Elegant al fresco brasserie in the heart of Mayfair
Category : Bar, Restaurant
| Cuisine : British
Opening Times : Mon-Sat 12pm-3pm & 6pm-11pm, Sun 12pm-5pm
Closest Tube : Bond Street
Mews of Mayfair has been a big hit with Innerplace members since its opening. Over the past decade it has proven itself adept at catering to the needs of the well-heeled urbanite, providing four floors of hospitality with offerings as diverse as a lounge, a terrace, a wine shop, an art gallery, a cocktail bar, private dining rooms and a brasserie. Now, the Mews has relaunched with the intent of making sure that London knows just how much Britain‘s got talent, championing a head chef and menu that emphasises seasonality, sustainability and patriotic provenance as its primary considerations.
Situated on a historic cobblestone courtyard just a stone‘s throw away from New Bond Street, the brasserie at the Mews of Mayfair is a force to be reckoned with, and its new refit does much to express the spirit of the venue. Just like the produce utilised in the cooking, all of the details of the room have been sourced from the British Isles. Tables are crafted from sturdy British oak and are adorned with linen from local manufacturers. Strangely enough, the loos also deserve a mention, as the toilets were quite striking antiquities standing within walls which are covered floor-to-ceiling in pages torn from books of poetry and various other native publications including a page closely detailing the processes of making damson jam and stewing dandelions!
The kitchens are headed up by Michael Lecouteur, who cut his teeth working in the kitchens of Smiths of Smithfield and Bird of Smithfield. He has orchestrated a masterwork of the Great British menu, serving a litany of traditional meals with a decidedly contemporary interpretation. This was apparent in starters including incredibly fresh, in-season asparagus, served with a fried duck egg and hollandaise sauce. It was the perfect April dish and really opened up the palate for what was to follow.
Our mains were finely executed and really quite delicious. Twice cooked pork belly was served alongside a plethora of roast apples, chard and pork crackling that had been painstakingly vitrified. A tranche of Dover sole was brought to the table immersed in a huge, heavy French casserole dish with an assortment of vegetables, including sautéed red cabbage, crispy kale and onions. The fish was served with the head still on, a nice touch drawing one‘s attention to its honest-to-goodness, workaday origins.
Desserts didn‘t disappoint either. The GM steered us in the direction of the cheesecake, which is impregnated with a layer of passion fruit in its centre and served in individual rounds with friable shards of white chocolate. It was accompanied by a light, citrusy mango ice cream with chilli jam and a sprinkle of lemon sherbet. The dark chocolate dessert was competitive in quality - a large, rich dollop if chocolate ice cream was hemmed in by three round chocolate thins with three layers of heavy chocolate mouse in the interstices, with a garnish of chocolate crumbs and a sweet jam accompaniment. It goes without saying that the service was razor-sharp, demonstrating a talented hand at anticipating our needs and desires.