Sorry, but your web browser is too old to display this page properly.
Please update it to the latest version or switch to a more modern browser,
Google Chrome or
Internet Explorer 8 (they're all free).
The best time to visit Bentley’s is when there’s an ‘r’ in the month: this venerable fish specialist (which opened its doors back in 1916) is a top spot for slurping native oysters and can sell
more than a thousand bivalves in a single day. Current incumbent Richard Corrigan is a respecter of tradition, but happily reshapes time-honoured themes – witness ‘exemplary’ lobster and basil
macaroni, scallops with clementines or, our favourite, chorizo-stuffed baby squid served with mussels and sauce vierge. Otherwise, indulge in a seamlessly deboned Dover sole or pick your way
through the glinting shellfish selection. We’d recommend the boisterous ground-floor bar/brasserie, but for something plusher, head upstairs to the restaurant, where prices are higher and
fancy-pants meals take place against a backdrop of William Morris wallpaper. Bentley’s caters for all occasions, and service is very proper, ‘sir’ – although it can become distracted. The
comprehensive global wine list also hits the mark for quality.
A lot of good stuff in
here. Wines are separated out (wines of the sea/Sauvignon Blanc/honeyed and aromatic), with a mix of stylistic, varietal and regional – and it really works. Loads by the glass, cleverly chosen for
the seafood-driven cuisine. Good to see sherries given their own page as well.
We went for cocktails in Regent Street and decided to grab a bite to eat nearby. I suggested Bentley’s Oyster Bar and Grill because it has a good reputation and has been on our ‘Restaurants to do list’ for a good while.It was a Sunday so luckily there was a table available for us. We were seated in the main dining room, which is much smaller than I expected (although there is another dining room the opposite side of the hall and bar). We were seated along the side of the wall with the other diners and my fellow diner sitting opposite me with their back to the bar...
More from sexdrugsandbaconrolls »
Richard’s approach is defined by his belief in good hospitality coupled with excellent food. Food that is sourced as locally as possible and from individuals rather than large companies. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair in London and his first Michelin star, awarded to him when he was head chef of Fulham Road in Fulham in 1994, also in London.
Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005, an oyster and seafood restaurant just off Piccadilly. He went on to open Corrigan’s Mayfair in 2008, Bentley’s Sea Grill at Harrod’s was his next venture in 2012 and most recently, in 2013 the Virginia Park Lodge in Ireland.
Are you the restaurant owner?
Click here for Links & Logos
Are you making a general enquiry or enquirying about private rooms?
If you want expert advice on the best private rooms and their availability use our free Square Meal Concierge service and earn extra Square Meal Rewards points with every booking.
You are making an enquiry at
Bentley's Oyster Bar & Grill
By clicking 'SEND' you agree to the Square Meal User Agreement