The Cavendish in Marylebone has had a bit of a refresh and has reopened with a brand new team and a brand new menu. The pub has been laid out to accommodate social distancing, with additional space on the heated terrace and in the private dining room. Michael Burke (previously at Trade and Soho House) has taken over as GM with Alex Povall (ex-head chef at The Oystermen) heading up the kitchen.
In a nod to his old place, Alex has oysters on the menu served with a range of dressings, as well as dishes like beef tartare with horseradish & black sesame crackers; grilled Cornish mackerel with apple, elderflower & wood sorrel; braised rabbit & cep pie; Gloucester Old Spot pork cheeks with butter-roasted celeriac; wild seabass with braised fennel in spiced mussel & saffron broth; and glazed Tahitian vanilla custard tart with poached blackberries. The Sunday menu features classic roasts like Hereford beef, Tamworth pork belly and whole baked turbots.
It sounds like a hit to us, and The Cavemdish team clearly think so too as they’re already looking to expand with a Mayfair location later this year.
35 New Cavendish Street, Marylebone, London W1G 9TR