Augustine Kitchen is a 60 cover restaurant with an intimate family-feel, focusing on good quality produce and wine. Franck Raymond, formerly head chef at London institution Mon Plaisir in Covent Garden, has hand-picked his producers to ensure the very best quality, including charcuterie from Monsieur Colliard and fish from Monsieur Mouchet Anyhy sur Leman, a fourth generation fisherman.
Based on Franck’s own design, the restaurant is simple and elegant, with rustic oak tables in the main restaurant area and mismatched, reclaimed wooden and marble tables in the bar. Behind the bar, the handpicked selection of wines is displayed in open racks to give a typically French charm to the restaurant. The bar serves French-style tapas while more classical French cuisine is available in the restaurant.