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Weekend Lunch

At lunch on Saturday and Sunday, the menu at Boundary Restaurant includes a section called “Specialités du Weekend”, which embraces simple dishes such as œufs Bénédicte and œufs à la Florentine, plus brandade with poached eggs and hollandaise – a recipe mentioned in Elizabeth David’s French Provincial Cooking that is also linked to the origins of eggs Benedict, as well as black truffle omelette, croque-monsieur and croque-madame.

Rotisserie Les Landes chicken is always available on Saturday and Sunday; similarly, the Sunday lunch menu includes leg of lamb and rib of beef. Plateau de fruits de mer and a choice of oysters also feature, alongside classic recipes such as choucroute garnie, daube de bœuf provençale, confit de canard, and bouillabaisse, with decadent treats such as lobster and chips also available.

Prix Fixe

£19.50 for two courses
£24.50 for three courses

à la carte menu

The restaurant's à la carte menu is based on classic and traditional French recipes, with a large selection of fruits de mer. The intention is to offer simple and delicious French regional food alongside quintessential dishes such as escargot à la bourguignonne or cuisses de grenouille, as well as the more indulgent treats such as foie gras, Dover sole, côte de veau and game.

Seasonal ingredients from the British Isles such as grouse, hare, asparagus and gulls eggs, together with truffles from France and Italy, are all included when available. Charcuterie, oysters, smoked wild salmon, daily-changing roast meats from the rotisserie and cheese are served from chariots in the dining room. The pudding menu always includes a glamorous soufflé and madeleines baked to order.

Boundary Restaurant opening hours

Wednesday to Saturday, noon to 3pm
Sunday, noon to 4pm

Monday to Saturday, 6.30pm to 10.30pm
Bar open from 6pm to midnight

To make a reservation call 020 7729 1051
or email


T 020 7729 1051 F 020 7729 3061

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