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For nearly 170 storied years Scott’s has been known, nationwide, for its fish. And with good reason: the seafood here is first class. The centrepiece of the restaurant is a grand oyster bar where Mayfair denizens sip flutes of Gaston Chiquet and feast on fines de claires by the dozen.
In the club-like seating area, diners get stuck in to Cornish sardines laced with parsley, sautéed monkfish cheeks with bordelaise sauce, and scampi provençale. We rhapsodised over the bass ceviche, a cheeky number bolstered by chunks of avocado, pepped up with a decent dose of jalapeño. We were also impressed with a tender halibut fillet and a meaty seared sea bass, swirled with lemon and herb butter and served with a heart-stopping mash.
The desserts are magnificent (don’t miss the bakewell pudding). Prices are steep, but for an occasional treat, Scott’s is worth the expense.