Randall & Aubin on Brewer Street: what to order and when to go

A correction first, because the search is common: Randall & Aubin is at 14 to 16 Brewer Street, Soho, not on Berwick Street. Berwick Street is the next street over, so it makes a loose pointer if you are coming from the market. The nearest station is Piccadilly Circus.

What it is

An Anglo-French seafood brasserie with marble-topped bar-style seating, original tiles, 18th-century French chandeliers and a disco ball. The Evening Standard's David Ellis describes a white-tiled room with chefs at a counter working on lobsters, seasonal fish and oysters. He also notes that it sits next to an adult shop and opposite suspect-looking massage parlours, which is Soho doing what Soho does.

The history

The building was a butcher's shop before it was a restaurant. The restaurant's own site says the business was established in 1911 by Morin Randall and Cavenur Aubin, supplied the Ritz and the Savoy, and counted Winston Churchill as a customer, with hand-written receipts still kept. Restaurant Online dates the earlier French butcher's to 1908, so call it early 20th century and you are safe. Original framed medals of staff who served in the First World War hang in the lobby by the till, beside photographs of the butcher's shop.

It opened as a restaurant in 1996, founded by Jamie Poulton and Ed Baines, who kept the butcher's name. It turns 30 in 2026, and the Standard has included it in its list of London's all-time greatest restaurants. Ellis says they kept the bones of an Edwardian butcher's shop.

What to order

• Oysters. The Infatuation calls the native or Irish oysters a safe choice, and the restaurant's own description leads with them.
• Plat de fruits de mer, to share. One reviewer reports the full platter is not offered for one person, so bring company or ask first.
• Bouillabaisse or spaghetti vongole. Hot Dinners names both, with the fruits de mer, as the signature dishes, and notes a big emphasis on sustainability.
• A glass of house fizz. Hardens points to it, and the restaurant lists champagne and cocktails alongside a specials board that changes daily.

The Standard's critic says everything from the dips to the bread is made in-house. Guests on Tripadvisor also praise the lobster and garlic prawns, though some report inconsistency.

Where to sit

The counter, or the boothed area beside it, according to a recent guest review on the restaurant's homepage. The room is small. Vada Magazine says to expect a queue outdoors at peak times.

When to go

Walk-ins are welcome, but timing does the work. Go for a weekday lunch or an early evening before the theatre, which the restaurant calls a favourite for pre-theatre dining. Book ahead for Friday and Saturday nights. Reviewers say wait times can be unpredictable.

Hours on the restaurant's contact page: Monday to Thursday noon to half eleven (last booking half nine); Friday and Saturday noon to midnight (last booking half ten); Sunday noon to half ten (last booking half eight). Listings elsewhere differ slightly, so check the site before you set out. You can book online, by email at info@randallandaubin.com or on 020 7287 4447.

Prices

Expect mid to upper-mid. Squaremeal puts the average at £50 to £79 a head, and a shared seafood platter sits on top of a main course. The Standard's critic calls the prices beyond decent, though some Tripadvisor reviewers find certain dishes pricey. Menu prices change, so look at the menu on the restaurant's site before you go. Amex, Mastercard and Visa are listed, and the dress code is smart casual. Vegetarian and gluten-free options are listed too.

For after

Next door at 18 Brewer Street is Lina Stores, and beneath it Bar Lina, a candlelit Italian bar inspired by Soho and 1960s Italy. It is the obvious place to land once the oysters are gone. Check its hours before you commit to the plan.

More on the history is on the restaurant's about page, and Hot Dinners has a useful listing for the dishes and the address.