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Menu News |
| We are now serving a tapas-style menu in our bar and conservatory, available from mid-day onwards, Monday to Saturday. This offers a more informal style of eat |
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Special Leap Year Event! |
| On Wednesday February 29th we will be offering ................something to celebrate the Leap Year .Come back and see or check our Facebook page nearer the ti |
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Valentine's Day 2012 |
| Tuesday 14th February 2012. This year we will be offering a 3 course menu at £55 per head, to include a £12.50 glass of Billecart-Salmon Rosé Champagne on arr |
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Good Food Guide 2012 |
| On a south London riverside site near the Albert Bridge, a former ice factory has been home to the Lams' consistently appealing neighbourhood restaurant for ne |
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Winter fare: game |
| The grouse season has finished, so we are moving on to partridge, pheasant, wild ducks and of course venison for the next few months. We will also soon have mu |
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Awards in 2011 |
| Another Noteable Wine List award from the AA for 2011-12. The wine list is a work in progress, so do drop in and try something old, something new, 14 still w |
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New 2011-2 review in Time Out online |
| you can now view the latest 4 star review of the restaurant at http://www.timeout.com/london/restaurants/venue/2:15207/ransomes-dock. |
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Corkage charges |
| There have been several articles of late about corkage charges in restaurants and the BYO concept [bring your own] We have always had an open mind on this s |
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Fire & Knives |
| Do you glaze over at the thought of yet another food blog, full of self-obsessed verbiage, adding precious little to the quality of our urban lives? Well ho |
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Good Food Guide 2011 |
| Dreamy meals out on riverside terrace are one of the enduring pleasures of Martin & Vanessa' Lam's Battersea stalwart-although food & wine never play second fi |
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| We are on Facebook- Ransome's Dock Restaurant Become a friend and keep up to date with all our special offers and events. |
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Time Out 2010 |
| Everthing in this intimate,nautically themed dining room is carefully chosen. Owners Martin & Vanessa Lam know what they like, and fortunately they have excell |