A modern English dining room

The Gilbert Scott is open once again!

We are open on Tuesday-Saturday lunch and dinner.

We have extended the ‘Eat Out to Help Out’ discount to include all weekdays until the end of October, which means you can enjoy 50% off (up to £10pp) on your food and soft drink bill when dining in the restaurant on Tuesdays to Fridays!

While we will be welcoming walk-ins, we recommend booking so we can guarantee your table. Please note, our reservations team is currently working reduced hours, so if you have a query, please email reservations@thegilbertscott.com.

The safety of our guests and team is paramount, so we’ve introduced a number of measures that are designed to help you dine with confidence. You can find these below.

We can’t wait to see you once more.

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The ultimate grand dining experience from Marcus Wareing, showcasing the finest British seasonal produce in the 19th-century surrounds of St Pancras Renaissance Hotel.

As well as the main dining hall, guests can also book a lively Chef’s Table in the restaurant’s engine room or an elegant Private Dining Room for groups of up to 18.

Make a reservation Health and Safety

Menus

We value provenance and seasonality, so our menu is designed to celebrate fantastic British produce. We source all our meats, fruits and vegetables from local farmers, while we do our utmost best to source all our fish from British waters, including Cornwall, the South Coast and Scotland.

These menus are sample only and are subject to seasonal changes.

Snacks

Colchester Rock Oysters £3.5 each / £18.75 for 6 / £37.5 for 12
Carlingford Rock Oysters £4 each / £22 for 6 / £40 for 12
Paul Rhodes London sourdough, cultured butter £3.5
Nocellara del Belice olives £4.5
Blistered Padrón peppers £4.5
Cobble Lane charcuterie platter £12
Chicken & ham hock croquettes £5

Starters

Cured salmon, crème fraîche, lemon, chive £10.5
Celeriac and pear soup, walnut pesto VeO £8
Tuna tartare, coriander, finger lime, chilli £22
Burrata, sherry, Muscat grape, chestnut V £13.5
Duck liver parfait, Melfort apple chutney, brioche £11
Devilled Cornish sardines, buttermilk, pickled shallot £12
Add Autumn black truffles to any starter for £6

From The Charcoal Grill

Aberdeen Angus beef fillet £40
Hereford sirloin steak £32
Belted Galloway rib-eye steak £36
Bone marrow, parsley crumb £6
Bearnaise or Peppercorn Sauce £2.75

Mains

Isle of Gigha halibut, salsify, black garlic,trompette £34
Creedy Carver duck breast, English peas, smoked bacon £26
Cornish hake, Jerusalem artichoke, rainbow chard, Williams pear £24
Roasted Yorkshire Pennines grouse, crapaudine beetroot, damson, game chips May contain shot £40
Sweet potato and chickpea fritter, harissa, radish, peanut Ve £18
Cumbrian pork collar, heritage carrot, mustard £22
Roasted Delica pumpkin, black olive, saffron aioli, cavolo nero Ve £20
Gilthead sea bream, Kalamata olive, piquillo pepper, lobster sauce £22
. Add Autumn black truffles to any main for £10

Vegetables and Salads

Mixed leaf salad, honey & mustard dressing £4
Kale, garlic butter, lemon £4
Triple cooked chips, mayonnaise £5
Cornish new potatoes, Café de Paris butter £5
Bacon & chicken fat roasted hispi cabbage, caper, cornichon £4.5
Broccoli, miso, sesame £4

Puddings

Selection of cheese from The Cheese Merchant 3 for £11, 4 for £13.50, 5 for £15
Espresso soft serve, coffee bean brittle £6
Dark chocolate crémeux, English raspberry VeO £8
Salted caramel tart, crème fraîche sorbet £8
Lemon cheesecake, apricot, lemon thyme £8
Dark chocolate and orange truffles £1 each

3 Courses + Complimentary 1873 Cocktail £35

This is a sample menu – dishes are subject to seasonal changes. Please note, the set menu is not available on Saturday evenings.

The cocktail on offer is the 1873

Snacks

Colchester Rock Oysters £3.5 each / £18.75 for 6 / £37.5 for 12
Carlingford Rock Oysters £4 each / £22 for 6 / £40 for 12
Nocellara del Belice olives £4.5
Blistered Padrón peppers £4.5
European charcuterie platter £12
Paul Rhodes London sourdough, cultured butter £3.5
Chicken & ham hock croquettes £5

Starters

Cured salmon, crème fraîche, lemon, chive
Celeriac and pear soup, walnut pesto VeO
Duck liver parfait, Melfort apple chutney, brioche
Add Autumn black truffle to any dish £6

Mains

Cumbrian pork collar, heritage carrot, mustard
Gilthead sea bream, Kalamata olive, piquillo pepper, lobster sauce (Add Scottish lobster meat to sauce for £8)
Sweet potato and chickpea fritter, harissa, radish, peanut VeO
Slow cooked feather blade of beef, braised shallot £5 supplement
Add Autumn black truffle to any dish £10