A la carte menu at 64 Goodge Street London United Kingdom United Kingdom London Greater London England W1T 4NF Greater Goodge St 64 64 Goodge St Greater 64 Goodge St Greater
Discover a stunning a la carte menu at 64 Goodge Street in London, expertly crafted with a fresh perspective on traditional French cooking by chef Stuart Andrew. This inviting menu brings together vibrant, seasonal ingredients in dishes that celebrate both classic and innovative flavors, perfect for food lovers seeking an authentic yet adventurous dining experience.
starters
Begin your meal with an exquisite array of starters featuring sophisticated and diverse options. The Soupe au Pistou delights with a hearty mix of fresh vegetables and aromatic pesto, while the Scallop, lentils & beurre blanc offers tender scallops bathed in a luxurious butter and white wine sauce. For something more rustic, the Rabbit Niçoise combines succulent rabbit with ripe tomatoes, olives, green beans, and perfectly cooked eggs. Cheese lovers will appreciate the Morteau sausage, walnut & Morbier tourte, with its flaky puff pastry enclosing a rich blend of sausage, walnuts, and melted Morbier cheese. The Kintyre smoked salmon served with blinis and crème crue introduces a delicate balance of smoky and creamy textures. Potato aficionados can indulge in the comforting Aligot, a creamy, cheesy garlic potato dish that is both simple and satisfying.
mains
For the main courses, the menu showcases bold, refined flavors and premium ingredients. The Lobster vol-au-vent is a showstopper, featuring tender lobster encased in golden puff pastry and enriched with a creamy sauce Américaine made from tomato, brandy, and cream. Meat lovers can enjoy the Squab pigeon paired with savory Lyonnaise sausage and earthy beetroot, or savor the Saddle of lamb served alongside fresh green beans and a mint-infused sauce Paloise that perfectly complements the dish. A lighter yet flavorful option is the Tomatoes & sauce vierge, presenting ripe tomatoes dressed in olive oil and herbs. For a unique shared experience, the Half a Basque chicken ballotine filled with girolles and tarragon, finished with a Savagnin wine glaze, brings rich and aromatic notes to the table.
desserts
While the menu overview here does not list specific desserts, guests can anticipate carefully curated sweet creations that align with the restaurant's commitment to French culinary artistry, often featuring seasonal ingredients and traditional techniques with a modern twist.
drinks and specials
Complement your meal with thoughtfully chosen beverages that echo the rich flavors of the menu, including wines such as Savagnin that enhance dishes like the Basque chicken ballotine. Daily specials and seasonal offers invite guests to explore new tastes and chef’s inspirations, making each visit a unique experience.
culinary highlights
- Fresh seasonal ingredients sourced locally for authentic flavors.
- Expertise in French cooking with an innovative outsider’s perspective.
- Diverse menu options ranging from delicate seafood to rich meat dishes and vegetarian choices.
