ANGLER is the rare Michelin-starred London table you can still book a fortnight out, and the only one where the cheapest route runs straight through the kitchen's best work.
One hundred and fifty-five pounds buys eight courses at ANGLER, ten floors above Moorgate on the roof of the South Place Hotel at 3 South Place, EC2M 2AF. Unlike most one-star London rooms, you can usually have the table inside a week or two. That gap between the cooking and the difficulty is the whole story of booking it. Head chef Craig Johnston, who won the 2025 Roux Scholarship, runs a sustainable-seafood kitchen whose native lobster ravioli and roasted Newlyn cod have held a Michelin star for thirteen straight years. The room sits in the financial district, which is exactly why it frees up when the bankers go home.
What it costs, and where the value sits
The headline number is the GBP155 tasting menu, eight courses of seasonal British seafood served at both lunch and dinner. A la carte opens at roughly GBP75 for two courses, and there is a shorter Taste of Angler set menu below that. For a numerate diner the math is simple: the set lunch puts the same Craig Johnston kitchen and the same Cornish day-boat fish in front of you for well under the dinner spend, because the produce and the technique do not change between services. If you want the roasted Newlyn cod without committing to eight courses, the a la carte is the honest order.
Wine is the variable that moves the bill. The list runs deep and City-priced, so a pairing or a couple of glasses each will add as much as the food at lunch. Booking the set lunch and drinking by the glass is the route that keeps a one-star meal here under three figures a head before service.
How the booking actually works
ANGLER takes reservations directly through its own site at anglerrestaurant.com/book-a-table, which shows live availability rather than routing you through a third-party app. Standard tables carry no prepaid deposit, so there is no ticket to lose and no penalty clock to track of the kind that governs prepaid rooms. For a party of more than twelve, or for the open-air roof terrace, you email the restaurant at [email protected] and the team arranges it directly; private dining for larger groups is handled the same way. The detail page on our ANGLER full review tracks the current lead time at one to two weeks for a weekday dinner.
The easiest night to get the table
Saturday. The City of London is a commuter district, so a Square Mile room that runs three-deep on a Thursday business night has open tables at the weekend when the offices are dark. That inverts the usual rule for hard reservations and makes ANGLER one of the few starred London rooms where Saturday is the path of least resistance. If a weekday slot is genuinely full, the cancellation-refresh tactic still works here, but most diners will not need it. The broader method for tougher rooms lives in our impossible-reservation playbook.
Best for a client dinner
Book this room for impressing clients and closing a deal because three things line up: a genuine Michelin star, a rooftop view over the City, and an address two minutes from the client's own office. You finish the cod, you shake hands, and nobody has crossed London for it. That is why it sits on our list of rooms best for impressing clients and the guide to closing a deal over dinner. For the wider field, compare it against Core by Clare Smyth and The Ledbury in the full London dining guide, or against the field in the best seafood restaurants worldwide.
Not for
Not for a late, loud night out. The South Place rooftop is a quiet corporate dining room that winds down early, and at weekends the streets around it are deserted, so there is no scene to spill into afterward. Wrong room for a 10 p.m. table or a crowd that wants noise.
London's most bookable Michelin star: GBP155 for eight courses of Newlyn cod and lobster ravioli; book the set lunch for the best value.
Frequently asked questions
How hard is it to book ANGLER in London?
Easier than almost any other one-Michelin-star room in London. ANGLER takes bookings directly on anglerrestaurant.com, and our detail page tracks availability at roughly one to two weeks out for a weekday dinner. Weekends are wider still, because the surrounding City of London empties when the offices close. Book larger parties of up to twelve, or the roof terrace, by emailing the restaurant directly.
How much does ANGLER cost per person?
The eight-course tasting menu is GBP155 at both lunch and dinner, and a la carte starts at about GBP75 for two courses before wine. The shorter set lunch is the value entry: the same kitchen and the same Newlyn cod at a fraction of the tasting outlay. Add wine by the glass or from the list, plus service, on top of either.
What is ANGLER's signature dish?
The native lobster ravioli, a single plump parcel in a deep bisque lifted with fennel and Thai basil, and the roasted Newlyn cod that has run on the menu in some form for years. The Cornish turbot with line-caught squid and bonito dashi is the other dish regulars order without reading the card. All of it is sustainable British day-boat seafood.
What is the dress code at ANGLER?
Smart casual. No jacket or tie is required, but this is a corporate City room on the tenth floor of the South Place Hotel, so most diners arrive in business dress straight from the surrounding offices and banks. A collared shirt is the floor; trainers and shorts read wrong against the room and the GBP155 cheque.
Is ANGLER worth it for a client dinner?
Yes, and the value is in the location. A one-star seafood kitchen on a rooftop inside the Square Mile means you close the meal and the client is two minutes from their office. At GBP155 for eight courses it undercuts most starred London tasting menus, which is why it works for impressing clients and closing a deal without the West End journey.
Keep reading
For the rooms that genuinely fight back, see the 50 hardest reservations in the world, and for the City-level field start from the London dining guide.
Booking methods, menu prices and lead times change without notice; confirm directly on the restaurant's own booking page before you plan an evening around it. Restaurants for Kings is editorial, not sponsored. Some reservation links may earn an affiliate commission, which never affects a ranking or a score.