Oozing sophistication

With our exposed brickwork, timber and impressive Louis XIII Library Bar area, you’ll easily wind down, relax and absorb the amazing atmosphere that fills the entire restaurant.

chef's letter

Cuisine of Five rivers

A sumptuous fine dining menu awaits you, along with our Head Chef Rashpal Sunner, who has prepared banquets for the likes of former President Bill Clinton.

Perfectly spiced and prepared, every dish is elegantly created to provide you with a unique taste that is simply unrivalled.

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Grande Mezzanine

Our Grand Mezzanine floor is a fantastic space, with all the urban style and swagger of a New York loft, ready for your needs.

An ideal space for birthdays, anniversaries, and corporate events, celebrate your special day in a comfortable, spacious scene.

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Vicarage Place,
Walsall WS1 3NA
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Opening Hours 
Monday – Closed, Excluding Bank Holidays
Tuesday to Thursday – 5:00pm to 10:30pm
Friday & Saturday – 4:00pm to 11:00pm
Sunday – 3:00pm to 9:00pm
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POLICIES | FIVE RIVERS ©2024 ALL RIGHTS RESERVED | GLOSS

Hello Everyone,

When we first opened Five Rivers À la Carte in 2011, I never would have imagined that we’d be here today. Running a restaurant is tough, but when you get to work alongside a stellar brigade of truly passionate individuals, it’s worth every moment.

I departed Punjab on March 27, 1982, and arrived in London the next day as a young Indian chef, dedicated to cooking classic Punjabi cuisine with only authentic and fresh products. Life here, at the crossroads of Great Britain, opened my senses and gave me a renewed perspective. While we will always remain Indian in our DNA, we aren’t afraid to be inspired by our experiences from this part of the world.

We’ve learned to work with our terroir, exploring native ingredients, rare varieties of citrus and spices, and sourcing from farms in the United Kingdom for most of our vegetables, spices, and herbs. It seems only natural that, over the years, our approach has evolved considerably to infuse a sense of place while staying true to our roots.

This principle truly drives Five Rivers’ cuisine today, and I am ever so proud of this approach that we have found. We owe so much to our patrons who have supported us throughout the years; Five Rivers would not have been, if not for many of you who’ve helped grow it into what it is today.

This restaurant is my tribute to the lifelong respect for my culture instilled in me. To my family, who have wholeheartedly believed in me throughout this mammoth undertaking—thank you for being my strongholds. To my brigadiers in the kitchen, on the floor, and in our offices, thank you for sharing my vision and working harmoniously with relentless dedication to deliver the Five Rivers experience. We are thankful too for the passionate work of our artisans, who nurture our produce and entrust us with the honour of presenting them, alongside the work of our craftsmen who make our tableware.

Finally, to our dear guests from the United Kingdom and all around the world, you give us the greatest pleasure of all. Thank you for allowing us to continue what we do and for bringing life into our restaurant, our home.

We are here because of you. Thank you.

Rashpal Sunner

Group Executive Chef

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