The Albemarle

Name: The Albemarle
Address: 30-34 Albemarle St.
Telephone: 020-7518-4060

30-34 Albemarle St., London, , UK

• Monday: 7:00AM-11:00PM •Tuesday: 7:00AM-11:00PM •Wednesday: 7:00AM-11:00PM •Thursday: 7:00AM-11:00PM •Friday: 7:00AM-11:00PM •Saturday: 7:00AM-11:00PM •Sunday: 7:30AM-10:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: British (Traditional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

CONTINENTAL BREAKFAST

Freshly squeezed juices

Traditional Scottish porridge

with milk or water (made to order), topped with your choice of berries, banana, honey or brown sugar

Freshly baked croissants, Danish pastries, muffins, breads and toast

with butter, preserves, marmalade and honey

A selection from our breakfast buffet

Selection of coffee, tea or herbal infusions

TRADITIONAL FULL ENGLISH BREAKFAST

Freshly squeezed juices

Freshly baked croissants, Danish pastries, muffins, breads and toast

with butter, preserves, marmalade and honey

A selection from our breakfast buffet

Two free-range Burford Brown eggs cooked to your liking

with grilled bacon, sausage, black pudding, tomato, mushroom and baked beans

Coffee, tea or herbal infusions

A LA CARTE BREAKFAST

White, brown toast or pastry basket

Drop scones

with seasonal fruit compote

London smoked salmon

with scrambled burford brown eggs

Orkney kippers

with lemon butter

Kedgeree

Omelette

with your choice of filling

Fried duck’s eggs

with brown shrimps and sea Purslane

Two soft-boiled Gladys May duck’s eggs

with sourdough soldiers

Eggs Benedict

Bubble and squeak

with pan-fried free-range eggs

Cumbrian black pudding hash

with pan-fried Burford Brown eggs

Selection of coffee, tea and herbal infusions

Selection of freshly squeezed juices

A LA CARTE MENU

OYSTERS

6 West Mersea natives

6 Maldon rocks

SOUPS

Leek & Charlotte potato soup

London particular

STARTERS

Potted Morecambe Bay shrimps

Treacle-cured salmon

with pickled fennel and cucumber

Dorset dressed crab

with bittercress

Steamed seakale

with brown shrimps and lemon butter

Devilled lamb’s kidneys on toasted country bread

Chicory & Cox’s apple salad

with celery and Blue Monday

Pan-fried chicken livers

with roasted cauliflower and Orkney bacon

Romney Marsh beets

withTymsboro’ goat’s cheese and wild herbs

EGGS

Pan-fried Burford Brown egg

with baby squid and black pudding

Smoked haddock tart

with sea vegetables and quail’s eggs

London smoked salmon

with scrambled eggs

FISH

Steamed wild sea bass

with wilted alexanders

Fried haddock in beer batter

with chips and mushy peas

Roasted fillet of cod

with braised savoy cabbage, wild boar bacon and Innis & Gunn

Herb-baked scallops

with garlic butter

Dover sole, 350g, grilled or pan-fried

Chargrilled squid

with butternut squash relish

GAME

VenisonWellington

with braised red cabbage

Wild rabbit braised in cider

with capers

FROM THE GRILL

Olde English sausage

with mashed potato and onion gravy

Devon Red free-range chicken salad

with woodland mushrooms

Suffolk middlewhite pork chop

with bubble & squeak and hedgerow garlic

Butcher’s steak salad

with crispy shallots & watercress

Aberdeenshire 28-day aged beef:

| Fillet on the bone £32.75 | Sirloin on the bone £24.75 | Porterhouse steak for two persons £64.00

PIES, HOT-POTS AND BRAISES

Lancashire hot-pot

Steak & kidney pudding

Braised shin of beef

with Guinness and buttered heritage carrots

Brown’s fish pie

VEGETABLES

Steamed or creamed spinach

Steamed sprouting broccoli

Fried onion rings in Scrumpy batter

Buttered pink fir apple potatoes

Buttery mash

Chips

Mixed or green salad

Buttered heritage carrots

with chervil

LUNCH TROLLEY

Monday

Roast Rhug Estate organic chicken with sage & onion stuffing

Tuesday

Honey-glazed leg of ham

Wednesday

Herb-roasted Aberdeenshire sirloin

Thursday

Roast middlewhite pork

Friday

Hay-baked leg of Corwen lamb

Saturday

Roast Aylesbury free-range duck

Sunday

Roast rib of Hereford beef withYorkshire pudding

SAVOURIES

Welsh rabbit

Devils on horseback

Angels on horseback

Scotch woodcock

DESSERTS

Cox’s apple crumble

with JulianTemperley’s cider brandy (for two)

Steamed treacle sponge pudding

Buttermilk pudding

withYorkshire rhubarb

Poached pear

with East London honey jelly

Brown’s ginger parkin

Spotted dick

Chocolate pudding

with marmalade ice cream

CHEESE

Midshires farmhouse cheese board

Finn, Oxford Blue, Berkswell

SET MENU

STARTER

Winter vegetable broth

with pearl barley

Sprouting broccoli

with Blue Monday and capers

Potted middlewhite pork belly

with Granny Smith apples and hazelnuts

MAIN COURSE

Blackface mutton & turnip stew

with Romney Marsh black cabbage

Pan-fried fillet of John Dory

with roasted Jerusalem artichokes

Smoked haddock

with poached Burford Brown egg and grain mustard sauce

Trolley also available at lunchtime

DESSERT

Treacle tart

Amedei chocolate mousse

with gingerbread

Ragstone goat’s cheese

with chicory, celery and Cox’s apple

PRE-THEATRE MENU

STARTER

Winter vegetable broth

with pearl barley

Sprouting broccoli

with Blue Monday and capers

Potted middlewhite pork belly

with Granny Smith apples and hazelnuts

MAIN COURSE

Blackface mutton & turnip stew

with Romney Marsh black cabbage

Pan-fried fillet of John Dory

with roasted Jerusalem artichokes

Smoked haddock

with poached Burford Brown egg and grain mustard sauce

Trolley also available at lunchtime

DESSERT

Treacle tart

Amedei chocolate mousse

with gingerbread

Ragstone goat’s cheese

with chicory, celery and Cox’s apple

VEGETARIAN MENU

STARTERS

Leek & Charlotte potato soup

Romney Marsh beetroot

withTymsboro’ goat’s cheese & wild herbs

Endive salad

with apple and celery

Mixed or green salad

Wild salad leaves

with deep-fried Gladys May duck’s egg

MAIN COURSES

Pan-fried girolles on toast

with sea aster

Burford Brown omelette

with coastal vegetables

Pan Haggerty

Sprouting broccoli

with Barkham Blue cheese & capers

LIGHT MEALS MENU

LIGHT MEALS

Leek and charlotte potato soup

Dorset crab

with seasonal salad

Treacle-cured salmon

with pickled cucumber salad

Mixed endive salad

with stilton & celery

Romney marsh beetroot

with tymsboro’ goats cheese & wild herbs

Mixed or green salad

Baked spider crab

with toasted country bread

Potted shrimps on toast

Haddock Fish Fingers

with Chips & Mushy Peas

Brown’s hamburger threesome

with coleslaw

Brown’s club sandwich

Bookmaker steak sandwich

Chips

AFTERNOON TEA MENU

Traditional Afternoon Tea

Freshly Cut Sandwiches

Assorted Pastries

Freshly Baked Fruit And Plain Scones

With Clotted Cream And Strawberry Preserve

Choice Of Cakes From The Trolley

Choice Of Teas

Champagne Afternoon Tea

Indulge Yourself

With A Glass Of Taittinger Champagne Along With Our Traditional Afternoon Tea For A Memorable Afternoon

Rosé Champagne Afternoon Tea

Indulge Yourself

With A Glass Of Taittinger Rosé Champagne Along With Our Traditional Afternoon Tea For A Unforgettable Afternoon

Selection Of Teas

Browns Morning Blend

A comforting and full breakfast classic, with rich malty sweetness and vivid ruby coloured infusion.

Browns Afternoon Blend

Balanced and full: lots of light, graceful and complex top notes followed by a pungent, malty finish. refreshing and fortifying.

Assam (Hajua Estate)

Brisk, firm, with cedar shavings leaving a long flavour trace and providing a grippy texture.

Margarets Hope Darjeeling 2nd Flush

Sprightly, lively, sappy and refreshing, with an enticing combination of fresh grass, plant sap and woodland earth.

Ceylon

A rich, soft and full tea, with a gentle yet textured profile. the taste long and satisfying with an almost creamy wealth to it.

Oriental Beauty Oolong

This taiwan oolong is honeyed and sweet, offering a complex aroma with a delicate, sherbet sweetness.

Earl Grey

Refreshing and sweet, with lifted citrus charm freshening the structured tenacity of the ceylon leaf. a perfectly focussed classic.

Organic Bohea Lapsang

Calm, serene and reassuringly smoky with a supple, creamy, liquorice-root finish. the original lapsang tea made by the same family for 400 years.

Cornish Grown Tea

Cornwall has finally created the first true english tea, grown on home soil at tregothnan tea plantation near truro. this fine blend of cornish and assam leaves gives a unique breakfast style tea, suitable any time of the day.

Organic Dragon Well Green Tea

Chinas most famous green tea jings dragon well has lively and garden-fresh flavours underscored by silky hazel-nut and liquorice-root complexity

Jasmine Pearls

Velvety, full and enticing green tea leaf lifted by fresh and heady jasmine aroma. the taste is sumptuous, round and deeply jasmine infused.

Organic Silver Needle White Tea

Light, delicate, fruity flavours underpinned by cucumber and melon freshness yet surprisingly full textured with a stunningly velvety finish.

Organic Whole Camomile Flowers

Bright, full, mellow floral depths with soft, refeshingly bitter vegetal complexities in the finish. Sweet yet austere-the definitive camomile combination.

Whole Peppermint leaf

Insistent, deep and full mint flavours with an almost oily mid-palate, subsiding cleanly towards an intensely perfumed finish.

Whole Rosebuds

Light, graceful, stealthy notes of sweet-edged rose within a refreshingly light, leafy liquor and perfumed, languid aftertaste.

Lemon Verbena

Beautiful, whole verbena leaves with all the aromatic qualities of a garden in Southern France. fresh and vivid with mint-like freshness and pressed lemon zest pungency.

Blackcurrant and Hibiscus Fruit Infusion

Vivid, intense and lively, with a rich spectrum of berry fruits, bright supporting acidity and a sweet, perfumed finish. Refreshing, even bracing and full of charm.