Mayfair, Belgravia

Bentley's Oyster Bar and Grill

Bentley's Oyster Bar and Grill

Richard Corrigan's second London restaurant and one that's all about seafood. It's something of a London institution, having been around since 1916. Richard Corrigan took it over more recently and made it one of the best seafood spots in town.

Restaurant details

Address: 11-15 Swallow Street, London W1B 4DG

Telephone number: 020 7734 4756

Contact restaurant

• 2 AA Rosettes

Nearest station: Piccadilly Circus

Opening times: Oyster & Champagne Bar: Monday - Saturday 12pm to 12 midnight; Sunday 12pm to 10pm The Grill: Monday - Saturday Lunch 12pm to 3pm, Dinner 6pm to 11pm; Sunday Dinner 6pm to 10pm

  • Private Hire available
  • Bar area
  • Outside seating (weather permitting)

View restaurant website


Swap Start/End


Critic reviews - total score 7 out of 10

Critics' score: 6
Toby Young ES Magazine
Reviewed on March 12, 2007
"Everything got an enthusiastic thumbs up, but the special I chose for my main course - a chicken and langoustine combination doused in plenty of spices - was less impressive. It wasn't bad, exactly, just a bit overcomplicated. I should probably have had the Dover sole." READ REVIEW

Critics' score: 5
"Richard & Peter" Harden's Estimated score
Reviewed on January 25, 2006
"You too, dear reader, could have done better at home, and you too would have been as embarrassed as we were." READ REVIEW

Critics' score: 8
Matthew Norman Guardian
Reviewed by January 21, 2006
"Corrigan, himself a chef here a dozen years ago, has done a fine job reviving this fusty old relic, and if the upstairs grill seems sedate, that's doubtless intentional." READ REVIEW

Critics' score: 8
Jay Rayner Observer Estimated score
Reviewed on December 18, 2005
"A Dover sole, with a chunky tartare sauce, was perfectly trimmed and separated effortlessly from the bone." READ REVIEW

Critics' score: 6
Tracey MacLeod Independent
Reviewed on December 17, 2005
"Main courses, when they eventually arrived, weren't completely hot. The fish dishes, though, were worth the wait. Dover sole, neatly trimmed on the bone and slick with buttery sauce meunière, was a reminder of how great this king of fish can be, while a cross-section of wild seabass also delivered more taste than the average fillet." READ REVIEW

Critics' score: 8
Terry Durack Independent
Reviewed on December 11, 2005
"The very good far outweighs the not so good, and things will probably even get better, especially if Corrigan keeps up his presence, and chef Brendan Farlyn keeps a certain grilled fish on the menu." READ REVIEW

Powered by JReviews

Hot Dinners recommends

Test Drive

Hot Dinners on Instagram