Lawn_Bistro
Cuisine: French
Price:    pound pound pound_grey
Verdict based on 3 critic, 2 blogger and 0 user reviews and awards
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Address: 67 High Street, Wimbledon, London SW19 5EE

Website: Visit restaurant website

Telephone: +44 20 8947 8278

Modern French restaurant in Wimbledon Village offering fixed price set menus at lunch and dinner.

Latest reviews of The Lawn Bistro

Time_Out

Time Out Editors, Time Out

16 October 2012

Also excellent were mains of Gloucester Old Spot pork chop, and poached cod, the latter with green beans, ratte potatoes encased in aïoli, and a swirl of sauce nero (black from squid ink). By far the most popular dessert is baked alaska, dramatically set aflame at the table…

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John_Walsh

John Walsh, The Independent

16 June 2012

A meal that balanced the old-fashioned with the quirky, the chunky with the subtle, the comforting with the surprising…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

1 April 2012

Our main courses were perfect exemplars of what this restaurant is about: really smart but unfussy interpretations of classic bistro dishes…

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Andy_Hayler

Andy Hayler, andyhayler.com

6 March 2012

My starter was terrine de compagne with foie gras, served with onion marmalade, cornichons and toast.  The terrine was very good, with a slightly coarse texture but plenty of flavour, the marmalade a good match and the cornichons adding balance.  Also good was a salad of kohlrabi, apple and radish with blue cheese and walnuts…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

16 October 2012

Also excellent were mains of Gloucester Old Spot pork chop, and poached cod, the latter with green beans, ratte potatoes encased in aïoli, and a swirl of sauce nero (black from squid ink). By far the most popular dessert is baked alaska, dramatically set aflame at the table…

Read full review »
John_Walsh

John Walsh, The Independent

16 June 2012

A meal that balanced the old-fashioned with the quirky, the chunky with the subtle, the comforting with the surprising…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

13 October 2011

Roasted partridge is presented as an architectural construct. “Zaha Hadid would appreciate this,” says Caroline. A long crouton spread with the bird’s liver makes a bridge across two pieces of upstanding partridge with a lawn of Savoy cabbage below and Madeira sauce to water it. It also tastes very fine…

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What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

1 April 2012

Our main courses were perfect exemplars of what this restaurant is about: really smart but unfussy interpretations of classic bistro dishes…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

6 March 2012

My starter was terrine de compagne with foie gras, served with onion marmalade, cornichons and toast.  The terrine was very good, with a slightly coarse texture but plenty of flavour, the marmalade a good match and the cornichons adding balance.  Also good was a salad of kohlrabi, apple and radish with blue cheese and walnuts…

Read full review »