Our Menus

In the nineteenth century, the Club's then Chef – Richard Terry, wrote one of Britain’s first Indian Cookery Books entitled Indian Cookery, and this continues to influence the menus of the Club today. Many of our Members have lived in the East or often travel to Asia and are well versed in authentic cuisine.

Today, menus are contemporary whilst retaining a selection of well-loved Club Classics. Some dishes draw inspiration from the Club’s history, with strong Eastern influences, including the famous Curry feasts. There are also British and European elements to our menus, ranging from traditions with a modern twist to newer creations.

British Suppliers and Seasonal Produce

We are passionate about sourcing only the best ingredients for the Club kitchen and the food is firmly focussed on seasonality and local, high-quality produce. 

The Cellar

Members have access to an extensive Wine List that has been many years in the making. With over 20,000 bottles of wine in our cellars, our Sommelier is at hand to guide Members towards the perfect pairing.