Dining Area at the Pem Restaurant

The Pem Restaurant

Welcome to The Pem restaurant, where we are passionate about delivering exceptional experiences that leave a lasting impression. Traditional British Fare with a thoughtfully crafted menu of classic dishes, made with seasonal ingredients.

Hours

Lunch Hours:
Wednesday – Friday
12:00 pm – 2:00 pm

Dinner Hours:
Tuesday – Saturday
6 pm – 9:30 pm

The Pem chef holding a dinner entree plate
The Pem Restaurant, fish dinner entree-transitionThe Pem Restaurant, fish dinner entree
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A New Season of Flavour Awaits

Head Chef Daniel Wisner presents the new seasonal menu at The Pem — an elegant celebration of fine British dining, where craftsmanship and creativity come together on every plate. Guided by Daniel’s refined approach to flavour and balance, each dish showcases the very best of seasonal ingredients, thoughtfully composed to surprise and delight.

A celebration of craft and seasonality, The Pem’s new menu defines contemporary British dining at its finest.

festive holiday table setting

Christmas Day

Treat yourself to an unforgettable dining experience on Christmas Day, courtesy of Head Chef Daniel Winser. Menu highlights include Steamed Cornish Crab Caviar, Honey Glazed Roast Goose with Spiced Cranberry and Hispi Cabbage, and Roast Beef Fillet Wellington with Wild Mushrooms. Save room for desserts like Clementine Sorbet with Champagne foam and Cranberry & Orange Rum Baba with Mascarpone Chantilly.

Scallop on a Plate with White Rice at The Pem Restaurant

New Year's Eve

Ring in the New Year with an indulgent menu that promises an evening of flavours as sparkling as the occasion itself, right in the heart of Westminster.

The Pem Restaurant private dining room, holiday decorated table, red flowers-transitionThe Pem Restaurant private dining room, holiday decorated table, red flowers
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Private Dining

Host up to 20 guests for an intimate meal hidden away in The Harben Room — The Pem’s private dining venue.

Choose from curated multi-course menus or create something unique with our culinary team for the ultimate dining experience.

Please email us for more information and to reserve your private dining experience.

Man Serving Wine to a Woman while Dining in Bed

The Pem in Bed

Whether you’re winding down after a busy day or just in the mood to really treat yourself, The Pem in Bed offers guests of Conrad London St. James the luxury of enjoying sommelier-selected wines and restaurant-quality dishes, delivered straight to your room.

Press ‘In-Room Dining’ on your in-room telephone to place an order or connect with a team member. The Pem in Bed limited offering is available Tuesday to Saturday, from 6 pm to 9:30 pm.

Menu

Starters

Hand Dived Orkney Scallop

Yuzu, cauliflower, brown butter
£24

Confit Trout

Cucumber, trout roe, preserved lemon
£20

Glazed Veal Sweetbread

White onion puree, dressed fennel
£22

Norfolk Quail

Trompette De La Mort, sweetcorn, pine nut praline
£22

Baked Beetroot Tartare

Blackberries, pistachio, lovage
£18

Mains

Native Lobster Tail

Black figs, coco bean minestrone, bisque sauce
£45

Halibut Loin

Citrus crust, golden beetroot, Champagne, grapefruit
£38

Roast Venison Loin

Toasted hazelnuts & Sancho pepper, celeriac, Williams pear
£41

Lake District Beef Sirloin

Preserved walnut, green peppercorns, salsify, Pomme Anna
£40

Baked Celeriac

Tunworth cheese, caramelised cep, brown butter
£32

Sides

Waldorf Salad

£8

Pomme Anna

£8

Desserts

Milk Chocolate and Hazelnut Tart

Earl Grey tea ice cream
£14

Mulled Wine Poached Pear

Crème Fraîche
£14

Peanut, Banana & Caramel Bar

Miso ice cream
£14

Lemon Meringue

Yoghurt sorbet, limoncello
£14

Rum Babà

Coffee gel, mascarpone foam
£14

British and Irish Cheese

Elderflower honey, candied walnuts, lavash
£20
All prices are inclusive of V.A.T. at current rate and are subject to discretionary service charge at 12.5%. All produce is prepared in an area where allergens are present. For those with allergies, intolerances and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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