Wiltons St James's
Menu with Prices in the UK

Wild flat native oysters harvested from Scotland's historic Loch Ryan beds, served chilled on crushed ice with shallot mignonette, lemon, and Tabasco.

Twelve pristine wild Scottish native oysters shucked to order by Wiltons' master oyster men, accompanied by fresh lemon and house red wine shallot vinegar.

Plump rock oysters cultivated in the clean tidal waters of the Royal Bay of Grouville, Jersey, offering crisp brininess and mineral sweetness.

Dozen fresh Jersey rock oysters served on ice with fresh lemon, shallot mignonette, and buttered rye bread.

Pembrokeshire wild rock oysters from the Welsh Atlantic coast with deep cups, firm meat, and a bold seaweed-saline character.

Clarified double beef broth slow-simmered with roasted marrow bones, Brunoise mirepoix, and finished tableside with aged Spanish amontillado sherry.

Wild brown shrimps gently spiced with mace, cayenne, and nutmeg under clarified English butter, served with warm wholemeal toast and pickled cucumber.

Finely hand-chopped prime British beef fillet seasoned with Clarence Court egg yolk, shallots, capers, anchovies, Dijon mustard, and sourdough crisps.

Succulent chunks of native Scottish blue lobster claw and tail meat dressed in house Marie Rose sauce over crisp baby gem lettuce with avocado.

Oak-smoked wild eel fillet served with fresh horseradish crème fraîche, pickled granny smith apple, and warm potato blinis.

Freshly picked white claw meat and rich brown crab meat presented in the shell with homemade mayonnaise, lemon, and buttered brown soda bread.

Aged Royal Oscietra caviar served on silver service with mother-of-pearl spoons, warm blinis, crème fraîche, and grated organic egg.

Carved tableside from the silver trolley. Pasture-fed Dorset lamb roasted pink with garlic and rosemary, served with duck-fat roasties, mint sauce, and lamb jus.

Carved tableside. Free-range Suffolk pork with crunchy salted crackling, Bramley apple and ginger compote, sage stuffing, roast potatoes, and cider gravy.

Carved tableside. 35-day dry-aged Scottish sirloin roasted on the bone, served with a giant Yorkshire pudding, beef dripping roast potatoes, and Madeira roasting jus.

Carved tableside. Whole cured Wiltshire gammon baked with English mustard and heather honey, served with velvety pomme purée and fresh parsley sauce.

Carved tableside. Fresh Scottish salmon fillet layered with wild mushrooms, hard-boiled eggs, and herbed rice inside all-butter puff pastry, served with dill butter.

Carved tableside. Dry-aged fillet of beef wrapped in chicken liver parfait, wild mushroom duxelles, and golden puff pastry with truffle Madeira jus.

Line-caught Brixham Dover sole pan-seared in foaming noisette brown butter with fresh lemon and parsley, filleted tableside by your waiter.

16oz Dover sole simply charcoal-grilled on the bone with sea salt and a squeeze of lemon, served with tartare sauce or melted butter.

Thick-cut wild turbot steak roasted on the bone, served with samphire, brown shrimp butter, and crushed pink fir apple potatoes.

Fresh whole Scottish blue lobster split and gratinated in classic Thermidor sauce with brandy and Gruyère, or simply charcoal-grilled with garlic butter.

Strips of prime Dover sole coated in light breadcrumbs, fried crisp and served with Wiltons' homemade caper tartare sauce and hand-cut chips.

Whole wild young grouse roasted pink on toast with bacon, served with traditional game chips, rich bread sauce, watercress, and rowanberry jelly.

Highland wild venison loin roasted pink with juniper butter, braised red cabbage, parsnip purée, and bitter chocolate game jus.

Charcoal-grilled Cumbrian ribeye steak with bone marrow butter, grilled Portobello mushroom, watercress, and classic Béarnaise sauce.

Main portion of freshly minced beef fillet seasoned to order at the table, served with a tossed green salad and thin matchstick French fries.

Crisp, golden Maris Piper potatoes roasted in duck fat with sea salt and fresh thyme.

Fresh seasonal British new potatoes tossed in melted farm butter and freshly picked garden mint.

Young baby spinach leaves gently steamed and finished with salted English butter and white pepper.

Cauliflower florets baked in rich Cheddar and Gruyère mornay sauce with a golden parmesan crust.

Charred tenderstem broccoli spears dressed in hazelnut butter and roasted crushed hazelnuts.

Thick-cut British potato chips triple-cooked to crunchy perfection with rosemary salt.

Layers of sponge soaked in Pedro Ximénez sherry, strawberry jelly, fresh British berries, Madagascar vanilla bean custard, double cream, and toasted almonds.

Buttered brioche layered with rum-soaked sultanas, baked in vanilla and nutmeg custard, served with warm pouring cream.

Smooth baked cream infused with Bourbon vanilla pods under a glass-like caramelized demerara sugar crust, with homemade shortbread.

70% Valrhona dark chocolate cake with a molten chocolate center, served with Madagascan vanilla bean ice cream.

Montgomery's Mature Cheddar, Colston Bassett Stilton, and Golden Cross goat's cheese served with fruit chutney and water biscuits.

No.3 London Dry Gin, Noilly Prat dry vermouth, served ice-cold with a Sicilian olive or lemon twist.

Wiltons' house Champagne: delicate bubbles with notes of white peach, citrus blossom, and fresh brioche.

Delightfully balanced natural mineral water filtered through the Hampshire chalk hills. Available Still or Gently Sparkling.

Crafted by blending spring water with natural quinine from the fever trees of Central Africa.