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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
Portland crab / Smoked trout Benedict 11 / 22
Open omelette, ham / mushroom / cheese / spinach 17
Eggs Benedict / Florentine (v) 10 / 20
Eggs on toast, any style (v) 10
Oscietra caviar omelette 48
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, strawberries, 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
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20
Grilled courgette salad, runner beans, peach, Spenwood cheese (v) 19.50
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Chilled tomato soup with Cornish sardines on toast (v) (vg) 20
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 21.50
Eggs Benedict / Florentine (v) 10 / 20
Oscietra caviar omelette 48
MAINS
Lobster pie for two, greens 110
Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26
Aged fillet of beef, bone marrow & mushroom on toast, red wine sauce 58
Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 34
Rib of Westcountry beef for two, chips, side salad & beef dripping bearnaise 125
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Roast chicken salad, grilled broccoli, gentleman’s relish mayonnaise 32
Cornish monkfish, mussel popcorn, Charlotte potato, saffron sauce 46
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)
Tomato & onion tart (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
Lemon tart with yoghurt ice cream 14
Eton mess, elderflower & strawberry sorbet 14
Kirsch soaked sponge, English cherries, fig leaf ice cream 16
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Banana soufflé, rum & raisin ice cream, caramel sauce 16
Caraibe chocolate & mint mousse, coffee ice cream 16
Burnt Cambridge cream with Kentish raspberries 14
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
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Chilled tomato soup with Cornish sardines on toast (v) (vg) 20
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Grilled courgette salad, runner beans, peach, Spenwood cheese (v) 19.50
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
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
Spiced roasted head of cauliflower, Brick Lane curry sauce (vg) 28
Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 52
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Rib of Westcountry beef for two, chips, side salad & beef dripping béarnaise 125
Salad of hot smoked trout, Jersey royals, watercress & horseradish cream 34
Aged fillet of beef, bone marrow & mushroom on toast, red wine sauce 58
Roast chicken salad, grilled broccoli, gentleman’s relish mayonnaise 32
Cornish monkfish, mussel popcorn, Charlotte potato, saffron sauce 46
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)
Tomato & onion salad (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
Lemon tart with yoghurt ice cream 14
Eton mess, elderflower & strawberry sorbet 14
Banana soufflé, rum & raisin ice cream, caramel sauce 16
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Kirsch soaked sponge, English cherries, fig leaf ice cream 16
Caraibe chocolate & mint mousse, coffee ice cream 16
Burnt Cambridge cream with Kentish raspberries 14
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
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Chilled tomato soup with Cornish sardines on toast (v) (vg) 20
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Grilled courgette salad, runner beans, peach, Spenwood cheese (v) 19.50
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20
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
Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26
Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 52
Beef Wellington for two, Jersey Royals, green beans, peppercorn sauce 110
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Rib of Westcountry beef for two, chips, side salad & beef dripping béarnaise 125
Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 34
Aged fillet of beef, bone marrow & mushroom on toast, red wine sauce 58
Cornish monkfish, mussel popcorn, Charlotte potato, saffron sauce 46
Spiced roasted head of cauliflower, Brick Lane curry sauce (vg) 28
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)
Tomato & onion salad (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
Lemon tart with yoghurt ice cream 14
Eton mess, elderflower & strawberry sorbet 14
Kirsch soaked sponge, English cherries, fig leaf ice cream 16
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Banana soufflé, rum & raisin ice cream, caramel sauce 16
Caraibe chocolate & mint mousse, coffee ice cream 16
Burnt Cambridge cream with Kentish raspberries 14
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
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Chilled tomato soup with Cornish sardines on toast (v) (vg) 20
Portland crab, smoked trout, apple & fennel, lemon dressing 28/42
Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20
Grilled courgette salad, runner beans, peach, Spenwood cheese (v) 19.50
Cornish bluefin tuna belly, crispy potato, seaweed mayonnaise 28
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
Grilled leeks vinaigrette, artichoke & smoked almonds 26
Roast beef, Yorkshire pudding, seasonal vegetables, gravy 36
Cornish monkfish, mussel popcorn, Charlotte potato, saffron sauce 46
Caramelised shallot & fig tart, Driftwood goats cheese & red chicory (v) 30
Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 52
Spiced roasted head of cauliflower, Brick Lane curry sauce (vg) 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)
Tomato & onion salad (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 8.50
PUDDINGS
Seasonal sorbet plate for two 16
Lemon tart with yoghurt ice cream 14
Eton mess, elderflower & strawberry sorbet 14
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Kirsch soaked sponge, English cherries, fig leaf ice cream 16
Caraibe chocolate & mint mousse, coffee ice cream 16
Burnt Cambridge cream with Kentish raspberries 14
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.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.