Leroy Shoreditch

Benedict with great Bartolo Mascarello Barbera D’Alba 2021. Now pouring by the glass. Come taste greatness. With thanks to our friends

Grilled purple sprouting broccoli, tapenade, pumpkin seeds. A vegan banger as the weather gets cold. Available lunch or dinner. As a dish or a side. Eatyour greens.

The exceptional Alejandro is with us. Here with the exceptional Passetoutgrain 2020 An elegant Pinot / Gamay from Domaine Michel Lafarge. Entry level@but not vin ordinaire.

We are not the largest of restaurants but we do keep a table for 8/10 for group bookings. We serve a delicious feasting menu for the table at £65 per person. A selection of starters to share, followed by your choice of Roast Chicken, ponme purés, green salad, petit pois or Baked trout, lemon, capers and hollandaise or Grilled Côte de Boeuf, bone marrow and peppercorn sauce, fries, rocket salad, roasted tomatoes (£10 supplement. Tarte tatin or chocolate mousse to finish. Email [email protected] to book.

It’s the weather for it. Braised veal shoulder, ponme purée, rainbow chard and salsa verde.

Benedetta with her favourite Puszta Libre. Chilled reds FTW.

Grilled cod, salsify, leeks and mussels. On our evening and lunch menus.

We’re looking for a brilliant section. Waiter to join the team and work with our brilliant restaurant manager Adam. Please send us a CV and a bit about yourself to hello at leroyshoreditch.com

Banging crudités from our Prix Fixe this week. Just a reminder our full menu is also available at lunch but there are some tasting little treats on the Fixe!

Many of you will have met Joao recently who came to us via Porto and the excellent Theatre of Wine. Choosing wine in a restaurant can make many feel uncomfortable but Joao is here to help everyone from find the right bottle for them. Here repping obvs.

Cherry and white chocolate bakewell tart.

Tomorrow marks he return of lunch after a little pause. Many new faces with us as we begin Leroy 3.0 and welcome Sous Chef Marin who was pastry Chef at The River Café before working with Mike at Noble Rot. We’ll be serving a reduced version of our evening menu with a simple three course prix fixe. Lunching well is still the best way to kick against the pricks. fixe

Corn fed Chicken, coco di paimpol, sweetcorn girolles.

Introducing our new Head Chef Mike Murphy who joins us from the excellent Noble Rot Soho. Mike brings us back to an Antipodean energy and optimism and a return to lightness and brightness. What is Aussie for Cuisine Minceur? We don’t know but we are excited for Leroy 3.0.

Grilled hake, clams, courgettes, peas, samphire. Here for you this Bank holiday Monday and beyond.

Steak Tartare 3.0. Stripped back. Lighter, brighter.

Leroy 3.0 begins. You’ll meet our Chef Mike Murphy very soon but for now the menu is gently evolving. No pasta. You can get it better elsewhere nearby and no Devilled eggs. They’ve been done enough. An evolution of our Tartare and a fine Onion tart join the Skate on the line up. We’re excited for the new era. We hope you are too! Leroy3.0 soon come. #3.0 #

Salty, delicate and fresh. Rosé just how we like it. Great to have it back.