Tendril – a (mostly) vegan kitchen in the heart of London
Tendril is one of those restaurants that quietly changes how you think about food. Tucked just off Oxford Circus on Princes Street, this “plant-first” kitchen is led by chef Rishim Sachdeva and has quickly become a reference point for anyone curious about modern, vegetable-led dining in London. 
Rather than relying on imitation meats or heavily processed substitutes, Tendril puts carefully sourced vegetables centre stage, showing just how exciting, satisfying and inventive plant-based cooking can be. It’s this commitment to thoughtful, flavour-driven food that makes Tendril a natural fit for our Plant-based Dining section.

A plant-first philosophy
Tendril describes itself as “a (mostly) vegan kitchen and bar”, and that wording is deliberate. The menus are built around seasonal vegetables, with dishes that are either fully vegan or “mostly” vegan, occasionally using dairy but always offering a completely vegan route through the meal. The aim is simple: help guests eat less meat by making plant-first food genuinely compelling.

This philosophy moves the conversation away from faux meats and towards what can be achieved with great produce, smart technique and a bit of imagination. Cauliflower, mushrooms, beetroot, aubergine, heritage tomatoes and purple potatoes all appear in different guises, treated with the same care and attention you’d expect in any serious modern kitchen.

The menus: discovery through vegetables
Tendril’s menus are designed to encourage exploration. Guests can choose between à la carte and set formats, with a Discovery menu that acts as a multi-course journey through the best of what’s in season. This Discovery menu is available for both lunch and dinner and is curated by Rishim and the team to highlight texture, contrast and depth of flavour.

Across lunch, dinner, early-bird and weekend brunch, the kitchen offers a changing line-up of dishes that might include chipotle-smoked oyster mushrooms in place of a traditional meat main, silky cauliflower parfait with sourdough, or smoky aubergine with tahini and kalamata olives. Reviewers consistently note how the menu feels like “windows into what’s possible with plants”, with each course showcasing a different way to build richness and satisfaction without relying on animal protein.

For those who prefer to pick and choose, the à la carte menu runs throughout the week, offering snacks, small plates and larger dishes that can be shared or enjoyed individually. Whatever the format, the emphasis is on seasonal produce, layered flavours and a sense of playfulness that keeps repeat visits interesting.

Drinks with the same attention to detail

Tendril’s plant-first approach extends to the drinks list. A regularly changing selection of vegan wines from small European producers sits alongside cocktails that make use of ingredients and techniques from the kitchen, as well as kombuchas and drinking vinegars. The idea is to offer pairings that complement the food without overshadowing it, and to keep the experience coherent from first sip to last bite.

Optional wine pairings are available with set menus, carefully matched to each course to bring out the best in the ingredients. For guests who prefer low- or no-alcohol options, the “kitchen cocktails” provide an inventive alternative, again rooted in the restaurant’s broader ethos of thoughtful, ingredient-led hospitality.

Accessibility, atmosphere and experience

Located at 5 Princes Street, just moments from Oxford Circus, Tendril is easy to reach and well placed for both local Londoners and visitors exploring the city. The dining room has a warm, down-lit feel, with an atmosphere that reviewers describe as distinctive, clever and quietly buzzing - exactly the sort of space where you can settle in for a relaxed meal without feeling rushed or overly formal.

Service is designed to be welcoming and flexible. Tendril caters for a wide range of dietary needs, offering gluten-free, nut-free and allium-free menus at all times, and inviting guests to share any requirements when booking so the team can prepare accordingly. Families with children are welcome, and well-behaved dogs are also allowed, making it a genuinely inclusive space for different kinds of diners.

Recognition and reputation

Tendril has attracted attention from both diners and critics. It holds strong ratings on major booking platforms and has been recognised with awards and positive reviews that highlight its inventive, multi-cuisine approach and high level of execution. The Guardian’s Jay Rayner has written about the restaurant’s distinctive buzz and the sense that guests have “found their way to something distinctive, clever and objectively good”, reinforcing its status as a standout destination for plant-based dining in London.

This reputation is built not on novelty for its own sake, but on consistent, thoughtful cooking and a clear point of view: that the best route away from meat is often simply to eat more vegetables, prepared well.

Tendril embodies the spirit of discovery - showcasing how plant-first, mostly vegan cooking can be imaginative, satisfying and genuinely memorable, while offering guests a welcoming, well-rounded experience that makes eating less meat feel both effortless and exciting.

Image © Tendril