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 16.50
Durslade bacon / sausage sandwich 10
Bacon chop, bubble & squeak, fried duck egg 24.50
Smoked salmon, scrambled egg 20.50
Omelette Arnold Bennett 18
Full English breakfast 24
Kedgeree 18
EGGS
Eggs Arlington 10/20
Eggs on toast, any style (v) 8.50
Eggs Benedict / Florentine (v) 8/ 16
Omelette, ham / mushroom / cheese / spinach 16
English asparagus & dippy eggs 18
Oscietra caviar omelette 36
CONTINENTAL
Swiss Bircher muesli, figs (v) 9.50
Roast tomato & goats curd on toast (v) 14
Yoghurt, granola, seasonal fruit compote (v) 11
Porridge, Durslade Farm honey (v) 9.50
Add a dram of whisky 11
Fruit salad (vg) 8.50
SIDES
Smoked salmon 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 5.50
Apple, beetroot, carrot, ginger 8
British berry 8
Green juice 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 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
Killough oysters 6 for 24 • 12 for 48
TO START
Omelette Arnold Bennett 18
Portland crab, brown crab mayonnaise 24/36
Wild garlic & asparagus soup, sour cream (v) (vg) 18
London butter lettuce, stilton, pear, walnuts (v) (vg) 17.50
Orkney scallops, smoked eel sauce, apple, scratchings 28/42
English asparagus, hollandaise sauce or vinaigrette (v) (vg) 18
Mock turtle croquette, oyster mayonnaise, herb salad 22
Smoked eel & potato salad, cucumber, caviar 26
Stepney smoked salmon 20/30
Beef tartare, toast 22/33
MAINS
Lobster pie for two, greens 96
Fillet of Gigha halibut fisherman’s pie 48
Beetroot tart, goats curd, bitter leaves (v)(vg) 24.50
Cotswold chicken salad, boiled egg, salad cream 28.50
Garden pea rice porridge, egg yolk & morel mushrooms (v) (vg) 28
Salad of salt baked celeriac, baby artichokes & wild garlic pesto (vg) 24.50
West Country lamb chop & belly, hispi cabbage, Jersey Royals, mint jelly 48
Pigeons in Pimlico, duck liver, bacon, red cabbage 48
Dover sole, brown butter hollandaise 62
Sirloin steak, chips, bearnaise 52
SIDES
Mashed potato (v) 7.50
Bubble & squeak, HP hollandaise (v) 7.50
London leaf salad, vinaigrette (v) 8
Glazed carrots, thyme (v) 7.50
Tenderstem broccoli (v) 7.50
Triple cooked chips (v) 7.50
Steamed spinach (v) 7.50
PUDDINGS
Egg custard tart, grapefruit sorbet 12.50
Banana soufflé, rum & raisin ice cream, salted caramel 14
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Blood orange blancmange, olive oil sable, white chocolate ice cream 12.50
Rhubarb & custard soft serve, ginger shortbread 12.50
Dark chocolate mousse 14.50
Seasonal sorbet 8
Homemade chocolates 6
SAVOURIES
London rarebit
Gentleman’s relish, cucumber, toast
Devilled kidney omelette
all at 12
STICKY WINE & PORT
Jurançon, Marie Kattalin, Domaine de Souch 2016 16
Château Coutet, 1er Grand Cru Classé 2009 18
Passito di Pantelleria DOC, “Ben Ryé”, Donnafugata 2019 20.50
Tokaji Aszú 5 Puttonyos, Oremus 2013 28
Sauternes, Château d’Yquem, 1er Grand Cru Supérieur 1995 95
Ramos Pinto 10yr Tawny Quinta de Ervamoira 12
Ramos Pinto Vintage Port 1997 25
Pereira d’Oliveira, Boal, Madeira, Portugal 1982 49
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
Killough oysters 6 for 24 • 12 for 48
TO START
Omelette Arnold Bennett 18
Portland crab, brown crab mayonnaise 24/36
Wild garlic & asparagus soup, sour cream (v) (vg) 18
London butter lettuce, stilton, pear & walnuts (v)(vg) 17.50
Orkney scallops, smoked eel sauce, apple, scratchings 28/42
English asparagus, hollandaise sauce or vinaigrette (v) (vg) 18
Mock turtle croquette, oyster mayonnaise, herb salad 22
Smoked eel & potato salad, cucumber, caviar 26
Stepney smoked salmon 20/30
Beef tartare, toast 22/33
MAINS
Lobster pie for two, greens 96
Fillet of Gigha halibut fisherman’s pie 48
Beetroot tart, goats curd, bitter leaves (vg)(v) 24.50
Garden pea rice porridge, egg yolk & morel mushrooms (v) (vg) 28
Salad of salt baked celeriac, baby artichokes & wild garlic pesto (vg) 24.50
West Country lamb chop & belly, hispi cabbage, Jersey Royals, mint jelly 48
Beef Wellington for two, mashed potato, green beans, peppercorn sauce 96
Pigeons in Pimlico, duck liver, bacon, red cabbage 48
Dover sole, brown butter hollandaise 62
Sirloin steak, chips, bearnaise 52
SIDES
Mashed potato (v) 7.50
Bubble & squeak, HP hollandaise (v) 7.50
London leaf salad, vinaigrette (v) 8
Glazed carrots, thyme (v) 7.50
Tenderstem broccoli (v) 7.50
Triple cooked chips (v) 7.50
Steamed spinach (v) 7.50
PUDDINGS
Egg custard tart, grapefruit sorbet 12.50
Banana soufflé, rum & raisin ice cream, salted caramel 14
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Blood orange blancmange, olive oil sable, white chocolate ice cream 12.50
Rhubarb & custard soft serve, ginger shortbread 12.50
Dark chocolate mousse 14.50
Seasonal sorbet 8
Homemade chocolates 6
SAVOURIES
London rarebit
Gentleman’s relish, cucumber, toast
Devilled kidney omelette
all at 12
STICKY WINE & PORT
Jurançon, Marie Kattalin, Domaine de Souch 2016 16
Château Coutet, 1er Grand Cru Classé 2009 18
Passito di Pantelleria DOC, “Ben Ryé”, Donnafugata 2019 20.50
Tokaji Aszú 5 Puttonyos, Oremus 2013 28
Sauternes, Château d’Yquem, 1er Grand Cru Supérieur 1995 95
Ramos Pinto 10yr Tawny Quinta de Ervamoira 12
Ramos Pinto Vintage Port 1997 25
Pereira d’Oliveira, Boal, Madeira, Portugal 1982 49
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
Killough oysters 6 for 24 • 12 for 48
TO START
Omelette Arnold Bennett 18
Portland crab, brown crab mayonnaise 24/36
Wild garlic & asparagus soup, sour cream (v) (vg) 18
London butter lettuce, stilton, pear, walnuts (v) (vg) 17.50
Orkney scallops, smoked eel sauce, apple, scratchings 28/42
Mock turtle croquette, oyster mayonnaise, herb salad 22
Grilled leeks vinaigrette, smoked almonds (vg) 17.50
Smoked eel & potato salad, cucumber, caviar 26
Stepney smoked salmon 20/30
Beef tartare, toast 22/33
MAINS
Lobster pie for two, greens 96
Fillet of Gigha halibut fisherman’s pie 48
Beetroot tart, goats curd, bitter leaves (vg)(v) 24.50
Garden pea rice porridge, egg yolk & morel mushrooms (v)(vg) 28
Salad of salt baked celeriac, baby artichokes & wild garlic pesto (vg) 24.50
Stuffed saddle of Durslade Farm lamb, mint jelly, seasonal vegetables 42
Roast beef, Yorkshire pudding, seasonal vegetables & gravy 34
Pigeons in Pimlico, duck liver, bacon & red cabbage 48
Dover sole, brown butter hollandaise 62
SIDES
Mashed potato (v) 7.50
Bubble & squeak, HP hollandaise (v) 7.50
London leaf salad, vinaigrette (v) 8
Glazed carrots, thyme (v) 7.50
Tenderstem broccoli (v) 7.50
Triple cooked chips (v) 7.50
Steamed spinach (v) 7.50
PUDDINGS
Egg custard tart, grapefruit sorbet 12.50
Banana soufflé, rum & raisin ice cream, salted caramel 14
Selection of British cheeses & Durslade Farm chutney 8 EACH • 22 FOR 3
Blood orange blancmange, olive oil sable, white chocolate ice cream 12.50
Rhubarb & custard soft serve, ginger shortbread 12.50
Dark chocolate mousse 14.50
Seasonal sorbet 8
Homemade chocolates 6
SAVOURIES
London rarebit
Gentleman’s relish, cucumber, toast
Devilled kidney omelette
all at 12
STICKY WINE & PORT
Jurançon, Marie Kattalin, Domaine de Souch 2016 16
Château Coutet, 1er Grand Cru Classé 2009 18
Passito di Pantelleria DOC, “Ben Ryé”, Donnafugata 2019 20.50
Tokaji Aszú 5 Puttonyos, Oremus 2013 28
Sauternes, Château d’Yquem, 1er Grand Cru Supérieur 1995 95
Ramos Pinto 10yr Tawny Quinta de Ervamoira 12
Ramos Pinto Vintage Port 1997 25
Pereira d’Oliveira, Boal, Madeira, Portugal 1982 49
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
South Audley Spritz 18
Rathfinny Classic Cuvee Sparkling Wine, Volcan Blanco Tequila, Fermented Carrot Cordial, Vanilla, Soda
May Fair Lady 18
Mercier Brut Champagne, Foraged Wild Blackberry & Fig Leaf* Liqueur
Root Margarita 18
Volcan Blanco Tequila, Caramelised Butternut Squash Cordial, Dolin Blanc, Manzanilla
Damson Negroni 18
Tanqueray London Gin, Dolin Blanc, Luxardo Bitter, Damson Plum Cordial
Mount St. Martini 18
Tanqueray No.10 Gin, Dry Vermouth, Tomato Liqueur. Add a dash of tomato pickle brine to make it dirty
OR
Belvedere Vodka, Dry Vermouth, Tomato Liqueur
Elder Sour 18
Wee Beastie Peated Scotch Whisky, Dry Vermouth, Elder Cordial, Lemon Juice, Egg White
Bramley Highball 18
Glenmorangie Lasanta 12y, Perilla Mint & Bramley Apple* Liqueur, Soda
Orchard Gimlet 18
Hennessy VS, Anjou Pear & Smoked Hay Cordial
Roasted Old Fashioned 18
Hennessy XO, Johnnie Walker Black Label, Roasted Chestnut Liqueur, Olorosso Sherry
Crystal Manhattan 18
Redistilled Bulleit Bourbon, Bulleit Rye, Sweet Vermouth, Cherry Brandy, Sugar
Audley Bloody Mary 18
Ketel One Vodka, Barley Miso, Beetroot Brine, Worcester Sauce, Tabasco, Tomato Juice
Musa Syllabub 18
Dry Riesling, Discarded Banana Rum, Sugar, Lemon Juice, Banana Bread & Butter Cream
Non – Alcoholic Cocktails
Audley Virgin Mary 14
Barley Miso, Beetroot Brine, Worcester Sauce, Tabasco, Tomato Juice
Citrus Spritz 14
Fermented Carrot Cordial, Sparkling Green Tea
Everleaf Sour 14
Elder Cordial, Lemon Juice, Everleaf Marine
Coconut Syllabub 14
Rum Flavouring, Banana, Coconut, Sussex Verjus, Bread & Butter Pudding Cream
*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.