BRAT Restaurant Menu Update Review, Opening Times london with prices

If you’re a London foodie or looking for the best dining experience while visiting London, you’ve probably heard of Brat Restaurant. Located in Shoreditch, East London, this Michelin-starred restaurant is now known around the world for its signature ‘Basque-style’ open-fire cooking.

In today’s blog, I’ll share with you what’s new on the BRAT restaurant London menu, how much the food costs and what you need to know before you go.

Quick Facts:

• Opening Times: Daily 12pm-10pm (kitchen may take a break from 3.30pm-5pm).
• Menu Price Range: Starters are typically £14-£20, main courses £28-£65 and their famous sharing Turbot can range from £185-£220 depending on weight and size.
• Location: First Floor, 4 Redchurch St, London E1 6JL.

Read also – The Ritz Restaurant Menu With Prices

Why is Brat so special?

Brat is no ordinary restaurant. When chef Tomos Parry opened it, his main goal was to combine Welsh ingredients with the cooking techniques of the Basque region of Spain. There are no modern electric ovens in the kitchen, everything is cooked over a charcoal fire. When you enter the restaurant, the strange smell of the fire and the busy atmosphere will instantly transport you to another world.

Location, Hours & Reservations

Location & Contact

This famous restaurant is located in the heart of Shoreditch, London. Its exact address is: 4 Redchurch St, London E1 6JL, United Kingdom. It is basically a first-floor restaurant, located very close to Brick Lane.

Official Website: https://bratrestaurant.co.uk/

Opening Hours

The Brat restaurant is open every day of the week. Their usual schedule is as follows:

• Tuesday to Saturday: 12:00 PM – 2:30 PM (lunch) and 5:00 PM – 10:45 PM (dinner).
• Sunday and Monday: 12:00 PM – 9:00 PM (all day).

(Note: These hours may change slightly during holidays or special events, so it is best to check before going.)

Booking System

Due to its popularity, advance booking is almost mandatory here. You can book a table online through their official website or the SevenRooms platform. However, if you want to go suddenly, they have some ‘walk-in’ seats at the kitchen counter, which are given on a first-come, first-served basis. For larger groups (more than 6 people), it is best to contact them directly via email.

BRAT Restaurant Menu Price Range 2026

Menu Section	Price Range	Portion Profile	Vibe / Dining Intent
Snacks & Breads	£6 – £14	Individual / Small Sharing	Essential palate starters; perfect with an aperitif.
Small Plates (The Coast/Soil)	£12 – £28	Medium Sharing	The most seasonal part of the menu. Order 2-3 per person.
The Fire (Mains)	£35 – £130+	Large / Family Style	The main event. A whole turbot comfortably feeds 2-4 people depending on the size.
Desserts	£9 – £14	Individual	Classic, comforting ends like burnt cheesecake or olive oil ice cream.

Budget Tips: A good budget for a dinner for one person, including drinks, is around £70 to £100. However, if you’re sharing a whole turbot, the cost can go up a bit.

Signature Staples: What You Should Definitely Order

To truly understand the essence of the brat restaurant menu london dining experience, one must look at the foundational pillars of Tomos Parry’s culinary philosophy. These signature dishes rarely leave the menu, though their accompaniments evolve with the micro-seasons.

The Whole Turbot (The Brat)

The restaurant is named after the Old English colloquial word for turbot, and rightly so. Harvested primarily from the cool, nutrient-rich waters of the Cornish coast, the dish is a masterpiece of restraint and technique. The fish is suspended high above a specially designed Basque-style grilling basket over low-lying coals. As it cooks, its skin sears and blisters, while the flesh inside slowly simmers in its own juices. The jelly-soft, collagen-rich fins melt and are smothered in a delicately flaky dressing made with high-quality olive oil and coastal herbs.

• Best Pairing: A robust, low-intervention White Rioja or an oxidized Jura Chardonnay that can stand up to the fish’s rich, gelatinous texture.

Understanding the prices of Brat Restaurant menus before ordering food

One of the most common questions from foodies is the price of Bratt’s restaurant menu, especially their signature fish. Bratt continues their commitment to the market price model in 2026. We call it ‘The Turbot Index’. The price of your fish is directly related to the quantity of fish that arrives at Brixham Market that morning. If the seas are rough in Cornwall? Prices can be around £130. If the summer is a good time? Prices can drop to £95. This price transparency ensures that you are paying for unrivalled, fresh fish caught on the boat that day.

Slow-Grilled Beef Chop

Paying homage to Galicia’s Rubia Gallega tradition, Brat sources older, retired dairy cows from selected pastures in Wales and Cornish. The meat is characterised by its deep yellow, intensely flavoured fat. Rather than searing the steak intensely, the chefs place it on a high grill and slowly render the fat. This low-heat, slow method allows the wood smoke to gently penetrate the meat, making it buttery smooth and giving it a deep, earthy flavour.

• Best Pairing: A mineral-driven Northern Rhône Syrah or a bright, slightly chilled Gamay to slice through the intense umami of the rendered beef fat.

Grilled Bread with Anchovy

As simple as it sounds, this starter is the ultimate flavor booster. The sourdough is first fermented to give it a strong sour taste, then thrown directly onto a hot grill, causing the edges to blister and char. It is then generously drizzled with the estate’s own olive oil and garnished with plump anchovies preserved in salt from the Cantabrian Sea.

The Fire-to-Table Map: Wood-Fired Alchemy

Most menus simply list the ingredients. However, the true secret behind the brat restaurant menu lies in the fuel. In 2026, Brat’s open hearth is a carefully curated ecosystem of different British hardwoods, each selected for its unique burning temperature and smoke profile.

Wood Type	Temperature Profile	Smoke Characteristics	Menu Application
English Oak	High, sustained heat	Robust, earthy, slightly sweet	Slow-roasting the Whole Turbot and rendering the fat on the Beef Chop.
Silver Birch	Fast, aggressive heat	Clean, mild, bright	Blistering the sourdough bread and quick-searing seasonal shellfish.
Sweet Chestnut	Medium, glowing embers	Nutty, deeply aromatic	Charring autumn vegetables like leeks, squash, and burnt onions.

BRAT Restaurant Menu Seasonal 2026 Menu

While the heavy hitters anchor the menu, the fringes of the brat restaurant menu london offering are hyper-seasonal. Parry’s team works closely with a network of micro-farmers, foragers, and day-boat fishermen to ensure that the menu reflects the exact moment in the British agricultural calendar.

Spring and Summer: The Coastal Bounty

As the waters warm, the menu pivots toward lighter, more vibrant profiles.

• Spider Crab on Toast: The sweet, delicate meat of Cornish spider crab is hand-picked, bound with a rich brown-meat emulsion, and piled high on charred toast. A squeeze of charred lemon elevates the oceanic sweetness.
• Heritage Tomatoes and Broad Beans: Sourced from organic plots in Kent, the tomatoes are simply macerated in their own juices, served alongside wood-fired broad beans and fresh ricotta, capturing the essence of an English summer.

Autumn and Winter

When the temperature drops, the kitchen leans into the restorative power of the hearth.

• Wood-Fired Wild Game: Expect appearances from Scottish grouse, woodcock, and venison. The game birds are often roasted whole over oak, their juices captured by a piece of grilled toast resting beneath them on the grill.
• Burnt Onions and Melted Cheese: A nod to comforting alpine traditions, whole onions are buried directly in the chestnut ashes until the exterior is blackened and the interior turns into a sweet, jammy puree, served with pungent melted Welsh cheese.

The Chef’s Perspective: Tomos Parry’s Philosophy

What separates Brat from other wood-fire restaurants in London is the restraint shown by Executive Chef Tomos Parry. The philosophy is grounded in E-E-A-T (Experience, Expertise, Authoritativeness, and Trustworthiness). Parry’s approach is not about playing with fire; it is about taming it.

The Slow Fire Technique
Parry has repeatedly said that grilling at too high a temperature destroys the delicate flavor of food. Using a height-adjustable Basque-style asador grill, chefs can move proteins away from the direct flame and cook them through ambient radiant heat and smoke rather than burning them directly. This technique requires a lot of intuition and skill, as chefs have to constantly monitor the room temperature, wood moisture, and chimney airflow.

Uncompromising Sourcing Trust
The brat restaurant menu price reflects a supply chain built on ethics and relationships. There are no nameless suppliers here. Whether it’s the Carmarthenshire dairy farmers providing the butter or the specific day-boats landing the turbot in Devon, every ingredient has a provenance that guarantees both sustainability and peerless quality.

The Wine & Beverage Program

You cannot fully experience the brat restaurant menu without delving into its masterfully curated wine list, which focuses heavily on low-intervention, organic, and biodynamic producers. Keeling Andrew & Co (the team behind Noble Rot) initially helped shape the list, and it remains one of the most exciting in London.

The Power of Sherry
Basque food demands salinity and acidity. The beverage program champions en rama (unfiltered) Finos and Manzanillas. A chilled glass of Manzanilla paired with the Spider Crab on Toast is an unparalleled gastronomic synergy.

Low-Intervention Orange Wines
To cut through the fatty richness of the beef chop or the buttery emulsion of the turbot, the sommeliers often recommend skin-contact (orange) wines. Look for bottles from Radikon or Gravner; their tannic structure and notes of bruised orchard fruit act as the perfect foil to wood-smoke.

Quick Facts for Diners

• Cuisine: Basque-inspired, Welsh-influenced wood-fire grill.
• Accolades: Holds One Michelin Star and consistently ranks on the World’s 50 Best Restaurants list.
• Dress Code: Smart casual / East London relaxed. Sneakers and jeans are perfectly acceptable; suits are welcome but not required.
• Signature Dish: Whole slow-grilled Turbot (market price).
• Vibe: Bustling, loud, energetic, and deeply aromatic (you will leave smelling slightly of wood smoke).
• Booking Policy: Opens 4 weeks in advance. Walk-ins are possible for the bar seating but highly competitive.

My answer to your question about Brat restaurant

My opinion

BRAT restaurant London has maintained its place in the list of top restaurants in London even in 2026. It’s not just the food, but the cooking style and the traceability of the ingredients that make it unique. If you don’t mind spending a little more on food and want to taste original fire-grilled food, then BRAT restaurant London should definitely be on your list.

Information collected:

bratrestaurant.co.uk

hot-menus.co.uk

squaremeal.co.uk

Disclaimer: We have tried to present the most accurate information. All information on this page may not be 100% accurate.