Goodman Mayfair is the original restaurant in the London steakhouse group, opened on Maddox Street in 2008. Its guiding idea is expressed through a simple combination of great steak, great wine and great people, with many members of the team connected to the restaurant since its earliest years. Set just off Regent Street, the dining room works naturally for business lunches, celebrations and unhurried dinners. The atmosphere has the polish expected in Mayfair while retaining the warmth of a place built around regular guests and longstanding relationships.
The approach to steak begins with farmers and suppliers in the British Isles, Nebraska and other respected beef producing regions. Each Goodman restaurant has its own controlled ageing room, where selected beef develops flavour for a minimum of thirty days. Chefs inspect the meat every day, choosing cuts at their peak before trimming and preparing them by hand. The best changing selections appear on the daily board known as The Cut, giving diners access to different breeds, origins, sizes and levels of marbling according to availability.
Beef is cooked over intense charcoal using a combination of woods chosen for flavour and an even burn. The heat creates a deeply savoury crust while the kitchen controls the interior to match each guest’s preference. Clarified butter and salt provide a simple finish that keeps attention on the quality and ageing of the meat. Classic sauces and sides complete the steakhouse experience, while fish, chicken, burgers and lighter starters ensure the menu can accommodate guests who want something beyond the main selection of cuts.
Wine has always been central to Goodman, and the Mayfair cellar is developed with the same care as the beef programme. California is an important influence, but bottles from established and emerging regions around the world provide breadth and discovery. Sommeliers help guests find a pairing that suits both the steak and the occasion, whether the choice is familiar or adventurous. Combined with experienced service and an intimate private dining room, this attention to people, produce and wine gives the original Goodman its enduring confidence.
Address: 24–26 Maddox Street, Mayfair, London W1S 1QH, United Kingdom
Goodman Mayfair Menu
The Cut
Every day, our chefs check the ageing room, selecting the best of our beef at its absolute peak in order to build our daily specials board known as ‘THE CUT’. It’s then prepared, cut and trimmed by hand on that day: there’s a very good reason why only the perfect steak makes ‘The Cut’.
USDA PRIME (Nebraska, Cornfed)
Porterhouse, T-Bone, Bone in Sirloin, Bone in Ribeye, Ribeye
Angus Cross (UK, Grassfed)
Porterhouse, T-Bone, Bone in Sirloin, Bone in Ribeye, Ribeye
AUSTRALIAN (Grainfed)
Ribeye (Offbone) £16/100g, Wagyu Ribeye £39/100g
Starters
Lunch Menu
White onion and thyme soup
Onion ring and gruyer
Crispy calamari
Lemon mayo
Mains
Lunch Menu
250g Striploin, Hand selected, Gold box Black Angus beef from La Pampa, 120 days grain fed
with chips or salad, peppercorn sauce
Turbot on the Bone from Devon/ Cornwall(200g)
Grilled lemon, green chutney
Dessert
Lunch Menu
Lemon Posset
Shortbread cookie, berry compote
Starters
A la Carte
Maldon Oyster
Shallot vinaigrette
Irish Steak tartare
Crispy sourdough
Prawn tempura
Avocado, chipotle, Gochujang mayo
XL Puglian Burrata
Tomato and fig balsamic, hazelnuts, basil cress
Scallops (2)
Celeriac puree, truffle, parsley cress
Caesar Salad
Baby gem lettuce, Caesar dressing, boiled egg, croutons, pecorino cheese £18| Add Large Clearwater Prawns £29
Spanish Bluefin tuna tartare
Oyster dressing, avocado, jalapeno, cracker
Galician Beef Cecina
Cured beef, smoked over oak and air dried, served with Cantaloupe melon
THE CUT
Please note this is a sample of The Cut. Prices may change and cuts are subject to availability
USDA (Nebraska, Cornfed)
Porterhouse, T-Bone, Bone in Sirloin, Bone in Ribeye, Ribeye
Angus Cross (UK, Grassfed)
Porterhouse, T-Bone, Bone in Sirloin, Bone in Ribeye, Ribeye
AUSTRALIAN (Grainfed)
Ribeye (Offbone) £16 / £100g, Wagyu Ribeye £39 / £100g
Steak
This is a selection of the cuts available on our A La Carte.
Fillet (250g)
IRISH, GRASS FED
Fillet (400g)
IRISH, GRASS FED
Ribeye (359g)
USDA, PRIME GOP 150 DAY CORN FED HAND SELECTED EXCLUSIVELY FOR GOODMAN
Sirloin (350)
USDA, PRIME GOP 150 DAY CORN FED HAND SELECTED EXCLUSIVELY FOR GOODMAN
Goodman Ribeye (400)
AUSTRALIA, 140 DAY GRAIN FED
Sirloin (350)
AUSTRALIA, 140 DAY GRAIN FED
Fillet (250)
AUSTRALIA, 140 DAY GRAIN FED
Ribeye
AUSTRALIA, 400 DAY GRAIN FED, Tajima WAGYU X, 8-9+
Sirloin (200g)
JAPAN, A5 WAGYU, MIYAZAKI BLACK
Mains
A la Carte
The Goodman burger
Smoked British bacon, Comté, lettuce, tomato, seared onion, homemade pickles, Gochujang mayo. Served with chips
Grilled, corn fed half a chicken
Lemon, garlic
Turbot on the bone
Green chutney, grilled lemon
Spanish Bluefin Tuna Burger
Bluefin Tuna steak (200g), burger bun, wasabi mayonnaise, coleslaw, served with skinny fries
Sides
A la Carte
Chips
Triple cooked or Truffle, Parmesan
Skinny fries
Mac and cheese
Truffle salsa, toasted panko
Mushrooms
Garlic butter, chives
Mixed baby leaf salad
Honey mustard dressing
Josper roasted onions
Spinach
Creamed, Gruyere cheese or Chilli & Garlic or plain Steamed
Mash
Butter, cream, chives
Spiced carrots
Walnuts, dates
Tenderstem broccoli
Chilli, garlic
Desserts
A la Carte
Tiramisu
Savoiardi biscuits soaked in espresso, layered with mascarpone cream
Goodman cheesecake
Mixed berry compote, raspberry coulis
Strawberry semifreddo
New season berries, blackberry coulis
Cookie sundae
Chocolate & caramel sauce, whipped cream
White chocolate crème brûlée
Raspberries, raspberry coulis
Selection of homemade ice creams & sorbets (3 scoops)
Ice cream: vanilla; chocolate; cookie dough; praline Sorbet: lemon; mango; strawberry; banana
Selection of cheeses
Baron Bigod, Isle of Mull Traditional Farmnhouse Cheese, Strathdon Blue, Sourdough crispbread crackers, chutney
Petit Fours
Salted caramel truffle, milk chocolate muscadine, coconut bonbon
SIGNATURES
Bar Menu
Yellowstone Old Fashioned
Yellowstone Kentucky bourbon, brown sugar, Angostura bitters, orange peel
Popcorn Old Fashioned
Popcorn Infused Buffalo Trace, Angostura Bitters, Brown Sugar
Vesper Martini
Konik’s Tail vodka, Suntory Roku gin, Lillet Blanc, lemon peel
Goodman Sazerac
Sazerac Rye, Hennessy VS, Absinthe, Drambuie, Peychaud’s Bitters, Lemon Peel
Gibson Martini
Plymouth Gin, Sloe Gin, Noilly Prat, Pickled Onion
Goodman Martini
Grey goose, Noilly Prat, Stilton Stuffed Green Olives
Highland Negroni
Cascara infused Maccalan 12yr, Antica Formula, Campari, orange peel
Goodman Manhattan
Whistlepig 10yr, Antica Formula Angostura Bitters, Maraschino Cherry And Orange Peel
Cocktails
Bar Menu
Raspberrini
Chamboard, raspberry purée, prosecco, freeze dried raspberry
Strawberry Chilli Margarita
Ancho chilli infused Corazon Blanco, lime juice, strawberry purée, basil, agave, lime
Cucumber Gin Martini
Hendrick’s gin, freshly muddled cucumber, lime juice, sugar syrup, mint
Japanese Gin Spritz
Suntory Roku gin, mediterranean tonic, fresh ginger, lime, mint
Forest Fruit Martini
Belvedere vodka, Chamboard, Amaro Montenegro, blueberry and raspberry purée, Crème de cassis, lemon juice, freeze dried raspberry
Mango Sour
Buscadores Mango Brandy, mango syrup, lemon juice, mango purée, vegan foamer, Orange and Angostura bitters
Penicillin
Johnny Walker Black Label, lemon and fresh ginger juice, honey syrup, Laphroaig 10yr float, ginger
Burnt Gold Old Fashioned
Browned butter infused Glenfarclas 10yr, Buscadores, honey syrup, Angostura and Orange bitters, orange peel