Randall & Aubin, right in the sleazy heart of Soho, has always been a “unique experience” – now they have promised to turn the seafood and champagne bar concept on its head with the launch of a new menu. This offering will recommend fish and crustaceans to match the bubbly, not the other way around.
The menu will showcase artisanal champagnes, produced at family-run vineyards. Chef Ed Baines has devised a series of dishes to harmonise with the fizz, which will mainly be served in half-bottles.
The list includes a Moutard Champagne Prestige Rosé, paired with Randall & Aubin haddock and chips with tartare sauce and minted peas; and Moutard’s Brut Reserve accompanied by half lobster roasted in garlic butter or Hébrart Premier Cru, which is complemented by the fruits de mer platter.
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