The French House Soho
Menu with Prices in the UK

Whole head of soft, sweet slow-poached confit garlic cloves served with cool Somerset goat's curd, cold-pressed olive oil, and charred sourdough toast.

Delicate poached calf's brains pan-seared in foaming beurre noisette with salted capers, fresh chopped parsley, and lemon juice.

Coarse slow-cooked shredded pork belly potted in rich fat with spices, served with crunchy French cornichons and toasted sourdough.

Hand-diced raw prime British beef seasoned with shallots, capers, Worcestershire sauce, Tabasco, and fresh hen's egg yolk, with melba toast.

Smooth chicken liver and Madeira wine parfait topped with clarified butter, served with spiced fig chutney and toasted house brioche.

Vibrant emerald green soup of fresh English watercress and floury potatoes, finished with a swirl of Isigny crème fraîche and croutons.

Coarse country pork and liver terrine wrapped in streaky bacon, served with house-pickled damson plum chutney and grilled bread.

Torched day-boat Cornish mackerel fillet cured in sea salt, served with ribbons of pickled cucumber and fiery horseradish cream.

Bitter frisée chicory leaves tossed in warm bacon fat vinaigrette with crisp smoked pork lardons, garlic croutons, and a soft-poached hen's egg.

Thick-cut slices of country sourdough bread served with creamy churned salted butter from Normandy.

Fresh Cornish skate wing pan-fried on the bone in nutty brown butter with salted capers, lemon pulp, and crispy fried sourdough croutons.

Thick-cut heritage Tamworth pork chop grilled on the bone, served over caraway-braised sauerkraut and sweet grain mustard pan jus.

28-day aged British beef sirloin roasted pink, served with freshly grated fiery horseradish cream, watercress, and roasting juices.

Slow-braised British rabbit leg simmered in white wine, crème fraîche, spicy Dijon mustard, and fresh fragrant tarragon.

Crispy-skinned slow-cooked duck leg confit served over earthy green Puy lentils stewed with smoked bacon and Toulouse garlic sausage.

Fresh whole English Channel Dover sole roasted on the bone with foaming butter, sea salt, lemon, and flat-leaf parsley.

Wild Scottish red deer venison haunch seared medium-rare, served with silky celeriac purée, braised red cabbage, and gin juniper reduction.

Buttery puff pastry tart loaded with sautéed chanterelles, trompette mushrooms, 24-month aged Comté cheese, and bitter dandelion salad.

Pan-roasted thick fillet of day-boat Cornish cod served over buttered baby leeks, potted Morecambe Bay brown shrimps, and lemon sauce.

British ox cheek slow-braised for 8 hours in red Côtes du Rhône wine until meltingly tender, served over buttery potato mash and glazed baby carrots.

Skinny golden French fries fried twice in crisp vegetable oil and tossed with fine sea salt.

Fresh seasonal Jersey Royal new potatoes boiled tender and smothered in salted butter and chopped garden mint.

Crisp butterhead lettuce and tender herbs dressed in Neil Borthwick's sharp French Dijon shallot vinaigrette.

Finely shredded red cabbage braised slowly with Bramley apples, cinnamon, cloves, red wine vinegar, and brown sugar.

Shredded Savoy cabbage sautéed with sweet butter and crispy smoked British pork lardons.

Sweet baby Chantenay carrots roasted with butter, fragrant thyme, and a drizzle of wildflower honey.

Six French madeleines baked to order in heavy metal fluted moulds, served piping hot from the oven with caramelised edges and lemon scent.

Twelve freshly baked madeleines served hot to share, dusted lightly with icing sugar.

Caramelised Braeburn apples baked inverted over puff pastry, served with a pot of chilled thick double cream.

Choux pastry ring studded with flaked almonds, filled with rich whipped hazelnut praline mousseline cream and dark chocolate drizzle.

Warm baked French batter pudding loaded with tart English damson plums, flaked almonds, and vanilla bean custard.

Silky chilled baked egg custard turned out in a dark bitter orange and French Cognac caramel sauce.

Three unpasteurised artisanal French cheeses (Comte, Saint-Nectaire, Fourme d'Ambert) served with quince paste and sourdough biscuits.

The French House's legendary aniseed spirit served with a side jug of iced water that clouds the golden liquor to milky white.

Authentic dry, cloudy sparkling apple cider imported from Brittany, served chilled in a traditional bowl glass.

Crisp, dry bistro white wine from the Loire Valley, served in an unpretentious glass pichet carafe.

Earthy, juicy Gamay / Grenache bistro red blend served in a traditional 500ml glass carafe.

Draught French lager served strictly in the iconic French House half-pint glass.

Mineral-driven, saline dry white wine from the Loire, the ideal pairing for skate wing and mackerel.

Spicy, full-bodied southern Rhône red with ripe blackberry and black pepper notes.

Sparkling Burgundian Chardonnay wine made in the traditional Champagne method.

Chilled bottle of classic French sparkling mineral water with fresh lemon slice.

Dark roasted French filter coffee served in a glass cup with hot whole milk on the side.

Intense shot of dark roasted espresso with thick crema.