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Reviews

Fay Maschler

Evening Standard 14.11.07

A detective story could not have been plotted with more care and craft than this menu.

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Jay Rayner

The Observer 20th January, 2008

It is really first and foremost a menu, a beautifully written one.  It is poetry in four dozen dishes.  If all you had to guide you were the words on the card you would want to be there.  It is swoon-and-dribble-worthy.

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Matthew Norman

The Guardian, 5th January, 2008

Le Café Anglais, which, as its name implies, seeks to combine the all-day bustle of a grand, art deco Parisian brasserie...with fundamentally English cooking...

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Giles Coren

The Sunday Times, 29th December, 2007

The hors d’oeuvres are a good idea. With my campari and soda (the first time) and my Ramos gin fizz (the second time), I had salsify fritters whose crunch and round earthiness and hint of winter asparagus held up well; fennel salami; mortadella with celeriac remoulade (very literal – rarely has a plateful tasted so exactly as I had anticipated it would); kipper pâté with a soft boiled egg and toast (yum); pimientos de padrón; and a parmesan custard with crisp, anchovy-studded toast that was very lively indeed and strictly for grown-ups. These all at £3 a pop and not ungenerous in size.  (8.5/10)

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Jan Moir

'Are You Ready To Order'

Here, the menu sings with possibility and dash, and is seasoned with an innate understanding of what it is that people want to eat and what they like to drink.

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Mark Bolland

ES Magazine 03.12.07

It's one giant and unified space - a beautiful proletariat whole.

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Mark Palmer

The Daily Telegraph, 1 December 2007

This is a stunning, 7,000 sq ft dining-room, fizzing and buzzing just like KP but considerably more comfortable.

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Charles Campion

This is London, 04/12/2007

This venture is a master class in how to deliver the kind of restaurant that the public wants.

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AA Gill

The Times Style Magazine, 9 December 2007

Rating - Three Stars

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David Sexton

Evening Standard, 27.02.08

Pike boudin with beurre blanc, an obscene-looking sausage that is the fish finger from heaven, had its recipient actually groaning with pleasure.

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Marina O'Loughlin

Metro 02.01.08

Hors d'oeuvres: how fabulous - combined with the 1930s ocean liner look, they make us feel like we're dining on the Titanic. They're good, too...

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