Jeru

Discover fine dining in the heart of Mayfair with a visit to modern, Middle Eastern restaurant Jeru where an amazing produce led menu has been created by award-winning Executive Chef, Roy Ner. An Australian with roots stemming from North Africa and Israel, his extra indulgent menu utilises seasonal ingredients and his restaurant prides itself on using the very best of British produce to create one-of-a-kind dishes with a modern Middle Eastern twist. Ner is a passionate eccentric who explores ingredients and flavours whilst remaining true to the authenticity of each dish, respecting their origins from which he draws inspiration.

The design and décor of Jeru is inspired by the ancient architectural forms and textures found throughout the Middle East and this restaurant offers a warn and relaxing atmosphere where diners can enjoy sharing plates that reflect tradition and flavours that transport you off the streets of London and into the culinary heart of the Middle East.

The menu at Jeru is a distinctive mirror of a unique Middle Eastern restaurant in London and is divided into sections to address the various moods and experiences that guests are looking for. It offers an array of raw and cured nibbles such as dry aged tuna, smoked labneh, tamarind & orange dressing, or Mezze with classics such as mum’s shish Barak dumplings, beef cheek, leek, yogurt and mint, all with a Chef Roy Ner’s inventiveness. This is food not typically found in Mayfair, or West End restaurants.

Highly recommended and a must try is the Chef’s Selection which is a sharing menu that comes with two starters; the legendary, fermented wood fired potato bread with truffle honey and chickpea miso butter as well as black chickpea hummus with British foraged mushrooms and herb tatbila. Mezze is next and is served as four sharing plates of grilled octopus with spiced langoustine and chickpea ragu; charcoal roasted aubergine with macadamia dukkah and smoked mint tahini to name just a couple.

There is a choice of one of two mains; charcoal brick pressed, corn fed chicken with creamy aubergine and mum’s bread sauce or charcoal butterflied sea bass with roe and cucumber salsa and lemon tahini. Sides of Seurat lettuce and mint dressing and Agria potato rosti aioli and smoked salt come with it. If you still have room, Jeru has a selection of its favourite desserts.

Jeru encapsulates the smells, flavours, ingredients and cooking techniques that transport you across Middle Eastern countries, cuisines, and cultures. It transcends into a lifestyle that exists in the here and now and offers a fine dining experience that converges the very best the region has to offer. From their old city style bakery to their sophisticated wine bar, modern Middle Eastern dishes, theatrical dining space and unique Layla Bar, visiting Jeru is a must-try dining experience.

Chef’s Selection Menu £79.00pp, minimum of 2 guests.

A true icon, The Grill’s infamous Beef Wellington. This dish will continue to be served at the newly opened The Grill. The interior of the restaurant is being infused with Tom’s vibrant charm, featuring open cooking stations with Big Green Egg barbecues, personal touches appearing in the trademark gilded interiors and an interactive four-seater Chef’s Counter. Sparking a sense of theatre throughout the room, guests of the Chef’s Counter will have a front row seat to the chefs in action.

Ingredients

700g Centre Beef Fillet

(ask your butcher to prep it for you)

1kg Button Mushrooms for Duxelle

English Mustard

Rolled Puff Pastry

200g Sliced Bresaola or Parma Ham

2 Pancakes

Most important thing with making a beef wellington is being organised and giving yourself enough time. Make the wellington the day before you plan to serve it. On the day of eating, you just want to place it in the oven and enjoy a glass of wine!

For the duxelle, take your time and finely chop your mushrooms really well.

Place a frying pan on a medium heat, add a touch of oil and your mushrooms with a good pinch of salt. Keep cooking for 30 - 40 minutes until any liquid has completely gone. Removed from the pan and place into the fridge.

Place a frying pan on a high heat with oil until its smoking, season the beef fillet really well with salt and pepper. Add in