soif1
Cuisine: French
Price:    pound pound pound_grey
1 user has been
Verdict based on 8 critic, 4 blogger and 0 user reviews and awards
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Address: 27 Battersea Rise, London SW11 1HG

Website: Visit restaurant website

Telephone: +44 20 7223 1112

The third restaurant opened by Ed Wilson and Oli Barker, the successful team behind Terroirs and Brawn

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Soif

Hugh Wright

Hugh Wright, TwelvePointFivePercent

4 November 2012

The fat, tender chicken livers on toast with anchovy and rosemary butter which two of us chose for our starters were so big on flavour and beautifully balanced that I found myself craving them for breakfast the next day; I’d go so far as to say it was one of the best things I’ve eaten all year…

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Andy_Hayler

Andy Hayler, andyhayler.com

6 September 2012

Duck leg pastilla was served with couscous salad and red onion jam. This Moroccan dish was successfully executed, the filo pastry of the coating thin, the duck nicely seasoned with a hint of sweetness, the couscous delicate…

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lucas_hollweg

Lucas Hollweg, The Sunday Times

19 August 2012

Service is relaxed but deeply know­ledgeable – two of our three wines were recommendations. If I lived Twixt the Commons, I would be very happy to have this on my doorstep. It wasn’t perfect, but it was a fun night out. Which, if nothing else, is what natural wines are all about…

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zoe_williams

Zoe Williams, The Telegraph

29 April 2012

The food only ever had the smallest, least consequential things wrong, and often had nothing wrong at all and was lovely…

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What the Critics say

lucas_hollweg

Lucas Hollweg, The Sunday Times

19 August 2012

Service is relaxed but deeply know­ledgeable – two of our three wines were recommendations. If I lived Twixt the Commons, I would be very happy to have this on my doorstep. It wasn’t perfect, but it was a fun night out. Which, if nothing else, is what natural wines are all about…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

29 April 2012

The food only ever had the smallest, least consequential things wrong, and often had nothing wrong at all and was lovely…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

21 March 2012

The glowing interior is all warmth, natural wood, French brocante and zinc-topped bar. The place hums with the murmur of satisfied customers, more bourgeois than at other branches. (Is that a turned-up rugby shirt collar? I do believe it is.)…

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Grace_Dent

Grace Dent, Evening Standard

27 January 2012

The only situation in which I want to share a stew with six people, all picking grimly from one bowl, is if I’m in a humanitarian disaster. A firm ball of mozzarella on a bed of raw Jerusalem artichoke arrived for us. It was not a taste sensation, more day-nine Rosemary Conley…

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John_Walsh

John Walsh, The Independent

7 January 2012

The partridge was beautifully cooked, the breast so virginally white, the fat little legs so pungently purple, and tasty as hell. But what with the ocean of choucroute and the vast sausage, this was a dish that would have defeated a team of Provençal truckers…

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Time_out

Guy Dimond, Time Out

6 January 2012

The service was informed, prompt, smiling. Of course, the place is already packed and noisy. Book a table if you love wine and good food, and are in a celebratory mood…

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john_lanchester

John Lanchester, The Guardian

30 December 2011

Not the sort of places you’d go for foams, gels or pointless garnishings, but very much the sort of places you’d go for (…) duck scratchings. Wine is a big part of it, too…

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davidsexton

David Sexton, Evening Standard

1 December 2011

For locals Soif is obviously a great addition to the neighbourhood, bound to be packed, at these fair prices. That we failed to enjoy our evening as much as we had expected perhaps should be put down partly to the location and atmosphere, as well as the heavy cooking…

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What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

4 November 2012

The fat, tender chicken livers on toast with anchovy and rosemary butter which two of us chose for our starters were so big on flavour and beautifully balanced that I found myself craving them for breakfast the next day; I’d go so far as to say it was one of the best things I’ve eaten all year…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

6 September 2012

Duck leg pastilla was served with couscous salad and red onion jam. This Moroccan dish was successfully executed, the filo pastry of the coating thin, the duck nicely seasoned with a hint of sweetness, the couscous delicate…

Read full review »
Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

27 April 2012

Nothing is complicated at Soif and that’s an attraction. It serves simple and rustic, but good food. Another quality is the fact that the menu offers so many appealing things…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

2 December 2011

Anywhere in London, Soif would be a great restaurant but given the standards of the area it’s little short of miraculous…

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