Savoy Grill London
Menu with Prices in the UK

Fluffy twice-baked soufflé with flaked smoked Scottish haddock, enrobed in a rich Montgomery cheddar cream sauce and gratinéed golden.

Hand-cut dry-aged British beef fillet seasoned with capers, shallots, cornichons, Worcestershire sauce, and a golden Clarence Court egg yolk, served with toasted brioche.

Native Scottish lobster medallion and Atlantic king prawns layered over crisp iceberg lettuce with cognac-infused Marie Rose sauce and fresh lemon.

Rich pressed terrine of confit duck leg and French duck liver, accompanied by spiced seasonal fig chutney and warm toasted sourdough.

Roasted salt-baked heritage beetroots, whipped English goat's curd, candied walnuts, and aged balsamic reduction.

Six pristine Carlingford Lough rock oysters served over crushed ice with classic shallot mignonette vinegar, lemon, and Tabasco.

Selected Royal Oscietra caviar served on crushed ice with warm buckwheat blinis, crème fraîche, chopped shallots, and egg yolk mimosa.

Prime center-cut British beef fillet wrapped in wild mushroom duxelles, prosciutto, and crisp puff pastry lattice, carved tableside with Périgord truffle jus.

Wood-grilled British Wagyu beef patty with smoked Ogleshield cheese, sweet caramelised onion compote, and truffle mayonnaise in a glazed brioche bun, served with triple-cooked chips.

Pan-roasted English duck breast with lavender honey glaze, parsnip purée, braised chicory, and sour cherry jus.

Herb-crusted roasted Cumbrian Herdwick lamb cutlets, slow-cooked lamb shoulder pomme anna, and rosemary-infused roasting juices.

Lushly marbled Cumbrian ribeye steak dry-aged for 35 days, flame-seared on English charcoal with roasted bone marrow and watercress.

Hand-cut grass-fed sirloin with a rich fat cap, charbroiled to temperature and finished with smoked Maldon sea salt.

Exceptionally tender prime British beef tenderloin cooked over glowing charcoal embers, served with roasted confit garlic.

Magnificent bone-in prime rib for two guests, charcoal-grilled on the bone to enhance flavour, carved tableside with béarnaise and red wine jus.

Thick-cut central fillet tenderloin roasted to medium-rare perfection, served with roasted vine cherry tomatoes and choice of two sauces.

Whole wild Brixham Dover sole filleted tableside, served with nutty foaming brown butter, capers, fresh parsley, and lemon.

Split whole native Scottish lobster baked with Dijon mustard, cognac cream, fresh tarragon, and glazed with aged Gruyère cheese.

Gently steamed Cornish wild turbot fillet served over crushed Jersey Royal potatoes with champagne and caviar velouté.

Hand-cut Maris Piper potatoes triple-cooked in traditional beef dripping until extraordinarily crisp with fluffy interiors.

Velvety Ratte potato mash whipped with French butter and infused with black winter truffle paste.

Tender baby spinach wilted with double cream, shallots, and freshly grated whole nutmeg.

Charbroiled tenderstem broccoli tossed with cold-pressed olive oil, sea salt, and toasted smoked Marcona almonds.

Baby heritage carrots glazed with wildflower honey, thyme butter, and cracked black pepper.

Macaroni pasta baked in a creamy Montgomery cheddar and Gruyère sauce, finished with shaved black truffle and panko breadcrumbs.

Slow-simmered roast veal bone reduction infused with black Périgord winter truffle.

Warm emulsified butter sauce with egg yolks, fresh tarragon reduction, and chervil.

Creamy reduction of cracked Madagascar green peppercorns, Courvoisier cognac, and beef glaze.

Thin crêpes cooked tableside in caramelised sugar, orange and lemon zest, flamed with Grand Marnier and French cognac.

Warm spiced Medjool date sponge drenched in rich butterscotch toffee sauce, served with Cornish clotted cream ice cream.

Warm risen Yorkshire rhubarb soufflé paired with chilled homemade vanilla bean custard ice cream.

Silk 70% Valrhona dark chocolate mousse bar on cocoa nib praline crunch, served with salted caramel gelato.

Curated selection of four British artisan cheeses (Colston Bassett Stilton, Montgomery Cheddar, Tunworth, Baron Bigod) with Peter's Yard crackers and quince jelly.

Tanqueray No. TEN gin or Grey Goose vodka stirred ice-cold with Noilly Prat dry vermouth, finished with a fresh Amalfi lemon twist.

Ramsay's gin, fresh Meyer lemon juice, sugar syrup, topped with chilled Laurent-Perrier Champagne.

Historic Savoy cocktail created by Ada Coleman in 1903: London Dry gin, sweet vermouth, and Fernet-Branca.

Crisp, delicate Champagne with fine bubbles, aromas of fresh citrus, and white blossoms.

Smooth natural mineral water bottled at the source in Tuscany.

Naturally carbonated Italian sparkling mineral water.

Single-origin Arabica roast extracted fresh, served alongside handmade chocolate petit fours.