"The Guinea Grill is basically a crèche for signet rings and tourists wanting the ye olde London experience in Mayfair. The plaid carpets bring to mind country estates and family crests, food is dished up silver service-style, and diners with flushed cheeks contemplate a post-pie nap in their comfy, cushioned chairs. Yes, the historic pub-British restaurant has big eye-roll potential. But the waistcoat-wearing staff (who will lead you to the dining room with a ‘sir’ or ‘madame’), the portraits peeping out from their frilly bonnets, and the lack of iPhones on tables make for a transportive rather than tiresome experience. And the food is very good. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch The hearty dishes are unabashedly old-school and comforting—like a prawn and crayfish cocktail, beef wellington, and sides of haggis and lamb kidneys. Just know that veganism hasn't reached The Guinea Grill yet. Low cholesterol and restraint are also foreign concepts. Come for special meals with charm levels that put nearby Sexy Fish to shame, or take an out-of-towner who wants to be put in mind of Dickens and Downton. Food Rundown photo credit: Aleksandra Boruch Steak & Mushroom Pie Served on a doily, with the kind of weighty, ornate spoon that could be a family heirloom, this isn’t your average Pukka job. The filling is generous and saucy, the pastry is buttery and brown, and we needed a walk after finishing the lot. photo credit: Aleksandra Boruch Sirloin Steak (16oz/448g) As you would expect from somewhere with a meat fridge at the front of the restaurant, the steaks here are delicious. Criss-cross scorch marks, a glistening cap of fat, and juicy meat—the sirloin delivers on the promise of how good it looks. It’s cooked simply but to perfection, and we could happily eat this on its own, with a pile of creamed spinach. photo credit: Aleksandra Boruch Cauliflower Cheese This is the type of cauliflower cheese that we’d forgo the rest of a roast dinner to eat. Preferably out of a big pot. It’s excellent. The cheeses are strong and tangy, and the top is bubbling and scorched in places. photo credit: Sinéad Cranna Potato & Wensleydale Pie, Truffle, Leeks & Poached Egg There are so many exciting words in this menu description, and just know that this dish lives up to all of them. We particularly like that the egg becomes its own rich sauce and dribbles down into the decadent truffled leeks. Honey Glazed Carrots Just know that this side dish is best suited to one person. We shared ours and it felt like we were on teeny, tiny baton rations. They’re caramelised, sweet, and soft, just like they should be." - Sinéad Cranna
