the_delaunay
Verdict based on 10 critic, 3 blogger and 1 user reviews and awards
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Address: 55 Aldwych, London WC2B 4BB

Website: Visit restaurant website

Telephone: +44 20 7499 8558

A grand café in the European tradition, this Aldwych sibling to legendary The Wolseley serves classic European dishes (including many from Austria, Germany and the Alscace region) in elegant surroundings.

Latest reviews of The Delaunay

Time_Out

Time Out Editors, Time Out

18 October 2012

Wiener schnitzel might follow: boneless veal beaten to a thin layer with a mallet, then breadcrumbed and fried – a classic dish, perfectly created. Desserts include strudels, or for the chocolate-lover, what might well be London’s best sachertorte…

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Gary Barlow

Gary Barlow, The Sunday Times

17 June 2012

The Barlows stayed light and did the chargrilled fish of the day: sea bream. Doesn’t sound exciting, but boy, it was: bright white, not flaky or chewy, just extremely, perfectly fleshy…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

1 May 2012

As is often the case, the best course was dessert. Pudding is a big deal (…) with an entire third of the menu being dedicated to Desserts – ice cream, fruit salad, mousses – Patisserie from an alluring display and Coupes…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

8 April 2012

It’s food for people who favour carbohydrate above all things, indeed see other food groups as its garnish, and food for people with an affiliation to simple, nursery cooking. It’s men’s food!…

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What the Critics say

Time_Out

Time Out Editors, Time Out

18 October 2012

Wiener schnitzel might follow: boneless veal beaten to a thin layer with a mallet, then breadcrumbed and fried – a classic dish, perfectly created. Desserts include strudels, or for the chocolate-lover, what might well be London’s best sachertorte…

Read full review »
Gary Barlow

Gary Barlow, The Sunday Times

17 June 2012

The Barlows stayed light and did the chargrilled fish of the day: sea bream. Doesn’t sound exciting, but boy, it was: bright white, not flaky or chewy, just extremely, perfectly fleshy…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

8 April 2012

It’s food for people who favour carbohydrate above all things, indeed see other food groups as its garnish, and food for people with an affiliation to simple, nursery cooking. It’s men’s food!…

Read full review »
RichardVines

Richard Vines, Bloomberg

30 January 2012

The Welsh rarebit is so magnificent that I eat it each time, though it’s not a starter as such. The salad tiede of wild mushrooms is unbalanced by too much vinegar, yet I enjoy it and have had it twice…

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giles_coren

Giles Coren, The Times

21 January 2012

The first time I went I ordered a tarte flambé, thin and crisp and piping hot, served on stilts, and a pile of oysters. Each oyster I tossed onto a slice of tarte, whacked with Tabasco, rolled and popped. Oyster pizza, bloody marvellous…

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hardens

Richard & Peter, Harden's

16 January 2012

The menu is very broad, and the mittel-European shtick (sorry “Café in the Grand European Tradition“) with which The Wolseley was launched is ladled on thicker here. Wiener or Schnitzel anyone?…

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John_Walsh

John Walsh, The Independent

14 January 2012

The Delaunay instantly zooms to the top of my list of Restaurants to Take Special Friends For a Big Treat. It’s lovely just to hang out there. The waiting staff are friendly and attentive. The prices aren’t astronomical. You can’t help feel it’s your kinda place…

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john_lanchester

John Lanchester, The Guardian

13 January 2012

As an arena, the room is superb – panelled, spacious, with generous gaps between tables and the sense of theatre, energy and professionalism that is the Corbin and King hallmark…

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metro

Marina O'Loughlin (Metro), Metro

4 January 2012

I’m fed-up of being made to feel like a second-class citizen in the establishments of these superlative social engineers. No amount of flawless patisserie, silver coffee pots and expensive design can compensate…

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fay_maschler

Fay Maschler, Evening Standard

8 December 2011

It is the consummate style, attention to detail, patience, comprehension of what people want and how they want it built up by Chris Corbin and Jeremy King over the 30 years since they bought Le Caprice in 1981 that has crystallised in this terrific new restaurant…

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What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

1 May 2012

As is often the case, the best course was dessert. Pudding is a big deal (…) with an entire third of the menu being dedicated to Desserts – ice cream, fruit salad, mousses – Patisserie from an alluring display and Coupes…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

27 February 2012

I enjoyed the Delaunay.  The room is attractive, the dishes appealing and the cooking competent…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

3 January 2012

I can easily moan about the high prices and somewhat unsatisfying food but it’s a formula that has made the Wolseley as bafflingly popular as it is today so you can hardly blame them for sticking to it…

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