A converted mews building in a cobbled Mayfair courtyard is indeed the setting for this big bold affair. Sandwiched between a basement cocktail lounge and private dining facilities, the restaurant has been updated with oak tables dressed in local linens, worn leather chairs, comfy banquette seating and specially sourced rustic plates and cups to match the new classic British menu.
The re-launched brasserie restaurant aims to deliver a distinctly British style menu under the leadership of Executive Head Chef Richard Sawyer, using carefully sourced local products and responsibly sourced fish and meats. Amongst the starters look for ham hock and parsley terrine served with pickles and mustard dressing or Colchester rock oysters with shallot vinegar. Main courses take in calves liver, smoked English bacon and devilled sauce or a roast fillet of Cornish hake, grilled peppers and courgettes. Nostalgia rules when it comes to desserts such as apple and blackberry crumble, fresh ginger and custard or sticky toffee pudding, toffee sauce and vanilla ice cream.
Accompanying the menu is a stellar wine list offering a broad range of selections from all the premier growing regions.
Also featured in: AA Guide, Michelin Guide, Zagat, Harden's.
|Vegetarian||Private Parties||Street Parking|
|Children's Portions||Accepts Cards|
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