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45jermynst
45 Jermyn St.
Old-school glamour meets contemporary London.
For reservations book via the link below.
Steamed asparagus with hollandaise.
Fresh, in-season asparagus served simply, with a rich hollandaise on the side.
Steamed asparagus with hollandaise.
Fresh, in-season asparagus served simply, with a rich hollandaise on the side.
Lemon Meringue Coupe - layers of vanilla and lemon curd ice cream, topped with Italian meringue.
Something sweet, with a little sharpness.
Lemon Meringue Coupe - layers of vanilla and lemon curd ice cream, topped with Italian meringue.
Something sweet, with a little sharpness.
Morels are such a delight to have in season at the moment, bringing umami depth to any dish.
Asparagus and morel risotto with wild garlic - part of our seasonal asparagus menu.
A breakfast for when you’re feeling nostalgic.
Orkney kippers, finished with a squeeze of lemon and garlic butter.
Available:
Monday-Friday - 07.30-10.45am
Saturday-Sunday- 08.00-11.30am
Now extending into Fridays as part of our brunch offering.
A breakfast for when you’re feeling nostalgic.
Orkney kippers, finished with a squeeze of lemon and garlic butter.
Available:
Monday-Friday - 07.30-10.45am
Saturday-Sunday- 08.00-11.30am
Now extending into Fridays as part of our brunch offering.
Martinis, cold.
With chunky chips on the side - on the terrace in the spring sunshine.
Martinis, cold.
With chunky chips on the side - on the terrace in the spring sunshine.
Martinis, cold.
With chunky chips on the side - on the terrace in the spring sunshine.
Asparagus, in season and on the menu.
Served with a crispy soft-boiled egg and smoked anchovy mayonnaise. Simple, but considered.
On our lunch and dinner menus.
Asparagus, in season and on the menu.
Served with a crispy soft-boiled egg and smoked anchovy mayonnaise. Simple, but considered.
On our lunch and dinner menus.
Three starters, each with its place on the table - Beef Carpaccio with mustard dressing, Panzanella with burrata, and our Piccadilly Smoked Salmon with soda bread.
Three starters, each with its place on the table - Beef Carpaccio with mustard dressing, Panzanella with burrata, and our Piccadilly Smoked Salmon with soda bread.
Three starters, each with its place on the table - Beef Carpaccio with mustard dressing, Panzanella with burrata, and our Piccadilly Smoked Salmon with soda bread.
Raw Cornish fish and caviar tacos at the bar, paired with the Martini 45 for two - Hepple Gin, Noilly Prat Dry and Palo Cortado.
Raw Cornish fish and caviar tacos at the bar, paired with the Martini 45 for two - Hepple Gin, Noilly Prat Dry and Palo Cortado.
Raw Cornish fish and caviar tacos at the bar, paired with the Martini 45 for two - Hepple Gin, Noilly Prat Dry and Palo Cortado.
Pistachio and Cherry Baked Alaska - layers of vanilla ice cream, cherry sorbet and pistachio sponge, wrapped in Italian meringue and finished with Amarena cherries.
Book a table with us via the link in bio.
Pistachio and Cherry Baked Alaska - layers of vanilla ice cream, cherry sorbet and pistachio sponge, wrapped in Italian meringue and finished with Amarena cherries.
Book a table with us via the link in bio.
Scrambled eggs with smoked salmon, with the option to add caviar.
On both our breakfast and brunch menus.
Brunch Available this Bank Holiday weekend - Friday to Monday.
Book a table this weekend via our website.
Scrambled eggs with smoked salmon, with the option to add caviar.
On both our breakfast and brunch menus.
Brunch Available this Bank Holiday weekend - Friday to Monday.
Book a table this weekend via our website.
Scrambled eggs with smoked salmon, with the option to add caviar.
On both our breakfast and brunch menus.
Brunch Available this Bank Holiday weekend - Friday to Monday.
Book a table this weekend via our website.
Sweet, seasonal, and impossible to resist.
Banoffee Pie with banana split ice cream and lime chantilly, Tarte Normande with baked apples and Calvados cream, and Rhubarb Trifle with pistachio-topped crème pâtissière.
Sweet, seasonal, and impossible to resist.
Banoffee Pie with banana split ice cream and lime chantilly, Tarte Normande with baked apples and Calvados cream, and Rhubarb Trifle with pistachio-topped crème pâtissière.
Sweet, seasonal, and impossible to resist.
Banoffee Pie with banana split ice cream and lime chantilly, Tarte Normande with baked apples and Calvados cream, and Rhubarb Trifle with pistachio-topped crème pâtissière.
Sweet, seasonal, and impossible to resist.
Banoffee Pie with banana split ice cream and lime chantilly, Tarte Normande with baked apples and Calvados cream, and Rhubarb Trifle with pistachio-topped crème pâtissière.
Sunday lunch, done properly.
Roast Cumbrian sirloin, lamb, or Devon White chicken, served with Yorkshire puddings, roast potatoes, seasonal vegetables, cauliflower cheese, and rich gravy.
Book via the link in bio.
Sunday lunch, done properly.
Roast Cumbrian sirloin, lamb, or Devon White chicken, served with Yorkshire puddings, roast potatoes, seasonal vegetables, cauliflower cheese, and rich gravy.
Book via the link in bio.
Sunday lunch, done properly.
Roast Cumbrian sirloin, lamb, or Devon White chicken, served with Yorkshire puddings, roast potatoes, seasonal vegetables, cauliflower cheese, and rich gravy.
Book via the link in bio.
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