Best Dishes at Noble Rot
Slipsole in Butter
SeafoodThis is Noble Rot's calling card — Dover sole is a prized flatfish known for delicate, sweet flesh. The slipsole (a smaller Dover sole) is cooked in melted butter, which both cooks and bastes the fish. It's on the menu because it should always be on your table. The simplicity means everything depends on fish quality and cooking technique. Reviews describe this as expert treatment of delicate fish with no distractions.
Hazelnut Mousse
DessertA delicate mousse showcasing hazelnut flavor — not just sweet, but with hazelnut depth. It's combined with hazelnut oil (adds aroma) and a praline crunch element. Light enough to finish a meal without heaviness, but flavorful enough to satisfy. Works well after rich mains like confit duck or pheasant.
Christian Parra Boudin Noir
StartersChristian Parra is a legendary French charcuterie producer, and Noble Rot sources his boudin noir (blood sausage). It's served with chicory that's been braised in port wine, adding sweetness and acidity to balance the richness of the sausage. This is sophisticated nose-to-tail cooking. The combination of game and port wine suggests autumn eating.
Confit Duck with Lentils & Mustard
MainsDuck leg confit (cooked slowly in its own fat until the meat falls off the bone) is served with earthy Puy lentils, braised cabbage, and a dollop of grainy mustard that adds brightness. This is bistro-style cooking refined with technique — comfort food executed with precision. The mustard cuts through the richness perfectly.
Yorkshire Pheasant
MainsYorkshire pheasant (a game bird, more flavorful than chicken) is cooked and served with soft, creamy polenta that's been enriched. Chestnuts add sweetness and texture. The sauce is dark and rich, suggesting hours of cooking game stock. This is serious autumn/winter cooking. The combination of game, polenta, and chestnuts is quintessentially Anglo-French.
About Noble Rot
Noble Rot is a shrine to wine first, restaurant second — an egalitarian vision of dining where you're equally welcome ordering a £7 glass of wine and Ibérico ham at the bar, or booking a table for a full meal. Located in a charming Bloomsbury townhouse on Lamb's Conduit Street. Anglo-French menu with seasonal ingredients. Made its name as a wine bar before evolving into a full restaurant.
Top 5 dishes at Noble Rot:
- Slipsole in Butter – 94% recommended(Signature)
- Hazelnut Mousse – 82% recommended
- Christian Parra Boudin Noir – 87% recommended
- Confit Duck with Lentils & Mustard – 85% recommended
- Yorkshire Pheasant – 86% recommended
Details
- Cuisine:
- British
- Price Range:
- ££
- Phone:
- +44 20 7837 3123
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar, Wine List
- Reservations:
- Book a Table
Hours
- Friday:
- 12:00 PM - 11:30 PM(Open Now)
- Sunday:
- 5:00 PM - 10:30 PM
- Monday:
- 12:00 PM - 11:00 PM
- Tuesday:
- 12:00 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:00 PM
- Saturday:
- 12:00 PM - 11:00 PM
The £26 three-course lunch (Mon-Sat) is exceptional value — check the menu online beforehand. Includes the slipsole most days. Evening mains are £20-25; three courses with wine is around £65 per head.
This is a wine bar first — the wine list is extensive, curated, and by-the-glass options include rare, overlooked bottles. A £7 glass of wine and Ibérico ham at the bar is the classic move.
The townhouse setting is intimate and atmospheric — walls covered with appealing prints, a long counter, multiple small rooms. Book upstairs if possible for quieter dining. The bar is lively and social.
Come at 5-6pm for after-work drinks and snacks at the bar — it's less crowded than 7-8pm. The bar is welcoming to solo diners or small groups who want to stand and eat.
Noble Rot describes itself as 'an egalitarian vision of proper dining' — you're equally welcome in jeans ordering wine at the bar or dressed up for a formal dinner. Service is attentive and knowledgeable without being stuffy.
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