The Connaught Grill

Reimagined by acclaimed interior designer John Heah, The Connaught Grill beautifully balances its distinguished heritage with fresh culinary creativity. Follow the rosewood-clad corridor into the heart of the hotel to discover the Grill’s cocooning interior, where everything from the bespoke woodwork by Mira Nakashima to the menus of Jean-Georges Vongerichten are an homage to craft.

In the theatre of the open kitchen, the finest British produce takes centre stage. Here, seasonal flavours are prepared with flame and flair over the wood-burning grill. Courses traverse sea and shore, with a Scottish scallop the perfect prelude to an organic Barnsley lamb chop sourced in Dorset. Flavoursome autumn lunches call for just-shucked oysters, followed by a vibrant salad of endive and pear. Meanwhile, evenings see the finest selection of large Black Angus sharing steaks, with a pastry-enrobed sea bass a signature showstopper for two.

I am honoured to play a part in bringing The Connaught Grill back to life in London.

Jean-Georges Vongerichten

Sample Menus 

À La Carte Menu
Dessert menu
Wine List

Special Menus

Game Menu

This six-course tasting menu will be available for lunch and dinner from the 5th - 25th February.

Reservations

Make a reservation

Should you be running late for your reservation, please do call us on the following number: 0207 499 7070

Online booking policy

Opening Hours

Wednesday:
Lunch: Closed
Dinner: 6pm - 10.15pm

Thursday - Saturday:
Lunch: 12 – 2.30pm
Dinner: 6pm – 10.15pm

Sunday:
12pm – 4.30pm 

Make a reservation

Max. table size: 8 guests.

Scotch Egg at The Connaught Grill
A dish set on fire by a man at The Connaught Grill
A colourful dish in a white plate with sauce being poured on it.

Discover our game season menu

Presenting British produce in all its glory, this season brings a special edition game menu to the table. Take a seat to savour smoked squab pigeon dressed with a rich confit egg yolk, guinea fowl consommé layered with truffle and single malt notes, and a bronzed venison pithivier - the centrepiece of the six courses. Served from 5 to 25 February, there's a limited window in which to enjoy this special lunch and dinner service. 

table of food from the game season menu and two glasses of wine

Sunday Roast Season

Come winter and The Connaught Grill comes into its own, with its signature Sunday roast of Hereford beef or organic chicken, carved at the table on the restaurant’s original silver trolley and served with traditional garnishes. The menu celebrates best of British comfort with seasonal recipes and fresh catch of the day, while wild seabass en croute is a pastry-enrobed showstopper, also carved tableside in true old-school Connaught style.

The Connaught Grill Sunday Roast with meat being cut and assortment of side dishes on a table.
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