Apricity is a contemporary British restaurant at 68 Duke Street in Mayfair. The dining room is shaped around an environmentally conscious approach, with the kitchen and service designed to make sustainability part of the experience rather than a separate talking point.
Hyper seasonal produce comes from farms that share the restaurant’s values, joined by locally foraged ingredients where appropriate. A low waste cooking philosophy encourages the kitchen to use each ingredient thoughtfully and to let the available British harvest determine the direction of the menu.
Diners can choose à la carte dishes or a tasting menu, including a dedicated plant based progression that celebrates vegetables. Regeneratively farmed meat and sustainably caught seafood are used on the broader menu, giving the cooking range without losing its clear sourcing principles.
Low intervention wines from growers attentive to soil and biodiversity continue the same thinking in the glass. Apricity suits diners looking for a considered special occasion meal where creative technique, careful hospitality and the origin of the ingredients carry equal importance.
Address: 68 Duke Street, Mayfair, London W1K 6JU, England
Apricity Menu
Starters
Tempura courgette flower, basil with homemade ricotta
V, D or marrowfat pea P-B
Marinated tomatoes, pumpkin seed milk, pickled shallot
P-B
London butterhead lettuce, miso, pickled rhubarb, crispy kale
P-B, Mu
Slow-cooked ox tongue terrine, beetroot ketchup, mustard mayo
Mu, G
Cured chalk stream trout, greengage, crème fraîche, bergamot
F, D
Scottish hand-dived scallops, coral cream, sambal
D, F, Mo
Mains
Flourish Farm aubergine, kimchi, fresh herb salad, makrut lime
P-B
Black pearl & shiitake mushrooms, koji, watercress, 'XO', Flanders wheat
P-B, G, Mu
Smoked carrot tart, cashew butter, black barley, carrot top relish
P-B, G, N
Butter-poached pollack, orzo, sweetcorn, tarragon
F, E, G, D
Otter Valley hogget shoulder and cutlet, fennel, pea, herb velouté
Mu
Sides
La Ratte potatoes, brown butter
V, D or yellow pea hummus, sesame & chilli P-B, Se
Kimchi & Westcombe cheddar 'lasagne'
V, G, D, E
London toscano kale salad, hemp tahini, crispy onions
P-B
Purple sprouting broccoli, almond butter, linseed cracker
P-B
Puddings
Citizens of Soil olive oil parfait, Anzac biscuit, kumquat, blood orange granita
V, E, D, Se
Baked Win-Win milk choc' mousse, brown sugar & miso custard
please allow 10 minutes V, E, D
Fig leaf panna cotta, Kentish strawberries, raspberry sorbet, shortbread
P-B, G
Hafod & Ogleshield cheese custard, apple raisin toast, pickled blackcurrants
V, G, D, E
Tasting Menus
5-Course Tasting Menu £85 (Lunch & early evening special £59*). 7-Course Tasting Menu £99 (Lunch & early evening special £75*). *Valid for lunch & pre-booked early dinner reservations, for groups of up to 6 guests. ADD cheese course £6. ADD wine pairing £68 | non-alcoholic pairing £36 (four glasses) for 5-course. ADD wine pairing £95 | non alcoholic pairing £54 (six glasses) for 7-course. V – Vegetarian | P-B – Plant-Based | C – Crustaceans | Ce – Celery | D – Dairy | E – Eggs | F – Fish | P – Peanuts | G – Gluten | L – Lupin | N – Nuts | Mo – Molluscs | Mu – Mustard | S – Soya | SD – Sulphur Dioxide | Se – Sesame Seeds | A- Alcohol. Please note, we prepare our food in an environment with allergens and although we take utmost care we can’t guarantee that a dish is completely free of any allergen as traces may remain.
Homemade Wildfarmed sourdough bread
with Estate Dairy butter V, G, D or Citizens of Soil olive oil P-B, G
Marinated tomatoes, pumpkin seed milk, shallot
P-B
Slow-cooked ox tongue terrine, beetroot ketchup, mustard mayo
Mu, G
Black pearl & koji-cured shiitake mushrooms, watercress, 'XO'
P-B, Mu
Cured chalk stream trout, greengage, crème fraîche, bergamot
F, D
Scottish hand-dived scallops, coral cream, sambal
D, F, Mo. Supplement £14
London butterhead lettuce, miso, pickled rhubarb, crispy kale
P-B, Mu. For 7-courses.
Tempura courgette flower, basil, homemade ricotta
V, D. For 7-courses.
Flourish Farm aubergine, kimchi, fresh herb salad, makrut lime
P-B
Otter Valley Farm hogget shoulder, fennel, pea, herb velouté
Mu
Butter poached pollack, orzo, sweetcorn, tarragon
F, E, G, D
La Ratte potatoes, brown butter
V, D or yellow pea hummus, sesame & chilli P-B, Se. Add on the side.
Kimchi & Westcombe cheddar 'lasagne'
V, G, D, E. Add on the side.
London kale salad, hemp tahini
P-B. Add on the side.
Purple sprouting broccoli, almond butter, linseed cracker
P-B. Add on the side.
Hafod & Ogleshield cheese custard, apple raisin toast, pickled blackcurrants
D, G, V, E. Cheese course for 7-courses.
Cashew cheese, apple raisin toast, pickled blackcurrants
P-B, N, G. Cheese course for 7-courses.
Citizens of Soil olive oil parfait, Anzac biscuit, kumquat, blood orange granita
V, E, D, Se
Baked Win-Win milk choc' mousse, brown sugar & miso custard
V, E, D. Supplement £5
Fig leaf panna cotta, Kentish strawberries, raspberry sorbet, shortbread
P-B, G
Culinary Kids' Tasting Menu
5-Course Culinary Kids’ Tasting Menu £36. Sample menu subject to seasonal changes. Available for children up to 12 years old. Latest booking for dinner on this menu is at 18:45.
Slow-cooked ox tongue terrine, beetroot ketchup, mustard mayo
Mu, G
Marinated tomatoes, sunflower seed milk, toasted quinoa
P-B
Black pearl mushrooms, 'XO' sauce, watercress
P-B, Mu
Otter Valley Farm hogget shoulder, fennel, pea, herb velouté
Mu
Flourish Farm aubergine, kimchi, fresh herb salad, makrut lime
P-B
Pre-dessert
Citizens of Soil olive oil parfait, Anzac crumb, kumquat
V, E, D, Se
Kentish strawberry, fig leaf, raspberry sorbet, lemon shortbread
P-B, G