The Room
Sorrel opened on a quiet corner of Redchurch Street with a short menu and a longer memory. We cook over embers, cure and ferment in the cellar, and buy from a handful of growers and day boats we have known for years.
There is no tasting menu and no theatre. Dishes arrive as they are ready. The wine list leans towards low-intervention growers in France and Northern Italy, and the room stays candlelit until close.
Elin Marchetti
Chef & Co-founder
Opening Hours
Last orders forty-five minutes before close. The bar takes walk-ins from six.
Tuesday — Thursday
18:00 — 23:00
Friday — Saturday
12:00 — 15:00, 18:00 — 00:00
Sunday
12:00 — 17:00, roast only
Monday
Closed
Menus
Two lists, both short.
On the Menu Now
Three dishes we would order twice.
Charcoal
Aged Beef, Bone Marrow, Wild Garlic
Dry-aged forty days, grilled over embers and finished with a marrow butter cut through with wild garlic from the Chilterns.
Sea
Cornish Turbot, Brown Butter, Sorrel
Line-caught off Newlyn, roasted on the bone. Brown butter, capers and the sorrel that gave the room its name.
Larder
Damson Custard, Bitter Caramel
Slow-set custard under a bitter caramel, with damsons steeped in sloe gin since the first frost.
Private Dining & Events
The cellar room, for fourteen.
Below the dining room sits a brick-vaulted cellar with one long table, its own sound system and a door that closes. Set menus are written with you, wine paired from the racks around the room. Suited to dinners, launches and long lunches.
Reservations
Tables open thirty days ahead, at nine each morning.
Bookings for two to six online. For larger parties, the cellar room or anything that needs a conversation, call us between two and five.