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
COLD PRESSED JUICES
ABC 9
Green juice 9
Orange / Apple / Grapefruit / Cranberry 7
British berry 8
HEALTH SHOTS
Ginger 5
Beetroot 5
Carrot 5
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 from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
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, 12.30–3.30pm
CAVIAR
Oscietra caviar 50g/150 • 125g/375 • 250g/675
with blinis, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 36 • 12 FOR 72
TO START
Portland crab cocktail 28
Cornish cod cheek scampi, warm tartare sauce 24
Caramelised white onion soup, cheese & onion toasted muffin (v) 20
Salad of baby artichoke, heritage radish, tomesco & orange vinaigrette (vg) 22/33
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Raw Orkney scallop, clementine, yoghurt & ponzu 28
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
Fillet of seabass, lobster spelt & wild garlic aïoli 58
Double baked cheese soufflé with black truffle (v) 46
Stepney smoked trout, salad of kohlrabi, chicory & apple, horseradish crème fraîche 34
Celeriac schnitzel, olive oil mash, beetroot ketchup & toasted hazelnut (vg) 32
Dry aged fillet steak, chips & bone marrow gravy 66
Coronation chicken salad, soft boiled egg 32
Dover sole, brown butter hollandaise 65
SIDES
Glazed carrots (v)
Mashed potato (v)
Bubble & squeak, HP hollandaise (v)
Roasted Brussels sprouts, shallot & chesnut (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 9
PUDDINGS
Seasonal sorbet plate for two 16
Yorkshire rhubarb & custard pavlova 15
Dark chocolate mousse with mint choc chip ice cream 15
Crème caramel, rum & raisins, milk & honeycomb ice cream 15
Selection of British cheeses & Durslade Farm chutney 28
Banana soufflé, salted caramel ice cream 16
Lemon tart with yoghurt parfait 15
Homemade chocolates 7
Please note that the banana soufflé has a cooking time of 20 minutes
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 15
Ramos Pinto Vintage Port 1997 25
We work with a selection of growers, farmers and makers from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
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/150 • 125g/375 • 250g/675
with blinis, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 36 • 12 FOR 72
TO START
Portland crab cocktail 28
Omelette Arnold Bennett 22.50
Cornish cod cheek scampi, warm tartare sauce 24
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Salad of baby artichoke, heritage radish, tomesco & orange vinaigrette (vg) 22/33
Caramelised white onion soup, cheese & onion toasted muffin (v) 20
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Raw Orkney scallop, clementine, yoghurt & ponzu 28
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
MAINS
Lobster pie for two, greens 110
Fillet of seabass, lobster spelt & wild garlic aïoli 58
Double baked cheese soufflé with black truffle (v) 46
Celeriac schnitzel, olive oil mash, beetroot ketchup & toasted hazelnut (vg) 32
Stepney smoked trout, salad of kohlrabi, chicory & apple, horseradish crème fraîche 34
Durslade Farm lamb rack & faggot, Hasselback potato & braised red cabbage 56
Loin of Highland venison, confit potato, creamed sprouts & blackberry jam 54
Dry aged fillet steak, chips & bone marrow gravy 66
Coronation chicken salad, soft boiled egg 32
Dover sole, brown butter hollandaise 65
SIDES
Glazed carrots (v)
Mashed potato (v)
Bubble & squeak, HP hollandaise (v)
Roasted Brussels sprouts, shallot & chesnut (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 9
PUDDINGS
Seasonal sorbet plate for two 16
Yorkshire rhubarb & custard pavlova 15
Dark chocolate mousse with mint choc chip ice cream 15
Crème caramel, rum & raisins, milk & honeycomb ice cream 15
Selection of British cheeses & Durslade Farm chutney 28
Banana soufflé, salted caramel ice cream 16
Lemon tart with yoghurt parfait 15
Homemade chocolates 7
Please note that the banana soufflé has a cooking time of 20 minutes
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 15
Ramos Pinto Vintage Port 1997 25
We work with a selection of growers, farmers and makers from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
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/150 • 125g/375 • 250g/675
with blinis, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 36 • 12 FOR 72
TO START
Portland crab cocktail 28
Omelette Arnold Bennett 22.50
Cornish cod cheek scampi, warm tartare sauce 24
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Salad of baby artichoke, heritage radish, tomesco & orange vinaigrette (vg) 22/33
Caramelised white onion soup, cheese & onion toasted muffin (v) 20
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Raw Orkney scallop, clementine, yoghurt & ponzu 28
Bruton beef tartare, toast 24/36
20g Oscietra Caviar supplement 50
MAINS
Lobster pie for two, greens 110
Fillet of seabass, lobster spelt & wild garlic aïoli 58
Double baked cheese soufflé with black truffle (v) 46
Loin of Highland venison, confit potato, creamed sprouts & blackberry jam 54
Durslade Farm lamb rack & faggot, Hasselback potato & braised red cabbage 56
Stepney smoked trout, salad of kohlrabi, chicory & apple, horseradish crème fraîche 34
Beef Wellington for two, truffle mashed potato, braised shallot & red wine sauce 120
Celeriac schnitzel, olive oil mash, beetroot ketchup & toasted hazelnut (vg) 32
Dry aged fillet steak, chips & bone marrow gravy 66
Dover sole, brown butter hollandaise 65
Please note the Beef Wellington has a cooking time of 50 minutes.
SIDES
Glazed carrots (v)
Mashed potato (v)
Bubble & squeak, HP hollandaise (v)
Roasted Brussels sprouts, shallot & chesnut (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 9
PUDDINGS
Seasonal sorbet plate for two 16
Yorkshire rhubarb & custard pavlova 15
Dark chocolate mousse with mint choc chip ice cream 15
Crème caramel, rum & raisins, milk & honeycomb ice cream 15
Selection of British cheeses & Durslade Farm chutney 28
Banana soufflé, salted caramel ice cream 16
Lemon tart with yoghurt parfait 15
Homemade chocolates 7
Please note that the banana soufflé has a cooking time of 20 minutes
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 15
Ramos Pinto Vintage Port 1997 25
We work with a selection of growers, farmers and makers from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
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/150 • 125g/375 • 250g/675
with blinis, bubble & squeak, sour cream & chives
OYSTERS
Louet Feisser oysters
6 FOR 36 • 12 FOR 72
TO START
Portland crab cocktail 28
Omelette Arnold Bennett 22.50
Raw Orkney scallop, clementine, yoghurt & ponzu 28
London butter lettuce, stilton, pear, walnuts (v) (vg) 19.50
Salad of baby artichoke, heritage radish, tomesco & orange vinaigrette (vg) 22/33
Caramelised white onion soup, cheese & onion toasted muffin (v) 20
Mock turtle croquette, oyster mayonnaise, herb salad 23.50
Cornish cod cheek scampi, warm tartare sauce 24
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
Celeriac schnitzel, olive oil mash, beetroot ketchup & toasted hazelnut (vg) 32
Durslade Farm lamb rack & faggot, Hasselback potato & braised red cabbage 56
Double baked cheese soufflé with black truffle (v) 46
Fillet of seabass, lobster spelt & wild garlic aïoli 58
Dover sole, brown butter hollandaise 65
SIDES
Glazed carrots (v)
Mashed potato (v)
Bubble & squeak, HP hollandaise (v)
Roasted Brussels sprouts, shallot & chesnut (v)
London leaf salad, vinaigrette (v)
Tenderstem broccoli (v)
Triple cooked chips (v)
Steamed spinach (v)
all at 9
PUDDINGS
Seasonal sorbet plate for two 16
Yorkshire rhubarb & custard pavlova 15
Dark chocolate mousse with mint choc chip ice cream 15
Crème caramel, rum & raisins, milk & honeycomb ice cream 15
Selection of British cheeses & Durslade Farm chutney 28
Lemon tart with yoghurt parfait 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 15
Ramos Pinto Vintage Port 1997 25
We work with a selection of growers, farmers and makers from London, across the UK and Durslade Farm – our farm in Somerset to supply fresh, seasonal produce.
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
Cocktails
All at 18
Martini selection
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
SCRUFFY MARTINI
Tanqueray Dry Gin infused with Queen Olives, Olive Brine, Green Olive Oil
STILTON MARTINI
Ketel One Vodka, Stilton Blue Cheese, Noilly Prat, Black Grape
BANOFFEE MARTINI
Havana 3 YO, Mount Gay XO Rum, Caramel, Banana, Cream, Chocolate and Biscuit Crumbs Dust
BRINE AND SHINE
Monkey 47 Gin, Lillet Blanc, Pickled Carrot Brine
Signature cocktails
CRYSTAL GRASSHOPPER
Havana 3YO, Cacao, Mint, Lime, Milk Clarified
ETON NEGRONI
Cygnet Gin, Raspberry, Lillet Blanc, Luxardo Bitter Bianco
MULLED SPRITZ
Sipsmith Sloe Gin, Sacred English Vermouth, Homemade Mulled Wine Reduction, Ginger Beer, Gusbourne Blanc de Blanc
SPICED PUMPKIN LATTE (served warm)
Bushmills Black Bush, Bailey’s Irish Cream, Spiced Pumpkin Cordial, Espresso, Steamed Milk, Marshmallow
RUBY MARGARITA
Casamigos Blanco, Olmeca Altos Reposado, Italicus, Beetroot, Lime, Milk Clarified
SMOKY PENICILLIN
Johnnie Walker Black Label, Ardbeg Wee Beastie, Durslade Spring Honey, Lemon, Ginger Candy
ROSEMARY PEAR COLLINS (Low ABV)
Twenty Light Spirit, Rosemary, Pear and Vanilla Cordial, Peach Aperitif, Carbonated
APPLE CRUMBLE OLD FASHIONED
Bulleit Bourbon, Homemade Apple and Crumble Cordial, Angostura Bitters
AUDLEY BLOODY MARY
Ketel One Vodka, Barley Miso, Beetroot Brine, Worcestershire Sauce, Tabasco, Tomato Juice
Non – Alcoholic
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.