Hurrah for caviar! Tis the season to treat yourself... 📸: @gablungu
Come celebrate New Year’s Eve in style - with us! We’re serving our normal a la carte menu & taking bookings in two hour slots all day on New Years Eve - you can make a booking online using the link in our bio ☝️
From the first days of Randall & Aubin back in 1996, our approach to cooking and buying has been to only use the best of the best ingredients, which are cooked with care, and create dishes with a ‘nowhere to hide’ attitude.
Our rotisserie chicken smells incredible and tastes even better! It’s one of @edbaineschef’s favourite meal - one taste and you’ll see why! 📸: @her_dark_materials
Anyone for Christmas cocktails?! What a way to start the week! Make sure to stop in for a festive tipple - it’s the last week before Christmas hits! 🎄🍹🍸 📸: @ezhikvoblakah
Did you know that it was Edward Hopper’s ‘Nighthawks’ that inspired Randall & Aubin? Ed was 11 years old when he saw this painting for the first time and he thought to himself, ‘One day I want a place like that.’ 15 years later, after 90 years of trading as a butchers, Randall & Aubin became vacant and Ed thought, ‘Nighthawks!’ After a 7 month refurb, Jamie and Ed re-opened Randall & Aubin as a seafood restaurant and to this day, they still work hard to surprise and delight our customers. The greatest reward a restauranteur can have is to create a long-standing institution and to follow a childhood dream. @edbaineschef