Quilon has served a contemporary interpretation of South West coastal Indian cuisine in Westminster since 1999. Located within Taj 51 Buckingham Gate, close to Buckingham Palace and St James’s Park, the restaurant draws particularly on the food traditions of Kerala and India’s western coastline. Freshly ground spices, seasonal produce and modern technique shape a style of cooking that is detailed and refined while remaining connected to regional roots.
Seafood is a defining feature of the kitchen. Signature dishes include lobster with pepper and garlic, seafood moilee and baked black cod, while delicately spiced meats and thoughtful vegetarian plates broaden the selection. The menu is designed for sharing, allowing diners to combine contrasting sauces, textures and aromas rather than following a rigid sequence of individual courses.
Chef Sriram Aylur has led Quilon since its opening after developing his approach to Southern Indian cooking at Karavali in Bangalore. Under his direction the restaurant earned a Michelin star in 2008 and has retained it each year since. His cooking balances traditional knowledge with ongoing evolution, using restraint and modern presentation to reveal the complexity of coastal ingredients and spice combinations.
Quilon’s renovated dining room uses textures, materials and decorative references from South India within a contemporary London setting. QBar complements the restaurant with cocktails, wines, whiskies and vintage spirits, while the drinks programme also includes craft beers selected to accompany the food. Tasting menus, weekend brunch and private dining make the restaurant suitable for both focused culinary experiences and special gatherings.
Address: 41 Buckingham Gate, Westminster, London, England SW1E 6AF, United Kingdom
The Quilon Restaurant Menu
STARTERS
Banana flower sprout gallette
tapioca pearls, mango ginger chamandi G
Southern s-a-a-t
crispy lotus dumplings, aromatic peas, spiced millet ribbons, tomato, onion, chutneys and lotus chips G
Mini masala dosa
tempered potatoes, vegetables; served with sambhar MUS D
Paneer polichattu
pearl onion, herbs, spices D MUS
Oyster three ways
cold – smoked red pepper and heirloom tomato chutney finger lime and basil M hot – pan fried, tossed with pepper masala M E
Cochin lobster broth
mildly spiced broth, hint of coconut cream C
Kundapur chicken roast
byadgi chilli, coriander, tamarind, jaggery, nuts, spices; ghee roasted N D
Goan lamb chop
aromatic spices, goan vinegar; grilled
Green peppercorn prawn
green peppercorn, curry leaves, ginger marinated; wrapped in banana leaf; grilled C
Fisherman’s catch
pepper shrimp, crab cake, baked halibut and lentil crusted scallop G SES E C M F
Vermicelli crab cake
claw meat, curry leaves; chilli vermicelli crusted G C D E MUS
Lentil crusted scallop
roasted aromatic spices, gooseberry sauce; pan seared M SES
MAIN COURSES
Seafood moilee
wild fish, prawn, potato; stewed in moilee sauce C F
Baked black cod
tamarind, jaggery, dry fenugreek F
*Prawn masala
cooked with onion, tomato, mustard, curry leaves, coconut C MUS
Lobster butter pepper
fresh lobster in butter, pepper, garlic C G D
Quilon fish curry
halibut simmered in coconut, chilli, raw mango F
Lamb shank varutha curry
slow cooked with freshly ground roasted spices and coconut
Malabar lamb biryani
cooked with traditional malabar spices in a sealed pot, with basmati rice D
*Manglorean chicken (kori gassi)
cooked in finely ground fresh coconut, spices
*Chicken pepper masala
cooked with tomato, onion, spices, thalessery pepper
*Quail ambotik
crispy quail tossed with goan chilli, kokum, spices
Okra pearl onion masala
ground spices, curry leaves, mustard MUS
Salsify roast
tossed with aromatic spices, curry leaves, mustard MUS SES
Three type spinach poriyal
tempered with mustard seeds, onion, chilli, lentil, grated coconut MUS
Aubergine masala
cooked with ground herbs, green chilli, coconut N MUS
Asparagus, mange tout, tenderstem purple broccoli
mustard seeds, curry leaves, green chilli, grated coconut MUS
*Cottage cheese tomato melon seed curry
D MUS
*Chickpeas masala
Mango curry
fresh ripe mango cooked along with yoghurt, green chillies and tempered with mustard seeds and curry leaves D MUS
ACCOMPANIMENTS
Jackfruit koorka biryani
chinese potato, jackfruit cooked in a sealed pot with basmati rice; bitter gourd pachadi D MUS
Lemon rice
N D MUS
Tomato red lentil rice
MUS SES
Fluffy steamed rice
Malabar paratha
G D E
Egg paratha
spelt flour layered bread, stuffed with beaten egg, chilli G E
Tawa paratha
G
Tomato cucumber raita
cumin, chilli and pepper infused yoghurt with tomatoes and cucumber D
Bitter gourd pachadi
bitter gourd, yoghurt, ground coconut, cumin seeds, mustard D MUS
Plain yoghurt
D
DESSERT
Kumquat, milk chocolate ginger mousse
chocolate ginger sauce feuilletine crumble G D N E
Tropical fruit salad
mint, ginger, lemon
Rose pistache
milk chocolate pistachio mousse, financier; raspberry rose jam confit and coulis G D E N
Sweet potato chocolate brownie
vegan chocolate mousse, gratinated orange, sweet potato, orange sauce; no added sugar N
Godi halubayi strawberry kesari
whole wheat fudge, semolina kesari D N G
Baked yogurt
palm jaggery, mango, guava D
Sorbet
COFFEE, TEA, INFUSION
Espresso, Cappuccino, Latte, Filter Coffee
South Indian Coffee
Masala Chai
Ayurvedic teas – Calming/Vitality/Digestion
Single Estate 1st Flush Darjeeling
Jasmine Tea/Camomile
Green Tea/Rose Tea
Infusions- Lemon/Mint/Ginger
Assam Bukhial 2nd Flush
DESSERT COCKTAILS
Citrus Silk
A creamy, citrus-kissed blend of lemoncello, vanilla and lemon softened with sugar and cream.
Tawny Wisper
A rich, velvety blend of bourbon, tawny port, cream and honey, smoothed with egg for a decadent finish.
Affogato
An indulgent dessert blend of cognac, chocolate, cream, and mascarpone for a rich and velvety finish.
DESSERT BEER
Liefmans Fruitesse (Belgium, 3.8% ABV)
a fruity, pleasantly sweet, sparkling and refreshing beer
DESSERT WINES
2022 Chateau Briatte, Sauternes, 13%
Bordeaux, France,
PORT
2003 Warre 20%
Duoro, Portugal
1997 Quinta do infantado 19.5%
Douro, Portugal
1970 Dow 20%
Duoro, Portugal
LIQUEURS
Kings ginger, 41%, Holland
Tequila rose strawberry cream, 15%, USA
Ceylon arrack, 40%, Sri Lanka
Mozart dark chocolate, 17%, Austria
Tiamaria, 20%, Italy
Amarula cream, 17%, South Africa
Shiraume ginjo umeshu, plum infused, 14%, Japan
Quilon Brunch Menu (Non-Vegetarian)
£56.00 per person for food (inclusive of VAT and all charges)
sundal, black chickpea salad MUS
kosambri in water melon cup MUS
blueberry sherbat
meen polichathu MUS F
millet shrimp uttappam, served with sambhar MUS C
coconut cream chicken D
ceylon chicken paratha, gravy G D E
lamb roast
tempered asparagus, beans and edamame MUS
vegetable biryani D
tomato cucumber raita D MUS
bibinca G D E
pal payasam D
tea / coffee
Quilon Brunch Menu (Vegetarian)
£56.00 per person for food (inclusive of VAT and all charges)
sundal, black chickpea salad MUS
kosambri in water melon cup MUS
blueberry sherbat
baked cottage cheese, kasundi mustard MUS D
millet vegetable uttappam, served with sambhar MUS
banana flower vada
ceylon tofu paratha, gravy G D E
potato roast
tempered asparagus, beans and edamame MUS
vegetable biryani D
tomato cucumber raita D MUS
bibinca G D E
pal payasam D
tea / coffee
SEAFOOD TASTING MENU (for the whole table)
£135.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES WINE PAIRING £72.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES
Cochin lobster broth
mildly spiced broth, hint of coconut cream C
Oyster two ways
cold – smoked red pepper and heirloom tomato chutney M hot – pan fried, tossed with pepper masala M E
Lentil crusted scallop
roasted aromatic spices, gooseberry sauce; pan seared M SES
Prawn roast
onion tomato, curry leaves, spices MUS C
Baked black cod
tamarind, jaggery, dry fenugreek F
Lobster butter pepper
fresh lobster in butter pepper and garlic C G D
Malabar paratha
soft refined flour dough beaten to thin sheet and folded to form layered bread, cooked on a skillet with pure ghee G D E
Garlic seafood pulao
mussel, squid, prawn, herbs, spices; cooked with basmati rice C M
Asparagus, mange tout, tender stem purple broccoli
mustard seeds, curry leaves, green chilli, grated coconut MUS
Seaweed raita
D
Banana caramel mousse
mango passion fruit coulie, coriander crumble; mango yuzu popcorn D E N
Tea/coffee
NON-VEGETARIAN TASTING MENU (for the whole table)
£125.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES WINE PAIRING £72.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES
Banana stem soup
raw banana chips
Crab tart, mustard cream
claw meat, crispy curry leaves, mustard cream, pickled vegetable C G D E MUS
Meen polichattu
tomato, onion, spices, herbs; pan roasted on banana leaf F MUS
Kappa puttu kadala curry
steamed ground tapioca served with black chickpea curry MUS
Gressingham duck roast
tomato, onion, roasted spices
Lamb shank varutha curry
slow cooked with roasted spices
Malabar paratha
soft refined flour dough beaten to thin sheet and folded to form layered bread, cooked on a skillet with pure ghee G D E
Thalassery chicken biryani
short grain rice, spices, cashew
Asparagus mange tout, tenderstem purple broccoli
mustard seeds, curry leaves, green chilli, grated coconut
Mint raita
yoghurt cumin pepper mint
Nai parippu
tempered lentil with ghee D
Kumquat, milk chocolate ginger mousse
chocolate ginger sauce, feuilletine crumble D E N G
Tea/coffee
VEGETARIAN TASTING MENU (for the whole table)
£125.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES WINE PAIRING £72.00 PER PERSON, INCLUSIVE OF V.A.T. AND ALL CHARGES
Banana stem soup
raw banana chips
Red spinach sprouts croquette
beetroot, ginger; raspberry chutney
Paneer polichattu
curry leaves, corriander, raw mango
Kappa puttu kadala curry
steamed ground tapioca served with black chickpea curry MUS
Palm heart chilli fry
aromatic spices, curry leaves
Okra pearl onion masala
ground spices, curry leaves and mustard
Malabar paratha
soft refined flour dough beaten to thin sheet and folded to form layered bread, cooked on a skillet with pure ghee
Jackfruit koorka biryani
chinese potato, jackfruit cooked in a sealed pot with basmati rice
Asparagus mange tout, tenderstem purple broccoli
mustard seeds, curry leaves, green chilli, grated coconut
Mint raita
yoghurt cumin pepper mint
Nai parippu
tempered lentil with ghee D
Kumquat, milk chocolate ginger mousse
chocolate ginger sauce, feuilletine crumble D E N G
Tea/coffee
BEER & FOOD
£155.00 per person inclusive of VAT and all charges. (for the whole table and minimum 2 guests)
Popadums and coconut chutney
Camden hells lager (London 4.6%abv)
Paneer polichattu
Herbs and spices Vermicelli crab cake Warsteiner pilsner (Germany, 4.8%abv)
Lentil crusted scallop, gooseberry sauce
Peppered shrimps Batter fried shrimps cooked in fiery masala Pietra (Corsica, France, 6% abv)
Mini vegetable dosa
Thin rice and lentil pancake filled with tempered potatoes, served with sambhar Kundapur chicken Ghee raosted Curious brew lager (Kent, 4.7%abv)
Okra pearl onion masala
Ground spices, curry leaves and mustard Baked black cod Subtly spiced, chunks of cod baked Chimay red (Belgium, 7% abv)
Chicken pepper masala
Marinated with spices and Thalassery pepper Salsify roast Crispy fried tossed with aromatic spices, curry leaves, mustard Duvel (belgium, 8.5%abv)
Lamb biryani
Combination of basmati cooked with traditional Malabar spice in a sealed pot, served with pachadi Asparagus, mange tout, tender stem purple broccoli Sautéed with mustard seeds, curry leaves and green chillies Hawkstone lager (Gloucestershire, 4.8%abv)
Kumquat, milk chocolate ginger mousse
Chocolate ginger sauce, feuilletine crumble Liefmans fruitesse (Belgium, 3.8%abv)
Gin and Tonic — A Botanical Legacy
Rosara
A harmonious blend of dew of the sea and citrus bitter with G&T
Graphyme
A perfect balance of savoury herb and Toronja with G&T
Sorcha
A vibrant and zesty aromatic twist of Curcuma and ginger with G&T
Celestial Bubbles
Smokey Fizz
A Smokey meets bright blend of Raicilla and lemon, lightly sweetened with agave and crowned with Champagne.
Cardamom Kiss
A floral and citrus infused delight with rose, Yelakulu, and a sparkling Champagne finish.
Mango bellini
champagne and mango
Quilon’s Crafted Cocktails
Bless
A floral fusion of Juniper, lychee and rose, brightened with a dash of citrus bitter.
Amsul
Dark cherry and citrus meet Kokum gin in this bittersweet pour.
Viento
Bright and airy blend of Agave spirit, Juniper with jasmine tea, Toronja, lifted with sparkling finish.
Sips without Spirits
Mint Swing
A refined blending of Seedlip, watermelon essence, aromatic mint, and yuzu
Pineapple Smash
Spirit free infusion of Pineapple juice, lime zest, cinnamon, and aromatic bitters to elevate the taste.
Green Tea Cooler
A botanical blend of matcha, yuzu, smooth agave, and aromatic tonic.
Zingy
muddled raspberries, passion fruit juice and orange juice with lemonade
Lassi
Freshly squeezed pomegranate juice
Freshly squeezed orange juice
Still/Sparkling water
Crodino non-alcoholic spritz
WORLD BEER
Pietra (Corsica, 6%abv)
an organic hand-crafted beer made from chestnuts
Warsteiner pilsner (Germany, 4.8%abv)
a refreshing, pale golden pilsner with a clean taste perfectly balanced with hints of barley malt, subtle bottom fermenting yeast tones and mild hoppy bitterness
Empress premium (Kent, 4.5%abv)
organic, gluten-free, hand-crafted and naturally carbonated
Duvel (Belgium, 8.5%abv)
slightly fruity, dry aroma, well hopped beer with a slightly bitter aftertaste
Blue moon (Belgium, 5.4%abv)
a wheat beer with fragrant orange flavours and no discernable hop bitterness
Lucky saint unfiltered (Bavaria, Germany, 0.5%abv)
born of bavarian spring water with pilsner malt and hallertau hops
Chimay (Belgium, 7%abv)
an authentic trappist beer
BRITISH BEER
Paolozzi craft beer (Scotland, 5.2%abv)
it’s clean, sparkling and perfectly balanced, with a superb head and malty aroma
Innis & Gunn (Scotland, 6.6%abv)
a revolutionary new Scottish beer aged in oak barrels
Curious brew (Kent, 4.7%abv)
finest pale malt; saaz and cascade hops
Hawkstone lager (Gloucestershire, 4.8%abv)
a smooth, subtle lager with a soft, fruity flavour of the pilsner style
Camden hells lager (London 4.6%abv)
slightly hazy yellow beer with a fine white head and a flowery aroma
VINTAGE BEER
Vintage ale 2014 (Fuller’s, England, 8.5%abv)
slightly redder in appearance, this ale is full of body with a sherry-like flavour
Vintage ale 2005 (Fuller’s, England, 8.5%abv)
aroma is sweet and sticky – it smells more like a glass of dark sherry than beer with little hints of leafy hop
Vintage ale 2007 (Fuller’s, England, 8.5%abv)
the inspiration is the south island of new zealand. wai-Iti hop brings mandarin and lime to the fore, whilst crystal malt – toasted bread and honey
RUM
Old Monk, 40%, India
Angostura 1824, 40%, Trinidad & Tobago
Elements 8 Platinum, 40%, St Lucia
Havana Club 15 years, 40%, Cuba
Angostura 1919, 40%, Trinidad & Tobago
Ron Zacapa XO, 40%, Guatemala
Ron Zacapa 23 years, 40%, Guatemala
Pussers Navy Blue, 54.5%, British Virgin Islands
Diplomatico Anejo 7 years, 40%, Venezuela
GIN
Hendrick’s, 41.4%, Scotland
Bombay Sapphire, 40%, England
Sipsmith Gin, 41.6%, England
Bull Dog, 40%, England
Sloane’s Dry Gin, 40%, Netherland
Tanqueray Number 10, 47.3%, England
Cotswolds Dry Gin, 46%, England
VODKA
Stolichnaya Elit, 40%, Latvia
Zubrowka Bison, 40%, Poland
Belvedere, 40%, Poland
Grey Goose, 40%, France
Smirnoff Black, 40%, Russia
WHISKIES
Ballantine’s 17 years, 43%
Blended
Black Bottle, 40%
Blended
Black Label Johnnie Walker, 40%
Blended
Blue Label Johnnie Walker, 40%
Blended
Blue Label King George V, 43%
Blended
Whyte & Mackay 30 years, 40%
Blended
Chivas Regal 18 years, 40%
Blended
Compass Box Hedonism, 43%
Blended
Dewars 21 years, 43%
Blended
Monkey Shoulder Triple Malt, 40%
Blended
Royal Salute 21 years old, 40%
Blended
Spice Tree , 46%
Blended
Balvenie 14 years, 47.8%
Single Malt
Bowmore Tempest 10 years, 55.6%
Single Malt
Bunnahabhain 12 years, 40%
Single Malt
Bunnahabhain 18 years, 43%
Single Malt
Cardhu 12 years, 40%
Single Malt
Convalmore 1977, 28 years, 57.9%,
Single Malt
Cragganmore, 12 years, 40%
Single Malt
Dalmore 18 years, 43%
Single Malt
Dalmore Cigar Malt, 44%
Single Malt
Dalwhinnie 15 years, 43%
Single Malt
Deanston 12 years, 46.3%
Single Malt
Dufftown 15 years, 43%
Single Malt
Glenfiddich 18 years, 40%
Single Malt
Glenlivet 18 years, 43%
Single Malt
Glenkinchie 12 years, 43%
Single Malt
Glenmorangie 10 years, 40%
Single Malt
Glenmorangie Signet, 46%
Single Malt
Glenfarclas 1984 Family Cask, 53.6%
Single Malt
Highland Park 18 years, 43%
Single Malt
Lagavulin Islay 16 years, 43%
Single Malt
Lagavulin 2005 Distillers Edition, 43%
Single Malt
Laphroaig 10 years, 40%
Single Malt
Laphroaig LORE, 48%
Single Malt
Oban 14 years, 43%
Single Malt
Oban Distillers Edition, 43%
Single Malt
Royal Lochnagar 12 years, 40%
Single Malt
Royal Lochnagar 2000 Distillers Edition, 40%
Single Malt
Talisker 10 years, 45.8%
Single Malt
Talisker 18 years, 45.8%
Single Malt
Bushmills 1608, 46%
Irish
Jamesons 18 years, 40%
Irish
Redbreast 12 years, 40%
Irish
Tyrconnell, 40%
Irish
Suntory Hibiki 17 years, 43%
Japanese
Yamazaki 18 years, 43%
Japanese
Yamazaki 12 years, 43%
Japanese
Buffalo Trace, 40%
American
Elijah Craig 12 years, 47%
American
Jack Daniels Single Barrel, 45%
American
Makers Mark, 45%
American
Blanton’s, 46.5%
American
Longmorn 1972 sherry cask, 45%,
Rest of the World
Canadian Club, bottled in 1980 40%, Canada
Rest of the World
English Whisky Company, Chapter 6, 46%, England
Rest of the World
Mackmyra, The First Edition, 46.1%, Sweden
Rest of the World
Milford 1993 edition, 43%, New Zealand
Rest of the World
Penderyn Madeira, 46%, Wales
Rest of the World
Paul John, 60%, India
Rest of the World
Indri Trini Three Wood, 46%
Indian Single Malt
Amrut Fusion, 50%,
Indian Single Malt
Paul John, 55%,
Indian Single Malt
Godwan Series 01 – Rich and Rounded, 46%
Indian Single Malt
Rampur Select, 43%,
Indian Single Malt
Paradis rare, 40%
COGNAC 25ml 50ml
X.O. 40%
COGNAC 25ml 50ml
V.S.O.P 40%
COGNAC 25ml 50ml
Hennessy Richard, 40%
COGNAC 25ml 50ml
Samalens 42%
ARMAGNAC laujuzan, gers 1995
Delord des sauvers armagnac, 40%
ARMAGNAC lannepax, gers 1953
Darroze, 12 years 40%
ARMAGNAC
Baron de sigognac V.S.O.P, 40%
ARMAGNAC
Don julio 1942 anejo, 38%
TEQUILA
Ocho blanco, 40%
TEQUILA
Clase azul repesado, 40%
TEQUILA
APatron silver, 40%
TEQUILA
Warre, 1994, 20%
PORT 100ml Bottle Douro, Portugal
Quinta do infantado, 1997, 19.5%
PORT 100ml Bottle Douro, Portugal
Dow, 1970, 20%
PORT 100ml Bottle Douro, Portugal
Kings ginger, 41%, Holland
LIQUEURS 50ml
Tequila rose strawberry cream, 15%, USA
LIQUEURS 50ml
Ceylon arrack, 40%, Sri Lanka
LIQUEURS 50ml
Mozart dark chocolate, 17%, Austria
LIQUEURS 50ml
Tiamaria, 20%, Italy
LIQUEURS 50ml
Amarula cream, 17%, South Africa
LIQUEURS 50ml
Shiraume ginjo umeshu, plum infused, 14%, Japan
LIQUEURS 50ml
Ben ryé` grappa , donnafugata, sicily, italy, 42%
GRAPPA 50ml
Allegrini grappa di amarone, veneto, italy, 43%
GRAPPA 50ml
Traminer, pilzer, trentino-alto adige, italy, 43%
GRAPPA 50ml