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Why Bentley's Oyster Bar and Grill Is on Our Top 50 Seafood Worldwide

Bentley's Oyster Bar and Grill, under Richard Corrigan's direction, is ranked #14 on our Top 50 Seafood Restaurants Worldwide. The seafood style: British oyster bar tradition.

The signature catch: Native English oysters, Dover sole, lobster, the daily catch. The sourcing: British and Irish coastal sourcing; native oyster focus.

The oyster program: British native oyster bar (Colchester, West Mersea, Lindisfarne). The raw bar / grill technique: Marble counter raw bar plus white-tablecloth grill room.

The award lineage: Bentley's institution since 1916; Richard Corrigan since 2005.

How to Order at Bentley's Oyster Bar and Grill

The booking lead time: 4 to 8 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in oyster bars accept no reservations and run a queue from opening.

Order what came in that morning. The kitchen's strongest expression at Bentley's Oyster Bar and Grill is the Native English oysters with lemon and shallot mignonette. The British oyster bar tradition register is structural; the sourcing and the technique are what reward the booking effort.

The dress code: Smart casual at the bar; jacket recommended at the grill. The dinner spend: 100 to 180 GBP per person at dinner. The kitchen at Bentley's Oyster Bar and Grill is rated 9/10 for food and 10/10 for ambience in our editorial scoring.

Why Bentley's Oyster Bar and Grill Is Worth the Pilgrimage

"The Mayfair institution since 1916. Richard Corrigan has run the kitchen since 2005. The marble-counter ground-floor oyster bar plus the white-tablecloth upstairs grill room define the British oyster-bar tradition."

Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The British oyster bar tradition register is structural; the sourcing standard and the regional seafood tradition produce the meal that rewards the pilgrimage.

Address: 11-15 Swallow Street, Mayfair
Founded: 1916
Chef: Richard Corrigan
Seafood style: British oyster bar tradition
Signature catch: Native English oysters, Dover sole, lobster, the daily catch
Sourcing: British and Irish coastal sourcing; native oyster focus
Oyster program: British native oyster bar (Colchester, West Mersea, Lindisfarne)
Best dish: Native English oysters with lemon and shallot mignonette
Booking lead: 4 to 8 weeks for prime time
Dinner price: 100 to 180 GBP per person at dinner
Best for: Seafood Pilgrimage, Anniversary, Family Dinner, Coastal Travel, Oyster Bar Brunch

View Bentley's Oyster Bar and Grill on Restaurants for Kings →

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