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Monday - Saturday Open all day 12 noon - Menus View our menus. Valet Parking The Ivy offer a valet parking service to all its evening diners, from 6pm Monday to Saturday. Dress Code Our dress code is smart casual. Central Dining Bar The Ivy welcomes customers without reservations at the central dining bar, for lunch and dinner.


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Sign up today For the latest updates, events and menus from London's favourite restaurants. After a quick palate cleanser of blood orange and Grey Goose sorbet, Canales serves up chargrilled monkfish on a charred cabbage leaf — heated at the countertop with a huge cast iron — that packs a punch with fresh chilli and crispy chicken skin for a crunchy texture. The main event comes in the form of impossibly thin slices of spit-roast duck, served as a deconstructed very posh traditional kebab with pickled vegetables and salad, and sweet chilli and garlic sauce.

Pudding is perhaps a little stodgy to follow five meaty courses, but the vanilla buns, drenched in a sticky, caramelised milk sauce, are too deliciously comforting not to finish. Go for the tasting flight, which matches a line-up of slightly unexpected drinks with each course. It kicks off with a classic Riesling, while a sherry is paired with the foie-gras kebabito. A rich and slightly spicy Golden Mullet Fury orange wine cuts through the richness of the risotto wonderfully, and a London Beer Factory IPA matches the monkfish, which the team found a better pairing than wine.

A milk soda cocktail made with more Grey Goose finishes the evening off as a sweet accompaniment to the pudding. Finish up with passionfruit panna cotta topped with a swirl of chocolate mousse and a surprise hit of popping candy. One of London's smartest neighbourhood spots has a new lease of life. White-tablecloth-clad, multi-course-tasting-menu restaurants often have the hallowed atmosphere of a convent cloister.

But in the formal dining room at Xier they do a clever thing to avoid this, by playing a stirring classical score that seems to increase in intensity with each dish. This is the first solo venture for Naples -born Carlo Scotto, who trained under Angela Hartnett at Murano and claims to be breaking the mould of Italian chefs in London by not cooking Italian food. Instead he puts the focus on British ingredients — many of them organic, sourced from the Rhug Estate Organic Farm in North Wales — in his modern-European cooking style.

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In an another clever move, the ground floor of the restaurant is a more low-key, drop-in affair, serving hanger steak and tuna tartare to locals who might not always fancy starched linen and table scrapers. Yet every now and again it is worth going upstairs to that soundtracked dove-grey dining room for the full fireworks of the course tasting menu.

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Scotto is a well-travelled chef, and throughout the menu there are hints to the stamps on his passport: palate-cleansing pine and lemon water that he created after a trip to Scandinavia ; smoky Espelette pepper from the Basque Country sprinkled on the butter to smooth over the steaming loaf of potato sourdough; Japanese yuzu giving a citrus kick to a brilliant dish of red prawn crudo with raspberry and caviar.

He is also, it seems, a man who likes to play with flavours, pairing rose-cured salmon with foie gras, rhubarb and Bromley apple. And it works. Black cod in caramel miso with perilla-infused oil gives a satisfying umami hit; beef cheek with bone marrow and apple and date puree is both refined and rib-sticking; while pigeon is served with earthy beetroot, purple potato and a hazelnut crumb.

Another Scotto invention, fizzy grapes that pop in your mouth to leave your tongue tingling, accompany a tangy Swedish cheese. Needless to say, it might be a push to finish the petits fours. And then a big-hitting Pinot Noir from Ad Hoc Cruel Mistress in Western Australia , with a touch of spiciness and notes of berries, cherries and even leather from its eight-month fermentation. A multi-course menu that gets better with every dish. And with this new postcode comes a shift in tempo: whilst the original Frog in Hoxton is full of bearded hipsters and drum-and-bass beats, Adam Handling Chelsea is small and intimate, with herringbone parquet floors, open fireplaces and tasteful modern art on the walls.

The menu whips through seasonal British delights: scallop ceviche with sour-sweet green tomato and crunchy kohlrabi, dainty butter-poached langoustine tails and soft veal sweetbreads with an absinthe-green pea and morel sauce. Amongst the puddings, the standout was a plate of white chocolate ice cream , basil and tiny balls of pressed icy cucumber, sprinkled with sorrel granita at the table. It sounds bizarre, but the reality was a unique and mind-bogglingly delicious mix of flavours that doubled up as the perfect palate cleanser. Not for everyone, but Handling has to be applauded for his originality.

Belmond have done a very clever thing by bringing in a big-shot name like Handling and a young, unpretentious team to support him. Momo is back. Perhaps not quite to the heady highs of its A-list heyday, when Madonna had her birthday party thrown here by Naomi and Stella days before the hot spot originally opened in , and you'd see de Niro, Tom Cruise, the Gallaghers, the Stones, Kate Moss, Damien Hirst, Damon Albarn et al lounging on its low-slung sofas on any given night.

But back to the tune of the generally less debauched world of , with a glossy, Gen-Z-friendly makeover. Today the space is shiny and glamorous, with oversized oasis plants, gilded gold sandstone niches and Berber-esque patterns covering the pillars. With a fresh new look, the space channels a proper Moroccan medina, a haven away from its former looking self. To kick off, order the mezze, an ensemble of lemony-whipped humous, aubergine dip, Mechouia salad and fried filo triangles filled with a melted three- cheese filling.

For the more adventurous, the octopus with salt-baked Beetroot and genevoise sauce is fresh and fat with flavour.


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The mains are Momo classics: the fluffy couscous is a must order alongside anything else. It comes with hearty vegetables and sweet hints of dried fruits. For a smaller portion, order the sea bream. For dessert, be sure to try the riz au lait, a vanilla rice pudding with confit grapefruit and tangerine gel, or the traditional Berber pancakes , all to be washed down with a fresh mint tea.

The star of the show opens in April Lorincz will be overseeing the 19th-century-style space so attention to detail will most definitely be on the agenda. This is a place for fun. Come with a group of friends, order bowls of steaming couscous and head downstairs for artful after-dinner drinks. On a sunny day, stick to the tropical terrace, nestle down with some fresh Moroccan mint tea and people watch passers-by. By Katharine Sohn. With its roster of young-gun chef residencies, hugger-mugger wine bar P. Franco has quietly sent ripples — and then waves — through the London food scene since opening in a former Chinese takeaway in Clapton in And now that nod to the Far East has become a deeply reverential bow as they open a third outpost, Peg, deep in outlet-store-land near Hackney Central.

While the dishes at P. Franco and Bright might encompass pasta, Chinese noodles and hearty plates such as Dexter beef and horseradish, at Peg they have kicked off with a menu that pins a flag firmly in Japanese cooking by focusing on yakitori-style grills. The tiny corner space is more wine bar than restaurant , with high stools, tabletops made of recycled yogurt pots and a straightforward choice of dishes to share. The only fish grill is a juicy hunk of wild trout served with the kick of a chilli and blood orange relish.

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Low-intervention wines and small producers get top billing here. Wines by the glass have the interesting addition of an orange variety alongside whites, reds and sparkling. But really everyone is here for that all-natural wine, with the staff delivering a steady stream of bottles filled from taps at the back of the room.

This is somewhere to come and graze rather than gorge, and to sink a few bottles of biodynamic white from Burgundy. Our brand new London's Best Restaurants newsletter is sent every Friday lunchtime. Jackson Boxer and Andrew Clarke are the odd couple of London dining. Clean-cut Boxer, with his rolled-up jeans and Belstaff jacket, could be the fourth member of the Klaxons; Clarke, with his tattoos and braided ginger beard, looks like he just stepped out of a Finnish metal band.

Orasay, their third major venture together, is another big departure, and not just geographically. This new neighbourhood joint was named after Orosay, the tiny Outer Hebridean island that Boxer has holidayed on with his family since he was a child. Gorgeously textured Isle of Mull diver scallops, served on a shell, are on the umami side of sweet with pureed celeriac and earthy caramelised shiitake cubes. The textures and flavours are similarly pleasing in a cleanly flavoured beef and tuna tartare and a rich, crispy-topped brill fillet with a buttery sauce of leeks, purslane and tiny cockles.

A Shorthorn rib, shared at the next table, is huge and food-envy-inducing. There are more than 40 wines on the back, with seven on rotation. No gimmicks, no fads — this is a neighbourhood restaurant for grown-ups, and all the better for it. By Toby Skinner. Now, the team have brought the hotspot to London, losing Lokanta meaning restaurant from the name and opening as just Yeni meaning, aptly, new on Beak Street in Soho.

There are two floors, making the space pretty big in Soho terms. The basic premise is refined Middle Eastern flavours. Things kick off with an amuse bouche — a dumpling, filled with aubergine and served in a rich, burnt orange broth is flavourful and, if anything, makes you hungrier — which is a good thing. Then follows the bread: warm, freshly made sourdough with smoked butter.

So things are already looking good. We tried the baked feta: served with a glazed honey on top that made a satisfying, creme-brulee style crust on a bed of sauteed samphire, and the snow pea salad — the chilli kick and crunch from the apple were brilliantly refreshing next to the rich, creaminess of the cheese. For mains, the vine leaves are roasted and filled with springy, salty halloumi, chickpeas and labneh, making for a much lighter supper than you might expect in a Turkish restaurant. The stand out, though, is the roasted beef ribs — pulled, melt-in-the-mouth beef with a deep, meaty flavour sitting on a hunk of sourdough that has become gloriously soggy with the juices.

We were told on arrival that Civan Er had selected three wines from the extensive list that matched the menu we were choosing from brilliantly, one Italian white wine, an orange wine and a Greek red wine. We opted for the white Ribolla Gialla Stocco Italian: it was soft, floral and dry. The real extravagance arrives by the bucketload on the plate. It turns out that the other dishes are pretty wonderful, too — starting with the sharing bites: a mouthful of oozing Welsh rarebit is topped with pickled onions take our advice: if there are two of you, double up ; ham and pig-jowl croquettes are packed with flavour and complemented by piccalilli; and the bread with soft-whipped whey butter is a simple crowd-pleaser.

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It would be remiss for you not to order the beef for main, but other highlights include cod with fennel and artichoke and Iberico presa pork with leek and apple. Along with the potatoes, a side dish of broccoli and smoked yogurt is a real winner. This mini Mayfair joint is still top dollar, and these days you might even be able to snap up a table. Plus, it has some of the most genuinely friendly service in the business. And here he has liberally spread purple velvet and gold, intricate embossed details, smoked mirrors and more prancing peacocks than Paris Fashion Week.

Well, the chef is Tony Fleming, who came here from Angler at South Place Hotel, where he won a Michelin star for his impeccable seafood, preaching mainly to an expense-account congregation.

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And puddings are inventive takes on reassuring Brit classics, such as rhubarb and custard with ginger-spiked crumbs, and apple mille-feuille with brown-butter ice cream. Make time for a drink at the bar before heading up to your table. The team have delved deep into the cocktail almanacs for some recipes, and made their own mead for the Diligence, which is mixed with Marsala. In the restaurant, there's a strong list with several half bottles and Coravin wines by the glass. And, of course, that Champagne trolley.

Ever-so-slightly ridiculous but fun and quite a grand-occasion place — though the set lunch is a rather good deal. Arboreal connoisseurs will doubtless be able to sniff the air and identify English oak or cedar. Lemon sole can be insipid, but here is a humdinger, flaky and sticky and fresh, accompanied by a simple bowl of smoked potatoes. There are some unusual but memorable combinations such as a bowl of cockles in chicken-liver sauce, and meaty oysters fire-roasted with seaweed — another highlight is spider crab, cabbage and fennel, the liquoricy notes riffing well against the crab meat.

And toast the chef with a salty-fresh laverbread Martini, made from Welsh seaweed. Brat is no upstart but an accomplished, full-bodied restaurant in the newly resurgent Shoreditch. You may spot faces such as Henry Holland here, but keep your eyes on the turbot. Read about more of our favourite restaurants in Shoreditch. The look here is retro, perhaps harking back to the s when Soho was known for its Italian hangouts now sadly just a handful remain, including Bar Italia and I Camisa on Old Compton Street.

Walk past the shelves stacked with colourful bottles of liqueurs and settle in at the Formica counter to watch head-scarved chef Masha Rener and her team at work in the open kitchen. A self-taught cook, she sold her agriturismo business in Umbria to come and lead the new venture in London. And London is all the luckier for it. Kick off with antipasti of prosciutto from Parma not too wafer thin so it has a bit of bite , fat little aubergine polpette with sticky tomato sauce, and radicchio and puntarelle salad with anchovy dressing. The pasta is handmade in the deli every day as it has been since and push-biked over to the restaurant.

Try to order at least two pasta dishes, even between two, as they are excellent.

Finish up with crumbly cannoli stuffed with ricotta and dipped in pistachio nibs, and lemon sorbet topped with a peppy shot of limoncello. All-Italian aperitivi are mixed up in the little cocktail bar downstairs: Americanos and Negronis come in chunky glass tumblers, the Italicus Sour gin, bergamot liqueur and nettle syrup in a delicately stemmed Martini glass.

Modelled on Barcelona 's classic Cal Pep, Barrafina created classic tapas- gooey ham croquetas, salt-cod fritters, pan con tomate - like nowhere else, winning a Michelin star in the process and helping set the trend for informal, no-reservations places with serious kitchen clout. Sabor takes its DNA straight from the home country, adding Andalucian tiles to original wooden flooring: on the ground-floor level is the open kitchen, long restaurant counter and standalone bar, with a sweeping, iron-railed staircase leading to the asador upstairs, which has long communal tables and Hades-like grill.

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It's all so authentically Hispanic that at 10pm there were two five-year-olds still up eating with their families. Ah, the food. Nieves has gathered recipes from all around Spain , Castile to Galicia , and downstairs plates include popcorn-like baby squid and prawns with fried quail egg, rabbit dumplings, meltingly soft Iberican ham, and a just-set tortilla of Jerusalem artichoke and jamon.

The croquetas with black trumpet and truffles are crispy grenades of oozing savouriness. There's a resident fishmonger with all sorts of scales. Upstairs in the asador is Nieves' pride-and-joy grill and larger plates for expansive evenings or Sunday lunch. The empanada gallega - tuna pie with squid-ink - is a pie to out-pie the best steak-and-kidney. Suckling pig flies over, trotters outstretched, its Caramac-coloured crackling making like a porcine crema Catalana; seared octopus is fluffy soft.

Plates of garlic-studded lamb ribs arrive, with the advice to eat the tomato first, then a slice of chorizo; a simple bowl of potatoes come smeared with paprika. Go to Seville and the best way of judging which tapas bar to try is to spot which has the most screwed-up paper napkins on the floor - if this was in the Macarena barrio you'd barely see the tiles.

Packed most nights during the week, this is the move to make when you so happen to need to to eat a Sunday night celebratory pasta. If you do want to get into this restaurant, have some fun, and maybe see a celebrity, Sunday is the night to do it. The fact that most of us live at least an Uber drive away makes us jealous and annoyed. Just before you get on the tube home, you might as well stop off at Dishoom and grab a decent pint and a small curry to wake up your taste buds again. And it happens to be open late enough on a Sunday to help you get your Sunday night noodle fix.

You can take it away if your home has a classier dining set up. Straight outta Naples, the folks behind Quartieri naturally decided that their first international restaurant outside Italy should be in Kilburn. Sager and Wilde is all about doing great food in a casual setting. The Camel is a great local pub that really comes into its own in the winter.

We recommend adding on the grilled quail and the cha la lot minced pork in betel leaf. This modern Peruvian restaurant is the kind of place you could easily eat every week. Get the mapo tofu and the cumin lamb skewers. Martello Hall is a spacious Hackney pizza spot that keeps serving great pizzas and negronis up to midnight, even on Sundays.