Review on Espelette at The Connaught

Espelette is the informal brasserie set in the splendid Connaught Hotel which reopened in December 2007 after a 」70 million restoration programme, located on a quiet corner in the heart of exclusive Mayfair village. New York designers have created the interior, subtly decked out in neutral colours, soft tones and luxurious furnishings, with panoramic views of Mount Street and the stunning water feature designed by the Japanese architect philosopher, Tadao Ando on Carlos Place.

Offering an all-day menu, Espelette, named after the town in Aquitaine, South-West France is the casual alternative to H駘鈩e Darroze's two-starred Michelin restaurant. Manning the stoves is Executive Chef Romuald Feger, who joins the restaurant from the St Regis Hotel in San Francisco, where he was in charge of the kitchens for three years.

Open the slate with Angus beef carpaccio, parmesan cream, green beans in sour cream or maybe tuna tartare with egg yolk and nori seaweed. Main courses embrace steamed hake in cabbage leaves, fondant Brussels sprouts and virgin sauce or for meat-lovers there's Welsh lamb chops from the grill. There are also light options available in the form of sandwiches, soups and salads. Desserts take in Connaught exotic trifle or poached pear in red wine and blackcurrant Greek and mascarpone yogurt sorbet.

Expelette also offers a first-class afternoon tea and has been awarded membership of the esteemed British Tea Council.

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Romuald Feger

Restaurant Opening Times

Breakfast: 7.00 - 10.45am
Lunch: 12.00 - 3.00pm (Afternoon Tea 3.00 - 5.30pm Mon-Fri, 1.30 - 3.30pm Sat & Sun)
Dinner: 6.00 - 10.30pm

Accepted credit cards

Visa, Master Card, American Express

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Facilities at Espelette at The Connaught


Accomodation is available, (121 rooms)


Espelette at The Connaught
Carlos Place
West London

Nearest tube station: Bond Street

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Espelette at The Connaught Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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