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 14
Stepney kipper 18
Devilled kidneys on toast 18
Durslade Farm bacon / sausage sandwich 11.50
Mayfair toast, caramelised banana & vanilla cream 14
Bacon chop, bubble & squeak, fried duck egg 26
Smoked trout & scrambled egg on toast 22.50
Omelette Arnold Bennett 22.50
Full English breakfast 26.50
Kedgeree 22.50
EGGS
Oscietra caviar omelette 48
Portland crab / Smoked trout Benedict 12 / 24
Omelette, ham / mushroom / cheese / spinach 18
Eggs Benedict / Florentine (v) 11 / 22
Eggs on toast, any style (v) 10
CONTINENTAL
Fruit salad (vg) 12
Assortment of mini pastries 12
Roast heritage tomatoes on toast (v) (vg) 14.50
Swiss Bircher muesli, blackberries, almonds (v) 11.50
Yoghurt, granola, seasonal fruit compote (v) 12.50
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, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Orkney scallop scampi, warm tartare sauce 28
Dorset crab ‘under’ toast, brown crab mayonnaise 28/42
Chilled tomato soup, toasted focaccia with garlic butter (v) 22
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 21.50
Salt baked white beetroot, grumolo & cashew nut cream (vg) 20/30
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
BRUNCH
Omelette Arnold Bennett 22.50
Portland crab / Smoked trout benedict 12/24
Bacon chop, bubble & squeak, fried duck egg 26
Smoked trout & scrambled eggs on toast 22.50
Eggs Benedict / Florentine (v) 11/22
Oscietra Caviar Omelette 48
MAINS
Lobster pie for two, greens 110
Tart of caramelised onions, goat’s curd & spring vegetables (v) 34
Salad of hot smoked trout, horseradish, summer vegetables & watercress 34
Roast chicken salad, asparagus, Jersey Royals, gentleman’s relish mayonnaise 36
Wild Cornish sea bass, courgette flower with lobster mousse, tomato fondue 65
Merrifield duck breast & sausage, cherry, beetroot 52
Dover sole, brown butter hollandaise 65
SIDES
Mashed potato (v)
Green beans, shallots (v)
Glazed carrots, thyme (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (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
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 22.50
Raw Cornish mackerel, dill emulsion & soda bread 24
Dorset crab ‘under’ toast, brown crab mayonnaise 28/42
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 21.50
Salt baked white beetroot, grumolo & cashew nut cream (vg) 20/30
Chilled tomato soup, toasted focaccia with garlic butter (v) 22
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
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
Durslade Farm lamb rack, peas, broad beans & mint jelly 56
Tart of caramelised onions, goat’s curd & spring vegetables (v) 34
Roast chicken salad, asparagus, Jersey Royals, gentleman’s relish mayonnaise 36
Aubergine schnitzel, courgette, tomato, lemon & black pepper mayonnaise (vg) 28
Wild Cornish sea bass, courgette flower with lobster mousse, tomato fondue 65
Salad of hot smoked trout, horseradish, summer vegetables & watercress 34
Beef Wellington for two, black truffle mash, asparagus & red wine sauce 120
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)
Green beans, shallots (v)
Glazed carrots, thyme (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
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
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
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 22.50
Raw Cornish mackerel, dill emulsion & soda bread 24
Dorset crab ‘under’ toast, brown crab mayonnaise 28/42
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 21.50
Salt baked white beetroot, grumolo & cashew nut cream (vg) 20/30
Chilled tomato soup, toasted focaccia with garlic butter (v) 22
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
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
Merrifield duck breast & sausage, cherry, beetroot 52
Beef Wellington for two, black truffle mash, asparagus & red wine sauce 120
Salad of hot smoked trout, horseradish, summer vegetables & watercress 34
Aubergine schnitzel, courgette, tomato, lemon & black pepper mayonnaise (vg) 28
Wild Cornish sea bass, courgette flower with lobster mousse, tomato fondue 65
Tart of caramelised onions, goat’s curd & spring vegetables (v) 34
Durslade Farm lamb rack, peas, broad beans & mint jelly 56
Dover sole, brown butter hollandaise 65
Please note the Beef Wellington has a cooking time of 50 minutes.
SIDES
Mashed potato (v)
Green beans, shallots (v)
Glazed carrots, thyme (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
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
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
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 22.50
Dorset crab ‘under’ toast, brown crab mayonnaise 28/42
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Salt baked white beetroot, grumolo & cashew nut cream (vg) 20/30
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 21.50
Chilled tomato soup, toasted focaccia with garlic butter (v) 22
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
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
Roast beef, Yorkshire pudding, seasonal vegetables, gravy 36
Tart of caramelised onions, goat’s curd & spring vegetables (v) 34
Aubergine schnitzel, courgette, tomato, lemon & black pepper mayonnaise (vg) 28
Wild Cornish sea bass, courgette flower with lobster mousse, tomato fondue 65
Durslade Farm lamb rack, peas, broad beans & mint jelly 56
Dover sole, brown butter hollandaise 65
SIDES
Mashed potato (v)
Green beans, shallots (v)
Glazed carrots, thyme (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
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
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
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
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, Mount Gay XO 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.
Download Children’s Menu (Mon–Sat)
Download Children’s Menu (Sun)
SAMPLE CHILDREN’S MENU
Bangers & mash 12
Tomato pasta & Parmesan (v) (vg) 12
Chicken goujons, salad & chips 14
Fish & chips, peas 16
Shepherd’s 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.