A certified Rochelle Canteen classic. The roe is fresh and briny, spread onto thick toast that's been toasted until it has real crunch. The bright salad cuts through the richness. This dish represents the kitchen's philosophy — let the ingredient shine with minimal intervention. It's only on the menu when cod is being landed and the roe is perfect.
Tips from diners
Order this if it's on the menu — it doesn't appear every day. The kitchen sources roe based on season and availability.
The fish is coated light and crispy, the flesh inside remains delicate. The homemade ketchup is tangy and bright, made in-house without the commercial heaviness of supermarket versions. Multiple reviewers describe this as simple cooking done right — no flourishes, just perfect technique and premium ingredients.
Tips from diners
Don't skip the ketchup — it's made fresh and tastes nothing like bottled versions. Use it generously.
This take on the traditional English tart features a buttery pastry base, a layer of bright marmalade, and moist almond sponge. The marmalade is made in-house with a good balance of bitterness and sweetness. Served warm with a quenelle of ice cream or cream. Reviewers describe this as the kind of dessert that reminds you why simple British puddings endure.
Tips from diners
Order it warm from the oven if possible — the tart is best within minutes of baking. Ask your server about the current batch timing.
The rabbit is braised until tender with deep, savory flavors from the long cooking. Fennel adds sweetness and body. Black rice provides earthiness. Reviewers consistently highlight how the dish shows off British game cooking done with restraint and respect for the ingredient. The braise is neither heavy nor over-reduced.
Tips from diners
Ask the server if rabbit is available before ordering — the kitchen only prepares it when they can source quality product. It's worth waiting for if not on the current menu.
The bavette is grilled over charcoal or open flame, cooked medium-rare until the exterior has char and the inside is pink. The meat is rich and flavorful — bavette takes on a nice crust because of its texture. Chips are cut thick and cooked until crispy outside and fluffy inside. A simple dish executed with perfect timing and heat control.
Tips from diners
This is a reliable choice if you're uncertain what to order. The kitchen executes steak and chips better than most London restaurants.
Rochelle Canteen operates from a converted Victorian school building in Arnold Circus, accessed through a discreet buzzer in the brick wall. The restaurant is known for its commitment to seasonality and changing daily menus that reflect what the kitchen can source — no standing menu, no compromise on ingredient quality. The dining room is minimal and calm, with one long communal table setting the tone.
The menu changes every day — there is no standing menu. Check ahead or be prepared for surprises. The kitchen plans the menu each morning based on what arrived at the market.
Book well in advance, especially for dinner. Lunch is quieter and easier to get into, with a more relaxed vibe.
The setting is unique — look for the discreetly marked 'Canteen' buzzer on the south-east side of Arnold Circus. You'll walk through an atmospheric brick-walled passage to get to the restaurant.
Page last updated: