Business Details
11 Years
experience
French Wine & Dining in Central London
Founded by two Master Sommeliers with extensive London restaurant experience, Cabotte Wine Bar & Restaurant Wine Bar & Restaurant offers exquisite French cuisine paired with an exceptional Burgundy-focused wine list. Our venue, designed by Rosendale Design, captures the essence of a traditional French countryside bistro while delivering modern culinary innovation. The seasonal menu showcases the finest ingredients through daily specials and carefully crafted dishes that balance classic techniques with contemporary presentation. With over 1,000 wines including 650 Burgundy selections, our sommeliers provide expert pairings for every occasion. Located in the heart of London's financial district near Bank station, we offer lunch, dinner, and private dining experiences in two dedicated function rooms.Our culinary team, led by Head Chef Elliot Miller, brings decades of Michelin-starred expertise to create memorable dining experiences. The restaurant's name pays homage to Burgundy winegrowers' vineyard huts, reflecting our deep connection to the region's viticultural heritage. We maintain regular operating hours from 12:00 to 22:00 Monday to Friday, with last orders at 21:30. Our sister venues include The Black Book, Blandford Comptoir, and Comptoir Caf & Wine. For special occasions, we offer bespoke private dining options accommodating groups from 11 to 40 guests.
Services
French Cuisine
Wine Pairing
Private Dining
Seasonal Menus
Gift Vouchers
Details
- Year established: 2015
Highlights and features
- Founded by two Master Sommeliers with Burgundy wine expertise
- Seasonal menus showcasing Michelin-starred culinary heritage
- Private dining rooms for groups up to 40 guests
- Extensive wine list featuring 650 Burgundy selections
- Central London location near Bank Underground station
What people say
Exquisite French cuisine
Exceptional wine list
Seasonal menu highlights
Professional service
Elegant ambiance
Services
French Cuisine
Our Michelin-starred heritage informs every dish, blending traditional French techniques with modern presentation. Seasonal ingredients take centre stage in our lunch and dinner menus, created by Head Chef Elliot Miller. Daily specials showcase the freshest produce while maintaining classic French foundations.
Wine Pairing
With over 1,000 wines including 650 Burgundy selections, our Master Sommeliers curate perfect pairings for every meal. The wine list features both classic vintages and rare finds from renowned Burgundy producers. Expert guidance ensures optimal wine and food combinations for all occasions.
Private Dining
Two dedicated function rooms accommodate groups from 11 to 40 guests with bespoke dining experiences. The Jeroboam Room offers flexible seating while the Magnum Room provides a chef's table experience. Custom menus feature seasonal options and canap presentations for special occasions.
Seasonal Menus
Menus evolve with the seasons to highlight peak ingredient quality, updated regularly by our culinary team. Simple yet precise cooking methods preserve ingredient integrity while daily specials introduce innovative combinations. Both lunch and dinner menus maintain this seasonal focus.
Gift Vouchers
Denomination-based vouchers provide flexible gifting options for special occasions. Available in 50 increments, these vouchers make ideal presents for wine and food enthusiasts. Redemption is straightforward across all our dining offerings including wine bar experiences.
People
Xavier Rousset
Co-Founder
Master Sommelier since age 23 with 20 years' restaurant experience. Founded Texture (1 Michelin Star) and 28-50 wine bars before establishing Cabotte Wine Bar & Restaurant Wine Bar & Restaurant. Recognised Burgundy wine expert and former Manoir Aux Quat'Saisons chef.
Gearoid Devaney
Co-Founder
Michelin-starred restaurant veteran with global experience. Former Pierre Gagnaire protg and Tom Aikens team member. Burgundy wine specialist and Flint Wines director. Regular industry speaker and Master Sommeliers Court examiner.
Elliot Miller
Head Chef
17-year culinary veteran trained under Alain Roux and Clare Smyth. Joined Cabotte Wine Bar & Restaurant Wine Bar & Restaurant in 2022 after Michelin-starred roles at Capital Hotel and Kitchen W8. Specialises in French-British ingredient combinations with bold flavour profiles.
Edward Boarland
Executive Head Chef
Michelin-trained chef with experience under Gordon Ramsay and Simone Zanoni. Served as Cabotte Wine Bar & Restaurant Wine Bar & Restaurant's head chef before becoming group executive. Oversees kitchen operations across four venues including The Black Book and Blandford Comptoir.
Questions
How can I make restaurant reservations?
Book online through our website or contact us directly at 0207 600 1616 during operating hours.
What private dining options are available?
We offer two private rooms: Jeroboam (18 seated/40 standing) and Magnum (11 seated with kitchen view).
What wine specialities do you have?
Over 1,000 wines including 650 Burgundy selections with sommelier guidance available daily.
Are there seasonal menu changes?
Menus evolve with seasons to showcase peak ingredients, updated regularly by our culinary team.
