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 restaurant grill. Courses traverse sea and shore, with a Scottish scallop the perfect prelude to an organic Barnsley lamb chop sourced in Dorset. A flavoursome lunch in Mayfair calls 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
Set Lunch Menu
Dessert menu
Wine List


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

Lunch: Closed
Dinner: 6pm – 10.15pm

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

Lunch: 12pm – 3pm
Dinner: 6pm – 9pm

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
sweet dessert featuring rhubarb
a plate of gravlax

Sunday Lunch

As the seasons shift, The Connaught Grill maintains its timeless allure, offering a renowned Sunday Roast in the heart of Mayfair. Indulge in succulent Hereford beef or organic chicken, carved at your table from the restaurant’s original silver trolley, accompanied by traditional garnishes. The menu celebrates the 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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