Soho seafood institution Randall & Aubin will launch a new Champagne & Seafood bar with a unique twist this year. Turning the traditional format of ordering food and then having wines recommended to match on its head, guests will order champagne and then be served seafood to perfectly complement their choice of fizz.
The menu will showcase some delicious artisanal champagnes produced at family-run vineyards whilst celebrated Executive Chef Ed Baines has devised a series of dishes guaranteed to create a harmony of taste between both that will truly delight. The champagnes will be served in half bottles making them perfect for ether one person or for two people to share.
Once a family butchers, where Winston Churchill used to buy his meat from, Randall & Aubin has become renowned for serving excellent seafood, as well as an impressive array of classic French and British dishes. The current menus are created and overseen by Ed, whose passion for good, simple and delicious food is reflected in each of the dishes served, with fresh ingredients sourced daily. The venue has retained many of its original features with the stylish additions of marble tables, antique chandeliers and a retro disco ball.