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    Bookings are for breakfast, lunch and dinner at Laurent at Café Royal.
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    +44 (0)20 7406 3310 - restaurants@hotelcaferoyal.com


    About

    About

    Thefinest steaks

    The finest steaks

    Passionate about sourcing the finest and most flavoursome cuts, Executive Chef Laurent Tourondel has travelled far and wide to hand select the best of beef and bring it London’s West End. Choose from Scottish Aberdeen Angus, US Creek Stone Farm and Snake River or Japanese Wagyu Kagoshima. All our steaks are cooked on the open flame parrilla grill for an enhanced flavour experience and optimum temperature control to prepare your steak just to your liking.


    Thelegacy

    The legacy of the Café Royal wine cellars

    Early in the history of Café Royal in the late 19th century, founder Daniel Nicols sent for his cousin, Eugène Delacoste, from Burgundy. Delacoste had a reputation as an expert in selecting the best appellations and combined his passion with his impeccable palate to handpick each bottle for Café Royal’s wine cellar. This carefully built cellar was, at one point, widely recognised to be the greatest in the world. Unlike the original wine cellars which made way for what is now Hotel Café Royal’s spa, the ethos of how we select our wines has not much changed since 1865. The list is inspired not only by our rich history but also by the modernity of the hotel, our spaces and the artistry we endeavour in everything we do. Particular emphasis is given to the ‘regal regions’ of France, paying tribute to our heritage; whilst the forward thinking style of Hotel Café Royal is reflected by references from both the new world as well as emerging producers and regions. Furthermore our selection is accented by artisanal, smaller production wines that echo our shared belief of discerning individuality. Each wine is selected to tell a story, not only of its origins but also its varietal typicity.


    TheDesign

    The Design

    Designed by contemporary Italian architect and designer Piero Lissoni, Laurent at Café Royal is at home in Grade II listed spaces on the first floor of Hotel Café Royal, where an extensive refurbishment has created entirely new dining rooms and a cocktail bar, Ziggy’s. Piero sought out a dialogue between the needs of the 21st century Londoner and traveller, and the history of Café Royal, a London icon since 1865. Contemporary yet classic, the main dining room is decorated in shades of bronze, warm browns and greys with a stunning Italian Murano glass chandelier at the centre overlooking the heart of Hotel Café Royal, the new lobby, whilst the front room overlooks the elegant sweep of Regent Street. Ziggy’s, the new cocktail bar inspired by one of Café Royal’s most famed patrons David Bowie who laid his alter ego Ziggy Stardust to rest here with a star-studded party in 1973, is lined with intimate photography of the late, great Bowie from the private collection of rock photographer Mick Rock and makes for the perfect spot to settle in for cocktails late into the night.


    Bestof British

    Best of British

    Sourcing from within the UK played a big part in creating the menu, as such we’re proud to serve all our sushi and raw fish dishes with the only British grown wasabi, whilst all egg dishes on the breakfast menu are prepared with Burford Brown eggs from hens traditionally bred on the Clarence Court farms where they enjoy a life of privileged roaming on acres of England’s green lands. At the bar our bartenders mix up all-English Bloody Mary’s using British wasabi, English mustard and Dorset vodka. One of chef Laurent’s favourite British foods is Coleman’s classic mustard which can be found in some of his dishes.


    What’syour tipple?

    What’s your tipple?

    Whether you order a pre-dinner cocktail at the Regent Street facing bar or settle in for a late night tipple at the Bowie-inspired Ziggy’s, be sure to wowed by inventive cocktail creations by Head of Bars & Beverages Fabio and Bar Manager Robbie. The eye-catching Laurent bar offers a wide selection of fine gins and whisky, including rare gems like the Brora 30yo and the 1978 Port Ellen 29yo. The cocktail menu was composed to offer something for any time of day – enjoy an all-English Bloody Mary with breakfast, a Champagne cocktail as an aperitif or an intense vermouth laced Brooklyn after dinner.


    ThePopover

    The Popover – taking London by storm

    Already a firm favourite amongst New Yorkers where Executive Chef Laurent Tourondel runs a number of successful restaurants including Brasserie Ruhlmann at the Rockefeller Centre, our popovers are served with lunch and dinner. Imagine a freshly baked Yorkshire pudding with a mouthwatering Gouda, Cheddar and black pepper topping served with salted butter and prepare to enter food heaven.