Gillray’s Restaurant & Bar is a quintessentially English dining experience paying homage to top quality British produce and that other British institution – gin. Boasting iconic views of the Houses of Parliament, Big Ben and the London Eye, Gillray’s Restaurant & Bar celebrates the best of seasonal English produce, with as much as possible sourced from local suppliers: meat hails from eighth generation butcher Darragh O’Shea; fish comes from Billingsgate Market; while desserts are made using Clarence Court eggs from Cornwall. The art deco bar, overlooking the River Thames, features one of the finest selections of gin in London and an impressive cocktail collection ordered by historical era, from Georgian through to molecular mixology. An award-winning afternoon tea is also served in the historic Library with a variety of tea, finely cut sandwiches, freshly baked scones with jam and clotted cream and a range of delicate homemade cakes and pastries.
Maximum of 8 diners. Includes tax, excludes service charge Book this offer
Maximum of 4 guests per booking. Includes tax, excludes service Book this offer
From a set menu. Terms and Conditions: Maximum of 8 diners. Includes Tax, excludes service. Book this offer
Please note that full pre-payment is required in order to secure the booking. A member of the team will be in contact for details. For tables larger than 4, please email firstname.lastname@example.org Book this offer
STARTERS Celeriac soup, blue cheese raviolis Terrine of corn-fed chicken, apple and date chutney Honey roasted Aylesbury duck, rocket and orange salad Portland crab cake, sweet corn and chilli puree Five spice old spot pork belly, chorizo and puy lentils Glazed capricorn goats cheese, beetroot and pine nut dressing MAIN COURSES Pink roasted venison cutlets, braised red cabbage, juniper and burgundy sauce Loin of Welsh lamb, coriander crust, saffron infused vegetables Roast breast of guinea fowl, Chantenay carrots and haricot beans, morel cream sauce Oven roasted Brixham cod, potatoes and broad beans, clam and mussel broth Pan seared John Dory, wilted kale, lemongrass foam Risotto of Jerusalem artichokes, parmesan wafer GRILLS Char grilled Angus rib-eye steak, grain fed and hung for 28 days Grilled free range pork cutlet, black pudding hash Roast baby corn fed chicken, thyme and lemon stuffing Char-grilled calves liver, crispy streaky bacon, sage gravy Grilled whole lemon sole, lemon and dill All served with hand cut chips or parsley crushed new potatoes, leaf spinach SIDE ORDERS Mixed green salad Hand cut chips Spinach, steamed or creamed Minted peas and broad beans Buttered new potatoes DESSERTS Spiced Bramley apple cake Berry compote Roasted pineapple Vanilla and black pepper ice cream 'Chocolate' Espresso mousse, Baileys latte Pistachio parfait Egg custard tart Cinnamon ice cream Iced orange parfait Prune and tea syrup Selection of English cheeses Mature Cheddar, Stilton, Cornish Yarg, Somerset Brie and Cerney Ash