45 Jermyn St., the much-loved, contemporary brasserie located in the heart of St. James’s, has launched a brand-new weekend menu, thoughtfully designed by Executive Chef, Sam White.

Available every Saturday and Sunday, the menu brings together a considered selection of new dishes alongside much-loved classics. Reflecting its storied surroundings – where old-school, high-octane glamour meets modern London – the menu continues to champion British and European dishes, reimagined with a distinctive, theatrical flourish – in true 45 Jermyn St. style.

Perfectly positioned in the centre of St. James’s, one of London’s buzziest districts, 45 Jermyn St. is an ideal anchor for a weekend in London. Just moments from the Royal Academy of Arts and surrounded by independent galleries, it sits at the heart of the capital’s cultural landscape. Renowned destinations such as Fortnum & Mason and Burlington Arcade are a short stroll away, alongside the green open spaces of St James’s Park. Buckingham Palace, Leicester Square and the Theatre District are also within easy reach, making the restaurant a natural stop within a day of exploring the city.

As the days grow warmer, guests can also enjoy the terrace, opting for a perfect spot of al fresco dining and soaking up the atmosphere of London’s West End.

BRUNCH

Made for leisurely mornings, the updated brunch offering introduces a selection of new dishes, alongside established favourites. A creamy Shakshuka joins the family, served with grilled sourdough, alongside indulgent options such as Lobster Benedict and a range of classic egg dishes; from Eggs Benedict, Florentine and Royale to Scrambled eggs with Piccadilly smoked salmon on soda bread, with the option to add caviar for an extra touch of luxury.

Buttermilk pancakes offer a sweeter note, which can be jazzed up with blueberry compote and lemon curd or streaky bacon and honey, while those seeking something more traditional can opt for the beloved Boiled eggs with soldiers, best paired with a glass of fresh orange juice – or even a classic Bloody Mary.

DRINKS

The drinks offering complements the experience with equal flair. A dedicated Bloody Mary menu, titled ‘Menu of Mary’s’, features a selection of bespoke drinks, inviting guests to tailor their serve to taste. The classic offering blends vodka with 45 spice mix, citrus and tomato juice. The Virtuous Mary, a non-alcoholic alternative, opts for a revitalising boost, blending tomato, carrot, red pepper, cucumber, chilli, white wine vinegar, salt and black pepper. The Dirty Mary; a tequila take on the original, and the Hinomaru Mary, which stirs Ki No Bi Gin with a Japanese dressing of cayenne pepper and sriracha. 

This is joined by a newly introduced dessert wine, Petit Guiraud 2nd wine, Chateau Guiraud 2023, alongside an updated wine list that expands the selection across both classic and contemporary regions, ensuring thoughtful pairings throughout the meal.

SATURDAYS AT 45

Brunches at 45 Jermyn St. ascend into a decadent all-day affair, where a leisurely start can effortlessly turn into an indulgent feast. To commence, guests can explore a refined selection of starters, from caviar served tableside with blinis, new potatoes and softly scrambled eggs, to a platter of Carlingford Lough oysters, delicately sliced Beef carpaccio with a sharp mustard dressing.

For the main event, the menu delivers a breadth of classic brasserie-style cooking. Highlights include a Native breed Cumbrian rib eye, served with crisp chips and a rich béarnaise, alongside Calves’ liver with crispy onions and sweetcure bacon. Fish enthusiasts are equally well-served with Dover sole à la meunière, offered on or off the bone, prepared with simplicity and precision to let the quality of the ingredient shine.

SUNDAYS AT 45 

On Sundays, the 45 Jermyn St. roast takes the centre stage. Guests can choose from Cumbrian sirloin, Herdwick lamb rump, and Cumbrian cob chicken. Each dish is served with all the traditional accompaniments to share, including a Yorkshire pudding, roast potatoes, cauliflower cheese, hispi cabbage, heritage carrots and a rich, thick gravy, delivering a comforting yet elevated take on a timeless favourite.

The Sunday menu offers a strong and considered selection for vegetarian guests, including a Spring vegetable salad with ginger and almond dressing, Aubergine with miso barbecue glaze and sesame vegetable slaw, and a comforting Spring vegetable and tomato minestrone finished with pickled chillies, each exemplifying bold flavours and the best of local British produce.

DESSERTS

Desserts at 45 Jermyn St. continue to lean into a sense of nostalgia and theatre, with a playful nod to the restaurant’s soda fountain heritage. A centrepiece is the iconic Knickerbocker Glory – a towering, jewel-like construction of ice cream, strawberries and meringue that remains synonymous with the site’s past, offering a joyful, almost theatrical finish to the meal.

Alongside it, the Baked Alaska delivers its own sense of spectacle, combining contrasting textures of brûléed meringue and chilled ice cream for a classic, tableside-worthy flourish. The menu is balanced with a selection of savoury finales too, including Scotch woodcock and the Welsh/Buck or Elegant Rarebit, ensuring a more restrained close for those less inclined towards sweetness.