Café Royal Grill is open for lunch and dinner, serving a menu created by former Hix, Scott’s and Le Caprice chef Kevin Gratton.
Established in 1865, Café Royal Grill was inspired by the grand brasseries of Paris and which continues inform its new direction and menus. The grand room features mirrored walls, gilded detailing and an ornate ceiling.
Gratton’s menu has been designed to honour the restaurant’s origins as a grill with an emphasis on grilled meats and fish. Signature dishes include steak tartare; lobster bisque with cider brandy and chive chantilly; and the house speciality, chicken and bacon pie ‘Café Royal’ with black truffle sauce and mashed potato.
In addition, a rotating selection of seasonal dishes will change every four weeks. Current highlights include sea bass crudo with black Marinda tomatoes and citrus fruits; asparagus salad with soft-boiled quail’s eggs; and baked fillet of Var salmon with honey mustard and dill, served with a shaved raw fennel and cucumber salad.
“This is a room with history in its walls, a place that deserves food with real depth, character and integrity,” says Gratton.
“The inspiration comes from the great brasseries of Paris, timeless, generous, and led by the seasons. Every dish is about celebrating the ingredients and the people behind them. It’s a privilege to honour Café Royal Grill’s past while reimagining it for today.”
Live music has returned as part of the experience with classical piano, jazz, and acoustic sets accompanying lunch, afternoon tea and dinner.
“Café Royal Grill has always been more than a restaurant; it’s a living part of London’s cultural history. From Oscar Wilde to Virginia Woolf, it has welcomed great thinkers, artists and icons. That creative spirit still lingers in the air. What makes it so special is its ability to evolve while retaining its soul, the elegance of the architecture, the echoes of its storied past, and the refinement of its cuisine,” says Eugene Leonard, Hotel Café Royal’s general manager.
“This relaunch is about honouring that legacy while ensuring it continues to resonate with a new generation.”