Dinner in Mayfair

DINNER MENU
(SAMPLE)

CAVIAR

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

with blinis, potato crisps, sour cream & chives

OYSTERS

Louet Feisser oysters

6 FOR 30  •  12 FOR 60

TO START

Omelette Arnold Bennett 21.50

Mock turtle croquette, oyster mayonnaise, herb salad 23.50

Dorset crab salad, quails egg & brown crab mayonnaise 28/42

Grilled Cornish mackerel, blood orange ponzu, monk’s beard & caviar 28

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

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

Jerusalem artichoke soup, black truffle rarebit (v) 22

Orkney scallop scampi, warm tartare sauce 28

Warm gala pie with piccalilli sauce 22

Bruton beef tartare, toast 24/36

20g Oscietra Caviar supplement 50

MAINS

Lobster pie for two, greens 110

Agnolotti of baked potato & black truffle (v) 40

Durslade Farm lamb loin, braised turnip, cep mushroom 54

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

Roast chicken salad, grilled broccoli, gentleman’s relish mayonnaise 32

Highland venison loin & shoulder, braised radicchio, pickled walnut puree 54

Aged fillet of beef, braised ox cheek, roasted cauliflower & truffle sauce 62

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 8.50

PUDDINGS

Egg custard tart, rhubarb sorbet 14

Vanilla rice pudding, blood orange marmalade 16

Selection of British cheeses & Durslade Farm chutney 28

Warm bitter chocolate mousse, cocoa nib & coffee ice cream 16

Choux bun, Guernsey vanilla cream, hot chocolate sauce 15

Hazelnut parfait, milk ice cream, Pedro Ximénez 16

Seasonal sorbet plate for two 16

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 2017 28

Jurançon, Marie Kattalin, Domaine de Souch 2019 16

Barsac, Château Coutet, 1er Grand Cru Classé 2017 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