Please note that during busy periods we may require your table back after 2 hours. \r\n Some guests may be seated on our large table. \r\n
For special events including our monthly Grande Bouffe feasting dinner a deposit or pre-payment will be required to secure your table.\r\n", "cuisine_keywords": , "phone_number": "020 7490 0144", "menu_link": "https://sardine.london/menu/lunch-dinner", "snapchat_link": null, "marketing_opt_in_policy": "From time to time, we'll contact you via email to keep you in the loop about what's happening at Sardine!", "needs_zip_code": false, "atmosphere_keywords": , "address": "15 Micawber Street", "marketing_tab_enabled": true, "gmaps_link": "https://www.google.com/maps?cid=15529674687891008103&_ga=2.243378438.2005791360.1548063204-2034723249.1533795448", "twitter_link": "https://twitter.com/sardinelondon", "name": "Sardine", "cross_street": null, "country": "United Kingdom", "facebook_link": "https://www.facebook.com/sardine.london/", "event_widget_purchase_policy": "We kindly ask that any cancellation be made no less than 24 hours prior to your booking. \r\n For no shows or late cancellations on special event nights we may be required to charge your card the pre-agreed deposit amount.", "payment_type": "STRIPE", "currency_symbol": "\u00a3", "start_of_day_time": "06:00:00", "google_tags_id": null, "currency_code": "GBP"}
Enjoy Sardine's take on the Negroni; infused with traditional herbes de Provence and garnished with lavender.
Stuffed with tapenade, strung up and cooked slowly \u00e0 la ficelle over a charcoal fire, basted with rosemary, lavender, cayenne pepper and olive oil as it turns.
The lamb's then rested over boulangere potatoes, happily\nabsorbing the juices from the meat.
Available for groups of 6-8 people
\u00a322 per additional person (max 8)
View on our website here
Enjoy Alex Jackson's signature Breakfast Cassoulet with a Bloody Marie cocktail for just \u00a317pp on the weekend
For something slightly more indulgent, we\u2019ll be roasting Whole veal shins atop mounds of garlicky, cheesy Aligot, anointed with a crown of soaked Morteau sausage and the buttery roasting juice
Available for groups of 4-6 people, \u00a3112
The king of fish stews, with a seasonal selection of Cornish day-boat fish and shellfish served in two parts. The first, a rich soup with croutons and a fiery rouille and the second, the fish, with saffron potatoes cooked in broth.
Available for a minimum of 4 people (\u00a396)
We will charge \u00a324 per additional person up to a maximum of 18
A lovely, plump black leg from France, stuffed with tarragon butter, served on a tangle of shoestring fries, with a cep and brandy cream sauce.
Available for groups of 4 - 6
\u00a319 per additional person (max 6)