The Table Cafe

83 Southwark Street, Southwark, London, SE1 0HX - View on a map
Telephone: 020 7401 2760

The Table Cafe Restaurant In London
Details Image
Overall 9.8
Food 10.0
Service 10.0
Atmosphere 9.0
Value 10.0
Based on 1 reviews

what the critics say


Marina O'Loughlin

Friday, November 02, 2012 - All the mod-Italian signifiers are present and correct: one or two beautiful ingredients loafing on an otherwise unadorned plate; licks of good oil; studied rusticity; name-droppable headscratchers such as puntarelle, misticanza, frigitelli. But from here on in they don't quite pull it off...I don't doubt Ghignoni's ability and commitment: the open kitchen is a hive of activity – we watch bread being baked and what look like pumpkin gnocchi being prepared by hand. But I'm far from wowed. Perhaps I've gone with too high hopes. Damn you, Twitter.

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what the bloggers say

Cheese and Biscuits

Cheese and Biscuits - 9/10

Tuesday, September 04, 2012 - Starter of a whole roast quail was difficult to fault. I know the blobs of cheesy polenta look like they've caught a bit, but actually they weren't burned at all, just nicely crunchy. There wasn't too much pancetta on the bird, just enough to season and retain moisture, and the meat of the quail was flavoured brilliantly with Mediterranean herbs. For £8, as well, this was a hugely generous amount of food. To follow, a massive veal chop, cooked medium-rare, showing a good char from the grill and accompanied by a healthy pile of buttery girolles.

Gourmet Chick

Gourmet Chick - 7/10

Wednesday, November 24, 2010 - They take their food seriously at The Table and all the meat is organic, the eggs free-range and the packaging environmentally friendly. Even if you didn't care about these things you would be sure to taste the difference once you got to the hot food which ranges from a simple pasta of the day to specials such as roasted oxtail on polenta or roasted free range chicken. I couldn't go past the tart of the day though which was mushroom and cheddar. Crumbly soft pastry sagged at the seams as it held together fat, juicy portobello mushrooms and a lovely soft eggy, cheese filling.

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