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Published: September  25, 2014

34

Located just off Grosvenor Square (entrance on South Audley Street) in the heart of Mayfair, 34 has become a modern-day classic since it opened in November 2011. Burnt orange banquettes, oak parquet and a colourful contemporary art collection give the room a warm and inviting look, highlighted by the bespoke charcoal grill in the open kitchen.

The grill, also known as a parrilla and fed by natural fuels, was custom-made and imported from Argentina. Head Chef, Harvey Ayliffe has developed an eclectic menu, using the grill not only for beef, but also for seasonal game, fish and shellfish. The beef served at 34 includes Scottish dry-aged grass-fed, Australian Wagyu, and US prime corn-fed from Creekstone Farm. “Lobster mac” (lobster macaroni) is a perennial favourite, and there is a wide variety of salads and lighter dishes for the less carnivorous diners.

Designer Martin Brudnizki has taken inspiration from English, Edwardian and Art Deco styles. The bar, at which guests can dine or enjoy an aperitif, has been garnering awards and is also host to the house pianist every Sunday to Wednesday evening and a jazz trio from Thursday to Saturday.

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Address :

34 Grosvenor Square Mayfair, London W1K 2HD United Kingdom

Phone :

+44 20 33503434

Hours :

Monday - Sunday: 11:00 am - 11:30 pm

Payment Methods:

     

Website:

34 »
Published: September  25, 2014

34

Located just off Grosvenor Square (entrance on South Audley Street) in the heart of Mayfair, 34 has become a modern-day classic since it opened in November 2011. Burnt orange banquettes, oak parquet and a colourful contemporary art collection give the room a warm and inviting look, highlighted by the bespoke charcoal grill in the open kitchen.

The grill, also known as a parrilla and fed by natural fuels, was custom-made and imported from Argentina. Head Chef, Harvey Ayliffe has developed an eclectic menu, using the grill not only for beef, but also for seasonal game, fish and shellfish. The beef served at 34 includes Scottish dry-aged grass-fed, Australian Wagyu, and US prime corn-fed from Creekstone Farm. “Lobster mac” (lobster macaroni) is a perennial favourite, and there is a wide variety of salads and lighter dishes for the less carnivorous diners.

Designer Martin Brudnizki has taken inspiration from English, Edwardian and Art Deco styles. The bar, at which guests can dine or enjoy an aperitif, has been garnering awards and is also host to the house pianist every Sunday to Wednesday evening and a jazz trio from Thursday to Saturday.