The River Cafe

Thames Wharf, Rainville Road, London, W6 9HA - View on a map
Telephone: 020 7386 4200

The River Cafe Restaurant In London
Details Image
Overall 0.5
Food 1.0
Service 1.0
Atmosphere 0.0
Value 0.0
Based on 1 reviews

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what the bloggers say

A Rather Unusual Chinaman

A Rather Unusual Chinaman

Sunday, August 07, 2011 - The whole roasted, spatchcocked pigeon was the best piece of pigeon I have ever eaten. The slight smoky char, the perfectly cooked pink gamy meat, all finished off with exemplary seasoning, bringing all the flavours out...The service was friendly and never overbearing, the food was mostly superb, and with a couple of glasses of wine and good company, even at 85 pounds a head, I think it smacks of value. Some people may think the River Cafe is expensive, and it is, nose bleedingly expensive. But my one piece of advice is to save up, and then ignore the prices. Eat and enjoy, and on the whole, you won't regret it.

Gourmet Chick

Gourmet Chick -

Monday, September 13, 2010 - The honesty of The River Cafe's style of cooking was at its best in the tagiatelle con pomodori crudi, a simple dish of pasta tossed in sweet, juicy raw tomatoes, a few judicious basil leaves and a splash of red wine vinegar...The wood fired oven was put to good use to cook the whole Dover sole which was roasted over rosemary branches and then teamed with some swiss chard and roasted beetroot. The fish had a subtle lemon flavour and virtually popped with freshness. Leg of lamb had been char-grilled to a state of rosy pinkness and was pepped up with a vibrant salse verde and a sprinkling of girolles. Once again this was simple stuff but the top notch ingredients made it a dish of rustic beauty.

The English Can Eat

The English Can Eat

Sunday, April 04, 2010 - My first course was the very simple rocket with parmesan salad. The bread was lovely and soft as was the little dish of grass green olive oil they placed before us. I then chose a pasta dish of panzotti stuffed with porcini and spinach. Oh my god I simply cannot put into words how divine this was. A white porcelain plate upon which was positioned half a dozen transparent pasta doilys. The panzotti were covered with a butter and sage sauce...I've been making alot of fresh pasta recently and to taste these was to taste the benchmark on how it should be.

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