| Mayfair, Belgravia
One of the biggest Hawksmoors of the standout steak group, this one has great views over Regent Street and also places a special focus on seafood dishes created by fish maestro Mitch Tonks. It's a big old room too, seating up to 235.
Restaurant details
Address:
5a Air Street, London, W1J 0AD Nearest tube:
Piccadilly CircusTelephone number: 020 7406 3980
More info:
Bar areaBest for:
Map
5a Air Street, London, W1J 0AD
Critic reviews - total score 9 out of 10
Reviewed on February 19, 2013
"I partly blame myself, I partly blame the descriptions on the menu, but I do very slightly believe the kitchen isn't thinking hard enough about what people want to eat, what they want next to it, and how to make a steak really memorable, rather than a chore." READ REVIEW
Reviewed on November 22, 2012
" For those that thought diversification might be to Hawksmoor's detriment, Air Street offers a resounding response. This, simply, is a brilliant restaurant." READ REVIEW
Reviewed by November 22, 2012
"A taut, perfectly seasoned, charcoal-grilled fillet of monkfish is a successful exercise in simplicity. The porterhouse is as good as that previously sampled at other branches; a fine cut of beef, its char perfectly judged." READ REVIEW
Reviewed on November 20, 2012
"Hawksmoor excels at the basics, a point hammered home by the fact that our meal included a side of spinach so brilliant that we are still talking about it a week after the meal. There is no denying that Hawksmoor’s mantra – “buy the best meat possible and don’t mess it up” – has successfully been transferred to the world of seafood." READ REVIEW
Reviewed on November 18, 2012
"The result is everything you would want it to be and quite a bit more. There are queenie scallops, lightly battered and deep fried and served with a coarse tartar sauce. This is pimped finger food: the £8 serving is generous, but I could still have devastated another bowl full." READ REVIEW
Reviewed on November 05, 2012
"...we've never had such good turbot: grilled over charcoal and served on the bone, it was succulent and tasted of both the sea and flame. Brixham crab on toast was another good choice, although the carefully pared flesh was all clinically white; some people prefer the tastier brown meat." READ REVIEW
