This is the dessert most associated with River Café. Ruth Rogers' chocolate nemesis is a dense, rich, barely-set chocolate cake that's more texture than structure — it's gooey in the center, slightly firmer at the edges. It's wickedly rich, deeply chocolate, and beloved by reviewers who describe it as reason enough to book. Served with crème fraîche or ice cream to cut the richness.
Tips from diners
This is THE dessert to order at River Café — skip other options. It's not delicate or refined; it's indulgent and rich. Absolutely essential to try.
Save room for this — it's dense and rich, so even a small portion is satisfying. If sharing, one nemesis cake works for 2-3 people.
Whether made with asparagus in spring, clams in summer, or mushrooms in autumn, River Café's risotto is never anything but luscious. The rice is cooked to a proper creamy consistency (not mushy), absorbing the flavoring ingredient completely. Multiple reviews cite the risotto as a reason alone to book a table. The daily menu determines what risotto is available, but reviewers consistently praise it.
Tips from diners
Check what risotto is available when you arrive — the menu changes daily based on seasons. If asparagus risotto is on the menu, order it. The vegetable version is often superior to seafood versions.
Fresh sea bass grilled simply and served with seasonal vegetables (spring peas, summer tomatoes, autumn mushrooms). The fish is treated with respect — not overcooked, not buried under sauces. Multiple reviewers describe this as worth the trip alone. The generosity of the portion and the quality of the fish are both praised.
Tips from diners
If sea bass is on the menu, order it. The simplicity of the preparation lets the fish quality speak. The seasoning and cooking timing are executed perfectly.
A small, individual pizza topped with Taleggio — a semi-soft, washed-rind cheese from Lombardy with a pungent aroma but creamy, mild flavor. Baked in the wood oven. The cheese melts into the pizza dough, creating richness. Works as a starter or shared dish. The quality of the cheese and the simplicity of the topping showcase Italian ingredient-focused cooking.
Tips from diners
The wood oven is a central feature — the pizzetta comes charred and hot. It's light and not at all heavy despite the cheese. Perfect as a starter to share.
Fresh, sweet Devon crab (from the south coast) served simply, often with just good olive oil, lemon, and seasonal vegetables. The freshness of the crab is paramount. This is ingredient-focused cooking at its finest — the crab doesn't need embellishment.
Tips from diners
If fresh Devon crab is available, this is worth ordering — it's seasonal and not always on the menu. Call ahead to check availability if you're specifically seeking it.
Founded by Ruth Rogers and Rose Gray in 1987, The River Café pioneered seasonal Italian cooking in London using the best British ingredients. Housed in a Richard Rogers-designed building overlooking the Thames with a memorable terrace. The menu changes daily based on what's in season. Ruth Rogers' chocolate nemesis cake is legendary — equal parts cocoa and goo.
Book well ahead — tables are hard to come by, especially the riverside terrace. Lunch (Mon-Fri 12-3pm) is slightly easier to book than dinner but lacks the Thames ambiance.
The terrace overlooks the Thames and is much sought-after, especially in good weather. Request terrace seating when you book. Summer is most competitive; spring/autumn are slightly easier.
Set lunch (Mon-Fri) is £65 for two courses, £80 for three — better value than dinner. À la carte starters begin around £30, mains £35-45. Wine list is pricey. Expect £80-120+ per person with wine.
The menu changes daily based on season and what's in season — there's no static menu. Call ahead or arrive prepared to discover what's available. This is both the charm and the gamble of River Café.
The location in Hammersmith is slightly out of central London. Take the Tube to Hammersmith, then about a 10-minute walk. No parking validation from the restaurant; street parking is difficult.
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