THE CONNAUGHT GRILL

The Connaught Grill: redefining the notion of a historical grill room through new seasonal dishes, a weekly changing set lunch menu and reimagined time honoured classics. The restaurant is known for its tailored service; with bespoke napkins and personal knife boxes, and for breathtaking theatrical touches; carving and flambéing dishes on the original silver trolley, tableside.

Located in the heart of Mayfair, where the capital’s influential figures once dined, the grill room is discreetly tucked away on the ground floor of the hotel. Initially opening in 1955, the restaurant underwent extensive refurbishment overseen by George Nakashima Woodworkers in 2020, ensuring The Connaught legacy continues for years to come. Custom cabinets line the corridor walls displaying one-of-a-kind vintages of wines and Champagnes, whilst works of art by design masters Louise Bourgeois and Le Corbusier cover the length of the entrance.

The Food

Open from Wednesday to Sunday, the menu overseen by Executive Chef, Ramiro Lafuente Martinez, celebrates the finest British produce served from the restaurant’s lively open kitchen. With a few dishes taken directly from the original 1955 grill menu, starters include Grilled Scottish scallop with seaweed and herb butter; and Heirloom beetroot with wood roasted beetroot, avocado and chilli aioli. Options from the raw section include just-shucked Gillardeau oyster from County Cork, Yellowfin tuna carpaccio with mustard, fried capers and pickled shallots, and Beef tartare with crispy potatoes.

For mains, expect a selection of impressive prime cuts, such as Charlois black Angus fillet served with Diane sauce and milk-fed Barnsley lamb chop - all cooked on the charcoal grill. With The Connaught Grill being one of only eight restaurants in the UK to serve the rare delicacy Kobe beef, guests can also opt for A5 Ribeye Kobe from Hyogo Prefecture in Japan. An array of seafood options are available, from Isle of Skye Lobster, to signature Seabass en croûte with artful pastry fish scales, carved and plated in front of diners in true Connaught style. The solid silver trolley used in the original Grill has been carefully restored and takes centre stage on Sundays. Opt for Hereford Beef Rib, Roast Organic Chicken or Artichoke Pie with all the trimmings.

Sides are plentiful from Bitter leaves and blood orange salad and Sautéed foraged mushrooms, white wine and shallot jus, to exceptional The Connaught Grill Chips, which are prepared like a hash brown, grated and pressed like a terrine, before they are cut into symmetrical rectangles the following day.

Onto puddings and Chef Martinez is serving a modern take on the historic Crêpes Suzette, an Apple Tarte Tatin pudding which is set on fire before being served with crème fraîche ice cream and cider sauce. Other standouts include a Chocolate soufflé with vanilla ice cream or Rhubarb and Strawberry Pie with almond cream and crème brûlée ice cream.

The Drinks

Head Sommelier Imre Somogyi has curated a meticulous wine list, drawn from The Connaught’s extensive wine cellar. Featuring the finest bottles from across the globe, rare vintages from esteemed producers include Burgundy’s Domaine Leroy in Vosne Romanée and Riesling from Mosel’s Egon Müler Scharzhofberger alongside an extensive selection of Champagne from Bollinger to Pol Roger. Highlight cocktails include a Tommy Simmons made with Billecart Brut Reserve NV, Everleaf Forest Bourgoigne Verjus, Sauvignon Blanc juice, grapefruit and basil spray and a Cherry Manhattan, which mixes Mitchers Bourbon, sweet vermouth, tonka bitters and Sangue Morlacco.

Set Lunch Menu

The kitchen’s pace is taken up a notch to ensure a swift yet stylish meal, with the option to choose from two or three courses from the weekly changing set menu, priced at £35 and £45 respectively. Start with Smoked eel with warm potato & caper salad, eel and potato velouté; followed by Beef rib & onion pie, using Hereford beef and pearl onions, or Cauliflower steak with romesco, pickles and herbs. Conclude with Raspberry Mille Feuille, pistachio ice cream, fresh raspberries or Bread and Butter Pudding with coffee ice cream.

The Design

The Connaught Grill was redesigned with exquisite wood artistry from George Nakashima Woodworkers with a nod toward the heritage of the site, but with contemporary interpretation. Handcrafted American black walnut runs throughout the space – in the structure of the dining booths, the free-form edge tables, signature Conoid chairs, and the magnificent solid back panels. All the wood was carefully chosen, polished, cut and trimmed in the Nakashima workshop in Pennsylvania and assembled at The Connaught under the watchful eye of the late woodworker, architect and furniture maker’s daughter, Mira Nakashima.

The Connaught Grill is open for dinner from Wednesday to Sunday and for lunch from Thursday to Sunday. Bookings can be made here.

For more information please contact melis@gemmabellandcompany.com