Caprice Holdings opens 34 restaurant today

By Luke Nicholls

- Last updated on GMT

Related tags: Beef, Meat

34 restaurant will serve 'carefully-sourced' meat and seasonal game as well as light dishes, fish and shellfish
34 restaurant will serve 'carefully-sourced' meat and seasonal game as well as light dishes, fish and shellfish
Caprice Holdings, operator of The Ivy and Scott’s, has today opened 34, a new restaurant located just off Grosvenor Square in the heart of Mayfair.

The 100-cover fine dining steak restaurant will serve ‘carefully-sourced’ meat and seasonal game as well as lighter dishes, fish and shellfish. There will also be a bar where guests can enjoy lunch and dinner, or drinks pre lunch and dinner.

Richard Caring, chairman of Caprice Holdings, said: "My American father introduced me to great steak as a child and I have loved it ever since. I hope that at 34 we will serve the best steak in the Capital.”

Head chef at 34 is Paul Brown, previously at Le Caprice, Mark’s Club and The Walnut Tree. Brown has created a menu to showcase the restaurant’s custom-made grill imported from Argentina. General manger of 34 is Laura Montana.

Extensive menu

The beef served at 34 will include Scottish dry-aged grass-fed, Wagyu, US prime Creekstone Farm, and free-range organic grass-fed beef from the islands on the Parana river in northern Argentina. In addition, lamb from the British Isles (including salt-marsh and Yorkshire Dales), seasonal game and fish from sustainable sources will be served.

Lighter dishes on the extensive menu will break down into four sections: raw, cured meats, salads and starters, which include hand-dived scallops from the Isle of Mull and grouse on toast with wild mushrooms and sour cherries.

Located nearby to sister restaurant Scott’s, 34 shares the same designer and will feature Edwardian styles and a collection of contemporary British art.

The new site will be one of the many restaurants affected by Westminster City Council’s new parking charges, which Caring this week referred to as ‘the dumbest thing I ever heard.’

Related topics: Business, Venues, Restaurants

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