R S J

R e s t a u r a n t

 

 

 

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:-

 

2010 The Good Food Guide ?RSJ?- Well-supported South Bank veteran
The unprepossessing frontage may not stop you in your tracks but persevere. For many, a meal here is a ‘real treat?with one regular singling out first courses for special mention. Especially risottos which can be, and often are outstanding. Contemporary crossover dishes such as seared tuna with guacamole, gazpacho and crostini, and tandoori poussin steamed with okra provencale and mango relish reveal plenty of original ideas and novel presentations, but the focus is on sound culinary principles and traditional techniques. The cooking may not always be consistent, sometimes getting the timing or balance wrong, but on the whole reporters are happy.

When it comes to wine, RSJ’s heart is in
France. The list, concentrating almost entirely on the Loire, has been put together with something like evangelical glee, with realistic notes and prices from ?6.50 ?/span>

 
2009 Time Out ?RSJ
RSJ is the place to go in London to learn about Loire wines. Sure the grey and wood dining room is slightly weathered, but the personally friendly and polite staff hit just the right note, making this the perfect place for a leisurely meal or a pre theatre quickie. The great tome of a wine list offers dozens of interesting bottles, or you can choose from a regularly changing wine specials menu, which offers ample by the glass options. A 2004 Savenniers Clos de Coulaine and a Chateau de Villeneuve Saumur Champigny 2005 were interesting and priced around ?0. The seasonal food more than stands up to the fine-wine list. A typical starter of steamed scallops with clams and rocket was fresh, pure and sweet. Roast quail with rocket and endive was perfect. The only time the menu disappoints is when it goes off piste in a fusion direction, as in the steamed Cornish monkfish in Asian broth.?Look out for special wine-tasting/food pairing events and special pre-theatre dinners
 

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?