|
|
Menus
Our chef uses only the highest quality
ingredients, with vegetables seasonally adjusted, to ensure freshness, to
complement our extensive wine list.
We offer a good
value fixed price menu and a short a la carte menu with occasional specials.
PLEASE NOTE The menus change monthly and sometimes more frequently, so it is
wise to check the current menu.
For larger groups we
recommend our Party menu, whilst at Christmas we provide a festive choice of
dishes and price options. A
vegetarian option is always available and we are happy to discuss any special
dietary requests that you may have
|
|
|
What the critics say:-
2008
The Good Food Guide – RSJ - Sturdy restaurant with sound techniques.
This reliable, imaginative place, a stone’s throw from the Old and Young Vic
and the South bank is as robustly unsusceptible to fashion as the steel joist
it’s named after. Clean minimalism and with everything from decent napkins
and glasses to knowledgeable service done properly and without fuss, ensure
RSJ’s enduring and wide appeal. Sound francophile techniques emphasise the
flavours of the ingredients straightforwardly; a smooth soup with beetroot
and tomato finely balanced; accurately grilled salmon; classic puddings
including excellent ice creams, epitomise the approach. Set two or three dish
meals offering real choice are especially good value. A marvellous obsession
with bottles from the Loire, virtually to the exclusion of all else, French
or otherwise, makes doubters of the quality and range of wines offered from
Muscadet to the Nivernais think twice. A wonderful stack of sweeties and
halves completes the picture.
|
2008 Time Out – RSJ
Still fresh as just dried paint after 25 years, RSJ’s first floor
dining room on the corner of a Waterloo street is plain but attractive and
smart. Its reputation rests principally on its cellar of Loire wines as well
as an evening’s worth of enjoyable reading between hard covers, there’s a
regularly changing list of a dozen wines by the glass for entry-level
oenophiles. The concise menu is broadly French, but owes much of its zesty
appeal to English ingredients. Fish and vegetable dishes suit the Saumurs,
but the Loire’s light reds are also well served by deftly coked meat. Soft
pillows of home made gnocchi with a fragrant flotilla of young broad beans,
peas, mussels, pea shoots and marjoram floating on a deeply delicious
shellfish bisque was a flying start to a set dinner. They kept it up with a
fine fillet of organically farmed salmon cooked to retain some firmness, with
caramelised endive, a zingy herb sauce and baby beets. Don’t miss – as an
excuse for a pudding wine or not – exceptional chocolate and raspberry
roulade. We’re confident the neighbouring French diners were as impressed as
we were
|
2008 Zagat Survey –
RSJ
“A
solid choice when in eye-distance of the National Theatre”, this “nifty spot”
is most famous for its wines (“the Loires are the real attraction”); but
“staff are warm”, the Modern British fare is “reliably good” and the “pre-and
post-theatre menus offer excellent value”
|