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Experience an unforgettable dinner in the heart of Mayfair, London at Mount St. Restaurant, a modern London restaurant bringing together food and drink, craftsmanship and culture.
Dine surrounded by extraordinary artworks and enjoy updated London classics prepared with the finest seasonal ingredients. Signature dishes not to be missed include the iconic lobster pie, mock turtle croquette and Bruton beef tartare.
At Mount St. Restaurant, we are proud to be one of the most unique restaurants in Mayfair, bringing together tastes of each season through dishes crafted using British produce.
Executive Chef Jamie Shears works closely with farmers, growers, and makers to source the finest British produce from various regions of the UK, including our Durslade farm in Somerset. Join us for an exceptional dining experience in London.
Above the main dining room are four unique and beautifully designed rooms for private hire and events hosting, each with its own story to tell.
Each space is a celebration of art and culture, offering a completely distinctive experience. From our Fife Arms-inspired Scottish Room with ‘Bonnie Prince Charles‘ to our palazzo-styled Italian Room, featuring Verde Alpi green marble and artwork by De Chirico.
Art is right at the core of the dining experience at Mount St. Restaurant. Over 200 pieces of art are on display throughout the restaurant and private rooms – from the likes of Lucian Freud, Andy Warhol and David Hockney, providing a completely unique and elevated dining experience in Mayfair.
Designed by Studio Laplace, headed by Christophe Comoy and Luis Laplace, Mount St. Restaurant integrates architecture, art and design, whilst allowing the site-specific artists’ commissions to take centre stage.
CAVIAR
Oscietra caviar 50g/150 • 125g/375 • 250g/675
with blinis, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 36 • 12 FOR 72
TO START
Omelette Arnold Bennett 22.50
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Portland crab Royale, confit lemon, toasted muffin with seaweed butter 32
Chilled cucumber & mint soup, smoked trout and cream cheese on rye bread 24
Salad of baby artichoke, heritage radish, tomesco & orange vinaigrette (vg) 22/33
Courgette blossom filled with shellfish mousse & fragrant tomato sauce 32
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 25
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
20g Oscietra Caviar supplement 50
MAINS
Lobster pie for two, greens 120
Roasted cauliflower, coconut curry sauce & onion bhaji (vg) 28
Squab pigeon, ham & smoked bacon en croute, black cherry jam 56
Fillet of seabass with Cornish mussels, bouillabaisse & basil aïoli 58
Beef Wellington for two, truffle mashed potato, braised shallot & red wine sauce 120
Caramelised Roscoff onion tart, salad of bitter leaves & Driftwood goat’s cheese (v) 32
Salad of hot smoked trout, horseradish, summer vegetables & watercress 34
Rack of Southwest lamb, braised faggot, baby artichoke & ratatouille 58
Dry aged fillet of beef, confit potato, broad beans and girolles 68
Dover sole, brown butter hollandaise 68
Please note the Beef Wellington has a cooking time of 50 minutes.
SIDES
Glazed carrots (v)
Mashed potato (v)
Bubble & squeak, HP hollandaise (v)
Roasted Brussels sprouts, shallot & chesnut (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 9
PUDDINGS
Seasonal sorbet plate for two 16
Raspberry & white chocolate tart, raspberry sorbet 15
Dark chocolate mousse with mint choc chip ice cream 15
Selection of British cheeses & Durslade Farm chutney 28
Set vanilla custard, salad of strawberries & sorbet 15
Coconut parfait, mango cream & tropical fruit sorbet 15
Banana soufflé, hazelnut ice cream & caramel sauce 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 15
Ramos Pinto Vintage Port 1997 25
We work with a selection of growers, farmers and makers from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
If you have a food allergy or intolerance, please let us know before ordering. We do use allergens in our kitchens and any of our dishes may contain traces of allergens. 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
41 – 43 MOUNT ST.