Brasserie Roux
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About Brasserie Roux

Inspired by Albert Roux, Brasserie Roux is situated at 8 Pall Mall in an extraordinary double-height space, formerly the banking hall of Cox & King Bank. The one hundred-seat brasserie offers classic French brasserie cuisine in an atmosphere of informal elegance. The design theme throughout the brasserie focuses on a young rooster - the coat of arms of the building's former owners, Cox and Kings, and the symbol of France. The interior designer, Pierre-Yves Rochon, has created an elegant atmosphere with buttercup yellow walls and contemporary furniture upholstered in dark green and red fabric. Three 15ft arched windows dressed with matching pale yellow and white American blinds overlooking Pall Mall and Waterloo Place help create a stunning spacious yet refined area in which to enjoy honest Brasserie Cuisine created by one of the world's most famous chefs. The hotel has been awarded two AA rosettes, the highest accolade for high standards of cuisine, which ensures entry into the AA Restaurant Guide. The Restaurant offers a variety of different menus: a Weekly Menu at £24.50 for 3 courses including 2 glasses of wine; and two Pre-Theatre options: 3 courses for £15, or 3 courses plus 2 glasses of wine for £20; Book directly on www.sofitelstjames.com

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Brasserie Roux Facilities

Access into the Building Flat routes from parking area to entrance
Catering Facilities Set price menu
Theatre menu
Children Facilities Childrens menu

Brasserie Roux Address

Address:
6-8 Waterloo Place
London
SW1Y 4AN
Telephone: +44 (0)20 7968 2900
Website: http://www.sofitelstjames.com

Location Information for Brasserie Roux

Address:
6-8 Waterloo Place
London
SW1Y 4AN
Telephone: +44 (0)20 7968 2900
Website: http://www.sofitelstjames.com
Public transport: Piccadilly Circus, Underground

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Brasserie Roux

Sample menu from Brasserie Roux

  • STARTERS
  • Pumpkin soup with chestnut muffin
  • Gorgonzola tart with beurre blanc
  • Game tourte with braised red cabbage
  • MAIN COURSES
  • Cod fillet with mussels and saffron
  • Choucroute of pheasant
  • Penne pasta with pesto
  • DESSERTS
  • Peach bavaroise with raspberry coulis
  • Tiramisu
  • Selection of cheese from Maître Vernier
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