Slug & Lettuce - Richmond

£8 - £20 / British, Cocktail bars, Vegetarian options

Riverside House, Water Ln, Richmond

Awards

Excellent Prosecco 2024

Opening hours

12PM-12AM

Sunday 10AM-10PM
Monday 12PM-10PM
Tuesday 12PM-11PM
Wednesday 12PM-11PM
Thursday 12PM-11PM
Friday 12PM-12AM
Saturday 10AM-12AM

Amazing Brunch with Impeccable Service!

On a sunny afternoon, I strolled into the vibrant and lively Slug & Lettuce in Richmond, eagerly anticipating the oasis of merriment that lay within. Nestled conveniently by the river, this spot ceases to be merely a watering hole and transforms itself into a buzzing hive of joy, where the geniality of the staff is what makes the experience truly remarkable. Here, the mantra seems to be: whatever your troubles, there's a bottomless brunch for that. Amidst the jovial clinking of glasses and laughter woven sporadically through the ambiance, several names emerged as customer favorites—Magda, Drishti, Nicoleta, Luke, and Chelsie—each praised for their warmth, attentiveness, and the sheer dedication with which they keep spirits high and glasses full.

The menu, while not devouring whole new territories in culinary innovation, has its charms, with solo acts like the chicken croissant burger and well-cooked grilled steak delivering bursts of flavor worthy of note. Each presented refreshingly alongside cocktails which are perhaps best described in exclamations of surprise or delight, such as the sweet and tangy surprise of the Beach Babes. Swathed in a slight disconnect between décor refinement and the inexhaustible energy of its staff members, the restaurant bears pockets of narrative caught in culinary missteps regarding disabled access or underwhelming portions occasionally detracting from an otherwise sublime soiree. Whether for relished reunions over endless glasses of mimosa or spirited impartations led expertly by hosts like Nicoleta, the Slug & Lettuce animates Richmond with indulgences that more often than not harmonize delightfully exuberant gaseous drinks with delectable bites. — Clarissa Cuisinier