Bentley’s Oyster Bar and Grill came to life in 2005 when it was taken over by Michelin-starred chef and restaurateur, Richard Corrigan. Under his watchful eye, the historic Victorian building was sensitively refurbished back to its former glory, and today stands as one of the oldest seafood restaurants in London.
Arranged over three floors, the restaurant combines a relaxed Oyster Bar and terrace, a more formal Grill restaurant, and two private dining rooms. Throughout, you will find a seasonally-focussed menu that specialises in the finest and freshest seafood the city has to offer. Think salmon, smoked in-house, served with soda bread that was baked that very morning. An extravagant shellfish cocktail graces the starters, followed by comforting fish pie, or Dover Sole, generously soused in brown butter. Alongside produce sourced from local farmers, you will also be able to sample fruit and vegetables procured from Richard Corrigan’s very own Irish estate, Virginia Park Lodge.
The award-winning shuckers get through around 1000 oysters a day, all farmed along the British and Irish Isles. At Bentley’s, you will find some of the meatiest molluscs around, especially if you’re fortunate enough to visit during the highly-celebrated native season (September-April). And to wash them down? A sublime list of wines and Champagnes, including some rather rare bottles. Oh, and it wouldn’t be a Richard Corrigan establishment without a proper pint of Guinness!
Monday to Sunday, 12 til 11pm.
You might not know but..
Bentley’s has been serving it’s fish and chips and feeding the hungry shopping masses for almost 100 years.
Who is the Head Chef
The venue boasts three private dining spaces suitable for all occasions, from a decadent party in the Swallow Street Rooms hosting 60 guests seated or 100 standing, to a smaller gathering in the Crustacea Room for up to 15 guests. The Rib Room combines William Morris wall fabric with paintings commissioned by Richard Corrigan for the space to create the ultimate dining location, holding up to 30 guests.