Rondo

Rondo A modern neighbourhood restaurant that celebrates the best of British seasonal produce.

30/04/2026

For the May edition of our Hox Sarnie Special, we’ve teamed up with .ldn in celebration of Cinco de Mayo.

Meet the Barbacoa Torta: beef barbacoa, refried beans, avocado, red onion, esabeche, salsa roja and a grilled cheese crust, all on toasted bread. A spin on a classic Mexcian torta, inspired by their barbacoa taco.

Sip on a Sonora Paloma with Patrón silver, taco spice, lime, agave and London Essence Pink Grapefruit Soda.

Landing 1 – 31 May in The Hox Holborn lobby. Get it whilst it’s hot.

02/04/2026

For the fourth edition of our Hox Sarnie Special, we’ve called in our pals .

Meet the Bad Boy Vodka Parm Alla Prosciutto: crispy chicken, vodka sauce, prosciutto, whipped ricotta and triple cheese on a toasted ciabatta roll. Served with a Sapling Bloody Mary.

Available from 1 – 30 April in The Hox Holborn lobby. Get it whilst it’s hot.

02/03/2026

For the third edition of our Hox Sarnie Special, we’re bringing things in-house, as the Rondo kitchen team put their spin on a classic steak sandwich.

Meet the Rondo Steak Sando: bavette steak on toasted sourdough, layered with salsa verde, caramelised onions and crispy potato straws.

Best paired with a glass (or two) from our wines on tap.

Available for a limited time only, until Tuesday 31 March in The Hox Holborn lobby.

Meet the team.Just a few of the people behind the food, the wine and everything in between.
27/02/2026

Meet the team.

Just a few of the people behind the food, the wine and everything in between.

Meet the team.Just a few of the incredible people behind the food, the wine and everything in between.
27/02/2026

Meet the team.

Just a few of the incredible people behind the food, the wine and everything in between.

Here’s a look back at our first seasonal supper last week, where we celebrated the launch of our brand new spring menu w...
17/02/2026

Here’s a look back at our first seasonal supper last week, where we celebrated the launch of our brand new spring menu with our nearest and dearest.

Let us know in the comments if you want to join us next time.

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🐝 – in honour of our favourite new dish on the menu; fried cacio e pepe tortellini with fermented Dr. Sting’s hot honey

06/02/2026

Here for some hot honey Lovin’? 
 
Food is our love language, so we’ve turned up the heat this Feb with our faves at Dr Sting’s. 🌶️

Meet the Dr Sting’s Hot Honey Brioche Roll: mortadella, Dijon, Swiss, pickled onions and matchstick fries, finished with a generous drizzle of hot honey (£12). Sweet. Salty. Spicy.

Paired perfectly with our Dr Sting’s Hot Honey Margarita - Patrón Silver, pink peppercorn hot honey and fresh lemon for a fiery twist on the classic (£15).

Available for a limited time only, until Saturday 28 February in The Hox Holborn lobby.

27/01/2026

Next up in the Rondo Chef Series: Junior Sous Chef Karl Misselbrook.

Karl cooks with contemporary techniques and uses ingredients in more ways than one to squeeze every last bit of goodness out of them. Expect bold, honest plates that don’t overcomplicate things.

On the menu:
Chicken parfait with piccalilli and crispy chicken skin
Braised beef shin with beef jus, parsnip purée and crispy parsnip
Spiced caramel & chocolate tart with cherry wine figs

Running 29 January – 5 February. You know what to do. Book your table now.



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20/01/2026

Next up in the Rondo Chef Series: Sous Chef Edoardo Pistone.

Born in Italy, based in London. Expect comfort, creativity and a little Italian flair, all built around British produce.

On the menu:
Canederli allo speck
Pork belly & sausage casserole with white wine and cabbage braise
Cornflake panna cotta with berry compote and cornflake praline

Running 21–28 January. Blink and you’ll miss it. Book your table now.



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13/01/2026

Introducing the Rondo Chef Series, in celebration of The Restaurant Month 2026.

Four weeks. Four chefs. Four stories.

From 13 January – 13 February, enjoy a three-course set menu for £29pp, curated weekly by a different member of our kitchen team, championing their own style, influences and ingredients.

Up first: Head Chef Tristan Downes, showcasing a menu built around minimal waste and maximum flavour.

On the menu:
Deep-fried trio of cheese ravioli, parmesan velouté, crispy sage.
Duck with treacle-glazed beetroot, carrot & star anise purée, pickled black radish.
Sauternes trifle with Sauternes jelly and white chocolate custard.

Limited availability, book your table now.



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09/01/2026

Introducing our monthly rotating sandwich special in The Hoxton, Holborn lobby. We’re kicking things off with an Burns Night number that says hell yeah to haggis, nae questions asked.

Meet the Battered Balmoral Roll with battered chicken, with Ayrshire bacon, haggis and Distillery Whisky sauce. On the menu from today, all month long. Served up with a wee hauf ’n’ half or a pint of . Slàinte.

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Address

The Hoxton Hotel, 199 High Holborn
London
WC1V7BD

Opening Hours

Monday 7am - 10pm
Tuesday 7am - 10pm
Wednesday 7am - 10pm
Thursday 7am - 10pm
Friday 7am - 10pm
Saturday 7am - 10pm
Sunday 7am - 10pm

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