Beast is a steak and seafood restaurant at 3 Chapel Place in Mayfair. Reached below street level, its candlelit dining room takes inspiration from Nordic fishermen’s huts and places long communal tables at the centre of a deliberately theatrical meal.
Seafood leads with Norwegian king crab, hand dived Orkney scallops and wild prawns, joined by starters such as crab tacos and surf and turf tartare. The kitchen searches widely for outstanding produce, keeping preparation focused on the natural flavour and quality of each ingredient.
Steak choices span corn fed Nebraska beef, grass fed Lake District cuts, Irish and Australian chateaubriand and Japanese Kobe. Many cuts are selected by weight for sharing, while Josper grilled vegetables, truffle chips, charred cabbage and other sides turn the central steak or crab into a complete feast.
A tasting menu offers a guided alternative to ordering à la carte. The cellar contains an extensive international wine selection, supported by signature and classic cocktails, and the grand room is especially suited to celebrations, group dinners and diners looking for a distinctive surf and turf experience.
Address: 3 Chapel Place, Mayfair, London W1G 0BG, England
Beast Menu
Starters
Japanese Wagyu Tataki
Kosho pickled Enoki, chill, sesame seeds, sticky soy
Hand Dived Orkney Isles Scallop
Charlie grilled, miso brown butter Price: MP
Bluefin Tuna Tartare
Avocado and Plums
Charlie Grilled Baby Squid
Jerusalem Artichoke puree
Octopus A la Catalana
Marinda Tomatoes, pickled baby onions
Burrata
Herritage tomatoes, hazelnut, fig, truffle honey
Argentinian Red Prawn Tempura
Pineapple salsa, chipotle mayo, coconut, chilli
Hereford Steak Tartare
Irish fillet, pickled shallot, garum mushroom, hen’s egg yolk
Oysters, catch of the day
Half dozen, Dozen
Sicilian Red Prawn Carpaccio
Capers, torched orange, prawn bisque
From the Land
USDA Prime GOP, 150 days corn fed
Bone in Sirloin / Porterhouse
USDA Prime GOP, 150 days corn fed
Bone in Ribeye
Japanese Sakura Wagyu
Sirloin A5 Grade, Minimum 400g
UK Farmers, grass fed
Bone in Ribeye / Bone in Sirloin
Irish Chateaubriand, grass fed
Australian Chateaubriand
Japanese Sakura Wagyu
Fillet A5 Grade, Minimum 200g
Japanese Tajima-Wagyu Kobe
Sirloin A5 Grade, Minimum 400g
Australian Wagyu
Ribeye, Minimum 400g
From the Sea
King Crab Legs & Claw
Minimum 400g
Norwegian Whole King Crab
Sides
Truffle Chips
Tenderstem Broccoli
Leek and potato puree, tomato Panko, garlic
Wild Mushrooms
Shitake, Shimeji, King Oyster mushrooms, Garlic and thyme butter, parsley
Artichokes
Artichoke puree, Balsamic
Cauliflower Carpaccio
Parmesan, ponzu, truffle, herbs
Charcoal Grilled Aubergine
Miso glaze, sesame seeds, spring onion
Tomato and Tropea Onion Salad
Balsamic and olive oil
Desserts
Cheeseboard
NV Marsala perpetuo, Vecchio Samperi, Marco De Baroli, Sicily,Italy £19 (75ml)
Cheesecake
Pistachio crumble. 2024 Moscato Rosa Franz Haas, Alto Adige, Italy, £18 (75ml)
Almond Semifreddo
Amaretto chocolate sauce. 2019 Recioto della Valpolicella, Roccolo Grassi, Veneto, Italy £21 (75ml)
Vanilla Crème Brûlée
2014 Tokaji, Hétszóló, Aszu 5 Puttonyos, Tokaji, Hungary £26 (75ml)
Dark Chocolate Mousse
Raspberry coulis and chocolate tuille. 1997 Graham’s Tawny Port, Douro Valley, Portugal, £25 (100ml)
Homemade Ice Creams & Sorbets
Ice creams: Strawberry – Vanilla – Salted Caramel Sorbets: Bergamot – Coconut – Chocolate
Beast Experience
£170 per person. £90 wine pairing selected by our sommelier. To be served for the entire table. Minimum 2 people – Maximum 6 people. Beast restaurant adds a discretionary 15% service charge to guests’ bills.
Bluefin Tuna Tartare
Honey and pickled cucumber, sesame, chilli mayonnaise, crispy rice cracker. 2023 Cargol Treu Vi, Xarel-lo, Alemany I Corrio, Penedes, Spain, 75ml
Japanese Wagyu Tataki
Yuzu sour radish, sesame, sorrel cress. 2022 Per’ e Palummo, Piedirosso, Cenatiempo, Ischia D.O.C, Campania,Italy, 75ml
Norwegian King Crab
200g, served with lemon & garlic butter
Cauliflower Carpaccio
Parmesan, ponzu, truffle, herbs. 2023 Vistamare, Vermentino & Viognier, Ca’ Marcanda, Angelo Gaja, Tuscany 125ml
UK Farmers Steak on the Bone, England
300g, served with truffle sauce
Australian Ribeye Wagyu
200g, served with truffle sauce
Truffle Chips
Hand cut, triple cooked
Tenderstem Broccoli
Leek and potato puree, tomato panko, garlic. 2018 Luis Cañas Tempranillo, Gran Reserva, Rioja, Spain, 125ml
Brie and Stilton Cheese
Quince chutney, crispbread crackers. 2000 DOW’s, Vintage Port, Douro, Portugal, 50ml
Almond Semifreddo
Amaretto chocolate sauce. 2017 Recioto Della Valpolicella, Roccolo Grassi, Veneto, Italy, 50ml
Dessert Wines
2024 Moscato d’Asti, Sarracco, Piedmont, Italy
2022 Chateau Laville, Sauternes, France
2024 Moscato Rosa Franz Haas, Alto Adige,Italy
2019 Recioto della Valpolicella, Roccolo Grassi, Veneto, Italy
2017 Chateau Suduiraut, 1er Gran Cru Classè, Sauternes, Bordeaux, France
2014 Tokaji, Hétszóló, Aszu 5 Puttonyos, Tokaji, Hungary
2023 Inniskillin, Icewine, Gold Vidal, Niagara Peninsula VQA, Canada
2022 Donnafugata, Ben Ryé, Passito di Pantelleria, Sicily, Italy
NV Marsala perpetuo, Vecchio Samperi, Marco De Baroli, Sicily,Italy
1990 Château d’ Yquem, Sauternes, Bordeaux, France
Fortified Wines
2020 DOW’s LBV Port, Douro Valley, Portugal
NV Pedro Ximenez Spinola, Solera 1918
2000 Dow’s Vintage Port, Douro Valley, Portugal
1997 Graham’s Tawny Port, Douro Valley, Portuga
2010 Blandy’s Madeira Special Selection, Portugal
please ask sommelier