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10 Greek Street

  • Soho
  • Lunch
  • ££££

The fantastic wine list shines out in this relaxed, approachable Soho dining room.


10 Greek Street, London, W1D 4DH
+44 (0) 20 7734 4677
Opening Times
Mon-Sat 12.00-23.30
Insider Information
Reservations are only taken for lunch service... There's also a great private dining room.


  • The Guardian

    The Guardian Says…

    It is a bit of a diamond. But then I suspected it would be, courtesy of one word on that blackboard menu: that word was "hare". It takes commitment to cook hare...Here, it comes rare, sliced, with wilted kale, a puddle of soft polenta and a sticky, hare-rich jus. And that's it – an approach that echoes down the entire menu. Indeed, the way the food looks mirrors the appearance of the restaurant. There is nothing showy about how ingredients are brought together. You will not swoon at the originality of anything. There are oceans of technique but it is worn very lightly; so lightly, in fact, that it may only be as you come to the end of the meal that you will recognise how well you have been fed.

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  • Time Out

    Time Out Says…

    Fabulous seasonal modern cooking in Soho at lovably affordable prices, and a great wine list to boot...Dishes are seasonal – ricotta-stuffed courgette flower with lentils, wild mushrooms and truffle, and chilled asparagus and pea soup with crème fraîche were exemplary starters. And it’s value for money too – the soup cost a fiver. The kitchen produces lots of interesting but ungimmicky combinations: notably a special of halibut fillet with yellow beans, chilli and garlic, on a vivid romesco sauce.

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  • The Telegraph

    The Telegraph Says…

    Among the “small plates” we shared was a “gorgeously creamy” burrata, juicy Padrón peppers, and rich, peppery goat’s cheese perfectly fried in breadcrumbs. Best of lovely were salty girolles on sourdough toast with a restrained drizzle of truffle oil...The gushing over the cooking continued during the main courses, a sensationally sweet, deep-flavoured fillet of pork, served pink, from the princely, acorn-fed ibérico blackleg pig; and ruby-red slices of venison haunch with Jerusalem artichokes, parsnips and a grilled plum engagingly served, for that farmhouse feel, in a Le Creuset pot.

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