The Mount Street Dining Room operates on a single principle: source the best of Britain's larder, prepare it without disguise, and serve it in a room that holds no distractions. Every ingredient is traceable. Every technique is justified.
The Mayfair Bar is the living room of Altaris London — a room of understated authority where pre-theatre martinis meet late-night conversations of consequence. The bar programme draws on Britain's finest small-batch distilleries; the kitchen sends out plates built for the intelligence of those who eat by instinct rather than occasion.
Chef Rosamund Hale's menu is a love letter to the British larder. Herdwick lamb from the Lake District, Lindisfarne oysters, Colston Bassett Stilton — ingredients sourced with the rigour of a private household kitchen, prepared with the precision of a brigade that has collectively held eight Michelin stars.
Beneath the Georgian flagstones of Altaris London, The Cellar holds one of the most considered wine selections in Mayfair. Head Sommelier Clara Ashworth curates a list of approximately four hundred labels, weighted towards Burgundy, the Northern Rhône, and the emerging estates of the English south coast.
In the tradition of the finest English houses, Altaris London presents a daily afternoon tea service in The Drawing Room. Patissier Oliver Barnes reinterprets the classic canon: warm scones with cultured Devon cream and hand-set preserves, a finger sandwich selection revised with the seasons, and a petit-four board that functions as a miniature tasting menu.
