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| Rick's Cafe |
| 122 Mitcham Road |
| Tooting, SW17 9NH |
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| Facilities |
| Child portions & high chairs
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Vegetarian, vegan and organic selection
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Allergy awareDisabled access & toilets
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Sunday roast rib of beef
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Outside catering
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| This very busy, bustling restaurant has now been open over 4 years and is proving to be an extremely popular venue. Rick, a superb chef and owner/manager, designed the restaurant to make you feel very much at home in a warm and relaxed ambience – simply designed. Rick’s primary emphasis is on quality food, freshly prepared in the open plan kitchen with a short menu of European dishes that changes regularly to take advantage of available fresh produce. |
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| At last, Rick Gibbs (previously chef at the Chelsea Arts Club and Mezzo) has given Tooting what it has been crying out for – a fabulous local restaurant for local people. If you really enjoy eating without pomp and circumstance or having to take out a second mortgage then Rick’s Café is the place for you. Essentially Rick’s Café provides comfort food with substance and intelligence without frills. |
| | Rick uses only the freshest produce – the only thing you’ll find in the freezer is the ice cream. He is passionate about eating and his food is crammed with flavour and never overdressed. The menu will be changed frequently reflecting what is in season and what has just come off the boat or is locally available. Whether you fancy roasted brill with pea puree or a simple steak or spinach and ricotta gnocchi, there is something on the menu for everyone. Rick's desserts are truly mouthwatering and are perfect to round out any meal. |
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Cuisine |
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| English |
| Sunday roast is perhaps the biggest culinary indication of traditional english cuisine. It begins with a Yorkshire pudding (either as a first course or as part of the main meal), followed by a joint of meat and assorted vegetables. The commonest joints are beef, lamb or pork; chicken is also popular. The British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, spotted dick and trifle. |
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| Modern European |
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| French |
| French cooking has been developed and perfected over the centuries and is today a highly refined art. French restaurant cuisine is divided into: Cuisine bourgeoise, which includes all the classic French dishes which have been adapted over the years to suit the taste of the affluent classes. This cooking includes the rich, cream-based sauces. Cuisine du terroir, has a strong focus on quality local produce and peasant tradition. Cuisine nouvelle, is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. |
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| Mediterranean |
| The eclectic menu includes Mediterranean dishes alongside classic English and French. The wine list is diverse and boasts fine examples from France, Spain, Italy, Germany and the New World – all without costing an arm and a leg! |
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| Spanish |
| Spanish cuisine is known for its wide use of innards or uncommon cuts of meat like tongue or feet. Meats are usually marinated for a short time before being fried in a sauce of vinegar, oil, garlic, and onions (adobado). Specialties include paella spiced saffron colored rice, garnished with shrimp, crab, Spanish sausage, and pieces of fried pork, beef, chicken, and lamb. |
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| Operation |
| Rick's menu, which changes regularly but does retain many of the favourite dishes, has great emphasis on ensuring that there is something for all tastes, such as the Spanish style pork fillet with chips and egg, cep and fennel risotto with poached egg and truffle oil accompanied by, for instance, buttered Jersey Royals.
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Opening hours: Mon-Sat noon-3pm and 6-11pm, Sunday noon-3pm and 6-10pm. All major credit cards accepted (not Amex/Diners). 12.5% optional service charge.
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Typical Spending |
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| Lunch or Dinner |
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| Two courses for two people including a bottle of wine |
£45 |
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