The Grill is open Monday to Friday 12pm to 3pm for lunch, Monday to Saturday from 6pm to 10.00pm for dinner and Sunday 12pm-3.30pm. As a founder member of the Scotch Beef Club, here at the Guinea, you'll find some of the best steaks in London.
The kitchen team led by Head Chef Eugenia Paiva serves traditional, seasonal British classics such as Scottish Smoked Salmon. Our butchers Godfrey's, have a dry ageing room dedicated to the Guinea where they hang up to 30 hand picked Scotch Premier sirloins, ribs, rumps and T bones.
Please note our restaurant can seat a maximum table size of 10 people, If you have a larger party call our booking co-ordinator on 0207 409 1728 to discuss dining in our Private Room.
|RESTAURANT A LA CARTE||Served Monday to Sunday|
|Scottish smoked salmon||£13.50|
|Cured duck with celery and walnut relish||£13.50|
|Crab and crayfish cocktail||£13.50|
|Classic prawn cocktail, Marie rose sauce||£12.50|
|Duck liver and pork pâté en croute||£11.00|
|Beetroot cured salmon, butternut squash and pickled cucumber||£12.50|
|Half dozen rock oysters||£10.50|
|Cauliflower, fennel, kale with caper and rosemary butter||£9.50|
|Soup of the day||£7.10|
| PRIME BRITISH BEEF
The Guinea is a founding member of the 'Scotch Beef Club'. Our beef comes from specially selected farms in Aberdeenshire dry aged on the bone
|Scottish rib (per 100g)||£8.00/100g|
|Porterhouse (per 100g)
For 2 to share, normally 800/900g
|Sirloin on the bone 16oz/448g||£36.00|
|Rib steak on the bone 16oz/448g||£39.00|
|Two Fried eggs||£3.00|
|Beef tomato with field mushroom||£3.50|
|Chestnut mushrooms, garlic butter||£4.00|
|Blue cheese sauce||£3.50|
|The Guinea Grill
Cured pork belly, ox heart and calf liver with garlic & parsley butter, sausage, Lamb cutlet, Lamb's kidney, fried egg. mushroom and tomato
|Grilled lamb cutlets from the rack||£28.00|
|Dover sole 16oz-18oz||£39.50|
|Seabass with caper butter||£26.00|
|Steak and kidney pie (3 times national champion)||£18.00|
|Steak and mushroom pie||£18.00|
|Potato and Wensleydale pie with truffle leeks and poached egg||£18.00|
|Mushroom and radicchio risotto (v)||£15.50|
|Heritage tomato and red onion salad||£5.00/£7.00|
|Beef dripping chips||£4.50|
|Guinea gratin potatoes||£4.50|
|Buttered carrots brunoise||£4.00|
|Baked Gruyere creamed spinach||£4.50|
|Green beans with shallots||£4.50|
|Braised cabbage with pancetta||£4.50|
|Peas, bacon and baby onions||£4.00|
|Sautéed shallots and onions||£3.50|
|Cauliflower, fennel salad||£5.00|
|SUNDAY LUNCH MENU|
|Dingley dell pork belly|
|All roasts are served with duck fat roast potatoes, double yolk Yorkshire pudding, honey glazed carrots and parsnips, swiss chard, curly kale, baby onions and bacon, (optional).|
Before you order your food and drink, please inform a member of staff if you have a food allergy or intolerance.
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