Smoke & Salt

Smoke & Salt Smoke & Salt is a modern British small plates restaurant focused on smoking, curing & preserving tec

BEEF PIRI-PIRI | SUMMER 2026.Always immensely proud and privileged about the products we get to work with. Walter Rose &...
30/06/2026

BEEF PIRI-PIRI | SUMMER 2026.

Always immensely proud and privileged about the products we get to work with. Walter Rose & Son has always been good to us since we started taking these sirloins. We mame the most of this regenerative beef from Tim at Stokes Marsh Farm.

WIMBLEDON X NYETIMBER. 02-11JUL26. 🎾🥂To celebrate this year’s Wimbledon Lawn Tennis Championship, we’re offering wine pa...
26/06/2026

WIMBLEDON X NYETIMBER. 02-11JUL26. 🎾🥂

To celebrate this year’s Wimbledon Lawn Tennis Championship, we’re offering wine pairings from the world renowned NYETIMBER Estate in Sussex.

We're a short bus trip from Wimbledon so pop by after you've been out in the sun watching the tennis for some bubbles and dinner.

23/06/2026

BURGER NIGHT TOMORROW.

Plus, we've just opened up for July and August bookings too.

Check out the link in our bio.

20/06/2026

SUMMER MENU PREVIEW.

This past Wednesday, we launched our Summer menu. Great night and thanks to all those who joined and were kind enough to share your feedback. Couple of tweaks but we're looking good 👌🏾.

09/06/2026

TIME TO SAY GOODBYE.

Our Spring Menu is winding up this week. Quickly to be followed by the launch of our Summer Menu next week. Can't wait to have you in for this one South London.

DINNER & BAR
Thursday-Saturday...from 6pm.

19/05/2026

MILK-BRAISED PORK RAVIOLI.

The main course on our Craft menu. Available until 630pm daily.

07/05/2026

SMOKE & SALT.

Dinner Thursdays to Saturdays. We keep things neighbourhood friendly every night with our seasonal tasting menus and the odd 'payday Burger Night' at the end of the month.

29/04/2026

BEEF FAT DONUT.

The whole point was to use up as much of our beef sirloin.

Aged beef fat goes into the light and crunchy bao-style bun (enriched with grean pea flour).

The sticky ragout that sits on top is made from the trim from the beef, beef tendon and beef tongue.

An umami-rich bite that is the first part of your beef course.

24/04/2026

CATERING WITH SMOKE & SALT.

If the sun's out that means you're probably already to think about that summer BBQ or party you've had your mind on all winter.

We would love to get involved, even if it just means you take on one of our Party Boxes (available for cooking at home).

Check out the catering link and section within our bio.

22/04/2026

We Cater.

Offering a range of options for events, parties or just "because I can't be f-ed to do all this prep".

10/03/2026

SPRING MENU PREVIEW NIGHT 18MAR26

Before it’s fully locked in, we’re opening the doors for a one-night preview. Expect new seasonal dishes, fresh wine pairings and a first look at what the chefs have been working on behind the scenes.

Booking info in our bio links.

It might not be perfect yet — but that’s half the fun. Come try it, tell us what you think, and be part of shaping the final menu.

27/02/2026

Soave Classico Balestri Valda — from a family estate led by female winemaker Laura Rizzotto, organically grown on limestone-kissed volcanic soils with bees tended in the vineyard to champion biodiversity.

Bright, mineral-rich Italian white with stone fruits and fresh acidity — elegant and versatile with seafood or starters.



Address

115 Tooting High Street
London
SW170SY

Opening Hours

Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 6pm - 10pm

Website

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