Wellington Restaurant, which sees culinary maestro Brett Duarte, formerly executive chef of the Gaucho Group, showcases a carefully curated Modern European menu packed with unrivalled flavours and is created with only the finest seasonal ingredients.
Duarte signature dishes include Hand-dived Orkney scallops – Whole Cornish Dover sole meunière and the finest Scotch Angus steaks. Accompanied by vibrant vegetarian delicacies like Acorn squash ravioli, sage, parmesan, patty pan, hazelnuts & black truffle.
Established in 1832, the original Wellington members’ club in Knightsbridge has a storied history as one of London’s most alluring venues.
Owner Jake Panayiotou has not very long ago relaunched The Wellington Club in a brand new location in the heart of St James’s, blending rock ‘n’ roll and art by Damien Hirst with historical elements of the notorious members’ club.
The vibrant Wellington restaurant is open to members and non-members alike and sees culinary bigwig, the highly acclaimed Brett Duarte, showcases a carefully curated menu packed with unrivalled foodie offerings created with only the finest ingredients.
Against a backdrop of unashamed luxury, guests can feast on Duarte signatures such as Crispy ox cheeks with jalapeño mayonnaise and other delicacies. And for once a fine dining establishment doesn’t just pay lip service to vegetarians, presenting them instead with delicacies like Acorn squash ravioli, sage, parmesan, patty pan, hazelnuts & black truffle.
The sommelier was delighted to recommend a suitable pairing from the eclectic wine list. Meanwhile expert mixologists at the bar could create standout serves like Jake’s Poison, a beguiling blend of Chivas Regal 12, rosehip cup, pear liqueur and orange bitters, making this a destination in its own right. Old and new juxtaposed again – a broad range of traditional and rare wines and spirits share shelf space with the most contemporary drink brands. Knowledgeable and attentive Wellington barmen of old and mixologists were as happy to offer their own inspired and daring ideas, as they were able to discuss traditional options and combinations.
The restaurant, like the Club itself, has been designed by co-founder Nic Brooks alongside award-winning interior designers Tibbatts Abel, artfully blending rock ‘n’ roll, modern art references and elements of a traditional gentlemen’s club.
As well as enjoying superlative fare, guests are also immersed in a priceless collection of contemporary art and artefacts, dominated by Damien Hirst’s spray-painted shark, his legendary Disco Skull and The Hours, the artist’s rare large-scale print.
The walls of the restaurant are also adorned with hand-painted and original graffiti by the Turner Prize-winning genius, whilst the ongoing love affair between music and neon are beautifully illustrated by works courtesy of the legendary Chris Bracey.
With a soundtrack provided by a collection of trailblazing new DJs and a host of established names, all curated by Seb Fontaine, The Wellington Restaurant skilfully blends delectable dining with a vibrant party atmosphere.
This restaurant marks another milestone for the iconic Wellington Club heritage. Late last year saw Jake Panayiotou, the main force behind and owner of the Knightsbridge original, relocate it to Jermyn Street, an address that has fittingly been associated with London’s wildest revelries for centuries. This venue strikes the delicate balance between restaurant, bar and club.
Founded in 1832, the original Club’s membership reads like a veritable who’s who of the famous – and infamous – from Lord Lucan through to the likes of Kate Moss, Jude Law and Bono. Now this latest incarnation is more edgy and decadent than ever, with the restaurant set to introduce its unique ethos to a whole new audience.
The club is not just a place, not just a party, but an assembly of carefully selected, volatile ingredients – unintentionally famous, unashamedly understated, daringly unique, charmingly insane and insanely charming.
It’s a venue to meet, inspire, connect, play… all in all-enjoy!
Though Brett Duarte, the Club’s Executive Chef, has placed the Wellington menu framework firmly within the Modern European space. However, the menu work never ceases – Brett and his team work relentlessly to deliver a constantly evolving unique dining experience by using only the best available, in-season, locally sourced ingredients.
The craftsmanship, artistic quotient & bespoke curations that underpin The Wellington Club’s food, drinks and atmosphere undeniably are top-notch making them a notable resident of the coveted Jermyn Street.
The dining experience with food that dazzled the taste-buds from that very first mouthful was exquisite and luxurious.
After trying out the recommended dishes by the chef and savouring the delectable cuisine which gets a 9/10 for flavour of the dishes across the menu, flavours that were just right, good portion size, promptness and attentiveness of service, decor, vibe and attention to detail, music and overall ambience- to list a few winners…all I can say is it’s an a high 4.5 out of 5 star rating… Highly Recommended!
PS-Feel free to keep expectations high on your visit!