This Grade II-listed Marylebone building has been home to a boozer for nearly two hundred years. And those who have known it for at least some of those might be wondering where its arms have gone. Established in the early eighteenth-century as the Harcourt Arms, it's now simply The Harcourt – probably to move it away from its pubby past and into its food-slanted present.
The kitchen is headed up by Kimmo Makkonen, who has put together a modern-European menu with more than a nod to Nordic cooking. Expect dishes such as gravadlax with pickled cucumber, Nordic reindeer with pearl barley, turnips and lingonberry jam, and dark chocolate mousse with liquorice crumbs and salted caramel.
The wine list goes big on organic and biodynamic wines, and comes alongside cocktails such as a Freudian Slip – a mix of Hallands Flader Aquavit, Briottet lychee liquor, Belvoir elderflower presse, lemon juice and prosecco.
|Sample Cocktail Menu||Download|
|Sample Main Menu||Download|
|Sample Dessert Menu||Download|
A word from the chef:
"Embark on a night of delectable food"
I can imagine re-launching an establishment is a tough old job, let alone one that is just shy of being 200 years old (1826) and positioned in the affluent area of Marylebone. To see for myself I visited The Harcourt one Thursday evening to find out...
|1st Floor White and Black Room||Private Room||28||White Room £1200 - Black Room £450||White Room £1200 - Black Room £450|
|The Whisky Room||Private Room||8|
|The Garden Room||Private Room||60||£3200||£3200|
|The Oak Room||Private Room||44||£2800||£2800|
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