Menus

Open for breakfast, lunch and dinner, the menu is inspired by the capital’s culinary history with some traditional, albeit updated, London classics.

 

 

Download Breakfast Menu

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

Oscietra caviar omelette 36

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

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

 

Available Saturdays only, 12 – 4

Download Brunch Menu

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

Bruton beef tartare, toast 22/33

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

Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20

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

Portland crab, smoked trout, apple & fennel, lemon dressing 28/42

Chilled tomato broth, lovage & sourdough (v) 18

Orkney scallop scampi, warm tartare sauce 28

 

BRUNCH

Omelette Arnold Bennett 19.50

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

 

MAINS

Lobster pie for two, greens 96

Grilled leeks vinaigrette, artichoke & smoked almonds (v) (v) 26

Pigeons in Pimlico, duck liver, cherry jam & salt baked beetroot 54

Rib of Westcountry beef for two, chips, side salad & beef dripping bearnaise 120

Aged fillet of beef, bubble & squeak, mushroom ketchup, bone marrow sauce 58

Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 32

Cornish fillet of turbot, crispy lobster claw & English sparkling wine 58

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

Caramelised onion tart, goats curd & bitter leaves (v) 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 tart (v)

Triple cooked chips (v)

Steamed spinach (v)

all at 8

 

PUDDINGS

Peach Melba 14

Seasonal sorbet plate for two 16

Lemon tart with yoghurt ice cream 14

Eton mess, elderflower & strawberry sorbet 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 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 Lunch Menu

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

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

Raw Cornish sea bass, ‘strawberries & cream’, Imperial caviar 26

Portland crab, smoked trout, apple & fennel, lemon dressing 28/42

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

Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20

Mock turtle croquette, oyster mayonnaise, herb salad 22

Chilled tomato broth, lovage & sourdough (v) 18

Orkney scallop scampi, warm tartare sauce 28

Bruton beef tartare, toast 22/33

MAINS

Lobster pie for two, greens 96

Linzer potatoes, seaweed butter, Girolles & broad beans (v) 28

Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26

Pigeons in Pimlico, duck liver, cherry jam & salt baked beetroot 54

Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 48

Rib of Westcountry beef for two, chips, side salad & beef dripping béarnaise 120

Aged fillet of beef, bubble & squeak, mushroom ketchup, bone marrow sauce 58

Salad of hot smoked trout, Jersey royals, watercress & horseradish cream 32

Cornish fillet of turbot, crispy lobster claw & English sparkling wine 58

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

Caramelised onion tart, goats curd & bitter leaves (v) 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

PUDDINGS

Peach Melba 14

Seasonal sorbet plate for two 16

Lemon tart with yoghurt ice cream 14

Eton mess, elderflower & strawberry sorbet 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 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 Dinner Menu

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

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

Raw Cornish sea bass, ‘strawberries & cream’, Imperial caviar 26

Portland crab, smoked trout, apple & fennel, lemon dressing 28/42

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

Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20

Mock turtle croquette, oyster mayonnaise, herb salad 22

Chilled tomato broth, lovage & sourdough (v) 18

Orkney scallop scampi, warm tartare sauce 28

Bruton beef tartare, toast 22/33

 

MAINS

Lobster pie for two, greens 96

Linzer potatoes, seaweed butter, Girolles & broad beans (v) 28

Grilled leeks vinaigrette, artichoke & smoked almonds (v) (vg) 26

Pigeons in Pimlico, duck liver, cherry jam & salt baked beetroot 54

Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 48

Beef Wellington for two, Jersey Royals, green beans, peppercorn sauce 96

Aged fillet of beef, bubble & squeak, mushroom ketchup, bone marrow sauce 58

Rib of Westcountry beef for two, chips, side salad & beef dripping béarnaise 120

Salad of hot smoked trout, Jersey Royals, watercress & horseradish cream 32

Cornish fillet of turbot, crispy lobster claw & English sparkling wine 58

Caramelised onion tart, goats curd & bitter leaves (v) 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

PUDDINGS

Peach Melba 14

Seasonal sorbet plate for two 16

Lemon tart with yoghurt ice cream 14

Dark chocolate mousse, vanilla ice cream 14.50

Eton mess, elderflower & strawberry sorbet 14

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 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 Sunday Lunch Menu

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

Chilled tomato broth, lovage & sourdough (v) 18

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

Portland crab, smoked trout, apple & fennel, lemon dressing 28/42

Mount Vesuvius tomatoes, smoked cod’s roe & tomato vinaigrette 20

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

Raw Cornish sea bass, ‘strawberries & cream’, Imperial caviar 26

Mock turtle croquette, oyster mayonnaise, herb salad 22

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

Linzer potatoes, seaweed butter, Girolles & broad beans (v) 28

Durslade Farm lamb loin, stuffed courgette flower, tomato & anchovy 48

Cornish fillet of turbot, crispy lobster claw & English sparkling wine 58

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)

Tomato & onion salad (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, Kentish strawberry sorbet 14

Cherry Bakewell soft serve 12.50

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

Download Wine 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. 

 

 

Download Children’s Menu

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.