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Wilton’s Unveils Spring Menu


Hand-crafted, luxury experiences curated by our team—speak to our concierge to learn more

6th April 2019

Known as a bastion of Britishness, Wiltons has been serving some of the best oysters and game meat in London since 1742. With the 20th of March marking the first official day of Spring, The Sybarite was delighted to be invited to celebrate the beginning of the season by experiencing Wiltons’ new Spring menu crafted by Head Chef Daniel Kent.

As London’s second-oldest restaurant and a recipient of six royal warrants, a visit to Wiltons is like stepping back into an era of luxury and immaculate British tradition. We are welcomed into The Jimmy Marks Room, a sophisticated private dining space named after one of Wiltons’ former restaurant managers. There’s champagne on arrival and we’re greeted with a menu listing the wonderful new dishes that the chef has in store. Alongside the menu, we have a wine flight which pairs beautifully with each dish.

The menu is as follows:

Hors D’oeuvres


English asparagus, egg yolk ravioli and chervil veloute


Poached sea trout, pickled cucumber, flowers and horseradish cream


Served from the trolley

Saddle of Rhug Estate lamb, cauliflower purée and spring vegetables


Cow curd cheesecake, rhubarb compote and black pepper tuille


Coffee, tea and madeleines

Wine Flight

Wiltons 275th Anniversary Spécial Cuveé NV


Saint Péray Domaine Michel Chapouier “Les Tanneurs” 2016


Saint Joseph Domaine Louis Cheze “Ro Rée” 2016


Saint Joseph Domaine du Monteillet, Stephane Montez 2016


Muscat de Beaumes de Venise Domaine des Bernardins “Hommage” NV

Everything is exquisite and made with the highest-quality ingredients. We even have the pleasure of seeing our lamb carved in front of us on a carving trolley!

At the end of the meal, Chef Kent comes to say hello and have a chat with us. He tells us how Wiltons is the first restaurant in the UK to join the Chefs Against Plastic Waste campaign with the chefs by wearing jackets made from recycled plastic bottles and eliminating the use of plastic drinking bottles in the restaurant.

The Spring menu at Wiltons is available from April 5th from 7:30 pm to 9:00 pm and is priced at £75. The wine flight is priced at £70. To book your table, contact Georgie Smith at or 020 3039 3869.

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