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Refuel Bar & Restaurant
3.57
（0 reviews）British
London, England, United Kingdom
Notice
A note from the restaurant
Thank you for choosing to join us at Refuel. Should you be running late please contact us directly via telephone 020 7559 3007. Should you cancel or reduce your booking within 24 hours of your reservation time or not show for your reservation, a charge of £20 per person will be applied. Kindly know that the Set Menu won't be available throughout December. We really look forward to welcoming you to Refuel.
Reservations
Accepts reservations・Request reservation
Cuisine
Hours
Address
Nearby stations
0.25km from Green Park station0.50km from Piccadilly Circus station0.74km from Oxford Circus station
Payment methods
Credit cards accepted
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
：Real-time reservation
：Request
：No available seats
：Closed
Lively Hotel Bar and Restaurant
Refuel Bar & Restaurant combines a lively, animated dining room with a polished hotel bar feel. Guests highlight expertly mixed cocktails, appealing bar snacks, and well-prepared dishes that are fresh and attractively presented. Attentive staff offer thoughtful recommendations and maintain a clean, well-kept environment throughout the visit.
Ratings
3.57（0 reviews）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Photos
Menu
A la Carte
Sunday Roast
Set Menu
Brunch Menu
Sunday Roast
Set Menu
A la Carte
Brunch Menu
Pre-Theatre Set Menu
Sunday Roast
Set Menu
A la Carte
Brunch Menu
Pre-Theatre Set Menu
Sunday Roast
Set Menu
A la Carte
Brunch Menu
Pre-Theatre Set Menu
APPETISERS
Flourish bakery ancient grain baguette, Netherend Farm butter
GBP 6
Lincolnshire Poacher choux, truffle
GBP 8
Prawn Kyiv, garlic and parsley
GBP 9
Potted Merrifield duck, port jelly, cornichons and toast
GBP 9
Heritage squash hummus, crudités
GBP 8
STARTERS
Celeriac velouté with Wiltshire truffle
GBP 10
Scallop and crab ravioli, shellfish bisque, coastal herbs
GBP 16
Poached Brambletye Farm hen’s egg, Jerusalem artichoke and woodland mushrooms
GBP 12
Caramelised endive tart, blue cheese, rooftop herb salad
GBP 12
Heritage beetroot salad, hazelnut vinaigrette
GBP 10
Ham hock and parsley terrine, toasted seven seed sourdough, quince chutney
GBP 12
MAINS
Roast Yorkshire venison, slow cooked cabbage, chervil root, juniper sauce
GBP 30
Cornish halibut, parsnips, red wine poached salsify
GBP 30
Braised Irish beef cheek bourguignon, creamed potatoes
GBP 28
Turnip and caramelised onion pie, watercress
GBP 22
Shetland cod, butter beans and Kent chorizo
GBP 25
Lincolnshire Poacher cheese and cauliflower pie, Wiltshire truffle (V GF)
GBP 24
Pappardelle, woodland mushrooms, wild garlic, Parmesan
£11 / £22
Market value (please ask)
CLASSICS
Alfred Enderby smoked salmon, crème fraîche, cucumber and dill pickle, sourdough
GBP 24
Dover sole 16oz Grilled or meunière (GF)
Grilled or meunière
GBP 48
Caesar salad
with chicken or prawns £30
GBP 20
Smoked haddock and salmon fish cake, poached egg, hollandaise
Béarnaise, peppercorn or blue cheese
GBP 26
Chicken schnitzel, fried St Ewes egg, caper and anchovy butter
Béarnaise, peppercorn or blue cheese
GBP 28
Aubrey Allen 12oz ribeye steak (GF)
Béarnaise (V GF), peppercorn (GF) or garlic butter (V GF)
GBP 45
TO SHARE
Roast Cotswold chicken pie, Beal’s Farm pancetta, roasted tarragon jus, peas, baby onions and gem lettuce
GBP 48
Côte de boeuf, hand cut chips, green leaf salad and choice of sauce (GF)
GBP 95
SIDES
French fries (VG GF)
GBP 6
Jersey Royals, seaweed butter (V GF)
GBP 6
Purple sprouting broccoli, anchovies and crispy shallots (GF)
GBP 6
Creamed kale and spinach (V GF)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
DESSERTS
Refuel tarte Tatin, Calvados ice cream (V)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
Mascarpone crème brûlée, blood orange (V GF)
GBP 9
Valrhona chocolate fondant, pistachio ice cream (V)
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
Appetisers
Flourish bakery ancient grain baguette, Netherend Farm butter
GBP 6
Lincolnshire Poacher choux, truffle
GBP 8
Prawn Kyiv, garlic and parsley
GBP 9
Potted Merrifield duck, port jelly, cornichons and toast
GBP 9
Heritage squash hummus, crudités
GBP 8
Starters
Celeriac velouté with Wiltshire truffle
GBP 10
Scallop and crab ravioli, shellfish bisque, coastal herbs
GBP 16
Poached Brambletye Farm hen’s egg, Jerusalem artichoke and woodland mushrooms
GBP 12
Caramelised endive tart, blue cheese, rooftop herb salad
GBP 12
Heritage beetroot salad, hazelnut vinaigrette
GBP 10
Ham hock and parsley terrine, toasted seven seed sourdough, quince chutney
GBP 12
Mains
Roast Yorkshire venison, slow cooked cabbage, chervil root, juniper sauce
GBP 30
Cornish halibut, parsnips, red wine poached salsify
GBP 30
Pappardelle, woodland mushrooms, Parmesan
£11/ £22
Market value (please ask)
hetland cod, butter beans and Kent chorizo
GBP 25
Lincolnshire Poacher cheese and cauliflower pie, Wiltshire truffle (V GF)
GBP 24
Pappardelle, woodland mushrooms, wild garlic, Parmesan
£11 / £22
Market value (please ask)
Caesar salad £20 with chicken or prawns
GBP 30
Smoked haddock and salmon fish cake, poached egg, hollandaise
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Sunday Roast
All served with Yorkshire pudding, onion and tarragon stuffing, roast potatoes, honey roast parsnips and heritage carrots, kale
Roast sirloin of beef, horseradish cream
GBP 26
Roast Devon White chicken, bread sauce
GBP 26
Roast rack of pork, crackling, caramelised apple sauce
GBP 26
Turnip and caramelised onion pie, watercress
GBP 24
Sides
French fries
GBP 6
Roasted garlic mac and cheese
GBP 6
Spinach with chilli and garlic
GBP 6
Westcombe cheddar cauliflower cheese
GBP 6
Pigs in blankets
GBP 6
Desserts
Tiramisù
GBP 9
Sticky toffee pudding, clotted cream
GBP 9
Red wine poached pear tarte Tatin, vanilla ‘ice cream'
GBP 9
Valrhona chocolate fondant, pistachio ice cream
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Royal Oak Farm leek and potato soup (VG GF)
Market value (please ask)
Cured ChalkStream trout, wild garlic mayonnaise (GF)
Market value (please ask)
Beetroot tart, roasted hazelnut dressing (VG)
Market value (please ask)
2nd Course
Roasted Devon White chicken, Jersey Royals, peas and broad beans (GF)
Market value (please ask)
South Coast pollock, shrimp and caper butter, shallot and parsley salad (GF)
Market value (please ask)
Polenta terrine with mushrooms, pickled onions and Kentish broccoli (VG GF)
Market value (please ask)
3rd Course
Vanilla panna cotta, blood orange (V)
Market value (please ask)
Rhubarb Pavlova, lemon curd (V GF)
Market value (please ask)
Selection of British artisanal cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Jersey Royals, seaweed butter (V GF)
GBP 6
Creamed kale and spinach (V GF)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
Appetisers
Flourish bakery ancient grain loaf, Netherend Farm butter
GBP 6
Pea and avocado hummus, summer vegetable crudités
GBP 8
Fried courgette flower, salted ricotta, honey
GBP 8
Panisse, black olive and herbes de Provence
GBP 6
Smoked almond and garlic dip, spring crudités and sesame seed cracker (VG GF)
GBP 7
Starters
Courgette and rocket soup, Westcombe ricotta
GBP 10
Cornish crab, Bull’s Heart tomato, green olive and avocado salad
GBP 16
Grilled red mullet escabeche, saffron, orange and bronze fennel
GBP 16
Burrata, roasted peaches, borlotti beans and chilli
GBP 15
Aged beef carpaccio, rocket, Parmesan
GBP 16
Heritage tomatoes, capers, pickled shallots, sourdough and grape vinegar dressing
GBP 12
Mains
Cotswolds chicken paillard, Datterini tomatoes, rocket and Parmesan (GF)
GBP 28
Roast brill, olive oil mousseline potatoes, grilled courgettes and gremolata (GF)
GBP 32
Prawn and roasted tomato risotto, bottarga and lemon £18/£34
Market value (please ask)
Provençal vegetable tarte fine, goat’s curd, basil and courgette flowers (V)
GBP 28
Roasted ‘nduja’ carrots, crispy polenta, baba ganoush and smoked almonds (VG GF)
GBP 26
Aubrey Allen 12oz sirloin on the bone (GF)
Béarnaise (V GF), peppercorn (GF) or Raul’s chimichurri sauce (VG GF)
GBP 48
Refuel salad
GBP 25
Caesar salad
with chicken or prawns £20/£30
Market value (please ask)
To share
Aubrey Allen côte de boeuf, hand cut chips, green leaf salad and béarnaise sauce
GBP 125
Côte de boeuf, hand cut chips, green leaf salad and choice of sauce (GF)
Béarnaise (V GF), peppercorn (GF) or garlic butter (V GF)
GBP 95
Brunch
Alfred Enderby smoked salmon, crème fraîche, cucumber and dill pickle, sourdough
GBP 24
Banana bread, crushed pecans, vanilla chantilly cream, maple syrup (V)
GBP 15
Secret Smokehouse kipper with lemon and herb butter (GF)
GBP 15
Superfood breakfast bowl
Coconut yoghurt, berry compote, chia crisp bread, cashew nut butter and banana roll, seasonal fruit, roasted 7 seeds
GBP 14
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Crushed avocado, semidried heritage tomatoes, poached eggs (V)
GBP 20
Aubrey Allen 12oz ribeye steak, fried St Ewe egg (GF)
Béarnaise (V GF), peppercorn (GF) or garlic butter (V GF)
GBP 48
Sides
Hand Cut Fries (VG)
GBP 6
New potatoes (V GF)
GBP 6
Roasted fennel, green beans and wild garlic (V GF)
GBP 6
Lamb’s lettuce, pickled shallot, mustard dressing (VG GF)
GBP 6
Heritage tomatoes and red onion (VG GF)
GBP 6
Desserts
Refuel tarte Tatin, Calvados ice cream (V)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
Mascarpone crème brûlée, blood orange (V GF)
GBP 9
Valrhona chocolate fondant, pistachio ice cream (V)
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
Appetisers
Flourish bakery ancient grain baguette, Netherend Farm butter
GBP 6
Lincolnshire Poacher choux, truffle
GBP 8
Prawn Kyiv, garlic and parsley
GBP 9
Potted Merrifield duck, port jelly, cornichons and toast
GBP 9
Heritage squash hummus, crudités
GBP 8
Starters
Celeriac velouté with Wiltshire truffle
GBP 10
Scallop and crab ravioli, shellfish bisque, coastal herbs
GBP 16
Poached Brambletye Farm hen’s egg, Jerusalem artichoke and woodland mushrooms
GBP 12
Caramelised endive tart, blue cheese, rooftop herb salad
GBP 12
Heritage beetroot salad, hazelnut vinaigrette
GBP 10
Ham hock and parsley terrine, toasted seven seed sourdough, quince chutney
GBP 12
Mains
Roast Yorkshire venison, slow cooked cabbage, chervil root, juniper sauce
GBP 30
Cornish halibut, parsnips, red wine poached salsify
GBP 30
Pappardelle, woodland mushrooms, Parmesan
£11/ £22
Market value (please ask)
hetland cod, butter beans and Kent chorizo
GBP 25
Lincolnshire Poacher cheese and cauliflower pie, Wiltshire truffle (V GF)
GBP 24
Pappardelle, woodland mushrooms, wild garlic, Parmesan
£11 / £22
Market value (please ask)
Caesar salad £20 with chicken or prawns
GBP 30
Smoked haddock and salmon fish cake, poached egg, hollandaise
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Sunday Roast
All served with Yorkshire pudding, onion and tarragon stuffing, roast potatoes, honey roast parsnips and heritage carrots, kale
Roast sirloin of beef, horseradish cream
GBP 26
Roast Devon White chicken, bread sauce
GBP 26
Roast rack of pork, crackling, caramelised apple sauce
GBP 26
Turnip and caramelised onion pie, watercress
GBP 24
Sides
French fries
GBP 6
Roasted garlic mac and cheese
GBP 6
Spinach with chilli and garlic
GBP 6
Westcombe cheddar cauliflower cheese
GBP 6
Pigs in blankets
GBP 6
Desserts
Tiramisù
GBP 9
Sticky toffee pudding, clotted cream
GBP 9
Red wine poached pear tarte Tatin, vanilla ‘ice cream'
GBP 9
Valrhona chocolate fondant, pistachio ice cream
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Royal Oak Farm leek and potato soup (VG GF)
Market value (please ask)
Cured ChalkStream trout, wild garlic mayonnaise (GF)
Market value (please ask)
Beetroot tart, roasted hazelnut dressing (VG)
Market value (please ask)
2nd Course
Roasted Devon White chicken, Jersey Royals, peas and broad beans (GF)
Market value (please ask)
South Coast pollock, shrimp and caper butter, shallot and parsley salad (GF)
Market value (please ask)
Polenta terrine with mushrooms, pickled onions and Kentish broccoli (VG GF)
Market value (please ask)
3rd Course
Vanilla panna cotta, blood orange (V)
Market value (please ask)
Rhubarb Pavlova, lemon curd (V GF)
Market value (please ask)
Selection of British artisanal cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Jersey Royals, seaweed butter (V GF)
GBP 6
Creamed kale and spinach (V GF)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
APPETISERS
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Whipped beetroot, heritage crisps (VG GF)
GBP 8
STARTERS
Celeriac velouté, winter chanterelles (VG)
GBP 10
Warm rabbit and pork pie, grain mustard sauce
GBP 14
Dorset crab ravioli, tomato and shellfish dressing
GBP 16
Pear and endive salad, Colston Bassett, candied walnuts (GF)
GBP 12
Caramelised onion tart (VG)
GBP 12
Chicken liver parfait, truffle brioche and autumn fruit chutney
GBP 12
MAINS
Yorkshire venison, watercress Spätzle, juniper sauce
GBP 32
Braised Irish beef rib bourguignon, creamed potatoes
GBP 30
Mushroom, parsnip, chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
GBP 24
Cornish halibut, mussel and clam lasagne, saffron bisque (GF)
GBP 32
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
CLASSICS
Alfred Enderby smoked salmon, crème fraîche, cucumber and dill pickle, sourdough
GBP 24
Dover sole 16oz (GF)
Grilled or meunière
GBP 48
Caesar salad
with chicken or prawns £34
GBP 24
Smoked haddock and salmon fish cake, watercress salad, tartare sauce
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Aubrey Allen 120z ribeye steak (GF)
Bérnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
TO SHARE
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
SIDES
£6
French fries (VG GF)
Market value (please ask)
Mayfield cheese and potato croquettes (V)
Market value (please ask)
Spinach with chilli and garlic (VG GF)
Market value (please ask)
Roasted piccolo parsnips and turnips (VG GF)
Market value (please ask)
Butter lettuce salad, mustard vinaigrette (VG GF)
Market value (please ask)
DESSERTS
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Black Forest cheesecake (V)
GBP 10
Spiced winter poached fruit, orange sorbet (VG GF)
GBP 9
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
Appetisers
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Whipped beetroot, heritage crisps (VG GF)
GBP 8
Starters
Celeriac velouté, winter chanterelles (VG)
GBP 10
Warm rabbit and pork pie, grain mustard sauce
GBP 14
Dorset crab ravioli, tomato and shellfish dressing
GBP 16
Pear and endive salad, Colston Bassett, candied walnuts (GF)
GBP 12
Caramelised onion tart (VG)
GBP 12
Chicken liver parfait, truffle brioche and autumn fruit chutney
GBP 12
Mains
Yorkshire venison, watercress Spatzle, juniper sauce
GBP 32
Braised Irish beef rib bourguignon, creamed potatoes
GBP 30
Mushroom, parsnip, chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
GBP 24
Cornish halibut, mussel and clam lasagne, saffron bisque (GF)
GBP 32
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Caesar salad
with chicken or prawns £34
GBP 24
To share
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
Brunch
Alfred Enderby smoked salmon, scrambled eggs and brioche
GBP 24
Crab Arnold Bennett omelette (GF)
GBP 24
Aubrey Allen oxtail hash, fried duck egg and HP sauce (GF)
GBP 22
Smoked haddock and salmon fish cake, watercress salad, tartare sauce
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Crushed avocado, semidried heritage tomatoes, poached eggs (V)
GBP 20
Aubrey Allen 12oz ribeye steak, fried St Ewe egg (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
Sides
£6
French Fries (VG GF)
Market value (please ask)
Mayfield cheese and potato croquettes (V)
Market value (please ask)
Spinach with chilli and garlic (VG GF)
Market value (please ask)
Roasted piccolo parsnips and turnips (VG GF)
Market value (please ask)
Butter lettuce salad, mustard vinaigrette (VG GF)
Market value (please ask)
Desserts
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Black Forest cheesecake (V)
GBP 10
Spiced winter poached fruit, orange sorbet (VG GF)
GBP 9
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Chicken liver parfait, toasted walnut and raisin bread, quince
Market value (please ask)
Jerusalem artichoke soup with mushroom and cheese toastie (V)
Market value (please ask)
Onion tarte Tatin, land cress and rooftop salad (VG)
Market value (please ask)
2nd Course
Slow cooked beef cheek with creamed potatoes and mushrooms (GF)
Market value (please ask)
Market selection of grilled fish, roast garlic aioli (GF)
Market value (please ask)
Mushroom, parsnip and chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
Market value (please ask)
3rd Course
Spiced poached winter fruit, orange sorbet (VG GF)
Market value (please ask)
Sticky toffee pudding, Dorset cream
Market value (please ask)
Selection of cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Spinach with chilli and garlic (VG)
GBP 6
Roasted piccolo parsnips and turnips (VG GF)
GBP 6
Appetisers
Flourish bakery ancient grain baguette, Netherend Farm butter
GBP 6
Lincolnshire Poacher choux, truffle
GBP 8
Prawn Kyiv, garlic and parsley
GBP 9
Potted Merrifield duck, port jelly, cornichons and toast
GBP 9
Heritage squash hummus, crudités
GBP 8
Starters
Celeriac velouté with Wiltshire truffle
GBP 10
Scallop and crab ravioli, shellfish bisque, coastal herbs
GBP 16
Poached Brambletye Farm hen’s egg, Jerusalem artichoke and woodland mushrooms
GBP 12
Caramelised endive tart, blue cheese, rooftop herb salad
GBP 12
Heritage beetroot salad, hazelnut vinaigrette
GBP 10
Ham hock and parsley terrine, toasted seven seed sourdough, quince chutney
GBP 12
Mains
Roast Yorkshire venison, slow cooked cabbage, chervil root, juniper sauce
GBP 30
Cornish halibut, parsnips, red wine poached salsify
GBP 30
Pappardelle, woodland mushrooms, Parmesan
£11/ £22
Market value (please ask)
hetland cod, butter beans and Kent chorizo
GBP 25
Lincolnshire Poacher cheese and cauliflower pie, Wiltshire truffle (V GF)
GBP 24
Pappardelle, woodland mushrooms, wild garlic, Parmesan
£11 / £22
Market value (please ask)
Caesar salad £20 with chicken or prawns
GBP 30
Smoked haddock and salmon fish cake, poached egg, hollandaise
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Sunday Roast
All served with Yorkshire pudding, onion and tarragon stuffing, roast potatoes, honey roast parsnips and heritage carrots, kale
Roast sirloin of beef, horseradish cream
GBP 26
Roast Devon White chicken, bread sauce
GBP 26
Roast rack of pork, crackling, caramelised apple sauce
GBP 26
Turnip and caramelised onion pie, watercress
GBP 24
Sides
French fries
GBP 6
Roasted garlic mac and cheese
GBP 6
Spinach with chilli and garlic
GBP 6
Westcombe cheddar cauliflower cheese
GBP 6
Pigs in blankets
GBP 6
Desserts
Tiramisù
GBP 9
Sticky toffee pudding, clotted cream
GBP 9
Red wine poached pear tarte Tatin, vanilla ‘ice cream'
GBP 9
Valrhona chocolate fondant, pistachio ice cream
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Royal Oak Farm leek and potato soup (VG GF)
Market value (please ask)
Cured ChalkStream trout, wild garlic mayonnaise (GF)
Market value (please ask)
Beetroot tart, roasted hazelnut dressing (VG)
Market value (please ask)
2nd Course
Roasted Devon White chicken, Jersey Royals, peas and broad beans (GF)
Market value (please ask)
South Coast pollock, shrimp and caper butter, shallot and parsley salad (GF)
Market value (please ask)
Polenta terrine with mushrooms, pickled onions and Kentish broccoli (VG GF)
Market value (please ask)
3rd Course
Vanilla panna cotta, blood orange (V)
Market value (please ask)
Rhubarb Pavlova, lemon curd (V GF)
Market value (please ask)
Selection of British artisanal cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Jersey Royals, seaweed butter (V GF)
GBP 6
Creamed kale and spinach (V GF)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
APPETISERS
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Whipped beetroot, heritage crisps (VG GF)
GBP 8
STARTERS
Celeriac velouté, winter chanterelles (VG)
GBP 10
Warm rabbit and pork pie, grain mustard sauce
GBP 14
Dorset crab ravioli, tomato and shellfish dressing
GBP 16
Pear and endive salad, Colston Bassett, candied walnuts (GF)
GBP 12
Caramelised onion tart (VG)
GBP 12
Chicken liver parfait, truffle brioche and autumn fruit chutney
GBP 12
MAINS
Yorkshire venison, watercress Spätzle, juniper sauce
GBP 32
Braised Irish beef rib bourguignon, creamed potatoes
GBP 30
Mushroom, parsnip, chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
GBP 24
Cornish halibut, mussel and clam lasagne, saffron bisque (GF)
GBP 32
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
CLASSICS
Alfred Enderby smoked salmon, crème fraîche, cucumber and dill pickle, sourdough
GBP 24
Dover sole 16oz (GF)
Grilled or meunière
GBP 48
Caesar salad
with chicken or prawns £34
GBP 24
Smoked haddock and salmon fish cake, watercress salad, tartare sauce
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Aubrey Allen 120z ribeye steak (GF)
Bérnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
TO SHARE
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
SIDES
£6
French fries (VG GF)
Market value (please ask)
Mayfield cheese and potato croquettes (V)
Market value (please ask)
Spinach with chilli and garlic (VG GF)
Market value (please ask)
Roasted piccolo parsnips and turnips (VG GF)
Market value (please ask)
Butter lettuce salad, mustard vinaigrette (VG GF)
Market value (please ask)
DESSERTS
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Black Forest cheesecake (V)
GBP 10
Spiced winter poached fruit, orange sorbet (VG GF)
GBP 9
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
Appetisers
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Whipped beetroot, heritage crisps (VG GF)
GBP 8
Starters
Celeriac velouté, winter chanterelles (VG)
GBP 10
Warm rabbit and pork pie, grain mustard sauce
GBP 14
Dorset crab ravioli, tomato and shellfish dressing
GBP 16
Pear and endive salad, Colston Bassett, candied walnuts (GF)
GBP 12
Caramelised onion tart (VG)
GBP 12
Chicken liver parfait, truffle brioche and autumn fruit chutney
GBP 12
Mains
Yorkshire venison, watercress Spatzle, juniper sauce
GBP 32
Braised Irish beef rib bourguignon, creamed potatoes
GBP 30
Mushroom, parsnip, chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
GBP 24
Cornish halibut, mussel and clam lasagne, saffron bisque (GF)
GBP 32
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Caesar salad
with chicken or prawns £34
GBP 24
To share
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
Brunch
Alfred Enderby smoked salmon, scrambled eggs and brioche
GBP 24
Crab Arnold Bennett omelette (GF)
GBP 24
Aubrey Allen oxtail hash, fried duck egg and HP sauce (GF)
GBP 22
Smoked haddock and salmon fish cake, watercress salad, tartare sauce
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Crushed avocado, semidried heritage tomatoes, poached eggs (V)
GBP 20
Aubrey Allen 12oz ribeye steak, fried St Ewe egg (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
Sides
£6
French Fries (VG GF)
Market value (please ask)
Mayfield cheese and potato croquettes (V)
Market value (please ask)
Spinach with chilli and garlic (VG GF)
Market value (please ask)
Roasted piccolo parsnips and turnips (VG GF)
Market value (please ask)
Butter lettuce salad, mustard vinaigrette (VG GF)
Market value (please ask)
Desserts
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Black Forest cheesecake (V)
GBP 10
Spiced winter poached fruit, orange sorbet (VG GF)
GBP 9
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Chicken liver parfait, toasted walnut and raisin bread, quince
Market value (please ask)
Jerusalem artichoke soup with mushroom and cheese toastie (V)
Market value (please ask)
Onion tarte Tatin, land cress and rooftop salad (VG)
Market value (please ask)
2nd Course
Slow cooked beef cheek with creamed potatoes and mushrooms (GF)
Market value (please ask)
Market selection of grilled fish, roast garlic aioli (GF)
Market value (please ask)
Mushroom, parsnip and chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
Market value (please ask)
3rd Course
Spiced poached winter fruit, orange sorbet (VG GF)
Market value (please ask)
Sticky toffee pudding, Dorset cream
Market value (please ask)
Selection of cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Mayfield cheese and potato croquettes (v)
GBP 6
Spinach with chilli and garlic (VG)
GBP 6
Roasted piccolo parsnips and turnips (VG GF)
GBP 6
Appetisers
Flourish bakery ancient grain baguette, Netherend Farm butter
GBP 6
Lincolnshire Poacher choux, truffle
GBP 8
Prawn Kyiv, garlic and parsley
GBP 9
Potted Merrifield duck, port jelly, cornichons and toast
GBP 9
Heritage squash hummus, crudités
GBP 8
Starters
Celeriac velouté with Wiltshire truffle
GBP 10
Scallop and crab ravioli, shellfish bisque, coastal herbs
GBP 16
Poached Brambletye Farm hen’s egg, Jerusalem artichoke and woodland mushrooms
GBP 12
Caramelised endive tart, blue cheese, rooftop herb salad
GBP 12
Heritage beetroot salad, hazelnut vinaigrette
GBP 10
Ham hock and parsley terrine, toasted seven seed sourdough, quince chutney
GBP 12
Mains
Roast Yorkshire venison, slow cooked cabbage, chervil root, juniper sauce
GBP 30
Cornish halibut, parsnips, red wine poached salsify
GBP 30
Pappardelle, woodland mushrooms, Parmesan
£11/ £22
Market value (please ask)
hetland cod, butter beans and Kent chorizo
GBP 25
Lincolnshire Poacher cheese and cauliflower pie, Wiltshire truffle (V GF)
GBP 24
Pappardelle, woodland mushrooms, wild garlic, Parmesan
£11 / £22
Market value (please ask)
Caesar salad £20 with chicken or prawns
GBP 30
Smoked haddock and salmon fish cake, poached egg, hollandaise
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Sunday Roast
All served with Yorkshire pudding, onion and tarragon stuffing, roast potatoes, honey roast parsnips and heritage carrots, kale
Roast sirloin of beef, horseradish cream
GBP 26
Roast Devon White chicken, bread sauce
GBP 26
Roast rack of pork, crackling, caramelised apple sauce
GBP 26
Turnip and caramelised onion pie, watercress
GBP 24
Sides
French fries
GBP 6
Roasted garlic mac and cheese
GBP 6
Spinach with chilli and garlic
GBP 6
Westcombe cheddar cauliflower cheese
GBP 6
Pigs in blankets
GBP 6
Desserts
Tiramisù
GBP 9
Sticky toffee pudding, clotted cream
GBP 9
Red wine poached pear tarte Tatin, vanilla ‘ice cream'
GBP 9
Valrhona chocolate fondant, pistachio ice cream
GBP 9
Poached Yorkshire rhubarb with rhubarb sorbet (VG GF)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Royal Oak Farm leek and potato soup (VG GF)
Market value (please ask)
Cured ChalkStream trout, wild garlic mayonnaise (GF)
Market value (please ask)
Beetroot tart, roasted hazelnut dressing (VG)
Market value (please ask)
2nd Course
Roasted Devon White chicken, Jersey Royals, peas and broad beans (GF)
Market value (please ask)
South Coast pollock, shrimp and caper butter, shallot and parsley salad (GF)
Market value (please ask)
Polenta terrine with mushrooms, pickled onions and Kentish broccoli (VG GF)
Market value (please ask)
3rd Course
Vanilla panna cotta, blood orange (V)
Market value (please ask)
Rhubarb Pavlova, lemon curd (V GF)
Market value (please ask)
Selection of British artisanal cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Jersey Royals, seaweed butter (V GF)
GBP 6
Creamed kale and spinach (V GF)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
APPETISERS
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Curing Rebels British coppa ham (121kcal)
GBP 10
Whipped beetroot, heritage crisps (VG GF)
GBP 8
STARTERS
Pea and mint velouté (VG GF 183kcal)
GBP 10
Guinea fowl open lasagne, baby leeks, wild garlic and truffle (542kcal)
GBP 14
Portland crab cake, shellfish mayonnaise (332kcal)
GBP 16
Bedlam Farm spring vegetable salad, cashew ‘cream’ (VG GF 281kcal)
GBP 10
Caramelised onion tart, rooftop herb salad, ash rolled goat’s cheese (V 347kcal)
GBP 12
Chicken liver parfait, truffle brioche and Yorkshire rhubarb chutney £12 (623kcal)
GBP 12
MAINS
Spring lamb duchess with peas and broad beans (GF 544kcal)
GBP 32
Bermondsey honey glazed pork belly, pork pie and mashed potatoes (639kcal)
GBP 28
Vol-au-vent with artichokes barigoule, heritage carrots, baby beetroot and girolles (VG 308kcal)
GBP 26
Roast Loch Duart salmon, warm potato salad, clams and coastal herbs (GF 549kcal)
GBP 30
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
CLASSICS
Alfred Enderby smoked salmon, crème fraîche, cucumber and dill pickle, sourdough
GBP 24
Dover sole 16oz (GF)
Grilled or meunière
GBP 48
Caesar salad
with chicken or prawns £34
GBP 24
Smoked haddock and salmon fish cake, watercress salad, tartare sauce
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Aubrey Allen 120z ribeye steak (GF)
Bérnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
TO SHARE
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
SIDES
£6
French fries (VG GF)
Market value (please ask)
Jersey Royals, samphire butter (V GF 181kcal)
Market value (please ask)
Purple sprouting broccoli, crispy shallots, anchovy cream (GF 140kcal)
Market value (please ask)
Roasted heritage carrots, land cress pesto (VG GF 97kcal)
Market value (please ask)
Butter lettuce salad, mustard vinaigrette (VG GF)
Market value (please ask)
DESSERTS
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Lemon posset, macerated Annabel’s strawberries and basil (V GF 325kcal)
GBP 9
Rhubarb and custard tart, vanilla ice cream £10 (V 450kcal)
GBP 10
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Tiramisu £9 (V 604kcal)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
Appetisers
Flourish bakery ancient grain loaf, Netherend Farm butter (V)
GBP 6
Oxtail fritters, horseradish
GBP 9
Potted shrimp flatbread
GBP 9
Curing Rebels British coppa ham (121kcal)
GBP 10
Whipped beetroot, heritage crisps (VG GF)
GBP 8
Starters
Pea and mint velouté (VG GF 183kcal
GBP 10
Guinea fowl open lasagne, baby leeks, wild garlic and truffle (542kcal)
GBP 14
Portland crab cake, shellfish mayonnaise (332kcal)
GBP 16
Bedlam Farm spring vegetable salad, cashew ‘cream’ (VG GF 281kcal)
GBP 12
Caramelised onion tart, rooftop herb salad, ash rolled goat’s cheese (V 347kcal)
GBP 12
Chicken liver parfait, truffle brioche and Yorkshire rhubarb chutney (623kcal)
GBP 12
Mains
Spring lamb duchess with peas and broad beans (GF 544kcal)
GBP 32
Bermondsey honey glazed pork belly, pork pie and mashed potatoes (639kcal)
GBP 28
Vol-au-vent with artichokes barigoule, heritage carrots, baby beetroot and girolles (VG 308kcal)
GBP 26
Roast Loch Duart salmon, warm potato salad, clams and coastal herbs (GF 549kcal)
GBP 30
Pappardelle, woodland mushrooms, ‘Parmesan’ (V)
GBP 22
Market selection of grilled fish, roast garlic aioli (GF)
GBP 28
To share
Devon White chicken and mushroom pie, tarragon sauce
GBP 60
Dry aged butchers cut steak £MP (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 95
Brunch
Alfred Enderby smoked salmon, scrambled eggs and brioche
GBP 24
Crab Arnold Bennett omelette (GF)
GBP 24
Bubble and squeak, pancetta, poached duck egg, sauce choron (GF 455kcal)
GBP 24
Smoked haddock and salmon fish cake, poached egg, hollandaise (749kcal)
GBP 26
Chicken schnitzel, fried St Ewe egg, caper and anchovy butter
GBP 28
Crushed avocado on pumpernickel toast, semi-dried heritage tomatoes, poached eggs, turkey bacon (453kcal)
GBP 22
Aubrey Allen 12oz ribeye steak, fried St Ewe egg (GF)
Béarnaise (V GF), peppercorn (GF) or bone marrow sauce (GF)
GBP 48
Sides
£6
French Fries (VG GF)
GBP 6
Jersey Royals, samphire butter (V GF 181kcal)
GBP 6
Purple sprouting broccoli, crispy shallots, anchovy cream (GF 140kcal)
GBP 6
Roasted heritage carrots, land cress pesto (VG GF 97kcal)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF)
GBP 6
Desserts
Refuel tarte Tatin, Calvados ice cream (V)
GBP 10
Black Forest cheesecake (V)
GBP 10
Spiced winter poached fruit, orange sorbet (VG GF)
GBP 9
Dark chocolate and hazelnut mousse (VG GF)
GBP 9
Sticky toffee pudding, clotted cream (V)
GBP 9
BRITISH CHEESES (V)
Select 2, 3 or 4 cheeses £15 / £20 / £25
Market value (please ask)
1st Course
Chicken liver parfait, toasted walnut and raisin bread, quince
Market value (please ask)
Jerusalem artichoke soup with mushroom and cheese toastie (V)
Market value (please ask)
Onion tarte Tatin, land cress and rooftop salad (VG)
Market value (please ask)
2nd Course
Slow cooked beef cheek with creamed potatoes and mushrooms (GF)
Market value (please ask)
Market selection of grilled fish, roast garlic aioli (GF)
Market value (please ask)
Mushroom, parsnip and chestnut vol-au-vent, woodland mushroom and lentil sauce (VG)
Market value (please ask)
3rd Course
Spiced poached winter fruit, orange sorbet (VG GF)
Market value (please ask)
Sticky toffee pudding, Dorset cream
Market value (please ask)
Selection of cheeses
Market value (please ask)
Sides
French fries (VG GF)
GBP 6
Jersey Royals, samphire butter (V GF 181kcal)
GBP 6
Butter lettuce salad, mustard vinaigrette (VG GF 259kcal)
GBP 6
Purple sprouting broccoli, crispy shallots, anchovy cream (GF 140kcal)
GBP 6
Roasted heritage carrots, land cress pesto (VG GF 97kcal)
GBP 6
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Refuel Bar & Restaurant
Notice
A note from the restaurant
Thank you for choosing to join us at Refuel. Should you be running late please contact us directly via telephone 020 7559 3007. Should you cancel or reduce your booking within 24 hours of your reservation time or not show for your reservation, a charge of £20 per person will be applied. Kindly know that the Set Menu won't be available throughout December. We really look forward to welcoming you to Refuel.
Reservations
Accepts reservations・Request reservation
Cuisine
Phone number
Address
Nearby stations
0.25km from Green Park station0.50km from Piccadilly Circus station0.74km from Oxford Circus station
Hours
Sunday
7:00~23:00
Accepts reservations
Monday
7:00~24:00
Accepts reservations
Tuesday
7:00~24:00
Accepts reservations
Wednesday
7:00~24:00
Accepts reservations
Thursday
7:00~24:00
Accepts reservations
Friday
7:00~24:00
Accepts reservations
Saturday
7:00~24:00
Accepts reservations
Public holiday
7:00~23:00
Accepts reservations
Payment methods
Credit cards accepted
Smoking
Unknown
Opening date
Unknown
Restaurant details
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