Rita's Dining

Grilled shrimp with chilli butter and lemon. Arbol and ancho chilli in there, perfect with the fragrant charred shells. Peel and eat or eat and crunch. Enjoy!

Fine beans, peaches and a vegan ‘xo’. Love this dish but it’s likely to fall victim to seasonality as peaches start to dwindle. Fun while it lasted!

Been waiting a long time for this. House cured country ham, beer mustard and half a fig on until it’s gone.
and I put two Welsh legs from in to cure end of May last year. Cured with panela, mace, black pepper and chilli flake, a nod to a classic country ham with our favourite sugar. Beer mustard made by and a fig made by a sacrificial wasp. Immensely proud of all involved.

market salad on lunch today. A medley of everything late summer crowned with smoked ricotta salata.

Everyone loves it when I turn up to lunch with a camera

Pork chop inspo

COMIN’ UP!

Tomatoes on toast with crispy capers and black olive.
Take something delicious and put it on toast. Simple and perfect.
Wednesday - Saturday 12-3
Walk in or book via

Fans on blast. Soup is cold. Lunch is now.

B**G NUIT 🔥

We spent an evening in the back yard with Gabe and Max sharing some insights into the relationship between chef / kitchen and grower / supplier. Working with Max has been an incredible learning experience, being able to work with produce we otherwise wouldn’t have and thinking about the ways we have to adapt to best the systems that are failing our supply chains, the climate, brexsh*t etc. it’s been integral to formulating the mindset of this restaurant as much as the menus. A full vegetarian dinner of Max’s produce followed, ending with electric daisies and pet nat. So much fun we want to do it again. We will do it again! Who’s coming ? THANKS MAX 👍🏼

We are looking for
•one full time and
•one part time
bartender to work with us at Rita’s in Soho. We require applicants to have prior experience in a cocktail bar.

Please send cvs and cover letter to hello(@)ritasdining.com

We’ve only really scratched the surface with what we can do here, so the opportunity to learn and contribute to a small team is ripe for the right person / people. Working with overall guidance from with supervision from Harry, our curated drinks programme is centred in a short cocktail menu with a focus on spirits from the Americas and variations on our namesake, the margarita.

We work only with fresh juices, most squeezed in house and try to minimise the use of sugar, seeking flavours in the seasons.

Daily specials make it onto the board which means there is always something fresh and exciting to work on as well as a playful approach to the classics.. mini martinis, Shirley temples and the best mimosa in town .. don’t

Our low intervention wine list recently made it into ‘London’s most exceptional short wine lists’, working with our great suppliers like .london and more with regular team tastings and occasional more in depth trainings from . We provide WSET training but we encourage free thinking and alternative learning too ;)

“This undeniably vibey little Soho spot offers plenty of extremely tempting drops, from a neatly curated cocktail list to the wildly fabulous wet gin martini-gildas combo. Tucked between the zine-like pages of the space’s drinks list you’ll find a sweet and simple wine selection with buzzy, energetic wines that suit the room and snacks to a tee.” - Eater London

Saffron and burnt tomato fregula with black olive and capers - new to the dinner menu this week. Inspired by a few stolen days in Sardinia earlier this summer.

From the top of the mornin', I shine
Right through the blinds
Touching everything in my plain view
And everything next to me gets lit up too
You see it, yeah
You see it when you look to me
I didn't want this power
I didn't want this power back
(it’s just that I’m that girl)

PEEL N EAT

Barbecued corn on the cob with honey thyme butter and sesame - just a few ears available on the board tonight.

Beautiful bit of lamb grilled over charcoal in our .ritas High-Five spice , served sliced over wilted bitter leaf, green chilli and Szechuan vinaigrette.
On the menu now but a very Rita’s dish through and through imho

Swipe for the spice.

A few new dishes this week including this buttermilk pudding with bourbon cherries.

Thanks to for including our small but perfectly formed wine list on this round up of ‘exceptional short wine lists’ which is entirely a product of me just buying what like from people I like. There’s no real strategy to this list - as with all of our beverage it’s about what makes sense for us, what we feel genuinely excited about; we enjoy opening every single bottle! A huge part of what makes it fun to work with this list is .Cranston’s electric design work. “Tucked between the zine-like pages of the space’s drinks list you’ll find a sweet and simple wine selection with buzzy, energetic wines that suit the room and snacks to a tee.”

Last slide borrowed from

Our mini martini is prefect pre dinner, with or without a gilda!
Nice to see these from a guests pov.

Thanks for the pic !

We’re building on what we’ve achieved so far which means a few positions have opened up in our team, which is honestly, the best team we could hope for.

* full time runner, 4 or 5 shifts per week. We’re open to this being a summer only role so it would suit a student. Also a good role for those keen to get into front of house but have little experience, or those with experience looking to learn more about how things run back of house. Either way make no mistake, the runner is a key position in our restaurant and you will gain a lot of insight as well as glutes of steel!

* mid-time bartender ( 30-35 hours per week) Training is provided but some experience in a cocktail bar and interest in wine, spirits, classic cocktails and seasonal fresh produce is preferred.

* chefs at all levels, in particular those with experience in a professional kitchen who have an interest in seasonal food, grill cooking and myriad other cooking techniques. A care and love for good food is vital as is a positive approach to working in a small team in an independent business. You’ll be working with our fantastic suppliers such as etc

Please send a cv and cover letter to hello (@) ritasdining.com

End of another great week. Thanks to everyone who dined with us despite the freak weather. ‘til Tuesday. SALUT! 📸

Corn crusted turbot with borlotti and macha pico. A very Rita’s dish. A piece of incredible turbot from , dredged in a light corn meal coating and cooked a la plancha in clarified butter, mimicking that cast iron skillet cookery of the American South, borlotti beans cooked slowly with garlic and rosemary and tons of good olive oil, and macha pico, our little blend of fresh chopped pico style salsa with our spicy rich salsa macha. Nods to the South, to Europe and to Mexico. Earth, sea and fire. It works for us.

for celebrating the flavour of amazing Italian Greta peaches alongside a restaurant favourite, our sugar pit pork chop. Link to recipe in our stories and on the website via link in bio. As good a reason as any to get the grill out. 🍑