34 has become a modern-day classic since it opened in November 2011. Burnt orange banquettes, oak parquet and a colourful contemporary art collection give the room a warm and inviting look, highlighted by the bespoke charcoal grill in the open kitchen. The grill, also known as a parrilla and fed by natural fuels, was custom-made and imported from Argentina. Head Chef, Paul Brown has developed an eclectic menu, using the grill not only for beef, but also for seasonal game, fish and shellfish. The beef served at 34 includes Scottish dry-aged grass-fed, Australian Wagyu, and US prime corn-fed from Creekstone Farm. “Lobster mac” (lobster macaroni) is a perennial favourite, and there is a wide variety of salads and lighter dishes for the less carnivorous diners.
Tel: 020 3350 3434