If you’ve tried to book a table at Max Rocha’s spot in Hackney lately, you already know the struggle. It’s one of those places. You refresh the booking page at 9:00 AM, and by 9:01 AM, the slots are gone. People aren't just fighting over chairs for the aesthetic, though the canal-side light is admittedly great. They are there because the Cafe Cecilia dinner menu manages to be incredibly sophisticated while feeling like something your very talented Irish grandmother might cook—if she happened to be a protege of Ruth Rogers and Skye Gyngell.
It's simple. Sorta.
The menu changes constantly, reflecting what’s actually coming out of the ground in the UK. But there are pillars. There are things you expect to see. There is a specific "Cecilia" DNA that runs through the plates, from the Guinness bread to the deep-fried bread pudding that has basically become a London legend at this point.
The Philosophy Behind the Cafe Cecilia Dinner Menu
Max Rocha didn’t just pop up out of nowhere. His background at The River Cafe and Spring is written all over the food. It’s that Italian-ish focus on ingredients but filtered through a British and Irish lens. You won't find over-engineered foams or gels here. Instead, you get a pork chop that actually tastes like a pig.
The dinner service is a different beast than lunch. While lunch feels breezy and quick, dinner slows down. The room dims. The noise level rises as the natural wine starts flowing. The menu usually fits on a single sheet of A4 paper. It’s tight. Usually, you’re looking at about four or five "snacks" or starters, three or four mains, and three desserts.
This brevity is a flex. It says: "We know exactly what is good today, and we aren't going to distract you with filler."
What to Actually Order (The Hits)
Let’s talk about the bread. Honestly, skipping the Guinness bread is a mistake. It’s dark, dense, slightly sweet, and served with butter that has enough salt to make your heart skip a beat in the best way possible. It’s the ultimate primer for what’s to come.
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The Starters: Seasonal and Sharp
Usually, the Cafe Cecilia dinner menu kicks off with something fried and something raw.
You might see a Sage and Anchovy Fritti. These are salty, crunchy, and disappear in about thirty seconds. Then there's the crudités. Now, normally, paying for raw vegetables feels like a scam. At Cecilia, they serve them with a cod’s roe dip that is so creamy and punchy you’ll find yourself scraping the bowl with your fingernails.
Common seasonal starters include:
- Asparagus with vinaigrette and boiled egg (spring)
- Tomatoes with fresh cheese and marjoram (summer)
- Mussels with cider and wild garlic
- Beef tartare that isn't overworked—just good meat, capers, and oil
The kitchen relies heavily on acidity. You'll notice lemon, vinegar, and pickles used to cut through the richness of the fats. It's a balanced way of eating that leaves you feeling full but not sluggish.
The Mains: Comfort on a Plate
When it comes to the mains, the Cafe Cecilia dinner menu usually centers around a centerpiece protein.
The pork chop is often the star. It’s usually thick-cut, bone-in, and cooked until the fat is rendered and crispy. They might serve it with some braised greens or a spoonful of mustard. It’s honest food.
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Then there’s the pasta. Since Rocha spent time at The River Cafe, the pasta is always spot on. It’s usually a silkier, egg-rich dough. You might find a pappardelle with a slow-cooked ragu or a simple agnolotti with butter and sage. They don't overcomplicate the sauces. If it's nettle season, you’re getting nettles. If it’s porcini season, you’re getting mushrooms.
Fish is handled with a light touch. A whole sea bream or a piece of hake might show up, typically paired with something bright like fennel or green beans. It’s the kind of cooking that looks easy but is actually very hard to get right because there’s nowhere for a bad ingredient to hide.
The Bread Pudding Phenomenon
We have to talk about it. The Guinness Bread Ice Cream and the Deep Fried Bread Pudding.
If the Cafe Cecilia dinner menu had a mascot, this would be it. The bread pudding is essentially a custard-soaked cube of that famous Guinness bread, fried until the outside is a caramelized crust and the inside is basically molten lava. It is served with cold cream.
It is heavy. It is sugary. It is perfect.
Most tables order one per person, but honestly, it’s rich enough to share if you’ve already gone through three courses. But you won’t want to share. You'll protect your plate like a dog with a bone. The contrast between the hot, crunchy exterior and the cold cream is the reason people keep coming back to this corner of Hackney.
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The Wine List and Atmosphere
You can't talk about the dinner menu without the drinks. The list is heavily skewed toward low-intervention and natural wines. It’s curated to match the food—lots of high-acid whites and light, chilled reds that don't overwhelm the delicate flavors of the vegetables.
The space itself is minimalist. White walls, high ceilings, large windows. It feels like a gallery where the art happens to be edible. Because it's an open kitchen, you can see the hustle. There's no shouting, just a rhythmic clinking of pans and the smell of roasting meat wafting through the room.
Dealing with the Reality of Dining Here
The biggest "gotcha" with Cafe Cecilia isn't the price—which is actually fairly reasonable for the quality—it's the access.
- Bookings: They open three weeks in advance. Set an alarm.
- Walk-ins: They do keep a few spots at the counter for walk-ins, but you need to be there the moment they open for dinner. Even then, it's a gamble.
- The Noise: It gets loud. If you're looking for a hushed, romantic whisper-fest, this might not be the spot. It's a high-energy room.
- The Menu Changes: Don't go expecting the exact dish you saw on Instagram six months ago. The menu is a living document.
Actionable Steps for Your Visit
To get the most out of your dinner experience, follow this blueprint:
- Check the Instagram: They often post the daily menu on their stories around 4:00 PM. Check it before you go so you can pre-game your choices.
- Order the Bread: Do not think you are "above" the bread course. You aren't.
- The Counter is Better: If you are a party of two, try to sit at the counter. Watching the chefs plate the food is half the fun and gives you a better appreciation for the technical skill involved.
- Arrive Early: Hackney is great for a pre-dinner wander. Grab a drink nearby and walk over so you aren't rushing.
- Commit to Dessert: Even if you think you're full, order the bread pudding. You can walk it off along the canal afterwards.
The Cafe Cecilia dinner menu isn't trying to reinvent the wheel. It's just trying to show you how good a wheel can be when it's made with the best flour, the best butter, and a whole lot of soul. It lives up to the hype because it stays grounded in flavor rather than fashion.
Next Steps for Your Visit:
Before heading out, ensure you have a confirmed reservation through their official booking platform, as they rarely have capacity for late-night walk-ins. If you are dining with a group of more than six, contact the restaurant directly via email well in advance, as the small dining room requires specific configuration for larger parties. Finally, bring a card for payment; like many modern London establishments, they operate a cashless service.