A round table with plates of food and drinks laid out

Lunch in Mayfair

A modern London restaurant, located on the first floor of the iconic Mayfair landmark, The Audley, brings together food and drink, craftsmanship and culture.

The perfect space for an inspiring, leisurely lunch, flooded in sunlight with Mayfair views, enjoy updated London classics full of the freshest seasonal ingredients.


A plate of soup with tomatoes and other ingredients

Executive chef Jamie Shears works closely with farmers, growers and makers to secure the freshest British produce from around the UK, including from Durslade, our farm in Somerset. From the delicate burst of Oscietra caviar to the exquisite taste of Raw Orkney scallops in a chilled Bloody Mary broth, each dish is a masterpiece.





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

with blinis, potato crisps, sour cream & chives



Omelette Arnold Bennett 19.50

Dressed Portland crab salad 28/42

English asparagus cooked in seaweed butter 22

London butter lettuce, stilton, pear, walnuts (v) (vg) 18.50

Heritage beetroot, pine nuts, white bean & horseradish hummus (vg) 18.50

Wild garlic soup, breaded goats cheese & picked walnut 18

Mock turtle croquette, oyster mayonnaise, herb salad 22

Stepney smoked trout, celeriac & apple slaw 22/33

Orkney scallop scampi, warm tartare sauce 28

Bruton beef tartare, toast 22/33



Lobster pie for two, greens 96

Durslade Farm lamb pie for two, Jersey royals & English asparagus 96

Aylesbury duck, asparagus, morels & wild garlic 48

Grilled leeks vinaigrette, artichoke & smoked almonds 26

Durslade Farm lamb loin & faggot, grilled cabbage, mint jelly 48

Roast chicken salad, bitter leaves, anchovy & herb mayonnaise 29.50

Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 28

Wild nettle rice porridge, crispy hen egg & spring vegetables 28

Durslade Farm sirloin steak, chips, beef dripping bearnaise 54

Cornish red mullet, braised cuttlefish & shellfish sauce 42

Caramelised onion tart, goats curd & bitter leaves 28

Dover sole, brown butter hollandaise 65



Mashed potato (v)

Bubble & squeak, HP hollandaise (v)

London leaf salad, vinaigrette (v)

Glazed carrots, thyme (v)

Purple sprouting broccoli (v)

Triple cooked chips (v)

Steamed spinach (v)

all at 8



Clementine Mess 14

Lemon tart with yoghurt ice cream 14

Dark chocolate mousse, vanilla ice cream 14.50

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

Apple & blackberry crumble soufflé, with vanilla ice cream 16

Burnt Cambridge cream with rhubarb sorbet 14

Cherry Bakewell soft serve 12.50

Homemade chocolates 6

Seasonal sorbet 8



London rarebit

Gentleman’s relish, cucumber, toast

Devilled kidney omelette

all at 12



Tokaji Aszú 5 Puttonyos, Oremus 2013 28

Jurançon, Marie Kattalin, Domaine de Souch 2016 16

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

Passito di Pantelleria DOC, “Ben Ryé”, Donnafugata 2019 20.50

Sauternes, Château d’Yquem, 1er Grand Cru Supérieur 2003 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.