Lilibet’s Mayfair Review: Where Seafood Excellence Meets Royal Heritage

1 The Interiors

Stepping into Lilibet’s is like being invited into the most exquisite private residence you’ve ever seen – one that just happens to serve exceptional seafood. Russell Sage Studio has created interiors that reimagine what Number 17 might have looked like had it remained in royal hands: layers of botanical wallpapers, richly patterned fabrics, curated artworks, and eclectic treasures that make each space feel intimate and distinct.

The attention to detail is simply breathtaking. Your eyes are drawn from one beautiful element to another – statement floral wallpapers custom-designed for the space, powder pink fringed bar seats, upholstered banquettes in jewel tones, and fire-lit dining areas that create pockets of warmth throughout the restaurant. It’s maximalist in the very best way – chintz meets glamour, heritage meets playfulness.

Then there’s the seafood bar area on the left-hand side as you walk into the restaurant – a particular highlight. The glowing marble counter becomes a stage for the day’s catch. I can imagine this part of the restaurant full of diners, including me popping in for a plate of oysters or just a pre-dinner cocktail.

Whether you’re perched at the bar or settled in the main restaurant, every corner of this 160-cover space feels considered, special, and utterly captivating. Everywhere you look there is a picture, flower display or artefact to catch your eye.

Restaurateur and chef Ross Shonhan has spent years planning and developing Lilibet’s, jumping through hoops to realise his dream of creating a very special place to dine in. First impressions are that there has been no expense spared in creating his vision.

2 What’s on the Menu

Ross should be applauded as, having built and designed a stunning restaurant, it would have been easy to have played it safe on the menu. Not at Lilibet’s – the menu has some interesting twists.

Reading the menu, it starts in a traditional way with oysters dressed, roasted and fried, along with caviar and seafood platters, all ideal and perfect to enjoy at the seafood counter.

A raw fish section follows, then to complete the fish section, a couple of twists. Firstly, a selection of unsung heroes – Lilibet’s showcases, in their words, “underappreciated species of the ocean”. These include squat lobster, fluke and sea cucumber, a lovely idea and good to see on the menu.

Then, something that caught my eye when I first looked at the menu: Fish Triptych. Luckily, Ross was on hand to explain the inspiration behind the Triptych. Whilst travelling around Peru, he noticed that the locals would only eat fish at lunchtime, presumably, they thought it would be at its freshest. They would eat their catch three ways: raw, grilled and, out of the bones and other fish, the final course would be a pot of fish stew. This obviously struck a chord with Ross. He has refined it to add to the menu – three courses from one fish: a raw fillet, a fried fillet and a soup made from the bones. You will have to read on to see how we got on with our first Triptych experience.

The menu continues with the pasta section, then onto fish and meat from the grill. I’m delighted to say there is a special lunch menu on offer for £34 for three courses – an excellent way to check out Lilibet’s. And for those of you with a sweet tooth, there is an impressive dessert selection.

3 Our Meal

We started our banquet with two snacks: canapé-sized crab tarts with grapefruit and anchovy éclairs, and anchovy parfait topped with a sweet and sour sauce. I can confirm that these little, pretty-looking two-bite snacks tasted as good as they looked. Joining the snacks on the table was a focaccia with garlic and cheese – this freshly made flatbread was sensational. My lunch companion said he would order this bread over a pizza every day; trust me, it was that good.

Now onto the aforementioned Triptych, and our fish of choice was the gurnard. Now the poor old gurnard is not winning any fish beauty contests, and sadly is often overlooked on menus. If you have not tried gurnard, I can recommend it; its meaty white flesh is ideal for our Triptych.

First up, the raw course: a crudo of the gurnard in what was described on the menu as a dog sauce, which you will be delighted to hear is nothing to do with our canine friends but a vinaigrette of chilli Scotch bonnet, spring onion, lime juice, parsley and olive oil.

As you can see from the picture below, the dish looked so vibrant, bursting with lime and a hit of chilli, but allowing the fish to star.

Next up was the grilled gurnard, perfectly cooked, on a bed of the verde sauce, which tantalised our taste buds. It’s already clear that Head Chef Alex Harper has exceptional talent for producing sauces that overdeliver with flavour.

I should mention we were advised to order the ever-so-decadent Lilibet’s mash alongside the grilled fish. When I tell you that the mash was swimming in a stunning seafood bisque and topped with lobster, the word decadent is probably an understatement.

The final course is the talking point of the Triptych. All the leftovers from your fish, once the fish has been filleted, are put into a pressure cooker with added fish stock and turned into the most wonderful soup – all this whilst you are enjoying the first two courses.

The theatre of a trolley arriving, containing a tureen of our soup, adds to the excitement. A well-made soup makes you feel good inside, and this was a lovely soup and the perfect way to end our Triptych experience. General manager Nicolas mentioned they had experienced some raised eyebrows at serving the soup as the last course, but once they experienced it, those eyebrows were replaced with smiles.

In between our Triptych and on recommendation, we tried agnolotti with the ricotta bursting with lemon and crispy sage. It was the most sensational pasta; you would struggle to find better. Is there no end to the head chef’s talents?

Was there room for desserts? Of course there was. We ordered the strawberry and vanilla cheesecake, which came on its own dedicated plate – attention to detail again – and tart of the day, which was a beautiful fig, plum and almond tart. Both were a delightful way to end a very special meal.

4 Final Thoughts

As we reluctantly prepared to leave, I found myself reflecting on what makes Lilibet’s so special. London, and particularly Mayfair, is blessed with exceptional seafood restaurants – we’re never short of choice. But what sets this place apart is its remarkable identity and genuine point of difference.

The Fish Triptych alone – that theatrical journey from raw to grilled to soup, all from a single fish – is unlike anything else you’ll find in London. It’s innovative without being gimmicky, sustainable without being preachy, and absolutely delicious. Add to that the unsung heroes of the ocean on the menu, the exceptional pasta (seriously, that agnolotti!), and the fact they’ve created a £34 three-course lunch in the heart of Mayfair, and you begin to see the full picture.

The front-of-house team, led by general manager Nicolas, strikes that perfect balance between attentive, friendly and relaxed – you feel looked after without ever feeling fussed over. And those interiors? Well, you could happily spend an afternoon just admiring the details.

So if you find yourself in the neighbourhood – whether for a special celebration, a business lunch, or simply because you fancy treating yourself to some of London’s finest seafood – do pop into Lilibet’s. They’ll be delighted to see you, and I suspect, like me, you’ll be planning your return visit before you’ve even left.

5 Private Dining Room

Unsurprisingly, Lilibet’s has a beautiful private dining room which holds up to 22 people. The team at Lilibets will prepare menus for any event or celebration.

6 Where to Find Lilibet’s

Lilibet’s Mayfair

17 Bruton Street, London W1J 6QB

Website & Bookings

Nearest stations

Green Park – 7 min walk

Oxford Circus – 10 min walk

Bond Street – 8 min walk