Knightsbridge and Belgravia bring together two very different kinds of London luxury. Around Knightsbridge, department-store dining and landmark hotels create restaurants with theatre, choice and a constant international audience. Belgravia’s mews and garden squares feel quieter, hiding intimate tasting rooms, old pubs and polished neighbourhood institutions. The result is a compact area where a quick pizza, a plate of lobster and a Michelin-starred tasting menu can all make sense, provided you choose for the occasion.
Choosing well here begins with understanding the pace of each address. Knightsbridge's busiest restaurants are convenient for museums, shopping and Hyde Park, but hotel dining rooms often expect a longer, more deliberate visit. Across Belgravia, the best places can sit behind discreet doors in residential mews, making reservations more important than passing footfall suggests. The ten options below cover both neighbourhoods and a useful range of formats, from shared grills and pub classics to formal tasting menus.
The restaurants balance ambition with consistency and usefulness across very different occasions. Dinner by Heston Blumenthal, Petrus, Amaya, Muse and The Goring Dining Room are destination meals that reward advance planning. Burger and Lobster or Pizza Pilgrims are easier answers during a shopping day, while La Mome and The Aubrey suit diners who want energy around the food. The Grenadier covers the traditional-pub brief. Check the Happy Menu panel under each entry for current dishes and prices before booking, since seasonal tasting menus change regularly.
Dinner by Heston Blumenthal
Dinner by Heston Blumenthal turns research into old British recipes into modern fine dining. The historical dates printed beside dishes are part of the point, but the food is more engaging than a culinary lecture. Meat Fruit remains the essential introduction: a glossy mandarin shell conceals chicken-liver parfait, served with grilled bread. Current menus move from hay-smoked salmon and turbot in cider to Hereford beef with mushroom ketchup, placing precise technique behind flavours that are deliberately recognisable.
The two-Michelin-star dining room works for a major celebration, yet the choice between lunch, a three-course dinner and a longer historical tasting menu gives diners some control over the commitment. Tipsy Cake with spit-roasted pineapple is the signature finish and deserves planning space for dessert. Service and surroundings are polished, but the most memorable pleasure comes from the contrast between the elegant presentation and the comforting references. Choose Dinner when the story behind a dish matters as much as luxury, and mention dietary needs before committing to a menu.
Address: Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA
Dinner by Heston Blumenthal Menu
A Journey Through History
Coronation Chicken Tartlet
(c.1953) Apricot, raisins & smoked almond
Hay Smoked Salmon
(c.1730) Lemon salad, gentleman’s relish & sorrel
Meat Fruit
(c.1500) Mandarin, chicken liver parfait & grilled bread
Turbot in Cider
(c.1940) Flamed mussels, smoked onion & trout roe. Available on 8 Course
Hereford Beef
(c.1830) Mushroom ketchup, smoked onion & bone marrow
Tipsy Cake
(c.1858) Spit roast pineapple. Available on 8 Course
Roast Peach
(c.1885) Chartreuse, jasmine, yoghurt, peach sorbet
Heston’s Dodger with Jam
(c.1960) Buttercream & raspberry
6 Courses
8 Courses
À La Carte Lunch — Starters
3 courses - £75
Hay Smoked Salmon
(c.1730) Lemon salad, gentleman’s relish & sorrel
Salamagundy
(c.1723) Radish, beetroot & pickled walnuts
Meat Fruit
(c.1500) Mandarin, chicken liver parfait & grilled bread. Supplement
À La Carte Lunch — Mains
3 courses - £75
Cod in Cider
(c.1940) Flamed mussels, smoked onion & trout roe
Braised Celery
(c.1730) Truffled gruyère, apple & smoked walnuts
Hereford Ribeye
(c.1830) Mushroom ketchup & triple cooked chips. Supplement
À La Carte Lunch — Side Orders
Hispi cabbage & onion
Mixed leaf salad
New potatoes
Perfectly imperfect triple cooked chips
À La Carte Lunch — Desserts
3 courses - £75
Strawberry Crust
(c.1892) Orange blossom yoghurt, basil, compressed strawberries & strawberry sorbet
Millionaire Tart
(c.1730) Crystallised chocolate & vanilla ice cream
Tipsy Cake
(c.1858) Spit roast pineapple. Supplement
À La Carte Lunch
3 Courses
À La Carte Dinner — Starters
3 courses - £135
Meat Fruit
(c.1500) Mandarin, chicken liver parfait & grilled bread
Earl Grey Tea Cured Salmon
(c.1730) Gentleman’s relish & pickled lemon salad
The Truffle
(c.1500) Truffle, mushroom parfait & grilled bread
À La Carte Dinner — Main Courses
3 courses - £135
Turbot in Cider
(c.1940) Flamed mussels, smoked onion & trout roe
Braised Celery
(c.1730) Truffled gruyère, apple & smoked walnuts
Hereford Ribeye
(c.1830) Mushroom ketchup & triple cooked chips. Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers
À La Carte Dinner — Side Orders
Hispi cabbage & onion
Mixed leaf salad
New potatoes
Triple cooked chips
À La Carte Dinner — Desserts
3 courses - £135
Tipsy Cake
(c.1858) Spit roast pineapple
Sambocade
(c.1390) Goat’s milk cheesecake, elderflower, apple, pickled blackberry & smoked candied walnuts
Cherry Isle
(c.1648) Amarena cherry, chocolate chantilly, coconut & Kirsch ice cream
British Cheese
Apple & plum chutney, fig & perry paste, pecan sourdough, oat biscuits & seeded crackers. Supplement
À La Carte Dinner
3 Courses
Chef’s Table — Sample Eight Course Menu
Hay Smoked Salmon
(c.1730) Lemon salad, gentleman’s relish & sorrel
Meat Fruit
(c.1500) Mandarin, Chicken Liver Parfait & Grilled Bread
Turbot in Cider
(c.1940) Flamed mussels, smoked onion & trout roe. Available on 8 Course
Hereford Beef
(c.1830) Mushroom ketchup, smoked onion & bone marrow
Tarte of Strawberries
(c.1591) Vanilla cream, mountain pepper & strawberry sorbet
Tipsy Cake
(c.1858) Spit Roast Pineapple. Available on 8 Course
Heston’s Dodger with Jam
(c.1960) Buttercream & raspberry
Chef’s Table
Six Course Menu
lunch and dinner
Eight Course Menu
lunch and dinner
The King’s Table — Sample 5 Course Menu
Hay Smoked Salmon
(c.1730) Lemon salad, gentleman’s relish & sorrel
Meat Fruit
(c.1500) Mandarin, chicken liver parfait & grilled bread
Turbot in Cider
(c.1940) Flamed mussels, smoked onion & trout roe
Sparrow Grass
(c.1821) Buttered asparagus, pink fir potato, mushroom dressing
Fillet of Hereford Beef
(c.1830) Mushroom ketchup & triple cooked chips
Sambocade
(c.1390) Goat’s milk cheesecake, elderflower, apple, spiced fig & smoked candied walnuts
Tipsy Cake
(c.1810) Spit roast pineapple
The King’s Table
Three Course Menu
lunch and dinner
Five Course Menu
lunch and dinner
Burger and Lobster at Harvey Nichols
Burger and Lobster keeps its proposition refreshingly narrow on the fifth floor of Harvey Nichols. The three originals are a beef burger, a whole lobster served steamed or grilled, and chilled lobster in a toasted brioche roll. That focus makes the restaurant easy to understand after a long afternoon of shopping. A combination plate is the best answer for first-time diners or a pair willing to share, because it puts the sweet shellfish, rich burger and crisp fries in direct conversation.
The current menu adds enough variety without losing the identity: lobster and wagyu croquettes, oysters, prawn toast and lobster mac and cheese can turn a quick lunch into a fuller spread. This is indulgent, accessible cooking rather than hushed fine dining, with a straightforward format that suits mixed appetites. It suits families, groups and spontaneous meals particularly well, and the dining room is more forgiving of mixed appetites than its name suggests because salads and a plant-based burger sit beside the seafood and beef.
Address: Fifth Floor, Harvey Nichols, 109–125 Knightsbridge, London SW1X 7RJ
Burger and Lobster at Harvey Nichols Menu
Small Plates
Lobster Croquettes (4)
Four lobster and prawn croquettes with Grana Padano.
Wagyu Croquettes (4)
Four wagyu beef, cheddar cheese, caramelised onion mayo.
Calamari
Chilli, spring onion, lime, lemon aioli.
The Originals
Our favourites and yours! All coming with fries.
Original Lobster Roll
Chilled lobster meat, dressed in lemon mayonnaise and served in our signature toasted brioche roll alongside our Lemon & Garlic butter. Served with our B&L fries.
Original Burger
An 8oz Nebraskan beef patty with lettuce, tomato, pickles, onions and B&L’s secret burger sauce. Served in our sesame-topped brioche burger bun and B&L fries.
The Combos
For those days when you want it all.
Roll Combo
Combo beef burger, lobster sandwich roll, fries, lemon and garlic butter.
Lobster Combo
Half lobster, lobster sandwich roll, fries, lemon and garlic butter.
B&L Combo
Half lobster, combo beef burger, fries, lemon and garlic butter
Combo for Two
Whole 1lb lobster, original burger, original lobster roll, fries, salad, lemon and garlic butter.
Burgers
Big, bold and bursting with flavour.
Wagyu Smash Burger
Two smashed beef patties, mac sauce, american cheese, lettuce, pickles, fries.
B&L Beast Burger (8oz)
The best of land & sea: An 8oz Nebraskan beef patty topped with lobster meat, brie cheese, truffle and tarragon mayo, fennel and cabbage. All served in our brioche burger bun with fries.
Chicken Burger
Crispy chicken thighs, chipotle mayo, avocado, red onion, fries.
B&L Beast Burger (5oz)
The best of land & sea: An 8oz Nebraskan beef patty topped with lobster meat, brie, truffle and tarragon mayo, fennel and cabbage. All served in our brioche burger bun with fries.
Smashed Plant Burger
Smashed Panko Symplicity patty, harissa mayo, raita slaw, aubergine, avocado and red onion.
Rolls
Big flavours in buttery brioche rolls.
Lobster & Crayfish Roll
Lobster, crayfish, lime mayo, lettuce, chives, fries.
Seven Samurai Roll
Prawn, ginger mayo, togarashi spice, chinese slaw.
Surf & Turf Roll
Half shredded wagyu, smoky barbecue sauce, pickles, crispy onion, kewpie mayo & half lobster and crayfish, lime mayo, lettuce, fries.
Wagyu Roll
Shredded wagyu beef, smoky barbecue sauce, pickles, crispy onion, kewpie mayo, lettuce, fries.
Buffalo Fried Lobster Roll
Crispy fried lobster and prawn, spicy buffalo sauce, spring onion, chilli, fries.
Sides
Because everyone loves a little bit on the side!
Half Lobster Mac & Cheese
For two people sharingHalf lobster, lobster bechamel, mozzarella, cheddar, crispy breadcrumbs.
B&L Fries
Our B&L fries.
Truffle Chunky Chips
Grana Padano
Sweet Potato Wedges
Smoked paprika, garlic salt
Garden Salad
Baby salad leaves topped with sliced onion, Grana Padano and balsamic dressing.
Petrus by Gordon Ramsay
Petrus is a confident one-Michelin-star restaurant built around modern French technique and carefully structured choices. Its September 2026 menu shows the kitchen at its clearest: an Isle of Skye scallop arrives with coastal herbs and lemon, smoked eel is sharpened by apple and celeriac, and lobster raviolo draws depth from bisque and fennel. Main courses continue the same pattern, pairing Devon monkfish with chorizo and dulse or confit turbot with courgette, Niçoise olive and bouillabaisse.
This is a place for diners who appreciate precision, sauces and a wine list that can become part of the evening. Herdwick lamb with peas and mint offers a more recognisable route through the menu, while the aged beef option leans into artichoke, girolles and crisp pomme soufflé. Desserts such as dark-chocolate soufflé or a passion-fruit and coconut vacherin finish with control rather than excess. Choose Petrus for an anniversary, a serious wine dinner or a special lunch where a three-course format feels preferable to a very long tasting menu.
Address: 1 Kinnerton Street, Knightsbridge, London SW1X 8EA
Petrus by Gordon Ramsay Menu
A La Carte
Three courses £120 per person
Wye Valley Asparagus Tart
Smoked duck, hazelnut, wild garlic (add seared duck liver £15)
Isle of Skye Scallop
Coastal herbs, lemon, olive oil sabayon
Smoked Eel
Oscietra caviar, celeriac, apple
Lobster Raviolo
Finger lime, fennel, bisque (£15 supplement)
Confit Turbot
Celeriac, Iberico chorizo, dulse
Rack of Dover Sole
Loire Valley asparagus, Vin Jaune (add Oscietra caviar £15)
Herdwick Rack of Lamb
Young peas, mint, Roves des Garrigues
100 Days Aged Blue Grey
Violet artichoke, pomme soufflé, morels (£15 supplement)
Plaisir sucré
Chocolate crémeux, hazelnut, milk
Dark chocolate soufflé
Kirsch, black cherry
Rum Baba
Fraise des bois, yoghurt, verbena
Selection of British and French cheeses
(3 cheeses £10, 5 cheeses £20)
LUNCH MENU
£59 per person
Chicken terrine
Heritage carrots, brioche, girolle
Lobster Raviolo
Finger lime, fennel, bisque (£25 supplement)
Roasted duck leg
Quince, boulangère, duck jus
Sorbet
Apple
Black Forest
White chocolate, cranberry
PRESTIGE MENU
£150 per person
Matching wines £150
Premium matching wines £190
The Connoisseur matching wines £395
Tomato Tart
Basil, ponzu, burrata
Isle of Skye Scallop
Coastal herbs, lemon, olive oil sabayon
Rack of Dover Sole
White asparagus, chervil, citrus hollandaise (add caviar £15 supplement)
Prince de Dombes Yellow Chicken
Sucrine, girolles, mangetout
Selection of British and French Cheeses
(£25 supplement)
Sorbet
Elderflower, strawberry
Plaisir Sucré
Chocolate crémeux, hazelnut, milk
Pizza Pilgrims Victoria
Pizza Pilgrims is one of the area's most useful casual restaurants. The Victoria restaurant at 32–34 Buckingham Palace Road is convenient for shopping, theatre and transport connections. Its pizzas begin with double-fermented dough fired at very high heat, producing the soft centre, puffed rim and scattered char associated with Naples. Start with a classic tomato-and-mozzarella pizza if you want to judge the dough, then add a bolder seasonal or spicy topping for contrast.
The bright, informal room works for children, groups and pre-theatre diners, handling the constant Victoria traffic with an efficient pace. Sides and crust dips make sharing easy, while vegan and halal options broaden the appeal of a mixed table. This is not a restaurant to stretch into a ceremonious evening; its strength is fast pleasure without fast-food anonymity. Go when timing matters, when several diners want separate pizzas, or when a charred crust and cold aperitivo are all the occasion requires.
Address: 32–34 Buckingham Palace Road, London SW1W 0QP
Pizza Pilgrims Victoria Menu
⭐️ Guest Pizza ⭐️
ALL 4 GUEST DIPS!
A rotating guest dip selection supporting Make A Wish Foundation: Dishoom chilli chutney dip, Pho peanut sauce, Honest rosemary chips dip, and Sweet Dee’s jerk BBQ.
⭐️ What's new? ⭐️
Cavolo Nero Caesar Salad
Cavolo nero leaves with Caesar dressing, fried breadcrumbs, and Parmesan shavings.
Rocket Salad
Peppery Italian rocket leaves with aged parmesan shavings and lemon.
Napoli Salad
A classic Greek salad with Ricotta Salata and Piennolo del Vesuvio tomatoes.
Italian Bean Salad
Cannellini beans with red onions, Piennolo del Vesuvio DOP tomatoes, garlic oil, red wine vinegar, and basil.
✨ Meal Deals ✨
Pizza Party for 2 ❤️
Two pizzas, two sides, and a Nutella pizza ring to finish.
Pilgrimage for 6
Six pizzas, six sides, and six crust dippers.
Pizza Party for 1
One pizza paired with a side.
Pilgrimage for 4
Four pizzas, four sides, and four crust dippers.
Chef's Favourites
Principessa
Prosciutto di Parma, buffalo mozzarella, Piennolo tomatoes, Parmigiano Reggiano, rocket, and extra virgin olive oil.
Amalfi Coast
Anchovies, Piennolo tomatoes, Fior di Latte, olives, capers, garlic herb oil, and basil.
Pizza
Margherita
San Marzano tomato DOP, Fior di Latte mozzarella, basil, and extra virgin olive oil.
Double Pepperoni & Hot Honey
Margherita base with two types of pepperoni and chilli-infused honey.
Bufala di Margherita
Classic Margherita with mozzarella di Bufala DOP, tomatoes, basil, and extra virgin olive oil.
Nduja
Spicy Nduja di Spilinga DOP with San Marzano tomato DOP, Fior di Latte mozzarella, and basil.
Halal Pepperoni & Hot Honey
Certified halal pepperoni with chilli-infused honey on a Margherita base.
Mushroom & Truffle
Ricotta base with Fior di Latte mozzarella, sautéed mushrooms, and white truffle oil.
Pizz' & Love
Artichokes, mushrooms, olives, red onions, San Marzano tomatoes, plant-based mozzarella, and basil.
You Got Maiale
Nduja, Italian sausage, pepperoni, San Marzano tomato, Fior di Latte mozzarella, red onion, and balsamic glaze.
Aubergine Parmigiana
San Marzano tomato base with baked aubergine parmigiana, Fior di Latte mozzarella, and basil.
Carbonara Pizza
Guanciale, Pecorino Romano DOP, black pepper, egg yolk, Fior di Latte base, and al dente spaghetti.
Salsiccia e Friarielli
Italian roasted sausage with wild broccoletti, garlic, chilli, smoked mozzarella, and basil.
The 8-Cheese
Ricotta, Buffalo mozzarella, Fior di Latte, Gorgonzola DOP, Ricotta Salata, Provola, Pecorino Romano DOP, and Burrata with smoked chilli jam.
Marinara Extra
Two types of DOP tomatoes, garlic herb oil, oregano, and extra virgin olive oil.
Vegan Margherita
Tomato base with vegan mozzarella, basil, and extra virgin olive oil.
Ve-Du-Ya
Vegan mozzarella with vegan nduja.
Sides & Salads
Smoked Mozzarella bites
Breadcrumbed and fried mozzarella bites with smoky chilli jam.
Cacio e Pepe balls
Crispy spaghetti balls with Pecorino and black pepper.
Garlic flatbread
Garlic and herb oil with creamy fresh mozzarella on hand-made dough.
Artichokes Fritti
Artichoke hearts in a golden panko crust with garlic and herb dip.
Cavolo Nero Caesar Salad
Cavolo nero leaves, Caesar dressing, fried breadcrumbs, and Parmesan shavings.
Napoli Salad
Greek-style salad with Ricotta Salata and Piennolo del Vesuvio tomatoes.
Rocket Salad
Rocket leaves with parmesan shavings and lemon.
Italian Bean Salad
Cannellini beans with red onions, tomatoes, garlic oil, red wine vinegar, and basil.
Gluten-Free garlic flatbread
Gluten-free dough with garlic and herb oil and fresh mozzarella.
Dessert
Nutella Ring for Two
Warm pizza dough ring stuffed with Nutella and topped with more Nutella.
Nutellamisu
Tiramisu layered with Nutella and topped with Neapolitan espresso.
Crust Dippers
Garlic & Herb Dipper
Any 3 Dippers
Choose any three dippers.
White Truffle Dipper
Hot Honey Dipper
Calabrian Chilli Dipper
Caesar Dipper
Soft Drinks
Coke Zero (Can)
Coke (Can)
Aranciata
Orange soft drink with a tangy-sweet flavour.
Diet Coke (Can)
San Pellegrino Sparkling Water Bottle 500ml
Chinotto
Italian bitter citrus soft drink.
Acqua Panna Still Water Bottle 500ml
Cedrata
Mediterranean citrus soft drink.
Beers
Ichnusa Lager (4.7%)
Golden lager with a hoppy, moderately bitter finish.
Pizza Napoli Book
Pizza Napoli Book
A black book of Naples chefs, suppliers, restaurateurs, and friends from the Pizza Pilgrims decade.
Amaya Restaurant Knightsbridge
Amaya remains one of London’s most distinctive modern Indian restaurants because the meal revolves around food from the tandoor, tawa and sigri rather than a conventional starter-and-curry sequence. Small and regular portions arrive for sharing as they are ready. Tandoori wild prawns, black-pepper chicken tikka and smoked-chilli lamb chops show the precision of the grills, while rock-oyster bhajia and scallops introduce seafood through spice, smoke and texture. The restaurant retains a Michelin star, and the long-running approach still has authority.
Vegetarian diners are treated as part of the main conversation: tandoori broccoli, chargrilled aubergine tikka, spinach-and-fig tikki and chilli paneer with dates can build a complete order. Add dal, naan and one biryani only after the table has chosen its grilled plates, otherwise the meal can become heavier than intended. Chocolate rasmalai or the layered pistachio dessert offers a playful finish. Amaya is ideal for a celebratory group willing to share everything, and staff guidance is useful when balancing portion sizes, spice and the pace of arrival.
Address: Halkin Arcade, 19 Motcomb Street, London SW1X 8JT
Amaya Restaurant Knightsbridge Menu
Lunch - Salad
Crispy Cabbage & Noodle Salad
Minced Chicken Lettuce Parcel
Crispy Lotus Stem Chaat with Burrata
Snow Peas, Edamame, Fennel Salad
Mandarin & Goat’s Cheese Salad
Lunch - Meat & Game
Gilafi Lamb Dori Kebab
Smoked Chilli Lamb Chops
Venison Seekh Kebab
Lunch - Seafood
Seafood Platter
per person (minimum for 2)
Rock Oysters Crispy Bhajia
King Scallop in Shell
per piece
Tandoori Salmon From Norwegian Waters
Griddled Flaked Crab Cake
per piece
Chargrilled Fillet of Seabass
per fillet
Tandoori Wild Madagascan Prawns
Lunch - Poultry
Black Pepper Chicken Tikka
Saffron Chicken Seekh
Green Chutney Chicken Chops
Tandoori Duck Leg
Punjabi Chicken Lollipops
Lunch - Vegetarian
Corn on the Cob
Watercress & Green Peas Seekh Kebab
Chilli Paneer with Dates & Sesame
Indian White Sweet Potato Chaat
Goat’s Cheese & Yogurt Kebab
Stuffed Beetroot Tawa Kebab
Tandoori Broccoli
Grilled English Asparagus
Chargrilled Aubergine Tikka
Punjabi Channa Chaat in a Tart
Courgette Spaghetti
Lunch - Curry & biryani
Flavours change seasonally
Tandoori Leg of Lamb - Raan
Spicy Malabar Prawn Curry
Shaam Savera Kofta
Peshawari Murgh
Wild Garlic Chicken Biryani
Lucknowi Dum Lamb Biryani
Baby Artichoke Biryani
Lunch - Sides
Yellow Dal Tarka
Bhojpuri Potato
Crispy Boondi Raita with Pomegranate
Amaya Chutney Tray
Wok Tossed Mustard & Spinach
Lunch - Signature Desserts
Chocolate Rasmalai
Lunch - Miniature Desserts
Dubai Chocolate Tart
Gulab Jamun Mille Feuille
Indian Mango
with malai kulfi
Fragrant Indian Lime Tart
Strawberry Malai Kulfi
Blood Orange Kulfi in Pastry
Pomegranate & Passion Fruit Granita
Sharing Dessert Bowl of Sorbets, Kulfis & Fresh Fruits
minimum 2
Sorbets (per scoop)
chocolate | no added sugar - pink grapefruit or plum
Dinner - Salad
Crispy Cabbage & Noodle Salad
Minced Chicken Lettuce Parcel
Snow Peas, Edamame, Fennel Salad
Crispy Lotus Stem Chaat with Burrata
Mandarin & Goat’s Cheese Salad
Dinner - Meat & Game
Gilafi Dori Kebab
Smoked Chilli Lamb Chops
Venison Seekh Kebab
Dinner - Seafood
Seafood Platter
per person (minimum for 2)
Rock Oysters Crispy Bhajia
King Scallop in Shell
per piece
Tandoori Salmon From Norwegian Waters
Griddled Flaked Crab Cake
per piece
Chargrilled Fillet of Seabass
per fillet
Tandoori Wild Madagascan Prawns
Dinner - Poultry
Black Pepper Chicken Tikka
Saffron Chicken Seekh
Green Chutney Chicken Chops
Tandoori Duck Leg
Punjabi Chicken Lollipops
Dinner - Vegetarian
Corn on the Cob
Watercress & Green Peas Seekh Kebab
Chilli Paneer with Dates & Sesame
Indian Sweet Potato Chaat
Goat’s Cheese & Yogurt Kebab
Stuffed Beetroot Tawa Kebab
Tandoori Broccoli
Grilled English Asparagus
Chargrilled Aubergine Tikka
Punjabi Channa Chaat in a Tart
Courgette Spaghetti
Dinner - Curry & Biryani
Flavours change seasonally
Tandoori Leg of Lamb - Raan
Peshawari Murgh
Spicy Malabar Prawn Curry
Shaam Savera Kofta
Wild Garlic Chicken Biryani
Lucknowi Dum Lamb Biryani
Baby Artichoke Biryani
Dinner - Accompaniments
Yellow Dal Tarka
Bhojpuri Potato
Crispy Boondi Raita with Pomegranate
Amaya Chutney Tray
Wok Tossed Mustard & Spinach
Dinner - Signature Desserts
Chocolate Rasmalai
Dinner - Miniature Desserts
Dubai Chocolate Tart
Gulab Jamun Mille Feuille
Indian Mango
with malai kulfi
Fragrant Indian Lime Tart
Strawberry Malai Kulfi
Blood Orange Kulfi in Pastry
Pomegranate & Passion Fruit Granita
Sharing Dessert Bowl of Sorbets, Kulfis & Fresh Fruits
minimum 2
Sorbets (per scoop)
chocolate | no added sugar - pink grapefruit or plum
Lunch Platters
Available Monday to Sunday | Vegetarian options available
Amaya Large Lunch Platter
A complete meal in one platter
Wild Garlic Chicken Biryani
Add, for £12 extra per person
Just Salads & Grills Platter
Menu of Amaya Favourites
Available for lunch & dinner | Needs to be ordered by whole table & minimum 2 persons | 4 courses £55 | Wine Selection £42 per person (125ml glass)
Mandarin & Goat’s Cheese Salad
Tandoori Salmon
Black Pepper Chicken Tikka
Gilafi Lamb Dori Kebab
Bhojpuri Potato
Naan
Wild Garlic Chicken Biryani
Crispy Boondi Raita with Pomegranate
Rhubarb Kulfi
with sesame chikki
Amaya Vegetarian Favourites (sample menu)
Available for lunch & dinner | Needs to be ordered by whole table & minimum 2 persons | 4 courses £55 | Wine Selection £42 per person (125ml glass)
Mandarin & Goat’s Cheese Salad
Watercress & Green Peas Kebab
Chilli Paneer with Dates & Sesame
Chargrilled Aubergine Tikka
Shakarkhand Chaat
Naan
Baby Artichoke Biryani
Crispy Boondi Raita with Pomegranate
Strawberry Malai Kulfi
with sesame chikki
Tasting Menu
Tasting menu available for dinner only | Needs to be ordered by whole table & minimum 2 persons | Food £75 | Wine Selection £47 (125ml glass)
Crispy Cabbage & Noodle Salad
Rock Oyster
King Scallop
Tandoori Black Pepper Chicken Tikka
Watercress & Green Peas Seekh Kebab
Smoked Chilli Lamb Chop
Naan
Wild Garlic Chicken Biryani
Crispy Boondi Raita with Pomegranate
Strawberry Malai Kulfi
Vegetarian Tasting Menu (sample menu)
Tasting menu available for dinner only | Needs to be ordered by whole table & minimum 2 persons | Food £70 | Wine Selection £47
Crispy Cabbage & Noodle Salad
Punjabi Channa Chaat in a Tart
Chilli Paneer with Dates & Sesame
Watercress & Green Peas Seekh Kebab
Stuffed Beetroot Tawa Kebab
Corn on the Cob
Naan
Baby Artichoke Biryani
Crispy Boondi Raita with Pomegranate
Fragrant Indian Lime Tart
Cocktails - Spritz
Amaya Aperol
Pimms Nimbu
Cocktails - Sparklers
Hibiscus Royale
Pear Blossom Fizz
Cocktails - Signatures
Mirchi
Grapefruit Negroni
Cocktails - Martinis
Lychee & Rose
Curry Leaf Martini
Scarlet Raspberry
Cocktails - Tropical
Royal Ananas
Imperial Blossom
Mango & Spice
Cocktails - Spirit-Forward & Indulgent
Highland Maharaja
Malabar Velvet
Cocktails - Our Special G&T's
Salcombe Gin "Start Point"
Fever Tree Aromatic Tonic
Hapusa Himalayan Dry Gin
Fever Tree Mediterranean Tonic
Jaisalmer Indian Craft Gin
Fever Tree Light Tonic
Cocktails - Low & Non-Alcoholic
Passion Fruit & Guava Mojito
Wild Idol Sparkling Rosé, England 2023 (125ml)
Alcohol Free Sparkling Wine
Pineapple & Lychee Sherbet
Lemongrass & Ginger
Mango & Basil Lassi
Fresh Seasonal Juice
blood orange
Mixed Berries Mojito
Cold Brew Sparkling Tea
Saicho "Darjeeling" or "Jasmine"
Lucky Saint 0.5% ABV | (330ml)
Unfiltered Low Alcohol Lager
La Mome London
La Mome brings the bright, generous mood of the French Riviera to The Berkeley. The dinner menu moves freely around the Mediterranean: yellowtail carpaccio with citrus and caviar, whipped aubergine with tahini, socca, grilled prawns and burrata all encourage a table to begin with several dishes. Pasta is deliberately luxurious, particularly black-truffle maccheroni or lobster-and-prawn linguine, while Josper cooking gives steaks, lamb chops and spicy baby chicken a smoky edge.
The room is designed for energy, drinks and a longer evening, so diners seeking silence should choose elsewhere. That atmosphere suits birthdays, fashion-week dinners and groups who want the meal to gather momentum. A whole sea bass or chateaubriand can anchor the table, with salads and Riviera vegetables preventing the richer choices from overwhelming it. The relatively new London restaurant feels energetic and glamorous, with a broad menu that supports a long, celebratory evening. Book La Mome for glamour with genuinely broad menu appeal.
Address: The Berkeley, Wilton Place, London SW1X 7RL
La Mome London Menu
To share
Tarama
Homemade smoked cod tarama, topped with trout roe and Espelette pepper, served with warm mini blinis
Stracciatella
Smoked stracciatella & Focaccia
Truffle Arancini & Beef Tartare
finished with caviar and fresh shiso shoots
Cookie - to share
Served with dark chocolate, salted butter caramel and vanilla ice cream
Fior di latte ice cream – to share
Served with caramelized popcorn, salted caramel sauce, chocolate sauce and caramelized hazelnuts
Fresh fruits platter - to share
Churros - to share
Served with salted caramel sauce, Nutella, vanilla whipped cream, chocolate balls
Starters
Salmon and Tuna carpaccio
Salsa verde, avocado, kalamansi dressing
Truffled Sea Bass Crudo
Marinated in passion fruit sauce
Grilled Octopus Carpaccio
Octopus carpaccio, exotic dressing, smocked spicy tomato chutney & condiments
Pissaladière
Crispy sourdough base topped with caramelized onions, anchovies, Taggiasca olives & fresh thyme
Aubergine alla Parmigiana
Layers of baked aubergine in a rich tomato sauce, topped with melted Scamorza and Parmesan
Parmesan Gem Salad
Little gem lettuce, hazelnuts, 24-month aged Parmesan, mustard and truffle dressing
Artichoke Salad
Shaved raw artichoke, Taggiasca olives, parmigiano, confit tomatoes
Meat cooked in a Josper
Australian Wagyu Tagliata
Josper-grilled Wagyu flank steak, thinly sliced with fresh arugula and parmesan
Devil Baby Chicken
Whole baby chicken, spatchcocked in-house and marinated in a bold, spicy devil sauce
Veal Milanaise
Crispy breaded Dutch veal Milanese, topped with zested lemon
Slow Braised Lamb Shank
Golden crust dauphinoise potatoes , aromatic meat juice
Chateaubriand cut 500g to share - France
Kagoshima Wagyu Beef - 200g/300g
Fish
Octopus alla Luciana
Crispy and grilled Octopus, served with caper tomato sauce and olives
Seared Tuna
Served with XO sauce and trout roe
Cod fillet
Pan seared cod fillet artichoke braised, carrots & zucchini, served with orange and safran beurre blanc
Salt-Encrusted Sea Bass – 1.2 kg
Grilled Dover Sole - 600g
Pasta & Risotto
Black Truffle Macaroni
Black truffle and Parmesan creamy sauce
Linguine Gamberoni
Linguine with gamberoni in a prawn bisque and tomato sauce
Veal Tagliatelle
Fresh tagliatelle pasta paired with tender braised veal
Gnocchi alla Sorrentina
Soft gnocchi baked in a tomato sauce with Mozzarella di Bufala, Parmesan, smoked Scamorza and fresh basil
Seasonal mushroom risotto
Seasonal mushrooms and old Comté
Desserts
Exotic Pavlova
Crispy meringue, mango and coriander confit, vanilla cream, and mango sorbet
Tiramisu
Classic Italian tiramisu with mascarpone cream and espresso-soaked biscuits
Seasonal Fruit Tart
Soft almond biscuit, seasonal fruit confit , and fresh fruit
Molten Chocolate Cake
Warm half-cooked chocolate cake, hazelnut praline center, and vanilla ice cream
Le Soufflé
Fresh red berry assortment
Selection of ice creams and sorbets
Sides
Mashed potatoes
Truffle Mashed potatoes
Cherry Tomatoes, Fresh Green Jalapeno, Red Onions & Balsamic Dressing
Sautéed seasonal greens
Herbed baby potatoes
Jasmin rice in coconut milk
Little gem salad with mustard and walnuts
Truffle macaroni
Sauces
Pepper sauce | Meat jus | Vierge sauce | XO sauce
The Grenadier
The Grenadier is a hidden Belgravia mews pub built around British comfort rather than hotel ceremony. Beef Wellington is the signature order, wrapping pink beef and mushrooms in crisp pastry and serving it with a proper sauce. The current menu also includes grilled scallops, battered haddock with chips and a seasonal lamb-and-vegetable pie. Those alternatives matter because the compact dining room often attracts groups whose enthusiasm for Wellington is not unanimous.
Bar snacks such as a Scotch egg, sausage roll or duck-leg croquettes allow a visit to remain casual, and sticky toffee pudding completes the traditional arc. Its small scale and fame can make the room feel crowded at peak times, so reserve when the meal is important. Reserve when the meal is important and arrive with patience for a busy service. The Grenadier is best for visitors who want pub history and recognisable British food together, or locals seeking a substantial Sunday lunch away from the main roads.
Address: 18 Wilton Row, Belgravia, London SW1X 7NR
The Grenadier Menu
Bar Snacks
BAR SNACKS
Olives
Scotch egg, piccalilli
Sausage Roll
Sausages with mustard
Duck leg croquettes, smoked paprika mayo
Scampi, tartare sauce
STARTERS
MAIN MENU
Crispy breaded prawns, sriracha mayonnaise, pickled vegetables, toasted sesame seeds
Heritage tomatoes, watermelon & peach salad, halloumi, coconut clusters, balsamic reduction
Burrata, marinated provencial vegetables, olives, sundried tomato, pesto, toasted campaillou
Duck liver parfait, spiced plum relish, pickles, toasted campaillou
Spiced Muhammara dip, walnuts, pomegranate, grilled flat bread
Grilled king scallops, garlic and parsley butter, seaweed
MAINS
MAIN MENU
Our famous Beef Wellington, truffled mushrooms, sweet potato puree, grilled summer squash ,chives mash, veal jus
Grenadier beef burger, smoked streaky bacon, crispy shallots, cheese, burger sauce, pickles, lettuce, skinny fries /add onion rings £1.50
Battered haddock fillet, chunky chips, mushy peas, tartare sauce
Parmesan & Breaded chicken holstein, serrano ham, fried capers, Caesar salad ,anchovies, clarence court fried hen egg
King prawns and chorizo linguine, nduja crumb, blistered cherry tomatoes, shisho leaves, lemon verbena oil
Fish of the day, nicoise salad, heritage tomatoes, new potatoes, quail eggs, olives, borlotti beans, whole grain mustard dressing
Summer vegetable strudel, roasted tomatoes & red pepper sauce, grilled artichokes, pesto, pine nuts, rocket salad
New season lamb and vegetables mint pie, rosemary-garlic new potatoes, corn on the cob, red wine gravy
SIDES
MAIN MENU
Chips / Fries
Truffle and parmesan chips / fries
Heritage tomatoes and rocket salad, house dressing
Soy chilli glazed summer squash, sesame seeds
Sauted new potatoes with spicy chorizo
STARTERS
SUNDAY Menu
Soup of the day, crusty bread roll
Orange & fennel cured salmon, caperberries, wasabi mayonnaise, caviar, toasted bread
Wye Valley rhubarb & pomegranate salad, kohlrabi, feta, candied pecan, balsamic reduction
Grilled asparagus, wild garlic hollandaise, serrano ham, crispy duck egg, lemon verbena oil
Duck liver parfait, spiced plum relish, pickles, toasted campaillou
Grilled king scallops, garlic and parsley butter, seaweed
ROASTS
All served with roast potatoes, seasonal greens, maple glazed carrots, braised red cabbage, Yorkshire pudding (excluding vegan roast), gravy
Our famous Beef Wellington, horseradish cream
Lemon & thyme Roasted Chicken breast, stuffing
Twice cooked pork belly, crackling, stuffing, bramley apple sauce
Roasted Butternut squash, spinach & portobello mushroom wellington, vegetarian gravy
Pan roasted welsh lamb rump, mint sauce
MAINS
SUNDAY Menu
Fish of the day, herb crusted potatoes, seaweed, seared scallop, lumpfish roe, caper butter sauce
Grenadier beef burger, smoked streaky bacon, crispy shallots, cheese, burger sauce, pickles, lettuce, skinny fries
Battered haddock fillet, chunky chips, mushy peas, tartar sauce
Steak & Guinness shortcrust pie, cornish new potatoes, seasonal greens, beef gravy
SIDES
SUNDAY Menu
Chips / Fries
Truffle and parmesan chips / fries
Sauted green beans & pomegranate
Yorkshire pudding with gravy
Pigs in blanket, beef gravy
Bitter leaf salad, pickle kohlrabi, house dressing
Desserts
DESSERT Menu
Sticky toffee pudding, vanilla ice cream
Dark chocolate fondant, salted caramel ice cream
Vanilla milk cake, macerated rhubarbs, lemon balm
Selection of ice cream/sorbet (price per scoop) (V)
Selection of British cheeses, quince jelly, celery, seeded crisp bread (V)
Dessert Wine
DESSERT Menu
Domini Veneti Recioto Della Valpolicella 2020/22
Royal Tokaji Late Harvest 2017/18
Sauternes Castelnau de Suduiraut
Taylor’s LBV
Croft 10 Year Old Tawny Port
Muse Belgravia
Muse is an intimate, 23-cover mews restaurant where Tom Aikens turns personal memories into a Michelin-starred tasting sequence. The storytelling would feel decorative if the combinations were not so exact. Its August 2026 menus pair bream with corn and Brazil nut, scallop with cherry and almond, and turbot with courgette and rose. A guinea-fowl course brings peach and beans together, translating a family memory into a dish with enough clarity to stand without the accompanying explanation.
The small room keeps diners close to the kitchen and makes the evening feel closer to a chef’s table than a conventional restaurant. Bread and seasonal snacks form part of the narrative, while raspberry, meadowsweet and honey give dessert a nostalgic but controlled finish. The full tasting menu demands time and curiosity; the shorter menu or à la carte route offers a gentler introduction. Choose Muse when creative detail, interaction and a sense of progression appeal more than abundant portions or private conversation, and allow the kitchen’s seasonal version to guide expectations.
Address: 38 Groom Place, Belgravia, London SW1X 7BA
Muse Belgravia Menu
Dinner (available Tuesday - Saturday)
10 Courses Tasting
£195 pp
A la carte Menu
2 Courses £160pp or 3 Courses £195 pp
Lunch (available Thursday - Saturday)
10 Courses Tasting Menu
£195pp
6 Courses Tasting Menu
£105 pp
A la carte Menu
2 Courses £160pp or 3 Courses £195 pp
10 Courses Tasting
Forever Picking
Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.
The Rule of Three
The number 3 is a mystical & spiritual number featured in many guises & Folklores. 3 wishes, 3 lives, 3 guesses, 3 little pigs, 3 bears, 3 Billy goats gruff. Therefore 3 snacks will always be better than 2.
Just Down the Road
Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.
Making & Breaking
The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.
It’s the Season to be Jolly, not just Christmas!
Asparagus This is one of the teams happiest times of the year, as asparagus is a real sign that we are coming into an abundance of new seasonal produce and spring is finally here, symbolising new beginnings and the first of the green shoots of life.
A Slow-Paced Life
Snail, Garlic, Red Wine The humble snail, slow moving but certainly packs a punch in flavour. Cooking under renowned chef Pierre Koffmann, I fell in love with the art of preparing this wonderful garden creature.
From Season to Season
Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.
Keep it in the Family
Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law's home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…
Wait And See
When Tom was much younger, he was a little impatient when asking “what’s for dessert?” His mother would always respond wait & see... All I will say is that it is a sweet delight!
Pick ‘n’ eat
Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.
A la carte Menu
Forever Picking
Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.
Making & Breaking
The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.
Just Down the Road
Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.
It’s the Season to be Jolly, not just Christmas!
Asparagus This is one of the teams happiest times of the year, as asparagus is a real sign that we are coming into an abundance of new seasonal produce and spring is finally here, symbolising new beginnings and the first of the green shoots of life.
From Season to Season
Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.
Keep it in the Family
Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law's home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…
Wait And See
Lemon, Buckwheat, Verbena When Tom was much younger, he was a little impatient when asking “what’s for dessert?” His mother would always respond wait & see... All I will say is that it is a sweet, seasonal delight!
Pick ‘n’ eat
Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.
6 Courses Tasting Menu
Forever Picking
Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.
Making & Breaking
The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.
Just Down the Road
Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.
From Season to Season
Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.
Keep it in the Family
Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law's home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…
Pick ‘n’ eat
Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.
Cocktail Selection and Beer
Gin or Vodka Martini/ Negroni/ Old Fashioned
Tom's Barrel 5y old aged for 24 months
Amaro Negroni
Vieux Carre'
Fig Leaf & Cocoa Butter Manhattan
Maker's Mark, Schofields's dry Vermouth, Antica Formula, Angoustura
Muse Kir Royale
William Saintot 1er Cru,Blanc de Noir, Tom’s Cassis syrup
Apple & Elderflower
Lime & Thyme
40Ft Disco Pale, Brewery
Dalston, London- 330 ml
Feral - Wine Alternative
N.1 White Beet Hop Szechuan Pepper
N.3 Red Beet Pepper Thyme Oak
N.4 Red Beet Lavander Juniper
The Goring Dining Room
The Goring Dining Room offers a deeply traditional luxury experience. Formal service, a richly decorated room and a current Michelin star frame British cooking that values excellent produce and well-judged modern technique. Eggs Drumkilbo, combining egg with lobster, tomato, crab and caviar, is the signature starter. The kitchen is equally known for its native-lobster omelette and dry-aged Aylesbury duck, dishes that sound classic because their pleasure depends on execution rather than novelty.
Seasonal menus may move through halibut, game, beef Wellington and composed vegetable dishes, so the current panel is more useful than planning around an old menu. The dining room suits a dressed-up birthday, an important family lunch or visitors who want a particularly British form of hospitality. It is less appropriate for a rushed meal or a group that prefers constant informality. Give the service time, ask the sommelier for direction if wine matters, and leave room for the dessert trolley or a composed seasonal sweet when available.
Address: The Goring, 15 Beeston Place, London SW1W 0JW
The Goring Dining Room Menu
STARTERS
A La Carte
Glazed morel mushrooms, heritage potato farl, smoked bacon, Tunworth and winter truffle
The Goring Eggs Drumkilbo, Cornish crab, aged caviar and native lobster
Acquerello risotto, wild mushrooms, Clarence Court egg yolk and pickled walnut
Orkney scallop ceviche, pomelo, cashew milk, tagetes and yuzu granita
Wild garlic velouté, autumn truffle, black pudding and Slipcote cheese
Wye Valley asparagus, Parmesan royale, preserved lemon and smoked bacon Vierge
MAINS
A La Carte
Dover sole, confit Hayselden potato, warm tartare and crispy beer-batter scraps
The Goring native lobster omelette, London lettuce and layered potato
Truffled Devon white chicken, hen of the wood’s tartlet, maple smoked bacon and leek
Pan-fried bass, courgette flower, smoked potato and pipérade sauce
South West lamb, sand carrot, balsamic and onion suet dumpling and smoked anchovy
Dry-aged squab pigeon, pearl barley, red cabbage and Agen prune
Crusted halibut, baby violet artichoke, barigoule, fennel pollen and West Country mussels
Longhorn beef Wellington, slow-cooked short rib and horseradish (for two)
OYSTERS
A La Carte
Cumbrae oysters served with lemon & pickled shallot
Half dozen
CAVIAR
A La Carte
Oscietra
Served with lemon blinis and traditional garnishes
Golden Oscietra
Served with lemon blinis and traditional garnishes
Beluga
Served with lemon blinis and traditional garnishes
SIDES
A La Carte
Grilled Wye Valley asparagus, Maltaise sauce
Truffled Hayselden potato purée
Globe artichoke, spinach and pistachio
Loch Leven hispi cabbage, tamarind and salted peanut
STARTERS
Sunday Lunch
Glazed morel mushrooms, heritage potato farl, smoked bacon, Tunworth and winter truffle
The Goring Eggs Drumkilbo, native lobster, aged caviar, and roasted tomato
Acquerello risotto, roast cep mushroom, Clarence Court egg yolk, and pickled walnut
Orkney scallop ceviche, pomelo, cashew milk and yuzu granita
Wild garlic velouté, autumn truffle, black pudding and Slipcote cheese
Wye valley asparagus, parmesan royale, preserved lemon and smoked bacon vierge
MAINS
Sunday Lunch
Dover sole, confit Hayselden potato, warm tartare, and crispy beer batter scraps
The Goring native lobster omelette, London lettuce, and heritage potato
Truffled Devon white chicken, hen of the woods tartlet, maple smoked bacon and leek
Pan fried bass, courgette flower, smoked potato and pipérade sauce
South west lamb, sand carrot, balsamic and onion suet dumpling and smoked anchovy
Dry aged squab pigeon, pearl barley, red cabbage and Agen prune
Crusted Halibut, baby violet artichoke, Barigoule, fennel pollen and West country mussels
Longhorn beef sirloin, traditional roast garnishes, and Yorkshire pudding
OYSTERS
Sunday Lunch
Cumbrae oysters served with lemon & shallot vinegar
Half dozen
CAVIAR
Sunday Lunch
Oscietra
Served with lemon blinis and traditional garnishes
Golden Oscietra
Served with lemon blinis and traditional garnishes
Beluga
Served with lemon blinis and traditional garnishes
SIDES
Sunday Lunch
Grilled Wye valley asparagus, Maltaise sauce
Truffled Hayselden potato purée
Globe artichoke, spinach, and pistachio
Loch Leven hispi cabbage, tamarind and salted peanut
STARTERS
Chef's Lunch Menu
Heirloom tomato, Madagascan vanilla, tomato consommé, basil and black olives
Wye Valley asparagus, poached Clarence Court egg and spring emulsion sauce
Sea bream and scallop ceviche, Seville orange, seaweed and fennel
The Goring Eggs Drumkilbo, Cornish crab, aged caviar and native lobster (supplement £32)
MAINS
Chef's Lunch Menu
Welsh lamb pie, smoked heritage mash and stuffed Savoy cabbage with nduja
Roast baby monkfish, spring gnocchi, English peas, broad beans and wild garlic emulsion
Acquerello risotto, wild mushrooms, Clarence Court egg yolk and pickled walnut
DESSERTS
Chef's Lunch Menu
Mixed berries “Eton Mess” lemon meringue, mascarpone cream and lemon sorbet
Manjari chocolate tart, yoghut ice cream and raspberry
Selection of ice creams and sorbets
Selection of British cheeses from the trolley, wild honey and crackers (supplement £18)
DESSERTS
Dessert View
Single-origin chocolate mousse, hazelnut praline and salted caramel
Madagascan vanilla rice pudding, Sloe gin plum and gingerbread ice cream sandwich
Cornish clotted cream, lemon curd, camomile and yogurt
“Sassyba” brandy baba, apple, crumble ice cream and salted caramel
Selection of ice cream
Strawberry, vanilla, chocolate
Selection of sorbets
Lemon, raspberry, mandarin, cherry, coconut
Raspberry or lemon sorbet, served with Ayala Champagne
Selection of British cheese from the trolley, crackers
SWEET WINES 125ml
Dessert View
Jurançon Uroulat, Charles Hours, France 2019
Banyuls Rimage, Billa-Haut, M.Chapoutier, Languedoc, France 2021
Sauternes, Château Lafon, France 2023
Gewurztraminer, Stierkopf, Neumeyer, Alsace, France 2018
MADEIRA 125ml
Dessert View
Bual, 10 Years Old, Henriques & Henriques
PORT 100ml
Dessert View
Fonseca, Guimaraens. 2012
Graham’s 20 Years Old Tawny
Taylor’s, Colheita, 1968
STARTERS
Pre-Theatre Menu
Orkney scallop ceviche, pomelo, cashew milk, tagette and yuzu granita
Wild garlic velouté, autumn truffle, black pudding and Slipcote cheese
The Goring Eggs Drumkilbo, Cornish crab, aged caviar and native lobster (supplement £34)
Wye Valley asparagus, Parmesan royale, preserved lemon and smoked bacon vierge
MAINS
Pre-Theatre Menu
The Goring native lobster omelette, London lettuce, and Heritage potato
Acquerello risotto, roast cep mushroom, Clarence Court egg yolk, and pickled walnut
South west lamb, sand carrot, balsamic and onion suet dumpling and smoked anchovy
SUPPLEMENTARY SIDES
Pre-Theatre Menu
Grilled Wye valley asparagus, Maltaise sauce
Truffled Hayselden potato purée
Globe artichoke, spinach and pistachio
Loch Leven hispi cabbage, tamarind and salted peanut
DESSERTS
Pre-Theatre Menu
Selection of British cheeses from the trolley, wild honey, and crackers (£14 supplement)
“Sassy” Calvados baba, apple, crumble ice cream and salted caramel
Selection of sorbets; lemon, raspberry, cherry
Cornish clotted cream, lemon curd, camomile and yogurt
STARTERS
Children's Menu
Parmesan risotto
Sole goujons and tartare sauce
Ham and cheese baked omelette
MAINS
Children's Menu
Sausage ‘n’ mash, onion gravy and vegetables
Spaghetti with tomato sauce and parmesan
Cotswold chicken and chips
DESSERT
Children's Menu
Chocolate cake mousse, vanilla ice cream
Knickerbocker glory
Selection of ice creams
A LA CARTE
Breakfast
CONTINENTAL BREAKFAST
Cereals, Berries or Fruit Salad
GORING BREAKFAST
Eggs Cooked Your Way, With Bacon, Herb Sausage, Mushroom, Tomato and Black Pudding
SET MENUS
Breakfast
CHOICE OF CEREALS
Special K | Cornflakes | Rice Crispies | Weetabix | All Bran | Bran Flakes | Muesli | Granola
BERRIES AND YOGHURT
Seasonal Berries | Greek Yoghurt
PASTRY BASKET
Freshly Baked Pastries
ROLLED OAT PORRIDGE
Organic Oatmeal | Add Berries or Raisin
HAM & CHEESE PLATE
Dukeshill Ham | Emmental Cheese
EGGS BENEDICT
English Muffin | Dukeshill Ham | Poached Egg | Hollandaise
Florentine
Spinach
Royale
Smoked Salmon
OMELETTE
With Your Choice of: Ham | Cheese | Tomatoes | Peppers | Spinach Mushroom | Herbs | Onion
SALMON AND SCRAMBLED EGGS
Smoked John Ross Salmon | Clarence Court Eggs
AVOCADO ON TOAST
Grilled Sourdough | Smashed Avocado | Poached Eggs
EGGS OF YOUR CHOICE
Eggs Cooked Your Way | Bacon | Herb Sausage | Black Pudding
BUTTERMILK WAFFLE
Cornish Strawberries | Maple Syrup
BIRCHER MUESLI
Organic Oats | Wild Honey | Golden Raisin Apple | Greek Yoghurt
TOAST
White |Brown | Sourdough | Gluten Free
SIDES
Breakfast
Bacon
Sausage
Smoked Salmon
Black Pudding
Avocado
Mushroom
Tomato
Baked Beans
Spinach
BEVERAGES
Breakfast
Freshly Squeezed Juice
Tea
Coffee
FRUIT SALAD
MIXED BERRIES
CHAMPAGNE / SPARKLING
Wines by the Glass
Ayala ‘The Goring’, Brut Majeur, Ay (from a Magnum)
N.V.
Ayala, ‘A/18’, Blanc de Blancs, Extra Brut, Ay
2018
Bollinger, Special Cuvee, Brut, Ay (from a Magnum)
N.V.
Bollinger, La Grande Annee, Brut, Ay
2015
Billecart-Salmon, Le Rose, Extra Brut, Mareuil-sur-Ay
N.V.
Nyetimber, Blanc de Blancs, Brut, West Sussex, England
2017
Nyetimber, Rose, Brut, West Sussex, England
N.V.
Wild Idol, Rose, Rheinhessen, Germany (ALCOHOL FREE)
2024
Copenhagen Sparkling Tea Co., ‘Lysegrøn’, Denmark (ALCOHOL FREE)
N.V.
WHITES
Wines by the Glass
Chardonnay, Les Templiers, Cotes de Thongue, Languedoc, France
2024
Rkatsiteli, Vachnadziani Winery, Kakheti, Georgia
2023
Chenin Blanc, Old Vine, ‘Kloof Street’, by Mullineux, South Africa
2023
Chablis ‘The Goring’, Domaine Chanson, Burgundy, France
2022
Sancerre, Georges Millerioux, Loire Valley, France
2023
Priorat, Blanco, ‘Coma Calcari’, Mas d’en Gil, Catalunya, Spain
2022
Riesling, ‘Grossi Laue’, Familie Hugel, Alsace, France
2014
Meursault, Hospices de Beaune, Cuvee Loppin, Albert Bichot, Burgundy, France (From a Magnum)
2017
ROSES
Wines by the Glass
Aix, Maison Saint Aix, Coteaux D’Aix en Provence, France
2024
Whispering Angel, Chateau D’Esclans, Cotes de Provence, France
2024
Les Clans, Chateau d’Esclans, Cotes de Provence, France
2022
Garrus, Chateau d'Esclans, Cotes de Provence, France
2022
REDS
Wines by the Glass
Merlot/Grenache, Les Vignes de l’Eglise, Languedoc, France
2024
Cabernet Blend, ‘Volubilia’ Classic, Domaine de la Zouina, Morocco
2021
Diane de Belgrave, 2nd Wine of Ch. Belgrave, Haut-Medoc, France
2016
Mercurey ‘The Goring’, Domaine Chanson, Burgundy, France
2022
Malbec blend, ‘Intipalka No1’, Gran Reserva, Queirolo, Ica, Peru
2021
Rioja, Reserva, ‘XR’, Marques de Riscal, La Rioja, Spain
2021
Nuits-Saint-Georges, Domaine Jerome Chezeaux, France
2022
Nebbiolo, Sforzato, Fruttaio Ca’Rizzieri, Rainoldi, Lombardy, Italy
2019
L’Hospitalet de Gazin, 2nd Wine of Ch. Gazin, Pomerol, France
2016
Hermitage, ‘Les Miaux’, Ferraton, Rhone Valley, France
2021
Gevrey-Chambertin 1er Cru ‘Petite Chapelle’, B. Clair, France
2014
SWEETS
Wines by the Glass
Semillon, Noble Botrytis, Late Harvest, Famiglia Bianchi, Mendoza, Argentina (375ml)
2013
Banyuls, Rimage, Bila-Haut, M. Chapoutier, Roussillon, France (500ml)
2021
Gewurztraminer, Stierkopf, Domaine Neumeyer, Alsace, France
2018
Sauternes, Chateau Lafon, Bordeaux, France
2023
Passito di Pantelleria, ‘Ben Rye’, Donnafugata, Sicily, Italy (375ml)
2022
Sauternes, Chateau d’Yquem, 1er Cru Superieur, France (375ml)
2008
FORTIFIED
Wines by the Glass
Madeira, Boal 10 Y.O., Henriques & Henriques, Portugal (500ml)
N.V.
Sherry, Pedro Ximenez, ‘La Cilla’, Barbadillo, Jerez, Spain
N.V.
Port, Guimaraens, Fonseca, Portugal
2012
Tawny Port, 20 Y.O., Graham’s, Portugal
N.V.
Port, Guimaraens, Fonseca, Portugal
1985
Port, Taylor’s, Portugal (Limited Edition)
1968
The Aubrey
The Aubrey is a glamorous Japanese izakaya and late-night bar inside Mandarin Oriental Hyde Park. Its strongest meals begin with seafood: tuna tartare with ikura and house XO, yellowtail sashimi with spicy ponzu, or a selection of nigiri and maki. Signature miso black cod provides sweet, savoury richness, while agedashi tofu with mushroom ankake offers a thoughtful vegetarian counterpoint. Tempura and robata dishes then let a table move between crisp batter, smoke and clean raw flavours.
The luxury end of the menu includes Japanese wagyu, katsu sandos and lobster with Hokkaido uni fried rice, but an enjoyable dinner does not require ordering every premium ingredient. A balanced route is sashimi, one roll, black cod or robata, vegetables and rice. The art-filled rooms and late hours make The Aubrey a natural choice for a celebratory night that should continue after dessert. Expect a louder, more social experience than the fine-dining rooms nearby, and choose the omakase only when the whole table wants to surrender the ordering decisions.
Address: Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X 7LA
The Aubrey Menu
Snacks
Edamame yuzu or chili salt (vg)
Shishito Peppers katsuobushi
Charcoal Chicken Karaage yuzu mayo
Edamame Dip wasabi, lotus chips (vg)
Truffle Croquettes soy béchamel, black garlic & wasabi kewpie (v)
Robata Eggplant Hummus miso brûlée, nori crisps (vg)
Mushroom Gyoza (vg)
Robata
A5 Kagoshima Striploin
A5 Kagoshima Tenderloin
Asparagus Namban (V, Vg)
Bbq Tonkatsu Beef Rib
Seasonal Mushrooms (V, Vg)
New Style Sashimi
Hamachi Tataki Plum Sake, Cucumber, Apple Oroshi, Sesame
Salmon Tataki Truffle Sumiso, Winter Truffle, Ikura
Yellowtail Sashimi Spicy Ponzu, Shiso, Chili
Salads
Gomae Baby Spinach, Sesame (V, Vg)
Salmon Sashimi & Mango Salad Smoked Salmon Roe, Seasonal Cress, Yuzu & Jalapeño Dressing
Seasonal Tomato Silky Tofu, Shiso & Black Garlic Dressing
Sandos
A4 Wagyu Katsu Sando
Chicken Katsu Sando
Prawn Sando tonkatsu, tartare sauce
Signatures & Fried Rice
A5 Wagyu Striploin Beef Tataki housemade Yorkshire pudding, truffle ponzu, Japanese mustard, tonkatsu
Wagyu Oxtail & Bone Marrow Fried Rice
Shredded BBQ Beef & Kimchi Fried Rice
Brunch Classics
Tamagoyaki Bun Japanese egg omelette, soft bun, spicy sauce (v)
Tokyo Eggs Royale yuzu hollandaise, housemade tea-smoked salmon
Lobster Tamogoyaki Scrambled Eggs hokkaido fried rice (vegetarian option available)
Okonomiyaki tea-smoked salmon shimeji, tonkatsu, spring onion, kewpie, ikura (vegetarian option available)
Desserts
Warm Mochi (Buchi) 3 pcs toasted sesame, yuzu curd (v)
Classic Japanese Fluffy Pancakes maple syrup, seasonal fruit, whipped cream (v)
Sushi & Rolls
Snow Crab & Passionfruit Roll
Final Thoughts
The best choice in Knightsbridge and Belgravia depends less on a universal idea of luxury than on the meal’s purpose. Dinner by Heston Blumenthal offers the most distinctive culinary narrative, Petrus brings disciplined modern French cooking, and Muse creates the most intimate tasting experience. Amaya is particularly well suited to a group that wants Michelin-starred food to be shared freely, while The Goring Dining Room delivers the ceremony and British tradition expected of its setting.
For a looser evening, La Mome and The Aubrey combine ambitious menus with social energy. Burger and Lobster and Pizza Pilgrims are reliable answers when convenience, children or shopping plans shape the day, and The Grenadier turns a pub meal into a genuine Belgravia occasion. Always check the current menu before travelling, especially for tasting formats and seasonal fish. This area rewards choosing precisely: match the restaurant’s rhythm to the people at the table, and the expense is far more likely to feel worthwhile.