Dinner in Mayfair

DINNER MENU
(SAMPLE)

CAVIAR

Oscietra caviar 50g/125 • 125g/300 • 250g/600

with blinis, bubble & squeak, 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

Salt baked white beetroot grumolo & cashew nut cream 20/30

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

Wye Valley asparagus, poached egg & smoked bacon sabayon 26

Dorset crab, brown crab mayonnaise & sourdough toast 28/42

Wild garlic soup, sheep’s yoghurt, cheese & onion toastie 22

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

Orkney scallop scampi, warm tartare sauce 28

Bruton beef tartare, toast 24/36

20g Oscietra Caviar supplement 50

MAINS

Lobster pie for two, greens 110

Confit smoked trout, jersey royals, watercress 44

Durslade Farm lamb rack, peas, broad beans & mint jelly 56

Tart of caramelised onions, goat’s curd & spring vegetables 34

Aged fillet of beef, braised ox cheek, caramelised onions & dripping sauce 66

Roast chicken salad with asparagus, Jersey Royals & gentlemen’s relish mayonnaise 36

Beef Wellington for two, black truffle mash, asparagus & red wine sauce 120

Fillet of wild sea bass, morels with prawn mousse, roast chicken sauce 58

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

Merrifield duck breast & sausage, cherry, beetroot 52

Dover sole, brown butter hollandaise 65

Please note 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, raspberry ripple ice cream 15

Selection of British cheeses & Durslade Farm chutney 28

Lemon posset, citrus fruits, cream cheese & lime sorbet 15

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 7

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