The 10 Cases

The 10 Cases Local bistrot based in the heart of the theatre district
(553)

Open Monday - Saturday (Kitchen open all day Friday & Saturday)
Lunch: 12pm - 3pm
Dinner: 6pm - 11pm (last orders)

It’s new menu day on Endell Street. We’re delighted to present to you:•⁠ ⁠Fritto misto of mussels, olives & kale with a...
30/06/2026

It’s new menu day on Endell Street. We’re delighted to present to you:

•⁠ ⁠Fritto misto of mussels, olives & kale with aioli
•⁠ ⁠⁠Brown crab gougères
•⁠ ⁠⁠Smoked cod’s roe & radishes
•⁠ ⁠⁠English peas & beans, labneh, shallots
•⁠ ⁠⁠Heritage tomato, lovage, capers, sourdough & elderflower vinegar
•⁠ ⁠⁠Frisée aux lardons, quail egg
•⁠ ⁠⁠Sardines, sauce vierge
•⁠ ⁠⁠Panisse, roasted aubergine caponata, soft herbs
•⁠ ⁠⁠Cod, butter beans, tomatoes, sourdough & herb crumb
•⁠ ⁠⁠Pork chop, bitter leaves, gordal olive, hazelnut
•⁠ ⁠⁠New potatoes “gribiche” crème fraiche
•⁠ ⁠⁠Roast peach, sesame & tonka bean
•⁠ ⁠⁠Hazelnut dacquoise, hazelnut ice cream

Incredible scenes, efforts and general vibes from the team. Thanks gang. Looking forward to seeing you soon.

It’s new menu day on Endell Street. We’re delighted to present to you:- burrata, marinated courgette, smoked almond rome...
21/05/2026

It’s new menu day on Endell Street. We’re delighted to present to you:

- burrata, marinated courgette, smoked almond romesco
- ⁠mussels, fennel, radish
- ⁠vichyssoise, smoked eel, brown butter croutons
- ⁠lamb’s kidneys, vermouth, shallots
- ⁠panzanella
- ⁠chickpeas, buckwheat, broccoli, lovage, manchego
- ⁠chalk stream trout, asparagus, tarragon beurre blanc
- ⁠herb fed chicken supreme, broad beans, peas, verjus butter sauce
- ⁠white chocolate, strawberries, earl grey sablé
- ⁠limoncello cake, pistachio, crème fraîche
- ⁠poached rhubarb, calvados, crème fraîche

On until they’re not. See you soon.

Today’s special, and today is your last chance to tuck into the current menu before all change tomorrow.
20/05/2026

Today’s special, and today is your last chance to tuck into the current menu before all change tomorrow.

21/04/2026

It’s always a joy when wine and food overlap symbiotically. In this instance we have the honey cake on our current menu that we’re finishing with incredible honey that comes from the bees that are housed in old riddling racks . It was meant to bee.

(Chef loves cooking but hates being in videos. Forgive his expletives early in this video.)

13/04/2026

If you were wondering why we’re called the 10 Cases, it’s because when we opened the bistrot in 2011 we committed to only buying 10 cases of any wine. Once they were gone they were gone, never to return. We’re very excited to be listing this racy number from Devon. Get it while you can.

We’re back after our Easter pause with a new menu, which includes:- celery, kombu, sesame and soy (borrowed respectfully...
07/04/2026

We’re back after our Easter pause with a new menu, which includes:

- celery, kombu, sesame and soy (borrowed respectfully from - off piste for us but we’re into it)
- ⁠anchoiade de croze on toast
- ⁠fritto misto of cod cheek, olive and kale
- ⁠asparagus with labneh, wild garlic, toasted seeds and lemon
- ⁠salad of chicken hearts, lardons and frisee lettuce
- ⁠confit skate wing with spring vegetables and parsley
- ⁠black garlic gnocchi, lion’s mane mushrooms and hazelnuts
- ⁠hake, butterbeans, rocket and parsley pesto, charcuterie crumb
- ⁠roast saddle of hogget, braised hogget breast and courgettes, salsa verde
- ⁠smoked butter new potatoes
- ⁠honey cake, creme fraiche, loads of other bee related garnishes
- ⁠chocolate delice, sea buckthorn, peanuts

Come and eat, come and drink, come and be merry.

Chef has been pickling and preserving and fermenting like there’s no tomorrow. Which, who knows, maybe there won’t be. ...
25/03/2026

Chef has been pickling and preserving and fermenting like there’s no tomorrow. Which, who knows, maybe there won’t be. But if there is, this will be on the specials board - smoked duck, fermented wild garlic and fennel, labneh, seeds and spices.

13/03/2026

On by the glass for the weekend is this electric Sauvignon by , as chosen by that lad - stirring stuff. On till it’s not. Bon weekend.

Special dish alert! Lamb sweetbreads, cabbage, lardo, madeira jus. On until it’s not.
06/03/2026

Special dish alert! Lamb sweetbreads, cabbage, lardo, madeira jus. On until it’s not.

It’s new menu day at the 10 Cases. Our new line-up includes:- padrons with lime leaf and chilli salt- pig head croquette...
17/02/2026

It’s new menu day at the 10 Cases. Our new line-up includes:

- padrons with lime leaf and chilli salt
- pig head croquettes with gribiche
- ⁠cod’s roe on toast with pickled celery
- ⁠gougeres with spenwood custard and pickled shallot
- ⁠beetroot and goat curd salad
- ⁠smoked haddock mousse, pickled mussels, saffron cream
- ⁠mackerel, radish & bergamot
- ⁠celeriac velouté, chicken livers
- ⁠pork chop, puntarelle
- ⁠chalk stream trout, kohlrabi, tarragon
- ⁠cauliflower, Lincolnshire poacher polenta, swiss chard
- ⁠bitter leaf and blue cheese salad
- ⁠PSB with chilli and anchovy
- ⁠rhubarb & custard tart
- ⁠chocolate cremeux, cherries & pistachios

On until they’re not.

King cabbage with roast chicken butterArguably our most popular side dish to date. On the downside there are only two we...
03/02/2026

King cabbage with roast chicken butter

Arguably our most popular side dish to date. On the downside there are only two weeks left to enjoy its beauty before our menus change. On the upside, our chef director has been given permission by head chef Rich to share the recipe.

If you head over to James’s Substack - Sunday Sauce (probably the best Substack ever, ever written, and James is also just so cool and funny and even writes all our social media posts) - then you can find the recipe there. We’ve popped the link in our bio for now.

James also says if you subscribe to Sunday Sauce, then next time he bumps into you in 10 Cases he’ll buy you a glass of wine. What a guy.

https://jamesramsden.substack.com/p/sauce-89-i-thought-you-were-a-chef

Address

16 Endell Street
London
WC2H9

Opening Hours

Monday 12pm - 3pm
6pm - 11pm
Tuesday 12pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 3pm
6pm - 11pm
Friday 12pm - 3pm
6pm - 11pm
Saturday 12pm - 3pm
6pm - 11pm

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