34 Mayfair
Menu with Prices in the UK

Available Mon–Fri midday: choice of seasonal starter and main course (or main and dessert) from the curated Mayfair lunch selection.

Complete three-course weekday Mayfair dining experience featuring starter, main course, and artisanal dessert.

Flaky warm butter croissant layered with honey-roast ham, smashed avocado, poached Clarence Court eggs, and hollandaise.

Fluffy French-fold omelette filled with native poached lobster, Gruyère cream, mustard, and chives.

Golden stacked buttermilk pancakes topped with crisp streaky smoked bacon, whipped butter, and warm Canadian maple syrup.

Custard-soaked baked French toast served with caramelised bananas, Chantilly cream, and roasted pecans.

Crisp chilled iceberg lettuce wedge drizzled with Stilton blue cheese dressing, aged parmesan, and chives.

Tender parrilla-charred squid tossed with rocket, datterini tomatoes, red chilli, and lemon-herb dressing.

Creamy fresh Pugliese burrata served with seasonal roasted squash or heritage tomatoes, pickled pear, and toasted Piedmont hazelnuts.

Delicate handmade pasta parcels filled with ricotta, spring peas, broad beans, and lemon-butter emulsion.

Sashimi-grade yellowfin tuna sliced thin with fresh red chilli, pickled ginger salsa, and smoked clementine ponzu.

Wild Cornish seabream cured in sea salt with pink grapefruit, avocado purée, and cold-pressed olive oil.

Hand-picked Portland crab, poached native lobster, and sweet king prawns with classic Marie Rose sauce and baby gem.

Prime Scottish beef fillet hand-cut to order with soy-cured egg yolk, capers, cornichons, and crisp grilled sourdough.

Corn-fed Creekstone Farms USDA Prime ribeye grilled over natural wood embers and charcoal on the 34 parrilla.

Melt-in-the-mouth centre-cut Scottish beef tenderloin seared over hardwood coals.

35-day dry-aged Scottish grass-fed sirloin cooked to temperature with crispy seasoned fat cap.

Ultra-marbled MB9+ Australian Wagyu cut seared briefly on the charcoal parrilla and carved with flaky sea salt.

Prime centre-cut beef tenderloin grilled over embers and carved tableside with Béarnaise and peppercorn sauces.

Double dry-aged beef patties with melted aged cheddar, pickles, house relish, and brioche bun (smoked bacon optional).

Charcoal-grilled spatchcock poussins marinated in smoky ají panca chilli, lime, garlic, and coriander.

Free-range Suffolk half chicken slow-turned on the spit with lemon-thyme butter and roasted pan jus.

Line-caught whole seabass butterflied and grilled over charcoal with caper brown butter, parsley, and grilled lemon.

Thick pan-roasted cod loin served with crushed Jersey Royals, samphire, and shellfish beurre blanc.

Herb-crusted Cornish lamb served pink with charred aubergine purée, baby courgettes, and rosemary jus.

Generous main portion of handmade spring vegetable and ricotta ravioli tossed in aged parmesan and herb butter.

Rich native lobster mac & cheese gratin topped with freshly shaved black truffle.

Shatteringly crisp crushed new potatoes dusted in savoury chicken salt with tangy malt vinegar aioli.

Golden thick-cut chips or buttered seasonal Jersey Royal new potatoes with mint.

Silky whipped butter mash served with slow-reduced bone-marrow gravy.

Sweet golden kernels simmered in rich cream with diced fresh jalapeño and scallions.

Sweet pointed cabbage halved and charred over the parrilla grill with herb oil and sea salt.

Tenderstem broccoli flame-charred and dressed in umami plant-based XO sauce with puffed crispy rice.

Fresh baby spinach wilted lightly with confit garlic and extra virgin olive oil.

Crisp seasonal bitter and baby leaves dressed in aged Modena white balsamic vinaigrette.

Braised sweet baby leeks folded into rich cream infused with black truffle paste.

House-made steak sauces whisked fresh to accompany parrilla beef cuts.

Warm sugar-dusted brioche doughnuts served with three dipping pots: chocolate ganache, lemon curd, and raspberry sauce.

Showstopping creamy Madagascar vanilla baked cheesecake served with macerated seasonal berries and coulis.

Layered vanilla bean and salted honeycomb ice cream, crunchy cinder toffee, whipped cream, and warm Valrhona chocolate sauce.

Molten-centre 70% dark chocolate fondant paired with caramelised salted popcorn ice cream.

Whipped light lemon mousse accompanied by refreshing Granny Smith apple and fresh basil sorbet.

House-churned vanilla bean, chocolate, honeycomb ice cream, or seasonal fruit sorbets.

Zero-proof botanical distillate shaken with elderflower cordial, English cucumber, mint, and Fever-Tree soda.

Vibrant Japanese yuzu citrus, fresh passionfruit purée, vanilla syrup, and crisp ginger ale.

Cold-pressed citrus juice served chilled in cut crystal glassware.

Chilled large Italian mineral water bottle for the table.

Classic glass-bottled soft drinks and botanical tonics served over clear block ice.

Rich Italian dark-roast espresso pulled fresh after lunch or dinner.

Pot of freshly steeped Moroccan mint, Earl Grey, or Darjeeling loose-leaf tea.