Goodbye Horses — Restaurant in London

Goodbye Horses – A Wine Bar with Soul and Subtext

Named after the cult synthpop track by Q Lazzarus, Goodbye Horses is more than a wine bar—it’s a mood, a mise-en-scène, and a quietly theatrical experience tucked into the leafy calm of De Beauvoir Town. Housed in a former pub, it’s been transformed into a space that feels part gallery, part dinner party, part vinyl sanctuary.

Atmosphere: The interiors are striking yet intimate: whitewashed brick, swirling fabric light fixtures, and a wall of 4,000 vinyl records that guests pass on entry. Hand-painted curtains, oak counters, and vintage speakers lend the space a curated, lived-in charm. It’s stylish without being sterile—like stepping into the home of a not-so-struggling artist who knows their wine and their lighting.

Wine & Drinks: Natural, biodynamic, and beautifully chosen. The wine list is concise but eclectic, with staff who guide you like sommeliers moonlighting as DJs. Expect:

Bruno Rochard’s Folie des Grains – fizzy, pink, and unapologetically flirty

Valdibella Catarratto Bianco – crisp, affordable, and surprisingly elegant

Oranges, rosés, and reds that match mood as much as meal

Sample pours are offered with enthusiasm, and recommendations feel personal, not performative.

Food: The menu is short, seasonal, and designed for sharing. Highlights include:

Oxtail ragout with broken rice – rich, umami-packed, and scattered with crispy meat1

Cheese toastie – indulgent, creamy, and quietly addictive

Eggs mayonnaise with matchstick potatoes – textural, salty, and best shared

Peas and beans with goat curd – fresh, pretty, and fleeting

Some dishes lean delicate, others indulgent. It’s food for twirling forks, sipping wine, and lingering over...

Food selection is more akin to a small-plates restaurant, except they're unable to serve their guests in a timely fashion, so I guess it makes sense to call it a wine bar to manage expectations.

Staff is quite inefficient despite being fairly numerous. The single cook in the kitchen isn't equipped to keep up with the demand, and the people in charge of sitting you aren't able to move you to a table when one frees up and you've been trying to eat standing up, with your cold small plate having arrived 40 minutes after you've ordered it.

Wine selection is natural and indie, meaning you have no way of knowing what anything is, and you have a 50/50 chance of getting fermented fizzy vinegar for the price a grand cru. While arguably, that's the trend, many places do it better.

The food is served on artisan clayware dutifully hand washed, and the bar is an impressive block of beautiful hardwood laid on top of impeccable waxed masonry. The establishment is set in a small unlabelled semi-terraced house on a corner in a residential area. There is a fancy vinyl collection and player. Yes, this place's vibe is as hip as it gets.

The music, I can't say I could hear any of it though; the acoustics probably don't work well when people are dining.

Maybe it could be nice as a café, it does appear to have a fancy machine. But I'm not sure this is the sort of place focusing on genuine barista skills.

Unfortunately, there isn't a limited supply of cool cafés, bars or restaurants in the area (whichever you choose to label this place as), and having a cool concept and venue is not enough to deliver a...

Simply some heartfelt food burps @goodmore__ning

Enjoyable? Yes, but no disappointment needed when you see over 1 month fully booked table, your patience could be pulled out from standby.

Absolute relaxing space with friends or date, sweet remind to prepare some mints for talking as if you’re the loud speaker itself, memories will definitely left with great vibes, decos and dessert but food might be at absence.

SARDINE SOBRASSADA ON MILK TOAST Relatively rare choice of sardine in sobrassada, slightly over powered that the mayo should sing its place stronger.

JERUSALEM ARTICHOKES, AUBERGINE AND SEEDS George performs his magic delicately, Jerusalem artichokes

DORSET CLAMS, CHICKEN SAUCE & COCO BEANS Fresh umami from clams, but chicken sauce didn’t seem to add extra credits to the dish

OXTAIL RAGOUT RICE THE plz-don’t-missed-out option on the menu. George’s team creates an unique texture for ragout, slightly burned rice as bibimbap becomes a smooth bridge for west meeting east

GREEN LEAVES, PEARS & PEVENSEY BLUE Pevensey blue/pears, the sour-sweet blended brings an interesting greenery delight to the table

HAZELNUT AFFOGATO The taste of crunchy hazelnut with little skin left is just SO right

TREACLE CUSTARD TART AND PRUNES Marinated prunes hints the autumn arrivla subtly with a treacle coated...