Reserve
Directions
Call
Menus
Open for breakfast, lunch and dinner, the menu is inspired by the capital’s culinary history with some traditional, albeit updated, London classics.
CLASSICS
London rarebit 12
Stepney kipper 18
Devilled kidneys on toast 18
Durslade Farm bacon / sausage sandwich 11.50
Bacon chop, bubble & squeak, fried duck egg 26
Smoked trout & scrambled egg on toast 22.50
Omelette Arnold Bennett 21.50
Full English breakfast 26
Kedgeree 22.50
EGGS
Oscietra caviar omelette 48
Scrambled eggs on toast, white truffle 48
Portland crab / Smoked trout Benedict 11 / 22
Omelette, ham / mushroom / cheese / spinach 17
Eggs Benedict / Florentine (v) 10 / 20
Eggs on toast, any style (v) 10
CONTINENTAL
Fruit salad (vg) 12
Assortment of mini pastries 12
Roast heritage tomatoes on toast (v) (vg) 14
Yoghurt, granola, seasonal fruit compote (v) 12.50
Swiss Bircher muesli, blackberries, almonds (v) 11
Porridge, Durslade Farm honey (v) 10
Add a dram of whisky 11
SIDES
Smoked trout 12
Baked beans / tomatoes 5.50
Sausage / bacon / black pudding 7
Toast, jam / honey / marmite 5
Mushroom / spinach 7
Eggs any style 6
JUICES
Green juice 9
Apple, beetroot, carrot, ginger 9
Orange / apple / grapefruit / cranberry 7
British berry 9
COCKTAILS
Audley Bloody Mary 18
Breakfast Martini 15
Bucks Fizz 15
NON-ALCOHOLIC
Everleaf Sour 14
Mount St Lemonade 12
Cucumber & Watermelon Cooler 14
Jarr Kombucha Original 8
So Jennie Blanc Dry 16
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. 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
Available Saturdays only, 12 – 4
CAVIAR
Oscietra caviar 50g/125 • 125g/300 • 250g/600
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Orkney scallop scampi, warm tartare sauce 28
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Devon smoked eel parfait, beetroot jelly with Melba toast 28
Salad of heritage beetroot, white bean & horseradish hummus, toasted pine nuts (vg) 20
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Jerusalem artichoke soup, black truffle rarebit (v) 22
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
BRUNCH
Omelette Arnold Bennett 21.50
Portland crab / Smoked trout benedict 11 / 22
Bacon chop, bubble & squeak, fried duck egg 26
Smoked trout & scrambled eggs on toast 22.50
Eggs Benedict / Florentine (v) 10 / 20
Oscietra caviar omelette 48
MAINS
Lobster pie for two, greens 110
Cornish monkfish, mashed potato, lobster peppercorn sauce 48
Warm salad of Delica pumpkin, baby artichoke, smoked almonds (vg) 26
Highland venison loin & spiced sausage, celeriac, bitter chocolate sauce 56
White truffle risotto, English sparkling wine, Waterloo cheese & truffle honey 74
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Aged fillet of beef, braised ox cheek, roasted cauliflower & truffle sauce 62
Roast chicken salad, grilled broccoli, gentleman’s relish mayonnaise 32
Salad of hot smoked trout, heritage radish, lemon crème fraiche 32
Dover sole, brown butter hollandaise 65
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
Black Forest gateau trifle 15
Passionfruit tart with Alphonso mango sorbet 14
Burnt Cambridge cream with blackberry sorbet 14
Selection of British cheeses & Durslade Farm chutney 28
Vanilla rice pudding, poached apples, muscovado sugar ice cream 16
Warm bitter chocolate mousse, cocoa nib & coffee ice cream 16
Banana cake, milk ice cream & spiced custard 14
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 2013 28
Jurançon, Marie Kattalin, Domaine de Souch 2019 16
Barsac, Château Coutet, 1er Grand Cru Classé 2015 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
CAVIAR
Oscietra caviar 50g/125 • 125g/300 • 250g/600
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Omelette Arnold Bennett 21.50
Jerusalem artichoke soup, black truffle rarebit (v) 22
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Salad of heritage beetroot, white bean & horseradish hummus, toasted pine nuts (vg) 20
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Devon smoked eel parfait, beetroot jelly, Melba toast 28
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 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
Caramelised shallot & fig tart, Driftwood goats cheese, red chicory (v) 30
Aged fillet of beef, braised ox cheek, roasted cauliflower & truffle sauce 62
White truffle risotto, English sparkling wine, Waterloo cheese & truffle honey 74
Highland venison loin & spiced sausage, celeriac, bitter chocolate sauce 56
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
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
Black Forest gateau trifle 15
Passionfruit tart with Alphonso mango sorbet 14
Burnt Cambridge cream with blackberry sorbet 14
Selection of British cheeses & Durslade Farm chutney 28
Vanilla rice pudding, poached apples, muscovado sugar ice cream 16
Warm bitter chocolate mousse, cocoa nib & coffee ice cream 16
Banana cake, milk ice cream & spiced custard 14
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 2013 28
Jurançon, Marie Kattalin, Domaine de Souch 2019 16
Barsac, Château Coutet, 1er Grand Cru Classé 2015 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
CAVIAR
Oscietra caviar 50g/125 • 125g/300 • 250g/600
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Omelette Arnold Bennett 21.50
Orkney scallop scampi, warm tartare sauce 28
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Salad of heritage beetroot, white bean & horseradish hummus, toasted pine nuts (vg) 20
Devon smoked eel parfait, beetroot jelly with Melba toast 28
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Jerusalem artichoke soup, black truffle rarebit (v)22
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
MAINS
Lobster pie for two, greens 110
Durslade Farm lamb loin, braised turnip, cep mushroom 54
Salad of hot smoked trout, heritage radish, lemon crème fraiche 32
Aged fillet of beef, braised ox cheek, roasted cauliflower & truffle sauce 62
Beef Wellington for two, mashed potato, green beans, bone marrow sauce 110
White truffle risotto, English sparkling wine, Waterloo cheese & truffle honey 74
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Highland venison loin & spiced sausage, celeriac, bitter chocolate sauce 56
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
Black Forest gateau trifle 15
Passionfruit tart with Alphonso mango sorbet 14
Burnt Cambridge cream with blackberry sorbet 14
Selection of British cheeses & Durslade Farm chutney 28
Vanilla rice pudding, poached apples, muscovado sugar ice cream 16
Warm bitter chocolate mousse, cocoa nib & coffee ice cream 16
Banana cake, milk ice cream & spiced custard 14
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 2013 28
Jurançon, Marie Kattalin, Domaine de Souch 2019 16
Barsac, Château Coutet, 1er Grand Cru Classé 2015 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
CAVIAR
Oscietra caviar 50g/125 • 125g/300 • 250g/600
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Orkney scallop scampi, warm tartare sauce 28
Devon smoked eel parfait, beetroot jelly with Melba toast 28
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Salad of heritage beetroot, white bean & horseradish hummus, toasted pine nuts (vg) 20
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Jerusalem artichoke soup, black truffle rarebit (v) (vg) 22
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
MAINS
Lobster pie for two, greens 110
Roast beef, Yorkshire pudding, seasonal vegetables, gravy 36
Warm salad of Delica pumpkin, baby artichoke, smoked almonds (vg) 26
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Spiced roasted head of cauliflower, Brick Lane curry sauce (vg) 28
Cornish monkfish, mashed potato, lobster peppercorn sauce 48
Durslade Farm lamb loin, braised turnip, cep mushroom 54
Dover sole, brown butter hollandaise 65
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
Black Forest gateau trifle 15
Passionfruit tart with Alphonso mango sorbet 14
Burnt Cambridge cream with blackberry sorbet 14
Vanilla rice pudding, poached apples, muscovado sugar ice cream 16
Warm bitter chocolate mousse, cocoa nib & coffee ice cream 16
Selection of British cheeses & Durslade Farm chutney 28
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 2013 28
Jurançon, Marie Kattalin, Domaine de Souch 2019 16
Barsac, Château Coutet, 1er Grand Cru Classé 2015 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
Download Cocktails & Spirits Menu
Cocktails
All at 18
MOUNT ST MARTINI
Tanqueray No. Ten Gin, Noilly Prat Dry, Tomato Liqueur
Add a dash of tomato pickle brine to make it dirty
OR
Absolut Elyx Vodka, Noilly Prat Dry, Tomato Liqueur
ETON NEGRONI
Cygnet Gin, Raspberry, Lillet Blanc, Luxardo Bitter Bianco
HONEY COOLER
Loxwood Meadworks Honey Wine, Drambuie, Homemade Autumn Beer Cordial, Citrus Foam
BLACKBERRY CREAM FIZZ
Tanqueray Royale Butter Washed, Twenty Light Spirit Blackberry and Blackcurrant, Vanilla, Champagne Cordial, Double Dutch Soda Water
RUBY MARGARITA
Casamigos Blanco, Olmeca Altos Reposado, Italicus, Beetroot, Lime, Milk Clarified
SPICED PEAR COLLINS (LOW ABV)
Twenty Light Spirit, Pear and Vanilla Cordial, Rinquinquin Peach Aperitif, Double Dutch Soda Water
SMOKY PENICILLIN
Johnnie Walker Black Label, Ardbeg Wee Beastie, Durslade Spring Honey, Lemon, Ginger Candy
APPLE CRUMBLE OLD FASHIONED
Bulleit Bourbon, Homemade Apple and Crumble Cordial, Angostura Bitters
BANOFFEE MARTINI
Havana 3 YO, Discarded Banana Rum, Caramel, Banana, Cream, Chocolate and Biscuit Crumbs Dust
AUDLEY BLOODY MARY
Ketel One Vodka, Barley Miso, Beetroot Brine, Worcestershire Sauce, Tabasco, Tomato Juice
Non – Alcoholic Cocktails
JARR KOMBUCHA ORIGINAL 8
Organic Fermented Sparkling Tea
MOUNT ST LEMONADE 12
Seedlip Spice 94, Pink Grapefruit, Elderflower, Double Dutch Grapefruit Soda
GREENISH MINT THYME 14
Seedlip Garden 108, Green Juice, English Peppermint, Thyme, Cucumber, Double Dutch Soda
EVERLEAF SOUR 14
Everleaf Marine, Lemon, Egg White, Blackcurrant and Blueberry Cordial
AUDLEY VIRGIN MARY 14
Barley Miso, Beetroot Brine, Worcestershire Sauce, Tabasco, Tomato Juice
SO JENNIE BLANC DRY 16
Alcohol-free Sparkling Wine
*Our liqueurs, syrups and cordials are all made inhouse using ingredients foraged in season and preserved to retain their freshness and flavour.
CHILDREN’S MENU
Bangers & mash 12
Roast chicken salad 14
Broccoli & cheddar bake 12
Fish & chips, peas 16
Cottage pie 12
DESSERTS
Ice cream / Sorbet 6
Chocolate brownie 8
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 Bruton Durslade Farm, and We are Grow, the agroecological farm and outdoor learning hub at The Totteridge Academy in North London.
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.
Adults need around 2000 kcal a day. 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.