A cosy pub and restaurant in Belgravia, Prince Arthur is a must-visit location whether in the neighbourhood-style pub below or the more sophisticated Basque restaurant. Both come with a welcoming atmosphere, gorgeous interior design, and brilliant friendly service. Head chef Adam Iglesias helms the kitchen at The Restaurant Above, showcasing his passion for fire cooking and bold flavours. The Prince Arthur menu is dedicated to showcasing the rich flavours of Basque cuisine, with British flair and top-notch ingredients.
The menu changes each day, to reflect this, but we’ve rounded up some examples of what guests can expect. Naturally, you’ve got the option to begin with a House Martini and bowl of marinated olives as you peruse what's on offer or opt for the in-house caviar selection with turbot dripping potatoes.
Small plates may include delicious lobster and sea urchin soup with trout roe, a chicken sherry terrine with liver parfait, and cured red mullet with ajo blanco. Alternatively, from the wood-grilled section, there's monkfish with clams and a lobster bisque, bluefin tuna with peppercorn sauce, and British ex dairy txuleta beef - a variety of beef that yields greater depth of flavour. The lobster rice is mixed with saffron aioli, and like the wild mushrooms in cured egg yolk, is a perfect choice for those with refined taste buds. On the side, try the winter tomatoes, salt crusted potatoes or bitter leaves with fennel and orange.
For dessert, there’s a selection of chocolatey, warm and chilled puds. Think chocolate mousse with olive oil ice cream, pear and almond tart, and (of course) a brilliantly creamy Basque cheesecake. The Pub Below is just as elevated. Blessed with some of the best Guinness in London it comes armed with shelves of brilliant wine and interiors that pay homage to the British pub tradition.