Chilled tomato and red pepper gazpacho, bright with piquillo peppers and goats cheese. Stone bass with romesco and white asparagus. Duck liver paired with peach and pomelo. Wye Valley asparagus tagliolini twirled with wild garlic and basil pesto. A sharp Mojito rum baba to finish. And the classics that have defined the room for generations – Beef Wellington, Dover Sole, and Arnold Bennett soufflé – remain exactly where they should.​

Summer here is whatever you need it to be: an unhurried set lunch, a perfectly-timed pre-theatre menu, a Saturday afternoon that becomes its own occasion, or a lighter menu that keeps things seasonal and elegant. However you choose to arrive, the Savoy Grill is ready.​