A staple that appears on most iterations of the menu. The tartare is hand-cut (not minced), dressed with a pepper sauce, and served with thin crisps that work as edible spoons. The seasoning changes with the daily menu but the core approach stays the same — high-quality beef with minimal interference. Multiple reviewers call this one of the best tartares in East London.
Tips from diners
This is on the menu almost every night and is the safest order if it is your first visit. Use the crisps to scoop rather than eating them separately.
Sardines that have been lightly cured in-house, served cold with a dressing that changes with the seasons. This is a classic French bistro opener translated through the Planque lens — simple, precise, relying entirely on the quality of the fish. The curing is light enough that the sardines still taste fresh rather than preserved.
Tips from diners
A good first course if you are planning to eat three or four dishes. It is light and sharp, which sets you up well for the richer dishes that follow.
Whole squid grilled until charred on the outside but still tender within. The accompaniments change daily — sometimes it comes with a green sauce, sometimes with grilled vegetables. The char is the point: it adds a smokiness that lifts what is otherwise a very simple preparation. Several reviewers note this as the dish that best shows the kitchen's skill with open-flame cooking.
Tips from diners
Order this if it is on the menu that night. The char is the whole point — do not expect it to be delicate. Pair with a glass of something from the natural wine list.
Sweetbreads cooked until crispy on the outside and creamy within — the classic French bistro treatment. The accompaniments change nightly but the technique stays consistent. Reviewers describe the contrast between the golden, crunchy exterior and the soft interior as the highlight. If you enjoy offal, this and the pigeon liver toast are the two dishes to order.
Tips from diners
If you have never tried sweetbreads, this is a good place to start. The crispy exterior makes them approachable. Ask the staff what they are paired with that evening.
A dish that appears frequently on the dinner menu. The pigeon is cooked pink and carved tableside, and the liver is spread on toast as a rich, iron-y accompaniment. This is the kind of gutsy, offal-forward cooking that Planque does best. Reviewers who enjoy game and offal consistently rate this as the standout main course.
Tips from diners
The pigeon is served pink. If you prefer well-done meat this is not the dish for you. The liver toast is rich — share it if you have ordered other mains too.
Set under two railway arches in Haggerston, Planque is part restaurant, part wine members' club. Chef Seb Myers (ex-P. Franco, Chiltern Firehouse) runs a daily-changing menu of modern British-French small plates built around three or four main ingredients per dish. Jonathan Nunn's Vittles guide ranked it the number one restaurant in London in 2025. The communal table, open kitchen and natural wine focus give it the feel of a neighbourhood spot that happens to cook at a very high level.
The menu changes daily, sometimes between lunch and dinner. Do not come expecting a specific dish — come expecting the kitchen to choose well for you. The dishes are listed in size order, smallest to largest.
Saturday lunch includes a set menu that is the best-value way to eat here. Dinner is a la carte and pricier. If budget matters, come for Saturday lunch.
The natural wine list is the real draw alongside the food. Ask the sommelier to pick for you — they know which wines pair with that night's menu better than the printed list can tell you.
The restaurant seats about 60 around a communal table and at the bar. Book ahead for dinner — it fills up. Bar seats overlook the open kitchen, which is the best spot in the house.
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