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27/05/2026
Cold soup season.
This weekend’s set lunch menu starts with gazpacho: very ripe tomatoes, olive oil, garlic and sherry vinegar, served chilled with Iberico ham, soft boiled egg and sourdough croutons. The sort of thing you want to eat slowly with a glass of something cold while the city melts slightly around you.
The rest of our menú del día follows the same mood: charcoal grilled trout with watercress and crème fraîche, pork schnitzel with celeriac remoulade, duck egg with hen of the woods mushrooms and parmesan, and sheep’s milk yoghurt panna cotta with strawberries.
Two courses £23. Three courses £25.
Available Friday and Saturday at lunch only, alongside the full à la carte menu.
20/05/2026
Duck egg, cooked gently until the yolk turns thick and jammy.
Jersey pearls, broad beans, peas, wild garlic, wild garlic flowers and jamón underneath to catch all the golden goodness.
On the menu at Bar Valette this week.
19/05/2026
Week four of lunch at Bar Valette.
We’re changing menus every Friday and Saturday.
This week that’s white asparagus, tuna belly, strawberries, glazed pork chops, steak with peppercorn sauce, and yes, chips.
Two courses £23. Three courses £25.
Friday + Saturday lunch, 12–2.30pm.
11/05/2026
Third week of lunch at Bar Valette.
Socca crisping up in the pan, coquelets turning on the grill, herbs, leaves and green garlic coming up from the farm and straight into the kitchen.
Friday + Saturday lunch.
2 courses £23 / 3 courses £25.
Different menu each day.
08/05/2026
A very serious chocolate tart. On our à la carte menu all week.
07/05/2026
We’re going into our second week of lunch at Bar Valette.
Last week was our first go at menú del día and honestly… we loved it. Feels like we’re getting into the swing of things now.
Friday + Saturday lunch.
Two courses £23 / Three courses for £25.
Book in or just swing by.
Stan’s fully in late spring mode at the moment - surrounded by peas, asparagus, broad beans, wild garlic, nettles… basically anything green he can get his hands on.
And the blood orange sorbet is back. Add Campari if you know what’s good for you.
This week’s menus:
𝑭𝒓𝒊𝒅𝒂𝒚 8𝒕𝒉 𝑴𝒂𝒚
Warm late spring soup of nettle and wild garlic with crème fraîche, parsley and croutons
or
Preserved white asparagus with hollandaise, capers and hazelnuts
Hazelwood grilled red gurnard in a light ‘escabeche’ sauce with buttered greens from our garden
or
Handmade potato gnocchi with hen of the wood mushrooms and a gruyere cream sauce
Blood orange sorbet
𝑺𝒂𝒕𝒖𝒓𝒅𝒂𝒚 9𝒕𝒉 𝑴𝒂𝒚
Warm late spring soup of nettle and wild garlic with crème fraîche, parsley and croutons
or
Preserved white asparagus with hollandaise, capers and hazelnuts
Aged beef Skirt Steak, duck fat potatoes, warm béarnaise and watercress
or
Crisp breaded hens egg with spring vegetables and leaves
Blood orange sorbet
02/05/2026
First Saturday lunch at Bar Valette today.
We’ve just started doing menú del día - a short set menu, a few proper dishes, and this to finish:
blood orange sorbet with a splash of Campari.
It’s the perfect end to a long lunch.
Two or three courses. Friday + Saturday lunch only.
Book ahead or just come by.
12/12/2025
An Alternative French–Basque Christmas at Bar Valette
To celebrate the festive season, we’re doing something we’ve never done before at Bar Valette: we’re opening for two special lunch services - Saturday lunch and Sunday lunch - alongside a special Saturday evening sitting, on 20th and 21st December.
For the occasion, the team has created a light, playful French–Basque Christmas menu - designed for sharing with friends, or for enjoying after a wander through Columbia Road’s festive shops and flower stalls.
Snacks
𝐶𝑟𝑖𝑠𝑝 𝐹𝑟𝑖𝑒𝑑 𝐹𝑟𝑜𝑔𝑠’ 𝐿𝑒𝑔𝑠
𝑃𝑒𝑡𝑖𝑡 𝐴𝑖̈𝑜𝑙𝑖 𝑑𝑒 𝑁𝑜𝑒̈𝑙 𝑤𝑖𝑡ℎ 𝑆𝑎𝑙𝑡 𝐶𝑜𝑑 & 𝑉𝑒𝑔𝑒𝑡𝑎𝑏𝑙𝑒𝑠
𝐶𝑟𝑎𝑏 𝑇𝑎𝑟𝑡𝑠
𝑇𝑥𝑖𝑠𝑡𝑜𝑟𝑟𝑎 𝑃𝑢𝑓𝑓𝑠
Main Course
𝑅𝑎𝑟𝑒 𝑅𝑜𝑎𝑠𝑡 𝑆𝑒𝑚𝑖-𝑊𝑖𝑙𝑑 𝐷𝑢𝑐𝑘 𝑤𝑖𝑡ℎ 𝐺𝑟𝑒𝑒𝑛 𝑂𝑙𝑖𝑣𝑒𝑠
𝐶𝑎𝑠𝑠𝑜𝑢𝑙𝑒𝑡 𝑜𝑓 𝑇𝑜𝑢𝑙𝑜𝑢𝑠𝑒 𝑆𝑎𝑢𝑠𝑎𝑔𝑒 & 𝑆𝑎𝑙𝑡 𝑃𝑜𝑟𝑘
𝐵𝑟𝑢𝑠𝑠𝑒𝑙𝑠 𝑆𝑝𝑟𝑜𝑢𝑡𝑠 & 𝑊𝑖𝑙𝑑 𝑀𝑢𝑠ℎ𝑟𝑜𝑜𝑚𝑠
𝐶𝑟𝑖𝑠𝑝 𝑆𝑎𝑢𝑡𝑒́ 𝑃𝑜𝑡𝑎𝑡𝑜𝑒𝑠 𝑤𝑖𝑡ℎ 𝐷𝑢𝑐𝑘 𝐹𝑎𝑡 & 𝑃𝑒𝑟𝑠𝑖𝑙𝑙𝑎𝑑𝑒
Desserts
𝐵𝑎𝑘𝑒𝑑 𝐹𝑖𝑔 & 𝐵𝑙𝑢𝑒 𝐶ℎ𝑒𝑒𝑠𝑒 𝐹𝑎𝑛𝑐𝑖𝑒𝑠
𝐵𝑢̂𝑐ℎ𝑒 𝑑𝑒 𝑁𝑜𝑒̈𝑙 (𝑚𝑎𝑑𝑒 𝑡𝑜 𝑆𝑡𝑎𝑛’𝑠 𝑔𝑟𝑎𝑛𝑑𝑚𝑜𝑡ℎ𝑒𝑟’𝑠 65-𝑦𝑒𝑎𝑟-𝑜𝑙𝑑 𝑟𝑒𝑐𝑖𝑝𝑒!)
To pair, Andy and Emer are pulling a small run of Rhône and South-West bottles from The Clove Club cellars - wines made for winter gatherings.
The set menu (subject to market availability) is £85 per person.
A gentle, joyful prelude to Christmas Day. Reservations are now open (check the link in bio to book)
Address
28–30 Kingsland Road
London
E2 8AA
Bar Valette, Kingsland Road, London — brief directions
Public transport
- From Liverpool Street Station: Walk to Shoreditch High Street (or take the short bus/tube connection), then head toward Kingsland Road in Shoreditch/East London. The venue is on Kingsland Road.
- Nearest tube options: Old Street (Northern line) or Shoreditch High Street (Overground). From either station, walk along/into the Shoreditch area toward Kingsland Road.
- Bus: Use local buses serving Kingsland Road/Shoreditch High Street; get off at a stop on or closest to Kingsland Road and walk the remaining distance.
Driving and parking
- Drive into East London via the A10/A11 corridors where convenient, then follow signs for Shoreditch/Kingsland Road.
- Parking: Look for nearby pay-and-display bays and short-stay street parking around Shoreditch/Kingsland Road. Expect congestion charges/low-emission restrictions depending on your route—check before you travel.
- Alternative: Use a nearby public car park in Shoreditch/East London and walk to Kingsland Road.
Opening Hours
| Tuesday |
6pm - 11pm |
| Wednesday |
6pm - 11pm |
| Thursday |
6pm - 11pm |
| Friday |
6pm - 11pm |
| Saturday |
6pm - 11pm |
Alerts
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What people say
Bar Valette on Kingsland Road is a European restaurant that brings a confident, ingredient-led approach to lunch. The menu is thoughtfully varied and consistently appealing, with dishes that balance rich flavours and fresh, vibrant touches.
Recent highlights show the range of what you can expect: chilled gazpacho made with very ripe tomatoes, olive oil, garlic and sherry vinegar, served with Iberico ham, soft boiled egg and sourdough croutons; charcoal grilled trout with watercress and crème fraîche; pork schnitzel paired with celeriac remoulade; duck egg served gently with hen of the woods mushrooms and parmesan; and sheep’s milk yoghurt panna cotta finished with strawberries. There’s also plenty for those who enjoy classic comfort alongside more refined plates, including steak with peppercorn sauce and chips.
The cooking style stands out too. A duck egg prepared until the yolk turns thick and jammy pairs beautifully with Jersey pearls, broad beans, peas, wild garlic (including wild garlic flowers) and jamón. Even the simpler-sounding elements feel considered—like socca crisping—adding texture as well as flavour.
With set lunch options priced at two courses for £23 or three courses for £25 (available Friday and Saturday at lunch), Bar Valette offers an easy way to sample a well-curated selection while keeping things exciting from week to week.
