Fine dining in the heart of Mayfair
Our warm and intimate Butlers Restaurant, famously the home of "the best Dover Sole in London", offers elegant dining matched by first class service. As popular with local residents as it is with hotel guests, the fresh English cuisine tempered with international touches of Nathan Hindmarsh is an example of understated excellence in the heart of London's most exclusive district.
Using only the freshest carefully sourced ingredients, Nathan also serves a selection of the comfort foods we all crave from time to time - which guests find most welcome after a busy day exploring all that London has to offer. The menus range from a wonderful Breakfast Menu, Lunch Menu, and À La Carte Menu, plus an ever popular Pre-theatre Dinner option for those pushed for time before the curtain goes up.
Monday - Sunday:
7:00am - 10:00am (Mon - Fri)
7:30am - 11:00am (Sat - Sun)
12:30pm - 2:30pm (Mon - Fri)
5:30pm - 10:00pm (Mon - Fri)
7:00pm - 10:00pm (Saturday & Sunday)
Telephone: +44 (0)20 7491 2622
The dishes combine Nathan's talents and love of producing a perfect harmony of flavours, with the influence of Beatrice Tollman, President and Founder of the Red Carnation Hotel Collection. Beatrice has a particular passion for food and entrusts her famous signature dishes to Nathan. A traditional roast from the carving trolley is a daily feature, while the à la carte menu includes exquisite Orkney king scallops and our famous hand-chopped Aberdeen Angus sirloin steak. Delicious vegetarian dishes are always available, as is a range of delicious desserts. To accompany your meal we offer an extensive selection of wines from the Wine Room, many served by the glass as well as by the half bottle.
The restaurant is closed for lunch on Saturday's and Sunday's but we will be delighted to serve you Afternoon Tea from 12:30pm and also serving light snacks and meals in the comfort of the Terrace Bar.
"Our aim is to showcase British cuisine at its finest, tempered with international touches, using only the freshest ingredients of the highest quality"
Executive Chef, Nathan Hindmarsh
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