Lunch in Mayfair

LUNCH 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

Dorset crab under toast 28/42

Omelette Arnold Bennett 21.50

Chilled tomato soup, toasted focaccia with garlic butter 22

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

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

Wye Valley asparagus, poached egg & smoked bacon sabayon 26

Mock turtle croquette, oyster mayonnaise, herb salad 23.50

Raw Cornish mackerel, dill emulsion & soda bread 24

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

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

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

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

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

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

Aubergine schnitzel, courgette, tomato, lemon & black pepper mayonnaise 28

Wild Cornish turbot, courgette flower with lobster mousse, tomato fondue 65

Beef Wellington for two, black truffle mash, asparagus & red wine sauce120

Cornish monkfish, mashed potato, lobster peppercorn sauce 48

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

Dark chocolate & coffee tart, roasted vanilla ice cream 15

Lemon posset, raspberries, cream cheese & lime sorbet 15

Choux bun, Guernsey vanilla cream, hot chocolate sauce 15

Selection of British cheeses & Durslade Farm chutney 28

Pineapple & mango baba, toasted coconut ice cream 16

Chilled vanilla rice pudding, English strawberries 15

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

41 – 43 MOUNT ST.