to eat — large enough to share, small enough to attempt alone, finished tableside on the better evenings. Game appears in autumn and winter; fish runs all year and is the area where the kitchen’s sauce work shows most clearly. Vegetarian mains are present but not the focus.
Desserts
Desserts are short and traditional. The gateau marjolaine — an old-fashioned French cake of hazelnut meringue, chocolate and praline ganache — appears regularly and was specifically singled out by Time Out as one of those “lesser-spotted” classics that fans will travel for. There is usually a soufflé option and a tarte fine du jour.
Dietary Accommodation
Vegetarian options are available but limited; the kitchen will adjust dishes with notice. Vegan provision is light and best discussed at booking. Allergens are catered for properly — the Woodhead group’s training is consistent on this — but anyone with significant dietary restrictions should call rather than rely on the online booking notes.
The Wine, Drinks and Sommelier
The wine list at 64 Goodge Street is, for many regulars, the reason to come back. Jessica Lambe, who serves as Head of Beverages for the Woodhead group, oversees the list, and her stated philosophy is that Burgundy is “the most alluring and storied region in the wine-producing world.” The list reflects that conviction: a deep Burgundy section runs alongside a tightly edited French selection from the Loire, Rhône and Champagne, with smaller forays into the rest of the wine world that Lambe has called “rainbow sprinkles in between.”
What sets the programme apart is the deliberate inclusion of older Burgundy vintages by the glass. This is unusual at any London restaurant and almost unheard of at this price level. It allows diners who would not otherwise spend £400 on a bottle to taste mature Burgundy in a single glass — a quietly generous piece of programming that has earned the restaurant a serious wine-trade following.
The wine pairing for the £95 set dinner runs to a further substantial sum and is genuinely worthwhile if you trust Lambe’s team, which you should. The pairing leans towards the unexpected — a German Riesling rather than the obvious white Burgundy with a fish course, an Etna Rosso rather than the obvious Pinot with the rabbit. Cocktails are present but not the focus; ask for an aperitif and you will be steered to a vermouth or a sherry rather than a Negroni.
Pricing & Value for Money
Pricing at 64 Goodge Street is the question that divides newcomers most sharply. The £95 set dinner — three courses, no extras — sits at the entry level for a one-Michelin-star London room in 2026; for comparison, several peer one-star restaurants now charge £125–£175 for the equivalent. The £59 set lunch and £49 pre-theatre menu are, by any reasonable comparison, exceptional value for cooking at this level.
The a la carte is where the bill climbs. With snacks at the door, two courses, dessert, a glass of wine each and the 12.5 percent service charge added, two diners will struggle to leave for less than £220. With the wine pairing, that figure climbs to £350–£400 for two. This is meaningful money, but it is in line with — and frequently cheaper than — one-star equivalents in Mayfair, Knightsbridge or Belgravia.
The Hardens average of £101 per head for a three-course dinner is a fair barometer. OpenTable diners describe the pricing variously as “fair for the quality,” “a bargain for a Michelin star,” and “steep but justified.” The set lunch is the route the wine trade and the food press take repeatedly, and it remains genuinely under-priced for what arrives at the table.
Our Assessment
You are paying for kitchen technique, sauce work, sourcing and a wine list with depth in Burgundy that most restaurants in London cannot match. Judged on those terms, the set lunch is one of the better-value Michelin-starred meals in central London. The a la carte and the set dinner ask more, but deliver more — particularly if you take the wine pairing seriously and use the room as Stuart Andrew clearly intends, which is unhurried, multi-course and properly drunk through.
What Diners Actually Say: Review Analysis
We aggregated diner ratings, professional critic reviews and user feedback across the major platforms.
OpenTable (4.9/5 from 979+ reviews)
OpenTable’s composite score is at the top of the platform’s distribution. Recurring praise focuses on the quality of cooking, the warmth of service and the sense that “the price feels honest.” The most common criticism is that the room is small, which means table spacing can feel close at the centre; bookings later in service occasionally feel rushed if the team needs the table back.
Hardens
The Hardens entry rates the restaurant 4 out of 5 for both food and service, with an average bill of £101 per head. The published Hardens commentary describes a restaurant that has settled into its identity and a kitchen executing classical French cooking at a level that justifies the Michelin recognition.
Time Out
Time Out’s review is positive without being unguarded. The reviewer praised the “joyful, sauce-laden French dishes,” singled out the gateau marjolaine, and acknowledged the kitchen’s technical confidence. The criticism — that the deliberate informality of the room (no tablecloths, understated frontage) tips into “unnecessary gestures at stylishness” — is the most cited piece of pushback the restaurant has received.
The Guardian (Grace Dent)
Grace Dent’s Guardian review was glowing. She described “sauces of untold richness,” the dining room’s “gloriously quiet, music-free, old-school” atmosphere, and summarised the restaurant as “finesse without pretentiousness.” This is meaningful praise from a critic who is selective about what she rates highly.
The Infatuation
The Infatuation’s review is similarly positive, with the reviewer emphasising the lobster vol-au-vent and the wine list as the headline reasons to book.
Andy Hayler
The fine-dining critic Andy Hayler reviewed the restaurant in March 2024 and his published assessment was favourable, particularly on the technical execution of the sauces and the wine programme.
Hot Dinners and Major Foodie
The London-focused food blogs Hot Dinners and Major Foodie published positive test-drive reviews shortly after opening, both flagging the lobster vol-au-vent and the snail bon bons as standout dishes.
What Diners Love Most (Positive Themes)
- The sauces, repeatedly. Almost every published review lands on the kitchen’s sauce work as the single most distinctive thing about the cooking. Beurre blanc, sauce Américaine, the rich gravies of the meat dishes — this is a kitchen that takes the classical foundations of French cooking and makes them the headline.
- The lobster vol-au-vent. The dish people book the table to eat. Generous, technically demanding, perfectly judged.
- The £59 set lunch. Universally described as one of the best-value Michelin-starred lunches in London. Three courses, no compromise, served with the same care as the £95 dinner.
- Jessica Lambe’s wine list. A serious Burgundy programme with older vintages by the glass, edited by someone who clearly cares. A repeat-visit reason for the wine trade.
- The quiet. The deliberate absence of background music has become a defining feature. Diners notice it, comment on it and miss it elsewhere.
- The atmosphere. Warm, calm, candle-lit, intimate. A room that lets the cooking and the conversation lead.
- Stuart Andrew’s consistency. Long-tenure Woodhead chef with a clear vision. Reviewers regularly note the kitchen’s discipline visit-on-visit.
- Service warmth. Knowledgeable, friendly, unhurried at lunch. The Front of House team has earned a quietly devoted following.
Areas for Consideration (Constructive Feedback)
- The room is small. The intimacy that defines 64 Goodge Street is also its limitation. Tables towards the centre can feel close; large groups will not be comfortable here.
- Service can feel rushed at later sittings. The Time Out review and several OpenTable diners note that bookings later in the evening occasionally need the table back, which compresses the pace.
- The deliberate informality divides opinion. The no-tablecloths, no-music, wicker-chair approach is part of the appeal for some and a missed opportunity for others. Diners who associate Michelin recognition with linen and silver service will find the room spartan.
- A la carte pricing climbs quickly. The set menus are exceptional value; the a la carte, particularly with the lobster vol-au-vent and the wine pairing, becomes a serious bill.
- Limited vegetarian and vegan provision. The kitchen accommodates with notice, but the menu is built around the classical French meat-and-fish repertoire. Plant-led diners should call ahead.
- Booking is now genuinely difficult. Since the Michelin star, prime weekend evening tables disappear two to four weeks ahead. Lunch is more available; midweek dinner is the sweet spot.
Who Is 64 Goodge Street Best For?
✅ Excellent for:
- Diners who want serious French cooking without ceremony
- Couples marking a milestone — anniversaries, low-key proposals, post-show dinners
- Wine drinkers, particularly Burgundy enthusiasts
- Set-lunch hunters seeking Michelin-quality at well under £100 a head
- Industry professionals and food writers (the room is full of them)
- Quiet conversations — this is one of the few rooms in central London that is properly quiet
⚠️ Less ideal for:
- Large parties (book elsewhere or take the private dining room for groups of up to 12)
- Diners expecting tablecloths, silver domes and orchestrated service theatre
- Vegan or strict vegetarian diners without prior arrangement
- Spontaneous walk-ins — the restaurant is nearly always at capacity
- Anyone expecting a buzzy, music-driven, lively-bar atmosphere
How 64 Goodge Street Compares
| Feature | 64 Goodge Street | Portland | Brooklands by Claude Bosi | Bouchon Racine |
|---|---|---|---|---|
| Cuisine | Modern French bistro | Modern European | Classical French | Classical French bistro |
| Michelin stars | 1 | 1 | 2 | 0 (Bib Gourmand) |
| Head chef | Stuart Andrew | Various, Woodhead group | Claude Bosi | Henry Harris |
| Set lunch (3 courses) | £59 | £42 | £58 (Concorde Lunch) | £24.50 (set lunch) |
| Set dinner (3 courses) | £95 | From £75 | £175 tasting | A la carte only |
| Wine list focus | Burgundy | Old World, broad | French classical | French classical |
| Cover count | ~50 | ~40 | ~70 | ~50 |
| Booking lead time | 2–4 weeks | 1–2 weeks | 4–6 weeks | 3–6 weeks |
| Dress code | Smart casual | Smart casual | Smart | Smart casual |
| OpenTable rating | 4.9 | 4.7 | 4.8 | 4.9 |
| Best for | French food without stiffness | Modern European tasting | Special-occasion fine dining | Classical bistro nostalgia |
Verdict
64 Goodge Street is the value pick of the central-London Michelin-starred French restaurants. Brooklands by Claude Bosi offers the most ambitious tasting experience and a second star; Portland is the more polished sibling within the Woodhead family; Bouchon Racine is the more rustic, more old-school bistro. None of them quite matches 64 Goodge Street’s combination of one star, classical French sauces, a deeply considered Burgundy list and a £59 set lunch.
How to Book and Insider Tips
- Book directly via the restaurant’s own website or via OpenTable. The Head of Guest Relations will follow up with confirmation.
- For weekend evenings, reserve two to four weeks in advance. Lunch and midweek dinner are easier; early-evening (5:30–6pm) gives you the £49 pre-theatre menu.
- If your party is larger than four, consider the private dining room (capacity 12) rather than the main floor.
- Order the lobster vol-au-vent. It is the dish that defines the kitchen and the easiest single recommendation we can make.
- Take the wine pairing if you are at all interested in Burgundy. Jessica Lambe’s programme is one of the strongest reasons to dine here.
- Ask the sommelier for an older Burgundy by the glass. The list is built to encourage this; it is a quietly generous piece of programming you will not find elsewhere at this price.
- Don’t arrive with grand expectations of silver service. The deliberate informality is the point. Lean into it.
What to bring:
- Booking confirmation (printed or on phone)
- An appetite for sauces — the kitchen will not skimp
- A smart-casual layer; no formal dress code is enforced
- A camera if you want to photograph the room, though most diners don’t bother
FAQs
Is 64 Goodge Street in Fitzrovia worth the Michelin star?
For most diners visiting central London, yes. The kitchen’s sauce work, the consistency under Stuart Andrew, and the £59 set lunch make 64 Goodge Street one of the better-value Michelin-starred restaurants in London. The room is deliberately understated, which divides opinion, but the cooking does not.
How do I book a table at 64 Goodge Street in London?
Reserve via the restaurant’s own website or OpenTable two to four weeks ahead for weekend evenings. The Head of Guest Relations will confirm. Lunch and midweek dinner are easier; the 5:30–6pm slot gives you the £49 pre-theatre menu.
What does the set lunch cost at 64 Goodge Street in Fitzrovia?
The set lunch is three courses for £59, served Monday to Saturday from noon to 2:30pm. By Michelin-starred London standards in 2026, this is exceptional value — comfortably below the typical £125–£175 set-dinner price for one-star restaurants in Mayfair or Knightsbridge.
What is the dress code at 64 Goodge Street in London?
Smart casual, with no formal dress code enforced. Most diners arrive in everyday smart clothes; suits are common at dinner without being expected.
Does 64 Goodge Street in Fitzrovia accommodate vegetarian diners?
Yes, with notice. The menu is built around the classical French meat-and-fish repertoire, so plant-led options are limited — call the restaurant directly to discuss vegetarian or vegan accommodation rather than relying on the booking-form notes.
Who is the head chef at 64 Goodge Street in London?
Stuart Andrew is the head chef. He has been with the Woodhead Restaurant Group since Portland opened in 2015 and was given 64 Goodge Street as his own kitchen at the August 2023 launch. The kitchen earned its Michelin star in the 2025 guide.
What is the signature dish at 64 Goodge Street in Fitzrovia?
The lobster vol-au-vent with sauce Américaine is the most-cited signature, alongside snail bon bons, rabbit niçoise, scallops with beurre blanc, and the gateau marjolaine for dessert.
Does 64 Goodge Street in London offer a tasting menu?
No. The kitchen has deliberately chosen not to offer a tasting menu, instead running a tightly edited a la carte alongside set lunch (£59), pre-theatre (£49) and set dinner (£95) menus.
What is the nearest tube station to 64 Goodge Street?
Goodge Street on the Northern line is the closest at under three minutes’ walk. Tottenham Court Road on the Central, Northern and Elizabeth lines is five to seven minutes east, and Warren Street on the Northern and Victoria lines is about eight minutes north.
London Reviews Verdict on 64 Goodge Street
64 Goodge Street is one of the easiest Michelin-starred restaurants in central London to recommend. Stuart Andrew’s cooking is technically confident, ingredient-led and built around the kind of sauce work that has been quietly going out of fashion in London’s tasting-menu rooms. The Burgundy-led wine list under Jessica Lambe is one of the best-edited programmes at this price level. The £59 set lunch is, simply, one of the best-value Michelin-starred meals in the capital in 2026.
For a special-occasion dinner without the stiffness of a Mayfair grande dame, for a wine-trade lunch, for a quiet anniversary that doesn’t need an orchestrated reveal, this is one of the most consistent recommendations we can make. The room’s deliberate informality — no tablecloths, no background music, wicker chairs — will polarise diners who associate the Michelin star with silver-service ceremony. For everyone else, the absence of theatre is liberating.
Our overall steer is straightforward. Book the £59 set lunch on a midweek afternoon, take the wine pairing, order the lobster vol-au-vent if it appears, and finish with the gateau marjolaine. You will leave understanding why a kitchen of this size, with this much restraint, earned a Michelin star within eighteen months of opening — and why it has every chance of holding it.
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Summary Rating Table
| Category | Rating |
|---|---|
| Food quality | ★★★★☆ |
| Sauce work | ★★★★★ |
| Service | ★★★★☆ |
| Atmosphere & design | ★★★★☆ |
| Wine & drinks | ★★★★★ |
| Value for money (set lunch) | ★★★★★ |
| Value for money (a la carte) | ★★★★☆ |
| Booking experience | ★★★★☆ |
| Accessibility | ★★★☆☆ |
| OVERALL | ★★★★☆ 4.4/5 |
Disclaimer: This 64 Goodge Street review is independent editorial content compiled by the London Reviews team from publicly available sources, including the MICHELIN Guide, The Good Food Guide, Hardens, OpenTable, Time Out, The Guardian, The Infatuation, Andy Hayler, Hot Dinners, Major Foodie and the restaurant’s own published information. All ratings reflect the consensus of public review platforms and London Reviews’ own editorial assessment. Prices, opening hours and menus are subject to change; please confirm current details with the restaurant before visiting. No payment was accepted from the venue or its operator.
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