Dinner in Mayfair

DINNER MENU

CAVIAR

Oscietra caviar 50g/100 • 125g/250 • 250g/450

with blinis, potato crisps, sour cream & chives

TO START

Omelette Arnold Bennett 21.50

Orkney scallop scampi, warm tartare sauce 28

London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50

Portland crab, smoked trout, apple & fennel, lemon dressing 28/42

Roast pumpkin soup, London burrata, cep mushroom brioche (v) (vg) 22

Salad of heritage beetroot, white bean & horseradish hummus, toasted pine nuts (vg) 20

Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28

Devon smoked eel parfait, beetroot jelly with Melba toast 28

Mock turtle croquette, oyster mayonnaise, herb salad 23.50

Bruton beef tartare, toast 24/36

20g Oscietra Caviar supplement 50

MAINS

Lobster pie for two, greens 110

Durslade Farm lamb loin, braised turnip, cep mushroom 54

Salad of hot smoked trout, heritage radish, lemon crème fraiche 32

Aged fillet of beef, bone marrow & mushroom on toast, red wine sauce 58

Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30

Beef Wellington for two, mashed potato, green beans, bone marrow sauce 110

White truffle risotto, English sparkling wine, Waterloo cheese & truffle honey 74

Highland venison loin & spiced sausage, celeriac, bitter chocolate sauce 56

Warm salad of Delica pumpkin, baby artichoke, smoked almonds (vg) 26

Spiced roasted head of cauliflower, Brick Lane curry sauce (vg) 28

Cornish monkfish, mashed potato, lobster peppercorn sauce 48

Dover sole, brown butter hollandaise 65

Please note that the Beef Wellington has a cooking time of 50 minutes

SIDES

Mashed potato (v)

Glazed carrots, thyme (v)

Bubble & squeak, HP hollandaise (v)

London leaf salad, vinaigrette (v)

Tenderstem broccoli (v)

Green beans, shallots (v)

Triple cooked chips (v)

Steamed spinach (v)

all at 8

PUDDINGS

Seasonal sorbet plate for two 16

Lemon tart with yoghurt ice cream 14

Burnt Cambridge cream with Kentish raspberries 14

Caraibe chocolate & mint mousse, coffee ice cream 16

Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3

Vanilla rice pudding, poached apples, muscovado sugar ice cream 16

Banana soufflé, rum & raisin ice cream, caramel sauce 16

Pear mess, blackberry sorbet 14

Homemade chocolates 6

SAVOURIES

London rarebit

Gentleman’s relish, cucumber, toast

Devilled kidney omelette

all at 12

STICKY WINE & PORT

Tokaji Aszú 5 Puttonyos, Oremus 2013 28

Jurançon, Marie Kattalin, Domaine de Souch 2019 16

Barsac, Château Coutet, 1er Grand Cru Classé 2015 18

Passito di Pantelleria DOC, “Ben Ryé”, Donnafugata 2021 20.50

Sauternes, Château d’Yquem, 1er Grand Cru Supérieur 1996 95

Pereira d’Oliveira, Boal, Madeira, Portugal 1982 49

Ramos Pinto 10yr Tawny Quinta de Ervamoira 12

Ramos Pinto Vintage Port 1997 25

We work with a selection of growers, farmers and makers to provide the freshest seasonal produce from London and around the UK. These include our farm in Somerset which produces our beef and lamb, and Durslade Farm Shop where our sausages and chutney are made.

If you have a food allergy or intolerance, please let us know before ordering. Despite efforts to prevent cross-contaminations, we do use allergens in our kitchens and any of our dishes may contain traces of allergens. Detailed information is available on request. Prices include VAT at current rate. A discretionary 15% service charge will be added to your bill. Please refrain from intrusive or flash photography.

v – vegetarian vg – vegan gf – gluten free