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Grill 88
Grill 88 is a theatrical steakhouse that offers high-end service with a touch of ceremony. Featuring an open kitchen, dining at our new steakhouse is more than just a meal, it’s an experience.
Enjoy the highest quality produce with exceptional ingredients from Australia to the Lake District.
The Grill 88 menu also boasts an exclusive list of signature cocktails, as well as a distinctive selection of wines and champagnes.
Opening Hours
Tuesday to Sunday from 6pm to 10:30pm
Menu
To Snack
Homemade Bread and Flavoured Butter
(v)
Smoked Salamanca Olives
(v)
Appetisers
Bone Marrow
Ox cheek, crispy shallot, country bread
(nf)
The House 88 Beef Tartare
White soy cured egg yolk, Devil’s sauce, black truffle, parmesan snow, country bread
(nf)
Orkney Scallops and Squid
Soy dashi, sea vegetables, rice vinegar gel
(nf)
Rainbow Trout Lemon Tartar
Datterini tomato, Physalis, yuzu foam with chives oil, smoked Arenka caviar
(nf) (gf)
Sword Fish Crudo
Fois gras parfait, Iberian ham, jalapeno, citric sweet ginger and shallot dressing, crispy corn
Sour Cherry and Apple Salad
Kale, whipped feta, yuzu Koshu, flaked almonds
(vg) (gf)
Soups
French Onion Soup
Gruyère, croutons
(nf)
Vegetable Soup of the Day
(vg) (nf) (gf)
V - VEGETARIAN | VG - VEGAN | NF - NUT FREE | GF - GLUTEN FREE
Beyond Steak
Fish Of The Day
Fermented Datterini tomato, aged feta, salsa verde
(nf) (gf)
Grilled Native Lobster
Wild garlic butter, sea herbs
(nf) (gf)
Lemon Sole Cutlet
Carabinero, beurre blanc
(nf) (gf)
Spiced Lamb Rump Harissa
Charcoal salsify, bitter green leaf, cucumber & lamb jus
Pearl Barley & Artichoke Risotto
Aged parmesan & truffle
(v) (nf)
Deluxe Seafood
OYSTER MARKET
Served with shallot mignonette, Vietnamese dressing, lemon wrap (all prices are by the piece) Complement your oyster with Imperial Reserve Beluga
(nf) (gf)
Kelly Rock Oyster
West Coast of Ireland, Galway Bay | Fresh seawater upfront, grassy/seaweedy in the middle, sweet long finish
(nf) (gf)
Gillardeau
Marennes D’Oléron, France | Full and meaty, cucumber flavour
Table Cooking
Himalayan salt or lava block served hot in a wood board
Australian Wagyu Tenderloin
Served with ponzu dressing, togarashi seasoning, fresh wasabi
Black Pork Iberico Presa
Served with romesco sauce, chimichurri, crispy garlic
Prime Beef
Halal meat is available, ask your waiter for information and cuts
UNITED KINGDOM BEEF (grass and grain fed)
Lake District Sirloin Steak 100 Days Dry-aged
Lake District 35 Day Dry-Aged Native Beef Fillet
JAPANESE WAGYU BEEF (grain fed)
A4 Kagoshima Black Breed Striploin 5-7 MBS
AUSTRALIAN FULL-BLOOD WAGYU (grass and grain fed)
Westholme Wagyu Tenderloin 8-9 MBS
2GR Wagyu Ribeye 8-9 MBS
USDA BLACK ANGUS PRIME BEEF (grain fed)
USDA Cedar River Farms Prime Ribeye
Premium Caviar
Served with chopped egg, chives, red onion, crème fraiche and blinis
Imperial Oscietra
Acipencer Gueldenstaedtii
(nf)
Royal Beluga
Sturgeon Huso Huso
(nf)
Imperial Reserve Beluga
Huso Huso pure breed Giant Sturgeon
(nf)
Large Cuts to Share
Served with triple-cooked chips and mixed leaf salad
Full-Blood Wagyu Chateaubriand
Wagyu Tomahawk on the bone
Butcher’s Platter (to share)
Chef’s choice of three meats
V - VEGETARIAN | VG - VEGAN | NF - NUT FREE | GF - GLUTEN FREE
Add to the Cuts
Foie Gras 60g
(nf) (gf)
Bone Marrow
(nf) (gf)
Duck Egg
(nf) (gf)
Native Lobster
(nf) (gf)
Sauces and Butters
SAUCES
Béarnaise, Green Peppercorn, Ponzu
(nf) (gf)
Chimichurri, Chef's Spicy Sauce
(vg) (nf) (gf)
SELECTION OF MUSTARDS
Dijon, Wholegrain, English, American
(vg) (nf) (gf)
BUTTERS
Café de Paris, Wild Garlic, Bone Marrow, Horseradish
(nf) (gf)
Sauces
Béarnaise
Green Peppercorn
Japanese Chimichurri
Chef's Spicy Sauce
Diane
Mustards
Dijon
Wholegrain
English
American
Butters
Café de Paris
Wild Garlic
Bone Marrow
Horseradish
Sides
Triple-cooked Chips
Add: parmesan, truffle, beef dripping
(vg) (nf) (gf)
Crispy Polenta
Anchovies, mascarpone, parmesan, chives
(nf) (gf)
Thames Valley Asparagus
Smoked onion espuma and piquillo pepper
(nf) (gf)
Mixed Leaf Salad
With Chardonnay Vinaigrette
(vg) (nf) (gf)
Ovos Rotos
Potato crisps, truffle béarnaise, fried egg, Nduja
(nf) (gf)
Ratte Mashed Potato
(vg) (nf) (gf)
Heirloom Heritage Tomato Salad
Chardonnay vinegar, micro basil
(vg) (nf) (gf)
Spinach with Garlic and Amalfi Lemon
(vg) (nf) (gf)
Winter Truffle Mac & Cheese
with crispy breadcrumbs
(v) (nf)
Brussel Sprouts with Chestnut & Guancialle
(gf)
V - VEGETARIAN | VG - VEGAN | NF - NUT FREE | GF - GLUTEN FREE
Signature Cocktails
Mayfair Spritz
Savoia Americano, Mancino Secco, Lime, Rosemary, London Essence Tonic
Hyde & Seek
Don Julio Blanco, Campari, Anchos Reyes, Grapefruit, Chilli, London Essence Soda
Mezcal Mews
Montelobos Espadin Joven, Chilli Liquor, Aperol, Rosemary, Lime, Mandarin, London Essence Ginger Beer
Park Lime
Tanqueray Rangpur, White Port, Elderflower, Lime, Dill, Cucumber, London Essence Tonic
Grosvenor Affair
Johnnie Walker Black Label, Montenegro Amaro, Belsazar White, Lemon
Berkeley Pink
Don Julio Reposado, Fig, Fig Jam, Lemon, Egg White
Hanover Heat
Boatyard Gin, Ginger, Lime, Honey, London Essence Tonic
Marble Martini
Ketel One Infused Vanilla, Creme de cacao, Cream
Desserts
Organic Peruvian Chocolate Lava Cake
Madagascar vanilla ice cream
(v)
Pavlova Citrus Yogurt
(nf) (gf)
Classic Baked New York Cheesecake
(v)
Baked Alaska (to share)
Coconut, mango & passion sorbet, vanilla sponge, Italian meringue
(v)
Selection of Ice cream
(v)
Selection of Sorbet
(vg) (nf)
The Cheese Bar
Served with quince, cheese crackers, dried fruits and nuts, fresh fruit
(v)
Sweet Wine
Château Suduiraut 1er Cru Classé Sauternes
France 2010
Blandy’s Malmsey Rich 15 Years Old
Madeira NV
V - VEGETARIAN | VG - VEGAN | NF - NUT FREE | GF - GLUTEN FREE
3 courses £130 per person
Appetisers
Bone Marrow
Braised short rib, pickled cornichon and shallots, crème fraiche, country bread
The House 88 Beef Tartare
White soy cured egg yolk, Devil’s sauce, black truffle, parmesan snow, country bread
Orkney Scallops and Squid
Soy dashi, sea vegetables, rice vinegar gel
Rainbow Trout Lemon Tartar
Datterini tomato, Physalis, yuzu foam with chives oil, smoked Arenka caviar
Sword Fish Crudo
Fois gras parfait, Iberian ham, jalapeno, citric sweet ginger and shallot dressing, crispy corn
Sour Cherry and Apple Salad
Kale, whipped feta, yuzu Koshu, flaked almonds
French Onion Soup
Gruyère, bread croutons
Vegetable Soup of the Day
Please ask your waiter for information
Main Dishes
Beyond Steak
Fish Of The Day
Fermented Datterini tomato, aged feta, salsa verde
Grilled Native Lobster
Wild garlic butter, sea herbs
Lemon Sole Cutlet
Carabinero, beurre blanc
Spiced Lamb Rump Harissa
Charcoal salsify, bitter green leaf, cucumber & lamb jus
Pearl Barley & Artichoke Risotto
Aged parmesan & truffle
Prime Beef
UK Lake District Sirloin Steak
100 days dry-aged
UK Lake District Native Beef Fillet
35 day dry-aged
Japanese Wagyu Beef
A4 Kagoshima Black Breed Striploin 5-7 MBS
Australian Full-Blood Wagyu
Westholme Wagyu Tenderloin 8-9 MBS or 2GR Wagyu Ribeye 8-9 MBS
USDA Black Angus Prime Beef
USDA Cedar River Farms Prime Ribeye
Seafood
Kelly Rock Oysters
Served with shallot mignonette, Vietnamese dressing, lemon wrap 4 pieces
Gillardeau Oysters
Served with shallot mignonette, Vietnamese dressing, lemon wrap 4 pieces