Some might call it Sunday lunch, but Bentley’s Beef and Oyster Club is rather more of a celebration.
We gather at 2pm for a tour of the kitchen to see the mighty rib of beef resting in all its succulent glory. You can then inspect the carefully shucked oysters, an ingredient we are particularly familiar with, before enjoying a Bellini with a difference. Right now it’s made with rhubarb, but chef Eoin Corcoran has a knack of working the best fruits of the season into a glass of bubbly. We also serve some canapés at this stage.
Guests then make their way through to the Grill restaurant. Chef Corrigan’s home baked bread is served with handmade seaweed butter and a selection of hot and cold oysters (garlic baked, Vietnamese, Rockefeller and of course, natural).
In keeping with the celebratory atmosphere we then move on to a shellfish plate, this may be Lobster bisque (a modern interpretation of this Victorian classic) or a selection of crustacea. And then to the main event, a glorious serving of a majestic rib of beef. This comes as traditional as you might expect, with all the trimmings.
And to finish? We debated long and hard. Stay classical, but be different. Tipsy trifle, with the jelly made from scratch or floating island. A reminder that culinary greatness lies in the detail. We’ve had guests telling us it’s like a trip back to their childhood, “only so much better”.
Chef Eoin then roams around the room chatting with guests and inviting them back into the kitchen to meet the team, often including Richard Corrigan himself
The menu is £45 for four courses and coffee
For reservation please contact:
Bentley’s Oyster Bar & Grill 11-15 Swallow Street W1B 4DG | 020 7734 4756 | www.bentleys.org |