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 21.50
Omelette Arnold Bennett 19.50
Full English breakfast 24
Kedgeree 20.50
EGGS
Asparagus & dippy eggs (v) 22
Eggs Benedict / Florentine (v) 10/20
Portland crab / Smoked trout benedict 11/22
Open omelette, ham / mushroom / cheese / spinach 17
Eggs on toast, any style (v) 10
Oscietra caviar omelette 36
CONTINENTAL
Fruit salad (vg) 11
Roast heritage tomatoes on toast (v) (vg) 14
Swiss Bircher muesli, strawberries, almonds (v) 11
Yoghurt, granola, seasonal fruit compote (v) 11
Porridge, Durslade Farm honey (v) 9.50
Add a dram of whisky 11
SIDES
Smoked trout 12
Baked beans / tomatoes 5.50
Sausage / bacon / black pudding 6.50
Toast, jam / honey / marmite 5
Mushroom / spinach 6
Eggs any style 6
JUICES
Orange / apple / grapefruit / cranberry 6.50
Apple, beetroot, carrot, ginger 8
British berry 8
Green juice 8
COCKTAILS
Audley Bloody Mary 18
Breakfast Martini 15
Bucks Fizz 15
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
CAVIAR
Oscietra caviar 50g/100 • 125g/250 • 250g/450
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
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 & pickled walnut (v) 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
MAINS
Lobster pie for two, greens 96
Aylesbury duck, asparagus, morels & wild garlic 48
Caramelised onion tart, goats curd & bitter leaves (v) 28
Durslade Farm lamb, confit potato, pickled cockles & peas 48
Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26
Salad of hot smoked trout, Jersey royals, watercress & horseradish cream 32
Wild nettle rice porridge, crispy hen egg & spring vegetables (v) (vg) 28
Roast chicken salad, bitter leaves, anchovy & herb mayonnaise 29.50
Durslade Farm sirloin steak, chips, beef dripping bearnaise 54
Cornish red mullet, braised cuttlefish & shellfish sauce 42
Dover sole, brown butter hollandaise 65
SIDES
Mashed potato (v)
Minted Jersey Royals (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Purple sprouting broccoli (v)
Glazed carrots, thyme (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8
PUDDINGS
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
Banana soufflé, rum & raisin ice cream, caramel sauce 16
Burnt Cambridge cream with rhubarb sorbet 14
Cherry Bakewell soft serve 12.50
Homemade chocolates 6
Seasonal sorbet 8
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/100 • 125g/250 • 250g/450
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
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 & pickled walnut (v) 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
MAINS
Lobster pie for two, greens 96
Caramelised onion tart, goats curd & bitter leaves (v) 28
Durslade Farm sirloin steak, chips, beef dripping bearnaise 54
Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26
Wild nettle rice porridge, crispy hen egg & spring vegetables (v) (vg) 28
Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 32
Beef Wellington for two, Jersey Royals, green beans, peppercorn sauce 96
Durslade Farm lamb, confit potato, pickled cockles & peas 48
Cornish red mullet, braised cuttlefish & shellfish sauce 42
Aylesbury duck, asparagus, morels & wild garlic 48
Dover sole, brown butter hollandaise 65
Please note that the Beef Wellington has a cooking time of 50 minutes
SIDES
Mashed potato (v)
Minted Jersey Royals (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Purple sprouting broccoli (v)
Glazed carrots, thyme (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8
PUDDINGS
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
Banana soufflé, rum & raisin ice cream, caramel sauce 16
Burnt Cambridge cream with rhubarb sorbet 14
Cherry Bakewell soft serve 12.50
Homemade chocolates 6
Seasonal sorbet 8
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/100 • 125g/250 • 250g/450
with blinis, potato crisps, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 30 • 12 FOR 60
TO START
Dressed Portland crab salad 28/42
English asparagus cooked in seaweed butter 22
London butter lettuce, stilton, pear, walnuts (v) (vg) 18.50
Wild garlic soup, breaded goats cheese & pickled walnut 18
Heritage beetroot, pine nuts, white bean & horseradish hummus (vg) 18.50
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
MAINS
Lobster pie for two, greens 96
Grilled leeks vinaigrette, artichoke & smoked almonds 26
Roast beef, Yorkshire pudding, seasonal vegetables, gravy 36
Wild nettle rice porridge, crispy hen egg & spring vegetables 28
Durslade Farm lamb, confit potato, pickled cockles & peas 48
Cornish red mullet, braised cuttlefish & shellfish sauce 42
Caramelised onion tart, goats curd & bitter leaves 28
Dover sole, brown butter hollandaise 65
SIDES
Mashed potato (v)
Minted Jersey Royals (v)
Bubble & squeak, HP hollandaise (v)
London leaf salad, vinaigrette (v)
Purple sprouting broccoli (v)
Glazed carrots, thyme (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8
PUDDINGS
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
Burnt Cambridge cream with rhubarb sorbet 14
Cherry Bakewell soft serve 12.50
Homemade chocolates 6
Seasonal sorbet 8
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.10 Gin, Dry Vermouth, Tomato Liqueur
add a dash of tomato pickle brine to make it dirty
OR
Absolut Elyx Vodka, Dry Vermouth, Tomato Liqueur
RUBY MARGARITA
Don Julio Blanco, Olmeca Altos Reposado, Italicus, beetroot, lime, milk clarified
STOUT ESPRESSO MARTINI
Havana 3 YO, Grand Marnier, Espresso by Mozzo, Stout Cordial, Ground Coffee and Orange Dust
BUCKWHEAT HIGHBALL
Fife Arms Blended Malt, Beer Oleo Saccharum, Double Dutch Soda Water, Buckwheat Foam
ORCHARD GIMLET
Hennessy VS, Anjou Pear & Smoked Hay Cordial
DAMSON NEGRONI
Tanqueray London Gin, Lillet Blanc, Luxardo Bitter, Damson Plum Cordial
SMOKY PENICILLIN
Johnnie Walker Black Label, Ardbeg Wee Beastie, Durslade Spring Honey, Lemon, Ginger Candy
SPICED PEAR COLLINS (LOW ABV)
Twenty Light Spirit, Pear and Vanilla Cordial, Rinquinquin Peach Aperitif, Double Dutch Soda Water
ROASTED OLD FASHIONED
Hennessy VS, Johnnie Walker Black Label, Roasted Chestnut Liqueur, Oloroso Sherry
AUDLEY BLOODY MARY
Ketel One Vodka, Barley Miso, Beetroot Brine, Worcestershire sauce, Tabasco, Tomato Juice
Non – Alcoholic Cocktails
All at 14
AUDLEY VIRGIN MARY
Barley Miso, Beetroot Brine,
Worcestershire Sauce, Tabasco, Tomato Juice
CITRUS SPRITZ
Fermented Carrot Cordial, Sparkling Green Tea
EVERLEAF SOUR
Everleaf Marine, Elder Cordial, Lemon Juice, Egg White
*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.