Row on 5

Here are three unique and unconventional aspects of the Michelin-starred restaurant Row on 5 in London:

1. First-ever restaurant on Savile Row in 290 years
Row on 5 is the first restaurant to be leased on the iconic Savile Row in its 290-year history, a street traditionally known for British bespoke tailoring rather than dining establishments. This marks a significant and unconventional milestone for the location and the restaurant industry there.

2. Multi-floor promenade dining experience with large dedicated spaces
Row on 5 offers a promenade dining experience spread over two floors, starting in a downstairs bar with snacks and drinks, moving upstairs to a spacious main dining room centered around an open kitchen, and then returning downstairs for petits fours. The scale is unusual for London, with both floors reserved exclusively for about 30 guests, showcasing an impressive use of space rarely seen in the city.

3. Immersive arrival experience with exotic bird sounds and dry-cleaning service
Guests are welcomed into the subterranean entrance where their arrival triggers sounds of exotic birds, creating a calming atmosphere before entering. Additionally, the restaurant offers a dry-cleaning service for guests' coats, ensuring they leave feeling fresher than when they arrived—an uncommon luxury in dining.

The most honored or signature ingredients at Row on 5, London, include:

• Caviar and Oyster: Featured in a canapé that highlights the essence of the sea, combined with cucumber to add freshness and refinement. This pairing exemplifies the restaurant's focus on sophisticated, fresh seafood flavors.

• Scallop: Roasted scallop garnished with trout roe and XO sauce, delivering a powerful umami seafood depth with a soft, smooth texture. This dish showcases meticulous technique and rich flavor layering.

• Cornish Turbot: Perfectly cooked turbot served with a creamy cockle sauce and Amalfi lemon, which adds freshness, sweetness, and a refreshing aroma. This ingredient reflects the premium quality and balanced flavor profiles at Row on 5.

• Onion Crisps: Made by slowly cooking onions for twelve hours, mixing with sourdough bread, and baking until crisp. This ingredient demonstrates the restaurant's attention to detail and innovative use of textures.

These ingredients are central to the tasting menu and highlight Row on 5’s emphasis on refined, elegant, and deeply flavorful dishes crafted with precision.

Tasting Menu

• 15 Courses: £250

Lunch Menu

• Available on Fridays and Saturdays: £150