020 7729 1051
EVENT & GROUP BOOKINGS
020 7613 7564
Chef and best-selling food writer Stéphane Reynaud (Pork & Sons, Ripailles, Terrine) opened Tratra, his first restaurant outside Paris at Boundary on Wednesday 10 May 2017. There is a wine bar, restaurant and private dining room.
“Tratra must be a place where everybody feels good, a place where sharing is primary, a place where as long as the light is on you can drink and eat.” Stéphane Reynaud
Come for drinks or something more, make a booking or just walk-in, everybody is welcome!
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020 7729 1051
Tratra’s Wine Bar, also open to non-diners has a multi-award winning all French wine list and employs one of the most experienced sommelier teams in London.
Wine is a big part of our personality and our collection includes everything from low alcohol wines and half bottles to magnums, jeroboams, imperials and other large format bottles that we genuinely enjoy opening and sharing with you. For this reason, we exercise a customer friendly pricing policy, all wine in large format bottles are priced at lower margins than our smaller bottles, although the wine from these bottles is always better.
Pop by and enjoy a glass of wine and a plate of Stéphane’s charcuterie or join us at the bar before settling in for a long dinner. There’s no need to make a reservation – our wine bar is open until 1am late license, Thursday through to Saturday.
Tuesday to Wednesday – 6pm to 11.30pm
Thursday to Saturday – 6pm to 1am late bar
Join us at Tratra this Summer where we are showcasing Stéphane Reynaud's Ripaille menu - a feasting four course menu perfect for sharing with friends or colleagues.
For the month of August, we will be reducing the minimum number of diners able to enjoy this special Ripaille menu from six to four, and we'll be offering all menus at four for the price of three.
The menu Ripaille is priced at £55pp, please ask your waiter for more information or to book please email or call 0207 613 7564.
Stéphane Reynaud, christened the world's first Celebrity Charcutier by the Financial Times's columnist, Tim Hayward, will lead a tutored charcuterie masterclass at Tratra. The event will include a welcome drink with Stéphane, a tutorial and tasting, wine during the tasting and an optional dinner with a 20% discount. Tickets are priced at £35, with limited places available, please email to book.
Tratra’s private dining room is suitable for groups of between 8 and 30 people for a seated meal.
Tratra can also be hired on semi-private or exclusive basis. The maximum capacity for a standing drinks reception is 150 and 120 for a seated meal.