Westminster and St James's compress several versions of London dining into a few walkable streets. Around Whitehall and Parliament you can eat modern Indian food in a former library or follow Nordic cooking into an open-fire kitchen; near Pall Mall and Jermyn Street, historic seafood rooms sit beside globally minded tasting menus and younger Mediterranean restaurants. Across Westminster and St James's, dining spans quick meals, polished celebrations and distinctive regional cooking.
Cooking style, consistency and the kind of occasion each room handles best help distinguish the area’s dining rooms. The appeal extends beyond grand dining rooms. Fallow draws an immense following despite some uneven recent reports, while diners consistently praise the distinctive cooking at Scully and Ekstedt. The range also keeps useful contrasts: quick pre-theatre choices, polished business lunches, seafood celebrations and tasting menus that deserve a whole evening.
Use the menus below as a current guide rather than a promise that every dish will be available. Seasonal produce changes, tasting menus evolve and whole fish may depend on the day's delivery. Reserve early for small rooms and special-occasion restaurants, and tell the restaurant about allergies when booking. Around Haymarket, Whitehall and Trafalgar Square, performance nights and major events can transform travel times and the pace of service. Choosing the right restaurant therefore means matching the cooking to the occasion, then checking the live menu and your preferred sitting before you set out.
Fallow St James's
Fallow is the most flexible all-rounder here: lively enough for a night out, approachable enough for lunch and interesting enough for diners who follow modern British cooking. The kitchen is known for turning overlooked ingredients and careful sourcing into direct, crowd-pleasing food. Mushroom parfait, corn ribs and the cod's head have become useful signatures, while steaks, fish and vegetable dishes give less adventurous guests a clear route through the menu. Order across snacks and larger plates so the table gets acidity, smoke and crunch as well as richness.
The open kitchen and busy Haymarket room create energy, but they also explain the restaurant's main weakness. Recent food-specific feedback remains strongly positive overall, yet peak-time diners more often report crowding, rushed pacing or dishes that do not land with the same precision. A lunch or earlier dinner is a sensible way to see the kitchen at a steadier pace. It suits friends, a pre-theatre meal or a visitor seeking modern London cooking; reserve and avoid the busiest service.
Address: 52 Haymarket, London SW1Y 4RP
Fallow St James's Menu
Snacks
Smoked beef ribs
Glazed dairy cow baby back ribs
Cheese & leek croquetas (v)
Confit onion, mature cheddar sauce
Small Plates
Mushroom parfait (v)
Smoked shiitake, home grown lion’s mane, grilled bread
Smoked cod’s head
Fallow Sriracha sauce, leek oil
Flamed mussels
Bacon butter sauce, pickled lemon, parsley
Monkfish tikka masala
Tikka sauce, mussels, bhel puri, trimchi ketchup
Plant
Haymarket hashbrown (v)
Bobby beans, mustard (v/vg)
Sides
Koffmann fries, kombu (vg)
Isle of Wight tomato salad (v/vg)
BBQ Hispi cabbage, peanuts (v/vg)
Pink fir potatoes (v/vg)
Bobby beans, mustard (v/vg)
Land
Bathurst Estate venison haunch
UK dairy cow Fillet
Ribeye or Sirloin on the bone
12/100g Please ask your server for daily availability
Crispy old spot Pig’s head
Spiced apple ketchup, cider and onion gravy
English Pekin duck
Confit leg, Jerusalem artichoke, Kalibos cabbage, blackberry
Fallow burger
Aged dairy cow, bacon, short rib, shallot, cheese
Breads
Wildfarmed sourdough, butter (v)
Short rib flatbread, kimchi ketchup, chimichurri
Nutbourne tomato flatbread, basil (v)
Set Lunch - Small Plates
Mushroom parfait (v)
Set Lunch - Mains
Market fish, herb cream, pea and miso
Dairy cow burger, bacon, cheese
Hen of the wood burger, lettuce, cheese, shallot (v/vg)
Set Lunch - Dessert
Salted vanilla soft serve, British apples, almond crumble (v)
Lemon sherbet ice cream (v)
Chelsea tart, caramelized whey (v)
British cheese, rye and English walnuts (8 supplement)
Set Lunch - Sides
Fries, kombu seasoning (vg)
Seasonal greens, confit garlic (v/vg)
Fennel, radish mixed salad (vg)
Pink fir potatoes (v/vg)
Set Lunch - Snacks
Corn ribs, lime (vg)
Fallow charcuterie
Scully St James's
Scully offers some of the area’s most personal cooking. Chef Ramael Scully draws on a Malaysian and Irish family background, years in the Middle East and a pantry filled with ferments, pickles and preserves. That makes the menu hard to reduce to one cuisine, but easy to recognise on the plate: bright sambals, deep savoury sauces, cultured acidity and careful contrasts between soft, crisp and charred ingredients. Current menus may move through fish, black rice, grilled meat, arepa or vegetables in unexpected combinations. Read each description as a whole.
This is a strong date-night restaurant and an especially good choice for curious diners who enjoy discussing the menu. The open kitchen keeps the room connected to the cooking, while the compact scale feels intimate rather than ceremonial. A tasting or set format gives the pantry work time to build, though the à la carte route is useful if your table prefers control. Current cross-platform reports praise both invention and hospitality, with fewer recurring complaints than most high-end central restaurants. Mention dietary needs before arrival.
Address: 4 St James's Market, London SW1Y 4AH
Scully St James's Menu
Prix Fixe Menu
Two Courses for £65 / Three Courses for £75
Spiced Corn Bread, Curry Leaf Oil
Italian Sun Sweet Melon, Kinako Ginger Dressing, Furikake Seaweed
Turnip Cake, Red Miso Bagna Cauda, Szechuan Oil, Pickled Heritage Carrots
Burrata, Yellow Peach, Black Bean & Shitake Vinaigrette, Peanuts
Salt & Pepper Shimeji Mushrooms, Yeast Vinaigrette
Pork Belly Rendang Spring Rolls, Coconut Sticky Rice, Apple and Yuzu Labneh
Arepa, Eggplant Sambal, Bergamot Labneh
A matured ground maize dough originating in Southern America, notably in Colombian and Venezuelan cuisine. Served with Chef Scully’s Mum’s eggplant sambal.
Cauliflower, Apricots, Cashew Nut Cheese, Salted Black Lime
Roasted Cauliflower florets served with cauliflower stem cous-cous and Spanish almonds, apricot chutney, fig leaf oil & Tagete leaf.
Seasonal tomatoes, Coconut Sambal, Strawberries, Tomato shrub
A plate of fresh tomatoes from Natoora, grated brown coconut with green chilli, sugar snaps, red onions and herbs. Finished with green beans, fresh pomelo fruit, mint, Thai basil and caramelised coconut soil with sweet & sour dressing.
Forbidden Black Rice, Artichoke Flower, Smoked Tofu, Vegetable XO Sauce, Cashew Nuts
Black rice is also known as ‘Forbidden Rice’ in Ancient China since only those belonging to the upper class could afford to eat it. These days it is enjoyed by many and is known for its nutty flavour and high nutritional value. Served here with artichoke flower, smoked tofu and vegetable XO sauce.
Steamed Scottish Hake
Steamed Scottish Hake makes for the most beautiful Summer-time fish main. It’s served with spring greens, Pink Fir Lady potatoes, salty fingers and sea purslane. It’s topped with a buttermilk-whey koji butter sauce that’s been split overnight and reduced with koji butter, sago and wild garlic oil.
BBQ Corn-fed Chicken Legs, Pea Shoots, Gooseberry & Pickled Jalapeno
Boneless French Corn-fed chicken legs are served with a sweetcorn koji miso-butter, smashed melon cucumbers and chilli oil.
BBQ Onglet, Padron Pepper, Spring Onions, Jerusalem Artichokes, Taleggio
Creamy Gianduja Cremieux
Creamy Gianduja Cremieux served with chocolate and hazelnut soil and banana jam, mixed in a refreshing dance of Genovese basil and lychee sorbet.
Bramley Apple and Olive Oil Cake, Maple Icing, Passion Fruit Sorbet
One of Chef Scully’s favourite cakes from his time at Ottolenghi’s NOPI. Served with rich maple butter cream, a sour, frosty passion fruit sorbet, quince and rose jam and crystallised cacao nibs.
Strawberry & Pomegranate Trifle
Chef Scully’s version of a classic trifle. Layers of lemon poppy seed cake are infused with pomegranate molasses and sumac syrup, topped with a rose-flavoured coconut disc, whipped mascarpone cream and a strawberry sorbet.
Crispy Stuffed Chicken Wing, Salted Egg Yolk, Finger Lime
De-boned chicken wing stuffed with chicken thigh, truffle & water chestnuts. Blanched in red vinegar and maltose, dry-aged for three days.
Cornish Halibut, Buttermilk Whey Koji Butter Sauce, Tempura Chicken Oyster
Pan-Fry Cornish Halibut is served with buttermilk whey koji butter sauce that’s been split overnight (so we use the whey of the buttermilk) and reduced with koji butter, pickled Celtus, salmon roe eggs, chervil, chives & wild garlic oil.
Aged Beef Sirloin Tataki, Kumquat Citrus Kosho
Turnip Cake, Sweet & Sour Tamarind Caramel, Szechuan Dressing, Pickled Heritage Carrots
Aged Chinese Turnip Cake seared for a crisp delicate texture is served with sweet & sour tamarind caramel, Szechuan dressing and pickled heritage carrots.
Ekstedt at The Yard
Ekstedt at The Yard replaces conventional electric technique with flame, embers, smoke and heat stored in cast iron. The result is Nordic in discipline rather than in a narrow checklist of ingredients. Fish might pick up smoke before meeting a sharp or creamy sauce; meat gains a clean char rather than a heavy barbecue glaze; mushrooms, roots and brassicas become central rather than decorative. The Michelin Guide's current recognition and detailed diner feedback agree on the distinctiveness of the cooking, especially when the kitchen balances fire with pickling, cultured flavours and fresh herbs.
Give Ekstedt a whole evening. The experience makes most sense as a progression, with the open fire providing a thread from small snacks through trout, duck, lamb or a dessert with smoky accents. It is a natural celebration restaurant for diners who want technique they can see and taste, and the hotel setting keeps service polished without hiding the hearth. A minority of recent guests question pacing or value, so it is better for an unhurried occasion than a pre-theatre deadline. Discuss dietary substitutions before booking.
Address: 3-5 Great Scotland Yard, London SW1A 2HN
Ekstedt at The Yard Menu
Flambadou
FLAMBADOU OYSTER
Butter sauce, beef fat, Swedish vinegar, spinach oil
AUBERGINE
Butter sauce, beef fat, Swedish vinegar, spinach oil
Starters
HAY SMOKED SWEETBREAD
Parsnip velouté, wild garlic, saffron, buckwheat
EMBER GRILLED FERMENTED POTATO
Roasted asparagus, seasonal vegetables
CHARCOAL FIRED KING OYSTER MUSHROOM
Fermented cep foam, smoked hispi cabbage
COLD SMOKED CUTTLEFISH
Smoked celeriac puree, pickled wild mushroom, elderflower
BIRCH FIRED TROUT
Grilled vegetable foam, preserved pear, mangalitza lardo, dill
Mains
HAY SMOKED MANGALITZA PORK
Quince puree, chives, fermented cucumber and celery
EMBER BAKED CAULIFLOWER
Preserved grilled wild mushroom, fermented lingonberries
JUNIPER SMOKED LAMB
Black garlic, wood oven braised shallot, parsley
HOT SMOKED CORNISH FISH
Grilled peas, seasonal mushrooms, pine
CHARCOAL GRILLED TURBOT
White asparagus, elderflower, preserved seaweed
Desserts
WOOD OVEN BAKED CEP MUSHROOM SOUFFLE
Woodruff ice cream, wild blueberries
BAKED SWEDISH CHEESE
Buckwheat waffles
PRESERVED SEA BUCKTHORN
Saffron, oat ice cream
COCKTAIL
Sherry Cask-Aged Negroni
campari, ekstedt gin, Lustau vermut
Cloudberry Bellini
sparkling wine, lapponia lakka
Pomello Spritz
pomello aperitif, soda, sparkling wine
SPARKLING 125ml / 750 ml
NV Veuve Clicquot Yellow Label Brut, Champagne, France
2019 Rathfinny Rosé Brut, Sussex, England
NV Daniel Vollenweider, Tschiel, Chardonnay Brut Nature, Mosel, Germany
WHITE
2022 Schloss Gobelsburg, Langenlois, Grüner Veltliner, Kamptal, Austria
2023 Tenuta San Leonardo, Vette di San Leonardo, Sauvignon Blanc, Trentino, Italy
2022 Domaine Alain Chavy, Bourgogne Blanc, France
RED
2020 Artadi, Viñas de Gain, Tempranillo, Álava, Spain
2022 Domaine Jean Foillard, Morgon, Beaujolais, France
2020 Familia Zuccardi, Apelacion Paraje Altamira, Cabernet Franc, Uco Valley, Argentina
2020 Haras de Pirque, Errazuriz Carménère Gran Reserva, Maipo Valley, Chile
ROSÉ
2021 Château Galoupet, Côtes de Provence Rosé, France
SWEET 75ml / 500 ml
2016 Château Suduiraut, Castelnau de Suduiraut, Sauternes, France (375ml)
NV Offley 10-Year-Old Tawny Port
BEERS
Guinness Draught Stout
Curious Brew Lager
Camden Pale Ale
BrewDog Punk IPA
Lucky Saint Lager 0.5% - 53 kcal
Cinnamon Club
Cinnamon Club has the clearest sense of place in Westminster. The former public library gives the dining room height, shelves and civic character, while the kitchen approaches Indian flavours through seasonal British produce and a modern restaurant structure. Begin with a smaller plate or something from the grill, then contrast a robust meat or game preparation with fish, vegetables, dal and bread. Spicing is usually layered rather than simply hot: smoke, toasted aromatics, chilli, sweetness and acidity should move across the meal instead of gathering in one heavy sauce.
It is well suited to a business lunch, a family celebration or dinner near Parliament when the setting needs occasion value. The large menu can tempt a table into ordering too broadly, so ask the team to help build a coherent sequence and include at least one vegetable dish for relief. The restaurant has long independent standing and a substantial review history, although some recent diners find service or value less consistent at busy sittings. Reserve, allow time for the room, and check which menu fits your schedule.
Address: The Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BU
Cinnamon Club Menu
STARTERS
Dinner A La Carte
Roast Romaro pepper filled with fenugreek, raisin and bitter gourd, coriander chutney
Bombay pao bhaji with spiced burrata, caper kachumber
Spiced aubergine steak, pumpkin chutney, masala peanut and moutabal
Char-grilled Chalk Stream trout fillet, curry leaf lime crumble, green pea chutney
Bengali style malai Thermidor with native half lobster
Kandahari Murg - tandoori free range chicken breast with pomegranate, preserved lemon raita
Clove smoked Anjou squab pigeon, beetroot raita, pumpkin and peanut
Nawabi lamb pasanda kebab with poppy and almond, kachri chutney
VEGAN
Dinner A La Carte
Lotus root and moong lentil kofta, tomato lemon sauce
Bhuna Khichuri – Bengali style winter vegetable pilau with Gobindobhog rice, parwal chokha relish and aubergine bhaja
Please allow 25 minutes
VEGGIE
Dinner A La Carte
Filled jumbo morels, morel and pea stir-fry, tomato fenugreek sauce, saffron pilau
Kadhai Paneer – Punjabi stir-fried paneer with onion and peppers, pilau rice
SEA
Dinner A La Carte
Tamarind glazed halibut on the bone, Mangalore curry sauce, lemon rice
Grilled jumbo Black Tiger prawns, Awadhi spiced yoghurt sauce, rice vermicelli
LAND
Dinner A La Carte
Chicken Rezala – tandoori chicken breast, poppy and screwpine sauce, pilau rice
Koorgi style double cooked pork belly, masala mash, raw mango and chilli sambal
Burrah Sahab – Rajasthani spiced saddle of Kentish lamb, nihari sauce, biryani rice
WILD
Dinner A La Carte
Char-grilled Balmoral Estate venison loin, rock moss and dried lime, masala mash
OUR SPECIALS
Dinner A La Carte
Tandoori smoked Kentish lamb chops, keema methi gosht, black lentils and garlic naan
for two
Crab risotto with truffle cappuccino, pan fried king prawn
As a main course
Seared rump steak of 28 day dry-aged Hereford beef, fondant potatoes, red wine sauce
FLEXI SAAG
Dinner A La Carte
Spinach, mustard and garlic saag with pickled root vegetables
Paneer tikka
Add
Tandoori chicken thighs
Add
Rarha lamb with fenugreek
Add
SIDES
Dinner A La Carte
Rajasthani sangri beans with fenugreek and raisin
Black lentils
The Bombay Burner – very spicy lamb mince with ghost chilli, peas and fenugreek leaf
Cucumber and cumin raita
Stir fried seasonal greens with garlic and chilli
Selection of homemade chutneys
Pilau, steamed or lemon rice
BREADS & RICE
Dinner A La Carte
Selection of tandoori breads
Potato paratha, garlic & coriander naan, tandoori whole wheat roti
each
Invisible naan
DESSERTS
Dinner A La Carte
Peanut chikki and chocolate marquis, coffee sorbet
Black cardamom brûlée, sesame crisp
Tutti frutti whipped ganache, saffron pistachio kulfi, paan oil
Date and almond burfi, Kalimpong dulce de leche, vanilla srikhand cannoli
Coconut phirni, pineapple murabba, lime basil sorbet
Ice cream or sorbet selection of the day
Selection of English farmhouse cheeses from Neal’s Yard with quince chutney
DESSERT PLATTER
Dinner A La Carte
Tasting plate of assorted desserts - for two or more
Champagne Brut Rosé Arthur Marc
Bottle 750ml | Glass 125ml
25TH ANNIVERSARY SET MENU
Monday to Saturday | 3 courses at £33 | Available 5.00pm - 6.00pm & 9.00pm onwards
Railway style vegetable cake with beetroot and raisin, kasundi ketchup
Grilled sardine fillets with chilli and garlic, spiced rava crumble
Sandalwood flavoured tandoori chicken breast, coriander chutney
Crisp aubergine steak, aubergine stir-fry, pickling sauce, curry leaf semolina
Seared haddock fillet, Bengali dopiaza sauce, ghee rice
South Indian beef chukka on tadka rice vermicelli, curried yoghurt
Butter poussin chicken on the bone, tomato fenugreek sauce, pilau rice
£9 supplement
Sorbet or ice cream selection of the day
Baked saffron cheesecake with coconut cardamom sorbet
Caramelised banana parfait, stem ginger ice cream, hazelnut chikki
Tasting plate of assorted desserts
for two or more | £5.00 per person supplement
25TH ANNIVERSARY SIGNATURE TASTING MENU
DAL PAKWAN (VG) (G)
Sindhi style yellow lentils with crisp wheat
KING CRAB GHEE ROAST
Mangalore special stir-fried crab with ghee and hot spices
WATERMELON KANJI (VG)
Fermented beetroot sorbet, watermelon tartare
PAPA PIGEON (N) (G)
Tandoori Anjou squab pigeon with pumpkin chutney and masala peanut
CHAR-GRILLED KOKUM HALIBUT
Curry leaf, lime, Lemon, ginger and curry oils
POKHAL (VG)
Traditional Odia fermented rice soup with crisp lentil dumplings
CELEBRATION OF BRITISH LAMB
Rajasthani spiced lamb chop, Punjabi style lamb mince, fenugreek greens, stir-fry of lamb shank, kadhai spices, Lucknowi nihari sauce
THE KUA WITH BLUE STILTON (G)
Homemade Bihari biscuit with fennel and cardamom, meets British Stilton
WHITE CHOCOLATE & PISTACHIO KULFI (N)
Tutti frutti, whipped ganache, paan oil
JAZZ BRUNCH
£45 PER PERSON | SERVED 12PM TO 2.30PM
Bombay pao bhaji with spiced burrata, caper kachumber
Roast Romaro pepper filled with fenugreek, raisin and bitter gourd, coriander chutney
Kedgeree with smoked haddock and poached egg
Kandahari Murg - tandoori free range chicken breast with pomegranate, preserved lemon raita
Nawabi lamb pasanda kebab with poppy and almond, kachri chutney
Lotus root and moong lentil kofta, tomato lemon sauce and steamed rice
Kadhai Paneer – Punjabi stir-fried paneer with onion and peppers, pilau rice
Seared haddock fillet, Bengali dopiaza sauce, ghee rice
Chicken Rezala – tandoori chicken breast, poppy and screwpine sauce, pilau rice
Rajasthani style curried venison mince with fried egg, layered paratha
Keema Methi Gosht – lamb and mince curry with fresh fenugreek, pilau rice
Black cardamom brûlée, sesame crisp
Carrot and ginger toffee pudding, cinnamon ice cream
Coconut phirni, pineapple murabba, lime basil sorbet
APPETISER
London Restaurant Festival Special Menu | £47.50 per person | Add on wine pairing: £42
Tandoor roasted aubergine moutabal, salted caramel walnut, endive
Carpaccio of home cured salmon bhel, caramel muri
MAIN COURSE
London Restaurant Festival Special Menu
Kadhai Paneer – Punjabi stir-fried paneer with onion and peppers, pilau rice
Smoked saddle of Kentish lamb, keema methi gosht, nihari sauce, pilau rice
DESSERT
London Restaurant Festival Special Menu
Date and almond burfi, Kalimpong dulce de leche, vanilla srikhand cannoli
Alphonso mango and cardamom kulfi, mango mint salad
VEGAN MENU
£45 per person
Pani Puri – tangy potato in semolina shell, mint and tamarind water
Lotus root and moong lentil kofta, tomato lemon sauce, steamed rice
Bhuna Khichuri: Bengali pilau, Gobindobhog rice, parwal chokha relish, fried cashew and raisin
Coconut and tapioca phirni with mango passion fruit jelly
Roast Romaro Pepper filled with fengreek, raisin, bitter gourd, coriander chutney
BEVERAGE
Lunch A La Carte
Filter Coffee
Whole Peppermint Leaf Tea
Organic Rosebuds Tea
Jasmine Silver Needles Tea
COGNAC & BRANDY
Spirits List
TOSOLINI GRAPPA
MARTELL VS
REMY MARTIN VSOP
BHENNESSEY XO
DELAMAIN XO
REMY MARTIN XO
LIQUEURS & DIGESTIF
Spirits List
AMARO MONTENEGRO
DISARONNO
DRAMBUIE
FRANGELICO
FERNET BRANCA
JAGERMEISTER
LIMONCELLO
RICARD
SAMBUCA
TIA MARIA
BENEDICTINE
WORLD SINGLE MALTS
Spirits List
YAMAZAKI 12
(JAPAN - BOURBON, SHERRY & MIZUNARA CASK) 25ML
PAUL J OHN B RILLIA NCE
( INDIAN SINGLE MALT)
PAUL JOHN KANYA LIMITED EDITION
( AU S T R A L I A - R ED W I N E C A S K )
SCOTTISH SINGLE MALTS & BLENDS
Spirits List
DEWARS 12
(BLEND)
BRUICHLADDICH CLASSIC
(ISL AY SINGLE MALT)
BENROMACH 10YO
(SINGLE MALT SCOTCH)
LAGAVULIN 16
(ISL AY - SHERRY CASK)
OBAN 14
(HIGHLAND-BOURBON CASK)
TALISKER 10YO
DALMORE 15
(HIGHLAND - SHERRY CASK)
CHIVAS 18
(BLEND) 25ML
GLENFIDDICH 18
(SPEYSIDE - SHERRY AND BOURBAN CASK)
GLENLIVET 18
(BATCH RESERVE)
THE MACALLAN 18
(SPEYSIDE - SHERRY CASK) 25ML
CHIVAS 25
(BLEND) 25ML
AMERICAN BOURBON & RYE
Spirits List
BUFFALO TRACE
MAKERS MARK
WOODFORD RESERVE
BULLEIT ‘95’ RYE
SAZERAC RYE
FEW SINGLE BARREL
MICHTER’S SMALL BATCH
BOOKERS
VODKA
Spirits List
ABSOLUTE
(SWEDEN)
BELVEDERE
(POL AND)
GREY GOOSE
(FRANCE)
STOLI ELITE
(LATVIA)
BELUGA GOLD LINE
TEQUILA & MEZCAL
Spirits List
OCHO BLANCO
QUIQUIRIQUI MEZCAL
PATRON SILVER
PATRON REPOSADO
PATRON ANEJO
RUM
Spirits List
APPLETON ESTATE SIGNATURE
MOUNT GAY ECLIPSE
CAPTAIN MORGAN SPICE
DIPLOMATICO RESERVA EXCLUSIVA
EL DORADO 12YO
OLD MONK (INDIAN)
RON ZAPACA RESERVA LIMITADA
GIN
Spirits List
BATHTUB
(ENGLAND / TUNBRIDGEWELLS)
TANQUERAY
(SCOTLAND / CAMERON BRIDGE)
HENDRICKS
(SCOTLAND / GIRVAN)
BOMBAY SAPPHIRE
(EN G L A N D / L AV ER S TO C K M I L L )
HAYMAN LONDON DRY GIN
(LONDON / ENGL AND)
SACRED SLOE GIN
(LO N D O N / H I G H G AT E )
BOTANIST
(ISL AY/ SCOTL AND)
ROKU GIN
(HOUSE OF SUNTORY / JAPAN )
JAMUN
(INDIAN JUNIPERS FROM HIMAL AYAN)
GIN MARE
(SPAIN / MEDITERRANEAN)
HAPUSA
(INDIA)
HAPUSA
(HIMAL AYAN / INDIAN)
MONKEY 47
(G ER M A N Y / B L AC K F O R E S T )
Wiltons
Wiltons is the traditional counterpoint to the area's younger restaurants. Oysters, smoked salmon, dressed crab, Dover sole and seasonal game are treated with restraint, and classic accompaniments matter as much as fashion. A cheese soufflé or shellfish starter followed by simply cooked fish shows the kitchen's strengths; diners who prefer meat should look at the day's game and grill choices. The pleasure lies in excellent produce, correct sauces and tableside confidence, so this is not the place to chase novelty or assemble a long list of unrelated dishes.
The discreet Jermyn Street room suits a formal lunch, an important conversation or a celebration for someone who values continuity. Service is a major part of the experience, with current diners repeatedly praising its precision and warmth. That polish and the seafood focus also make Wiltons one of the more expensive choices here, so review the current menu before booking. Ask what fish or game is best that day, and keep the order simple enough for it to remain the focus.
Address: 55 Jermyn Street, London SW1Y 6LX
Wiltons Menu
Preset menus
Set Lunch Menu - 3 courses
Permanent TheFork offer
Pre theatre menu
Permanent TheFork offer
Oysters (1/2 doz)
Jersey rock
Royal bay of grouville
Atlantic edge rock
Pembrokeshire, wales
Caviar (30g)
Oscietra
Sturia caviar served with buckwheat blinis and crème fraiche
Beluga
Sturia caviar served with buckwheat blinis and créme fraiche
Crustacea & molluscs
Wiltons seafood platter
Whole native lobster, langoustine, obsiblue prawns, dressed crab,rock oysters, mussels
Obsiblue prawn cocktail
Potted shrimps warm or cold
Dorset crab and avocado vinaigrette
Smoked fish
Devon smoked eel and horseradish
Staal smokehouse smoked trout
Secret smokehouse ‘london cure’ smoked scottish salmon
Maldon salt cured smoked scottish salmon
First course
Twice baked stilton soufflé
La latteria mozzarella, datterini tomatoes, elderflower vinegar and basil
Norfolk asparagus with bottarga hollandaise
Citrus cured monkfish crudo
Foie gras terrine with sauternes jelly
Beef tartare
Soup
Cucumber gazpacho
Celery, green grapes and dill
Beef consommé
Lobster bisque
Fish
Market fish of the day - M.P.
Day boat fish from the dorset coast
Dover sole grilled, goujons or meunière
Halibut grilled or poached
Cornish plaice grilled, fried or meunière
Poached sea trout, cucumber salad and warm seaweed salad cream
Wild cornish seabass with crab sauce
Lobster
Grilled
Served with garlic and parsley butter
Thermidor
A classic rich mustard and cream sauce with fines herbs and finished under the grill
Newburg
Poached lobster served with a creamy, tomato and saffron sauce
Meat & grills
Beef fillet with bearnaise sauce
Lamb cutlets with mint jelly
Lamb kidneys and bacon
Mixed grill
Beef fillet, lamb kidney, lamb cutlet, black pudding, bacon and sausage
Vegetarian
Pea, broad bean and pecorino risotto
English peas, broad beans, chive flowers and yorkshire pecorino
Salads & vegetables
Cucumber pickle
Samphire and lemon oil
Datterino tomato & red onion salad
Green leaf salad
Leaf spinach steamed, buttered or creamed
Green beans
Pea purée
Jersey royal potatoes with seaweed butter
Chips
Gratin dauphinois
Cheese & savouries
Selection of neal’s yard dairy british farmhouse cheese- 1 piece
From the trolley served with oatcakes, ye olde yorkshire chutney, honeycomb and quince jelly
Selection of neal’s yard dairy british farmhouse cheese - 3 piece
From the trolley served with oatcakes, ye olde yorkshire chutney, honeycomb and quince jelly
Selection of neal’s yard dairy british farmhouse cheese - 5 piece
From the trolley served with oatcakes, ye olde yorkshire chutney, honeycomb and quince jelly
Welsh rarebit
Please allow 20min
Anchovies on toast
Desserts
Strawberry and sherry trifle
Sonata strawberry jam, strawberry and elderflower jelly, toasted almonds
Summer pudding
Brioche, engl ;ish summer berries and roddea’s c lotted cream
Raspberry souffle
Mango and salted caramel mille feuille
Gateuax opera
Hazelnuts, white chocolate and coffee ice cream
Ice creams & sorbets
Ice cream 3 scoops
Salted caramel / vanilla / chocolate / strawberry
Sorbet 3 scoops
Lemon / Pina Colada / raspberry
Tea, infusion & coffee
By postcard teas
English breakfast / earl grey / darjeeling / lapsang souchong / jasmine green
Lemon verbena
Camomile
Fresh mint
Filter coffee
Espresso
Double espresso
Latte
Flat white
Cappuccino
Wild Honey St James
Wild Honey combines French restaurant craft with seasonal British ingredients in a grand room inside Sofitel London St James. Its current Michelin star reflects cooking that is refined without turning every plate into a puzzle. The menu is strongest when it moves from excellent bread and precise snacks into fish or meat with a concentrated sauce, then finishes with a restrained dessert and petits fours. A pre-theatre or set menu can be a useful introduction, while the fuller sequence reveals more of Anthony Demetre's balance between classical technique and contemporary lightness.
Choose Wild Honey for a polished lunch, an anniversary or an elegant meal before an evening in the West End. The hotel setting is spacious and calm compared with Haymarket's louder restaurants, and current diner feedback is notably positive on both hospitality and pacing. Seasonal changes are part of the appeal, so rely on the live menu rather than an old signature-dish list. When meeting a group, confirm the most convenient hotel entrance.
Address: 8 Pall Mall, London SW1Y 5NG
Wild Honey St James Menu
1 Course
CRISP SUTTON HOO CHICKEN, BLACK WINTER TRUFFLES 'MELANOSPORUM ' FRESH HAND CUT MACARONI
SALSIFY COOKED IN SALTED BUTTER, VACHERIN MONT D'OR, CONFERENCE PEAR, THYME AND HEATHER CHAPELURE
BARBEQUED GALICIAN OCTOPUS RAGU TAKOYAKI, GRILLED LEEKS, TEMPURA SHISO LEAF
PRESSED CHICKEN, DUCK AND PORK 'EN CROUTE ' QUINCE, PICKLED MUSHROOMS
SEA BREAM CEVICHE, SEA HERBS, POTATO
AUTUMN SALAD OF BURRATA, VIOLINO PUMPKIN, PINK RADICCHIO
TRADITIONAL COUNTRY TERRINE OF CHICKEN AND PORK, APPLE AND SULTANA RELISH
2 Course
FALLOW VENISON ROASTED, VIOLINO PUMPKIN, ROAST CAULIFLOWER, FILLED MEDJOOL DATES
DAPHNE'S DENBIGHSHIRE WELSH LAMB, SWEET POTATO, AUBERGINE AND MISO PURÉE, GREEN VEGETABLE VINAIGRETTE
ISLE OF GIGHA HALIBUT, YOUNG TENDER STEM BROCCOLI, BROWN SHRIMPS, LARDO DI COLONNATA
SLOW BAKED DELICA PUMPKIN, GOATS CURD, TOASTED SEEDS, AUTUMN SALAD WITH SWEET SPICE AND CLEMENTINE
HAUNCH AND BELLY OF DENBIGHSHIRE VENISON, LATE AUTUMN VEGETABLES, QUINCE
CORNISH COD, MUSSELS, BROCCOLI, BLACK TRUMPET MUSHROOMS, AGRETTI
3 Course
CHOCOLATE NEMESIS, RAW CRÈME FRAICHE
ENGLISH CUSTARD TART, GOLDEN SULTANAS, PINE NUTS, SALTED BUTTER
RICE PUDDING, ESTATE DAIRY FULL FAT MILK JAM, CARAMELISED HAZELNUTS
WILD HONEY ICE CREAM, BERMONDSEY RAW HONEYCOMB, WARM HONEY AND LEMON MADELEINE
CLEMENTINE SORBET, CITRUS SALAD, CRISP WAFER
TUNWORTH BRITISH CAMEMBERT STYLE CHEESE
A La Carte
WARM SMOKED EEL LACQUERED
LOIRE VALLEY RABBIT
DENBIGHSHIRE WELSH LAMB
SELECTION OF ENGLISH AND FRENCH FARMHOUSE CHEESE FROM LA FROMAGERIE
CHOCOLATE AND ORANGE TART 'JAFFA CAKE STYLE '
ENGLISH CUSTARD TART
CLASSIC CHOUX BUN
Main
FARMHOUSE COUNTRY TERRINE
SLOW COOKED CRISP CHICKEN
STRACCIATELLA BUFFALO MILK CHEESE
SLOW COOKED DAUBE OF BEEF IN RED WINE AND PORT
DAPHNE'S DENBIGHSHIRE SLOW COOKED LAMB SHOULDER
SELECTION OF ENGLISH AND FRENCH FARMHOUSE CHEESE
CHOUX PASTRY CRAQUELIN BUN
Aperitif
I AM VERY SPECIFIC WITH MY NEGRONI
WILD HONEY ST JAMES
LES PRÉS DU PARADIS
TEXTURE DE MERLOT
CORNUELLE
PAMPELLE, FRANCE
LILLET BLANC, FRANCE
WESTWELL 'PELEGRIM ' BRUT NV KENT
Liquor
PICON, FRANCE
ASTERLEY BROS, ENGLAND
GET 27 FRANCE
H.THEORIA PROCRASTINATION, FRANCE
H.THEORIA PERFIDIE, FRANCE
H.THEORIA HYSTERIE, FRANCE
LONG MYND HONEY, FRANCE
RINQUINQUIN À LA PÊCHE, FRANCE
BERNARD LOISEAU, FRANCE
LIMONCELLO LUXARDO, ITALY
SWEETDRAM ESCUBAC, SCOTLAND
LUXARDO MARASHINO, FRANCE
CIROC, FRANCE
Liqueurs
GREEN CHARTREUSE, FRANCE
CHAMBORD, FRANCE
FRANGELICO, ITALY
GRAND MARNIER, FRANCE
COINTREAU, FRANCE
GALLIANO, ITALY
BAILEYS, IRELAND
Rum
BACARDI, JAMAICA
KRACKEN, CARIBBEAN
MONT GAY BLACK BARREL, BARBADOS
FAIR. RUM, BELIZE
Whisky
OBAN 14
TALISKER 10
LAGAVULIN 16
SUNTORY TOKI
Speyside
CRAGGANMORE 12
MACALLAN 12 TRIPLE CASK
Agave
OLMECA ALTOS, MEXICO
METEORO, MEXICO
Digestives / Liqueurs
CYNAR, ITALY
AMARETTO DISARONNO, ITALY
Non-Alcoholic Cocktail
PETILLANCE
ROSÉE SAUVAGE
Bourbon
BULLEIT
MAKER'S MARK
WOODFORD RESERVE
Armagnac
BARON DE SIGOGNAC VSOP
COMTE DE LAUVIA, HORS D'AGE
CLÉS DES DUCS XO
DARROZE LES GRANDS ASSEMBLAGES 20 YEARS
Calvados
DUPONT VSOP
CAMUT 6 YEARS
CHÂTEAU DU BREUIL, RÉSERVE DES SEIGNEURS 20 YEARS
CHÂTEAU DU BREUIL, RÉSERVE DES SEIGNEURS XO
Gin
BOMBAY SAPPHIRE, ENGLAND
CITADELLE, FRANCE
PINK PEPPER, FRANCE
DISTILLERIE DE PARIS BEL AIR , FRANCE
TANQUERAY 10, ENGLAND
Rose
2017 KTIMA LIGAS, LE ROSÉ , MACEDONIA, GREECE
2018 CHÂTEAU D 'ESCLANS, WHISPERING ANGEL , PROVENCE, FRANCE
2010 CHÂTEAU D 'ESCLANS, LES CLANS , CÔTES-DE-PROVENCE, PROVENCE
2017 KTIMA LIGAS, LE ROSÉ , GREECE
2018 CHÂTEAU D 'ESCLANS, WHISPERING ANGEL , FRANCE
Cognac
HENNESSY FINE DE COGNAC, SPÉCIAL CUVÉE
RÉMY MARTIN 1738 SPÉCIAL CUVÉE
CHÂTEAU DE BEAULON 12 YEARS XO
DELAMAIN XO
CHÂTEAU DE BEAULON 12 XO
Cordials
DOMAINE DE CANTON, FRANCE
BENEDICTINE DOM, FRANCE
Absinthe
53% LA FÉE BLANCHE, FRANCE
68% PERNOD, FRANCE
58% LA MAISON FONTAINE, FRANCE
Bourbon & Rye
BUFFALO TRACE
Scotch Whisky / Irish Whiskey
JAMESON
World
FAIR, FRANCE
Aperitifs & Liqueurs
CAMPARI, ITALY
Pastis
RICARD, FRANCE
Proprietary Liqueurs
ST. GERMAIN, FRANCE
RHUM 4cl
DIPLOMATICO (VENEZUELA)
Delicate & Floral
DALWHINNIE 15
Hero's (Lunch)
STATUE OF LIBERTY
Aperitifs / Bitters / Digestives / Vermouths
LILLET ROUGE, FRANCE
Gold Or Pale Rum And Añejo (2 Oz Serving)
DIPLOMÁTICO AÑEJO, VENEZUELA
New Western Style
G 'VINE FLORAISON , FRANCE
Perfect Serve Gin
HENDRICK'S, SCOTLAND
Formaggi & Salumi / Cheese
FINOCCHIONA
Tarts & Sandwiches
WILD MUSHROOM TART
Non Alcoholic Drinks
WATER
RED BULL
Snacks
CRISP CHEESE CROQUETTES
CROQUETTES
Dessert
COLD CHOCOLATE FONDANT
CLASSIC ENGLISH CUSTARD TART
Starters
FLAME GRILLED MACKEREL
CLASSIC MEDITERRANEAN FISH SOUP
Spirits
REMY MARTIN VSOP
JACK DANIELS
Vodka
CHASE, ENGLAND
SAUVELLE, FRANCE
Hot Drinks
TEA
COFFEE
1St Course
CLASSIC COUNTRY TERRINE OF CHICKEN AND PORK
NEW SEASON NORFOLK ASPARAGUS
Draught Beer
4.5% HIVER BEER, LAGER, ENGLAND
5% PICON HIVER BEER
Champagne & Sparkling
NV WESTWELL ESTATE, PELEGRIM , BRUT, KENT, ENGLAND
NV LAMIABLE, BRUT ROSÉ, CHAMPAGNE, FRANCE
NV ANDRÉ JACQUART 1ER CRU VERTUS , BLANC DE BLANCS, CHAMPAGNE, FRANCE
NV WESTWELL ESTATE, PELEGRIM , BRUT
NV LAMIABLE, BRUT ROSÉ
NV ANDRÉ JACQUART 1ER CRU VERTUS , BLANC DE BLANCS
Bottled Beer & Cider
4% FREEDOM FOUR, LAGER, ENGLAND
4.1% BUXTON SPA ENGLAND
3% SASSY LA SULFUREUSE , ROSÉ CIDER, FRANCE
2.5% SASSY LE VERTUEUX , PEAR CIDER, FRANCE
4.1% BUXTON SPA, IPA ENGLAND
5.2% SASSY L 'INIMITABLE , APPLE CIDER, FRANCE
On Tap
2017 WESTWELL ESTATE, WHITE, KENT, ENGLAND
2017 CHÂTEAU PESQUIÉ, TERRASSES ROUGES, RED, VENTOUX, FRANCE
2017 WESTWELL ESTATE, WHITE
2017 CHÂTEAU PESQUIÉ, TERRASSES ROUGES, RED
Estiatorio Milos St. James’s
Milos puts the ingredient display at the centre of the meal. Whole fish and shellfish are chosen for freshness, then cooked in a direct Greek style with olive oil, lemon, herbs and controlled heat. Begin with spreads, raw seafood or crisp vegetables, but leave room for a grilled whole fish as the table's centrepiece. The best order avoids piling richness onto delicate seafood: pair the main fish with greens, tomato, courgette or another simple vegetable, and let the kitchen advise on what has arrived in the strongest condition that day.
The bright dining room and attentive presentation make Milos a reliable client lunch or seafood celebration. Its large review history supports the food quality, while recurring criticism centres more on premium pricing than on the fish itself. Some seafood is priced by weight. Ask to see the fish, confirm its weight, preparation and total price before it goes to the kitchen, especially when sharing. That short conversation prevents surprises and helps the team match appetite to species. Use the restaurant’s current Regent Street postcode when planning the journey.
Address: 1 Regent Street St James's, London SW1Y 4NR
Estiatorio Milos St. James’s Menu
STARTERS
PRE-THEATRE À LA CARTE
OYSTERS
Fresh Jersey oysters
GREEK SPREADS
Hummus, taramosalata, tyrokafteri, served with grilled pita
SALMON TARTARE
Lime juice and chili, extra virgin olive oil, served with lavash cracker
GRILLED OCTOPUS
Sashimi quality Mediterranean octopus, served over Santorini fava
FRESH CALAMARI
Lightly fried local calamari
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
MAIN COURSES
PRE-THEATRE À LA CARTE
DORADE ROYALE
Grilled Mediterranean Sea Bream, served with steamed vegetables
HIDDENFJORD SALMON
Simply grilled, served on a bed of pasta , with parsley and olive oil
MUSHROOM RISOTTO
Carnaroli risotto with shiitake and oyster mushrooms
LAMB CHOPS (£10 supplement)
Grilled spring lamb chops, served with hand - cut fries
GRILLED VEGETABLES
Served with halloumi cheese and mint yogurt
SIDE DISHES
PRE-THEATRE À LA CARTE
HAND-CUT FRIES
GRILLED PEPPERS
STEAMED VEGETABLES
GREEN SALAD
DESSERT
PRE-THEATRE À LA CARTE
KARIDOPITA
Walnut cake scented with orange and spices
GREEK YOGHURT MARTINI
Our own strained yoghurt with today’s selection of spoon sweets
SEASONAL FRESH FRUIT
ATHENIAN ASTAKOMAKARONADA
PRE-THEATRE À LA CARTE
FAMILY STYLE (Lobster Pasta)
MP per kg
FRESH FISH
RAW, CEVICHE, SMOKED
OYSTERS
Seasonal from the UK, Ireland and France
TUNA, Bluefin
Sashimi – yuzu kosho, dill, extra virgin olive oil Tartare – orange, micro basil, Serrano chili
SALMON, Hiddenfjord
Sashimi or Tartare - fresno chili, shallot, basil
LAVRAKI
Sashimi – lemon juice, lemon zest, thyme, extra virgin olive oil
MAGIATIKO, Mediterranean hunter fish
Sashimi – lime zest and juice, red and green chili, breakfast radish, micro herbs Tartare – lime zest and juice, red and green chili, cucumber, micro herbs
RAW FISH PLATTER
(Serves two to four people)
CEVICHE
Lavraki, Mediterranean wild herbs, Kastoria beans, feta
SMOKED FISH
Tsar Nicoulai cut Balik style salmon
IMPERIAL OSIETRA, China
Firm texture, creamy flavour with a fine hazelnut finish
MILOS CLASSICS
MILOS SPECIAL
Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki
THE GREEK SPREADS
Hummus, taramosalata, tyrokafteri, served with raw vegetables and grilled pita
OCTOPUS
Chargrilled sashimi quality Mediterranean octopus with Santorini fava
GREEK FLORINA PEPPERS
Grilled, dressed with 25 yo balsamic vinegar and Afrala
GRILLED MUSHROOMS WITH HALLOUMI CHEESE
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
FRESH CALAMARI, local, lightly fried
SAGANAKI KASSERI NAXOS
MARYLAND STYLE CRAB CAKE
PORTUGUESE FRESH GRILLED SARDINES (in season)
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese, dill, orange segments, dressed with white balsamic vinegar and extra virgin olive oil
ROMAINE SALAD
Dill, spring onions, manouri cheese and house sauce or Greek Easter style
GRILLED VEGETABLES
Aubergine, zucchini, fennel, peppers, halloumi cheese and mint yogurt
COURGETTE FLOWER
Stuffed with three cheeses and fresh mint, lightly fried
FRESH MEDITERRANEAN CUTTLEFISH
Grilled, served with black ink risotto
FRESH FISH
GRILLED, FRIED, POACHED
MARKET SELECTION - LINE CAUGHT ONLY
Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor and more Thank you Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios
SALT BAKED FISH
(minimum of 1.5kg)
ACHNISTO
Scorpena poached in light tomato sauce, zucchini, fingerlings and fresh herbs (serves two to four people)
KAKAVIA
Traditional Island fisherman’s soup with Rofos fish, onions, potatoes, olive oil and lemon (serves two to four people)
BLUEFIN TUNA
Scordalia and baby beets
HIDDENFJORD SALMON
Piazzi beans
BAY OF FUNDY (NS) LOBSTER PASTA
Athenian-style Astakomakaronada
MILOS MEATS
LAMB CHOPS
Grilled spring lamb chops served with hand-cut fries
LAMB RACK
Herb coated roast whole rack, 8 bones roast potatoes, endive salad
FILET MIGNON, 10oz
USDA prime served with hand-cut fries
SIDES
GREEK ARTISAN OLIVES
SANTORINI FAVA
PIAZZI BEANS
SLOW-COOKED GIGANTES
STEAMED BABY BEETS
FINGERLING POTATOES
MIXED BROCCOLI, ROMANESCO, CAULIFLOWER
HORTA
GRILLED SWEET ONIONS (in season)
HAND-CUT FRIES
HUMMUS
TARAMA
TZATZIKI
STARTERS
LUNCH
MILOS TRADITIONAL FISH SOUP
Light tomato - based soup, fish (catch of the day ), mussels
GREEK SPREADS
Hummus, taramosalata, tyrokafteri , served with grilled pita
SALMON TARTARE
Lime juice and chili, extra virgin olive oil, served with lavash cracker
GRILLED OCTOPUS
Sashimi quality Mediterranean octopus, served over Santorini fava
FRESH CALAMARI
Lightly fried local calamari
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
MAIN COURSES
LUNCH
DORADE ROYALE
Grilled Mediterranean Sea bream, served with steamed vegetables
HIDDENFJORD SALMON
Simply grilled, served on a bed of pasta , with parsley and olive oil
MUSHROOM RISOTTO
Carnaroli risotto with shiitake and oyster mushrooms
LAMB CHOPS (£10 supplement)
Grilled spring lamb chops, served with hand - cut fries
GRILLED VEGETABLES
Served with halloumi cheese and mint yogurt
SIDE DISHES
LUNCH
HAND-CUT FRIES
GRILLED PEPPERS
STEAMED VEGETABLES
GREEN SALAD
DESSERTS
LUNCH
KARYDOPITA
Walnut cake scented with orange and spices
GREEK YOGHURT MARTINI
Our own strained yoghurt with today’s selection of spoon sweets
SEASONAL FRESH FRUIT
ATHENIAN ASTAKOMAKARONADA
LUNCH
FAMILY STYLE (Lobster Pasta)
MP per kg
DESSERTS
BAKLAVA
Layered filo with pistachios, walnuts, almonds, honey and cinnamon
KARIDOPITA
Walnut cake scented with orange and spices
EKMEK KATAIFI
Shredded filo layered with custard and Chantilly cream, topped with pistachios
CHEESECAKE
With Xinomizithra cheese
PERFETTA
Dark chocolate tart served with whipped cream
YOGHURT WITH HONEY
Our own strained yoghurt with thyme honey from Kythira
YOGHURT WITH SPOON SWEETS
Our own strained yoghurt with today's selection of spoon sweets
SEASONAL FRESH FRUIT
For 2 or 4 persons
ICE CREAM OR SORBET
Choice of 3 scoops. Today's selection of homemade ice cream or sorbet
SELECTION OF GREEK CHEESES
For 2 or 4 persons. Served with sour cherry spoon sweet
DESSERT WINES 7.5CL
Sémillon, Sole Glikis, Biblia Chora, Greece 2017
Mavrodaphne, Parparoussis, Greece 2004
COFFEES
Greek coffee prepared in a traditional hovoli
Espresso
Macchiato
Americano
Cappuccino
Cafe Latte
Flat White
ORGANIC, WILD AND NATURALLY GROWN HERBAL INFUSIONS & TEAS
CHAMOMILE (Matricaria recutita), 2022 Harvest
Naturally grown amongst the olive trees across the Cycladic island of Naxos, Greece. Warming and soothing, with a gentle floral sweetness. Brew time 3 minutes.
GREEK MOUNTAIN TEA (Sideritis), 2021 Harvest
Naturally grown and handpicked from Mount Zas, on the Cycladic island of Naxos, Greece, approximately 800 – 1000 MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.
LEMON VERBENA (Aloysia citrodora), 2022 Harvest
Naturally grown in the alpine areas of northern Naxos around Koronos village, approximately 700-800 MASL. Distinctively pungent, with grassy, herbal and refreshingly crisp lemon notes. Brew time 5 minutes.
WILD MOUNTAIN MINT (Mentha Longifolia Var. Lalvar), 2022 Forage
Wild and hand-picked at 1,800MASL on Lalvar Mountain, Armenia. Full bodied, delicate flavour with underlying spice making it a uniquely warming, and elegant. Brew time 5 minutes.
ORGANIC OLIVE LEAF (Olea europaea 'Koroneiki'), 2019 Harvest
Organically grown and handpicked from the Cycladi Farm olive groves of the Spanos family on the island of Naxos, Greece, from trees which are 400 - 600 years old. Full body with distinct, but delicate umami, grassy, green and sweet flavours. Brew time 7-10 minutes.
SINGLE BATCH GREEN TEA (Kamairicha 2021 Ichibancha 2021, Miyazaki Garden Gokase Japan)
This Yabukita varietal kamairicha has lively notes of sweet, roasted vegetables such as sugar snaps, Pak Choi, and chard, with slight popcorn and nutty hints.
MATCHA
Organic single garden matcha tea grown on volcanic soils of Kagoshima. The leaves are picked from Okumidori vertical tea plants.
HOJICHA
Made from roasted green tea made in southern Kyoto. Hojicha power, roasted over heated sand and milled by water-cooled grinder. Suggested to be served with oat milk.
SINGLE BATCH BLACK TEA
(Assam Malt Black 2nd Flush 2018, Chardwar Estate India Batch O-048)
SIGNATURE COCKTAILS
Milos X
This herbal and citrusy cocktail balances aromatic gin and tsipouro with refreshing oregano and lemon. Psychis Tsipouro, Monkey 47, oregano water, lemon juice, sugar syrup
OLIVE OIL MARTINI
Sophisticated twist on the classic Martini, elevated with the rich, velvety depth of our signature three-blend Greek olive oil. Smooth, refined and unforgettable. Absolut Elyx infused with My Sister’s olive oil, Lillet Blanc
AMBROSIA
Refreshing blend of tequila, bergamot, lime and thyme honey. Vibrant, balanced and delicately sweet. Codigo 1530 Blanco, Italicus Rosolio di Bergamotto, lime juice, thyme honey syrup
Aphrodite
Delicate balance of ouzo, raspberry and white chocolate. Light, smooth and irresistible. Lost Lake Ouzo, Absolut Elyx, fresh raspberry puree, white chocolate syrup
Greek Spritz
Delicate and sparkling with floral sweetness, bright citrus and a gentle aniseed finish. Bittersweet, refreshing and aromatic. Lost Lake Ouzo, Moscato Rosato, Campari, Cointreau
45 Jermyn St.
45 Jermyn St. is an all-day grand restaurant with enough range to be useful from breakfast through a late dinner. Smoked salmon, dressed crab and steak tartare keep one foot in St James's tradition, while beef Wellington, monkfish, Dover sole and seasonal dishes make the main menu feel broader than a department-store dining room. The current menu is particularly good for mixed appetites: one diner can choose a classic, another something lighter, and the table can share vegetables and pudding without leaving the restaurant's polished register.
The orange banquettes and measured service suit a stylish breakfast, a shopping-day lunch or dinner that needs ceremony without a tasting menu. Current diners give the restaurant strong marks across a very large sample, though some reports describe an uneven plate or a steep wine bill. Decide whether the meal is mainly about a quick classic or a longer celebration, then order accordingly. Smoked fish, a carefully cooked main and dessert provide the clearest version.
Address: 45 Jermyn Street, London SW1Y 6DN
45 Jermyn St. Menu
BREAKFAST
Eggs any style: Poached, Fried or Scrambled
158/232/281 kcal
Crushed Avocado
304 kcal
Piccadilly Smoked Salmon
187 kcal
Sausage or Bacon
494 /175 kcal
Baked Beans
274 kcal
Grilled Mushrooms
191 kcal
Toast and Preserves
414 kcal
Avocado with Toast and Virgin Mary Sauce
880 kcal
Greek Yoghurt with Granola, Fruits and Honey (N)
544 kcal
Shakshuka with Grilled Sourdough
448 kcal
Scotch Porridge with Honey
496 kcal
Fruit Salad
147 kcal
SIDES
Scrambled Eggs with Smoked Salmon
875 kcal
Add Caviar 10g/30g
26/78 kcal
Full English Breakfast with Sausage, Bacon, Tomato, Black Pudding, Baked Beans and Eggs any style
1570 kcal
Steamed Asparagus with Soft Boiled Eggs
182 kcal
Eggs Benedict, Florentine or Royale
Small/Large 410/784, 410/820 or 475/903 kcal
Open Omelette of Wild Mushroom and Gruyère
359 kcal
Eggs on Toast: Poached, Fried or Scrambled
294/350/394 kcal
Marmite Crumpet with Fried Duck Egg
484/893 kcal
Boiled Eggs with Soldiers
320 kcal
Welsh/Buck or Elegant Rarebit
501/686/648 kcal
Orkney Kippers
722 kcal
Bacon Sandwich
723 kcal
BAR MENU
Panzanella Salad with Burrata
147 kcal
Raw Cornish Fish and Caviar Taco
58/116 kcal
Carlingford Lough Oysters: Six/Twelve
226/421 kcal
Asparagus with Crispy Soft Boiled Egg and Smoked Anchovy Mayonnaise
397 kcal
Caviar, Crispy Potatoes & Crème Fraîche
388 kcal
Welsh Rarebit
501 kcal
DRINKS
The Green One
71 kcal White Grape, Spinach, Parsley, Kombucha Tea
The Red One
67 kcal Pear, Blackcurrant, Mango, Red Pepper, Cayenne Pepper
A.B.C.
51 kcal Apple, Beetroot, Carrot, Ginger
Selection of Juices
96 kcal
Virtuous Mary
39 kcal Tomato, Carrot, Red Pepper, Cucumber, Chilli, White Wine Vinegar, Salt, Black Pepper
Bloody Mary
Vodka, 45 Spice Mix, Citrus, Tomato Juice
Dirty Mary
Tequila, Dirty Spice Mix, Citrus, Bacon Salt
Bloody Shame
143 kcal 45 Spice Mix, Citrus, Tomato Juice
Hinomaru Mary
Ki No Bi, Japanese Dressing, Cayenne Pepper, Smoked Salt Sriracha, Rice Wine Vinegar, Tomato Juice
WHITE
LUGANA "LE FORNACI"
Tommasi, Lombardia, Italy 2024
SAUVIGNON BLANC
Dog Point Vineyard, Marlborough, New Zealand 2024
CHABLIS
Domaine De La Genillotte, Burgundy, France 2023
CHÂTEAU MUSAR
Gaston Hochar, Bekaa Valley, Lebanon 2018
FMC CHENIN BLANC
Ken Forrester, Stellenbosch, South Africa 2023
CHÂTEAU SIMONE BLANC
Bordeaux Blanc, Graves, France 2022
PULIGNY-MONTRACHET
Domaine Jacques Carillon, Burgundy, France 2022
CHÂTE AUNEUF-DU-PAPE BL ANC
Château de Beaucastel, Rhône Valley, France 2020
SPARKLING
PROSECCO SUPERIORE, VALDOBBIADENE
Pizzolato, Collalbrigo Hills, Veneto 2022
NYETIMBER ROSÉ
West Sussex & Hampshire NV
FORTNUM'S BLANC DE BLANCS GRAND CRU
Epernay NV
LOUIS ROEDERER COLLECTION 246
Reims MV
LOUIS ROEDERER ROSÉ
Reims 2017
RED
FLEURIE "LES MORIERS"
Domaine Chignard, Beaujolais, France 2022
RIOJA RESERVA
Marques De Murrieta, Rioja Alta, Spain 2020
MALBEC "DE SANGRE" D.O.C.
Luigi Bosca, Luján de Cuyo, Mendoza, Argentina 2023
PINOT NOIR
Au Bon Climat, Santa Maria Valley, California 2022
CHIANTI CLASSICO RISERVA
Marchese Antinori, Tenuta Tignanello, Tuscany, Italy 2021
GEVREY-CHAMBERTIN VIEILLES VIGNES
Domaine Rossignol-Trapet, Burgundy, France 2022
CHÂTEAU LANGOA-BARTON
Saint-Julien, Bordeaux, France 2006
ARTEMIS CABERNET SAUVIGNON
Stag`s Leap Wine Cellars, Napa Valley, USA 2021
ROSÉ
SAINT-MAUR ROSÉ "M"
Château Saint-Maur, Côtes de Provence, France 2023
ROSA DEI FRATI
Cà dei Frati, Lombardy, Italy 2022
DOMAINES OTT
Clos Mireille, Côtes de Provence, France 2023
DESSERT WINE
BILA-HAUT BANYULS RIMAGE
M.Chapoutier, Languedoc-Roussillon, France 2021
PETIT GUIRAUD
Château Guiraud, Barsac, Sauternes, Bordeaux 2023
GRUNER VELTLINER NIEDERSTRREICH EISWEIN
Domaine Baumgartner, Austria 2019
TOKAJI ASZÚ 5 PUTTONYOS
Oremus, Tokaj 2017
CHÂTEAU D’YQUEM
Sauternes, Bordeaux 2006
PORT & MADEIRA
ADRIANO WHITE RESERVA PORT
Ramos Pinto
10 Y.O. TAWNY
Ramos Pinto
NIEPOORT COLHEITA
2004
VINTAGE PORT
Ramos Pinto 2000
MADEIRA "BOAL"
D’Oliveiras 1984
SHERRY
FINO
Lustau
PALO CORTADO
Lustau
OLOROSO
Lustau
PEDRO XIMÉNEZ
Lustau
Claro London
Claro brings Mediterranean and Middle Eastern flavours into a handsome Waterloo Place dining room. The menu is made for sharing: breads and dips establish the table, raw or cured dishes bring freshness, and vegetables can be as expressive as meat or fish from the charcoal grill. Herbs, tahini, yoghurt, chilli and fruit create contrast without forcing every plate into the same flavour profile. Choose from several sections and let the meal travel from cool and bright to smoky and substantial; a dessert such as the restaurant's cassata makes more sense after that varied sequence than after a heavy main alone.
This younger London branch has built an impressive early body of food-specific praise, while current official and independent reviews agree on the quality of the cooking. Its excellent current rating is promising, though the restaurant has a shorter history than the established rooms nearby. Claro works for a sociable date, a group dinner or a smart lunch where sharing is welcome. Ask about portion size before doubling up, and mention allergies carefully because nuts, sesame, dairy and gluten can appear across breads, sauces and garnishes.
Address: 12 Waterloo Place, London SW1Y 4AU
Claro London Menu
Breakfast
Breakfast tray (for two)
Eggs any style, market vegetable salad, basket of baked goods, English cheese, home-cured ham, labneh, cured salmon, olives, jam, juice, coffee
Guilty pleasure toast
Ham, gouda cheese, cornflake crust
Pancakes
Bacon, baked maple apples, crème fraîche
French toast
Crème brûlée, caramelised quince, blueberries, mascarpone
Shakshuka
Spicy tomato sauce, coriander, parsley, challah bread
Benedict burek
Homemade burek, poached egg, hollandaise sauce, wild mushrooms
Crab omelette
Puntarella salad, chives, sourdough bread
Chopped liver
Caramelised onion, radish, challah bread
Niçoise salad
Tuna tataki, tuna confit, soft boiled egg, little gem, snow peas, mustard vinaigrette, caper aioli, bruschetta
Market salad
Feta cheese, lemon, olive oil, spicy chilli
Wild mushroom
freekeh alla romana, sour cream, macademia
Sunday Roast
Grilled Onglet (150 gr)
Green vegetables, celeriac puree, demi-glace
Lamb platter (for two)
Tzatziki, matbucha, pickled vegetables, pita bread
Pork Rib
Romesco, green leaves, crispy onions
Cocktails
Helios
Ketel One Citron, pear syrup, fresh coriander, lime, Prosecco
Pomegranate Sour
Sapling gin, pomegranate and sumac syrup, lemon, pomegranate sherbet
Breakfast Martini
Rosemary-infused Ketel One vodka, tomato, olive oil, vermouth
Gazpacho Bloody Mary
Ketel One vodka, Claro's heritage tomato gazpacho, lemon juice, homemade spice mix
Claro Coffee
Amaro Averna, Licor 43, espresso, homemade coconut sorbet
Fresh Juices
Carrot, apple, lemon
Pink Lady apple, pear, beetroot
Pear, pomegranate, spinach
Secret blend of 8 fresh seasonal fruit & veg
Hot / Cold Drinks
Lemonade
Orange juice
Claro infusion tea
Selection of mint tea
Lemongrass and mint tea
Iced tea
Matcha latte
Iced matcha latte
Espresso
Double espresso
Cappuccino
Flat white
Latte
Americano
Kioku By Endo
Kioku by Endo places Japanese technique in conversation with Mediterranean ingredients and chef Endo Kazutoshi's memories of travel. Sushi and nigiri display the precision diners expect, but the menu becomes more distinctive in warm dishes: chawanmushi, grilled fish, mushrooms, wagyu or lamb can carry citrus, olive oil, smoke and carefully judged umami. A tasting menu gives the kitchen control of that transition, while à la carte diners should resist ordering only sushi. One raw course, one cooked seafood dish and a vegetable or rice preparation will reveal more of the restaurant's range.
The sixth-floor OWO setting and rooftop views make Kioku a natural choice for a special occasion. Diners particularly praise the fish quality and delicate seasoning, though Kioku has a shorter history than its longer-established neighbours. Some guests also find a long sequence slower or more expensive than expected, so arrive without a deadline and check the format before booking. Use the current Whitehall entrance and sixth-floor address within the OWO complex.
Address: 6th Floor, The OWO, 57 Whitehall, London SW1A 2BX
Kioku By Endo Menu
Starters
Yellowtail
Apple, aged caviar, ponzu and sobacha guanciale
Scallops
Grilled radicchio, smoked lemon ponzu and myoga
Potato and seaweed salad
Shiso, watercress and kombu
Beetroot salad
Blackcurrant and sansho pepper
King crab Chawanmushi
Ginger, kaffir and yuzu
Sakana Experience
Ōtoro
Fatty Bluefin tuna
Chūtoro
Semi-fatty Bluefin tuna
Akami
Bluefin tuna
Hotate
Scallop
Tai
Seabream
Hamachi
Yellowtail
Ikura
Salmon roe
Masu
Trout
Wagyu
Wagyu temaki, karashi ponzu yuzu gel
Sashimi moriawase
Chef’s selection - seven pieces
Nigiri selection
Chef’s selection - nine pieces
Wagyu
Karashi, ponzu and yuzu gel
Torotaku
Fatty bluefin tuna and pickled daikon
Nasu dengaku
Aubergine and aka miso
Middle Courses
Ox cheek
Agnolotti, sobacha tea
Lobster
Fregola, sansho pepper and kinome
White Crab
Tagliolini, brown crab miso and shiso butter
Fine Beans
Ashitaba pesto, confit tomato, smoked tofu and sobacha
Main Courses
Monkfish
Smoked eel, potato rosti, watercress and ginger sauce
Sea bass
Karzusuke, cime di rapa, yuzu kosho and sake sabayon
Turbot
Smoked emulsion, girolles, yuzu, shiso and sea beet sauce
Venison
Persimmon, smoked eel
Duck
Fermented chilli, barley miso and hispi cabbage
Wagyu
Mitsuba emulsion, potato, smoked miso and tofu purée
Desserts
Mille-feuille
Plums, mascarpone, rosemary ice cream and umeshu
Crème brûlée
Twig tea crème brûlée, cream cheese ice cream and caviar
Tart
Final Thoughts
The best choice depends on the kind of evening you want. Fallow brings range and energy, Scully offers the most individual pantry-led cooking, and Ekstedt turns dinner into a study of fire. Cinnamon Club and Wild Honey pair serious food with impressive Westminster rooms, while Wiltons and Milos are the clearest seafood destinations. 45 Jermyn St. is the adaptable all-day classic, Claro is the lively sharing option, and Kioku rewards diners who want Japanese precision with a view.
Check the live menu, booking conditions and travel before committing, particularly on theatre nights or during events around Parliament. Ask Milos about the total cost of fish sold by weight, give tasting menus enough time, and tell every restaurant about dietary needs in advance. Check the current menu before visiting because dishes and prices can change. With those practical checks complete, this compact part of London can cover everything from a quick polished lunch to a destination dinner built around fire, fish or a deeply personal tasting menu.