Gillray’s Steakhouse & Bar will feature 108 covers in the main restaurant and 80 covers in the neighbouring bar. Food and drink will be offered at a mid-price point, with prices for the main course starting at £20.
Marriott Hotel County Hall's new venue will be headed up by Jonathan Prescott and bar manager Karina Elias, while head bartender Carlos Santos will oversee the drinks list.
The English Steakhouse’s menu will feature 35-day dry aged Hereford Cattle beef from the Duke of Devonshire’s Bolton Abbey Estate in Yorkshire. Nine cuts of steak are included – bone-out and bone-in – 300g Fillet on the bone, 450g Porthouse and 600g T-Bone steaks.
Gillray’s Steakhouse signature dish, the 1000g ‘Bulls Head’ steak - a 1000g-butterfly cut, double rib steak served with the bone in – will be priced at £46.
Sophisticated restaurant design
The design of Gillray’s Steakhouse and Bar aims to be ‘sophisticated but unpretentious’, featuring a Chesterfield sofa, Waterford chandeliers, and bespoke designs by designers Blacksheep. The bar features one of the finest selections of gin in London and an impressive cocktail collection designed by head bartender, Carlos Santos.
The bar menu is populated by 10 English beers (and two Scottish beers from Innis & Gunn), 29 English gins (including a few British favourites such as Hendrick’s) and five English vodkas. The bar snacks menu includes Pigs in Blankets, English Crumpet & Soft Boiled Egg and Venison Sausage Rolls with HP Sauce.
The newly-created cocktail menu is ordered by historical era featuring cocktails such as National Debt, Wife & No Wife and Very Slippy-Weather, each taking their name from popular James Gillray sketches.
Gillray’s Steakhouse & Bar opens at London’s Marriott Hotel County Hall at the end of March 2012.