Southern French cooking by Alex Jackson, with Stevie Parle at the Parasol Unit Foundation for Contemporary Art. Jackson creates lovingly cooked, seasonal southern French dishes, using the finest and freshest of ingredients.

Sardines offer a selection of irresistible dishes including a rabbit pappardelle with a smoked bacon and chestnut ragoût, slow – cooked pork shoulder, roast gurnard as well as a fine selection of french cheeses and desserts. Sardine also offers a hearty brunch menu at the weekend. Sardine is an absolute must in this neck of the wood!


15 Micawber Street
Contacts & Details
mon 6:00 pm – 10:00 pm; tue, wed, thu, fri 12:00 pm – 3:00 pm, 6:00 pm – 10:00 pm; sat, sun 10:00 am – 3:00 pm, 6:00 pm – 10:00 pm

T: 020 7490 0144
W: Sardine

15 Micawber Street

Keep up to date with My Art Guides
Sign up to our newsletter and stay in the know with all worldwide contemporary art events