Reviewers call these the perfect wine snack at Cadet. The seasoning is precise without being heavy, and the texture is properly coarse rather than smooth like a pate. At four pounds, they are one of the cheapest items on the menu and a good starting point while you decide on the rest.
Tips from diners
At this price point, just order them automatically while you look at the blackboard menu. They arrive fast and keep you going while the kitchen plates come out.
George Jephson makes the pate en croute in-house, prepared well in advance so the flavours have time to develop. Reviews consistently single this out as one of the best versions in London, with a well-seasoned filling and buttery pastry that holds together cleanly when sliced. It is the dish most mentioned by name across food blogs covering Cadet.
Tips from diners
Ask the staff which glass of wine pairs best with the charcuterie -- they know the wine list inside out since Beattie & Roberts import most of it themselves.
Order this alongside the rillettes to compare two different charcuterie styles from the same kitchen. One rich and pastry-wrapped, the other loose and spreadable.
The dessert changes regularly, but the clafoutis appears frequently and gets singled out in reviews as soft, sweet, and slightly sharp from the redcurrants. It is a classic French bistro dessert done without fuss, and it works well after the richness of the charcuterie-heavy meal.
Tips from diners
The dessert changes daily, so ask what is on before committing. If the clafoutis or tarte tatin is available, go for it.
A simple plate that relies on the quality of the produce. The sheep's yoghurt has more tang and body than regular yoghurt, and the vegetables rotate with the season. Reviewers highlight this as a lighter counterpoint to the heavier charcuterie dishes.
Tips from diners
Good to order alongside the heavier pate and rillettes to break up the richness. The acidity of the yoghurt refreshes the palate between bites of charcuterie.
The Cafe de Paris butter is a classic French compound butter packed with herbs, capers, and anchovy. Reviewers note it turns a simple whole fish into something rich and satisfying. The sole is cooked simply enough that the butter does the heavy lifting on flavour.
Tips from diners
This is a Thursday-Sunday kitchen menu item, not available on the Tuesday-Wednesday bar menu. Plan your visit accordingly if this is what you want.
Opened in 2022 by wine importers Beattie & Roberts alongside charcutier George Jephson and chef Jamie Smart. The compact Newington Green space runs a daily-changing blackboard menu of French-leaning small plates alongside natural wines by the glass. Tuesday and Wednesday are bar-menu-only nights; the full kitchen fires up Thursday through Sunday.
No reservations -- walk-in only. They keep half the space free for arrivals, but if it is full they operate a waiting list. Arriving before 6pm on Thursday or Friday gives you the best chance of sitting straight down.
Tuesday and Wednesday are bar-menu-only nights with snacks and charcuterie. The full kitchen menu with larger plates runs Thursday through Sunday. Go mid-week for a casual wine-and-snacks visit, or weekend for a proper meal.
Beattie & Roberts import the wines themselves, so the list is personal rather than generic. The staff can tell you the story behind most bottles. You can also buy bottles to take home from the shop section.
Saturday kitchen opens at noon for lunch before closing mid-afternoon and reopening for dinner at 6pm. Sunday kitchen runs continuously from 2pm to 9pm, making Sunday the easier day for a longer, unrushed visit.
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