Experience

The Square

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At the heart of the Mayfair food and art scene, The Square aims to provoke, surprise and delight. In an evolutionary approach to modern haute cuisine, Chef Clément serves artistic dishes with inestimable flair.

The new concept reflects an energetic, urban and contemporary attitude underpinned by elegant and luxurious style. The Square takes epicurean excellence to new heights and deliver an unparalleled experience in the established location amongst the capital’s most illustrious art galleries. The minimal, architectural approach to the environment sets the tone of the rarefied experience, in keeping with the style and sophistication found in the menu, food execution and presentation.

The Team | Private Dining

The Square Restaurant Mayfair

MEET

The Team

The Square Restaurant Mayfair

Chef Clément Leroy

Chef Clément Leroy’s latest venture sees his evolutionary approach to modern haute cuisine transported from Chantilly, France, to Mayfair’s celebrated restaurant The Square. Originally from Romans-sur-Isere situated in the South of France, Leroy serves artistic dishes with inestimable flair, while his cooking style pulls on inspiration from his travels around the world. In France, Leroy has a reputation for discovering, sourcing and championing small artisanal suppliers – something that he wishes to continue. Prior to his move to London, Clément held the position of executive chef at Auberge du Jeu de Paume in Chantilly. He was also previously part of the team that helped Guy Savoy’s eponymous Paris restaurant win its third Michelin star in 2002, with whom he worked for ten years. Leroy’s debut menu at The Square showcases some of the chef’s favourite autumnal ingredients, including signature dishes: Hand-picked devon crab with beetroot, iced coral, cardamom; Seared Orkney scallop marsala, hazelnut, green coffee bean; John dory with celery, sea urchin, and lychee.

Chef Aya Tamura

Chef Aya Tamura’s latest venture sees her transported, alongside husband and Executive Chef Clément Leroy, from Chantilly, France, to Mayfair’s celebrated restaurant The Square. Originally from Tochigi, Japan, where she was born in 1981, Tamura serves intricate dishes with a cerebral flair, combining unusual flavours which challenge and inspire. Prior to her move to London, Tamura held the position of head pastry chef at Auberge du Jeu de Paume in Chantilly, a title that succeeds a long list of positions in Michelin starred pastry kitchens across the world. Tamura’s debut menu at The Square showcases some of her most intricate and artistic desserts, including signature dishes: Sweet white potato confit, gardenia, grapefruit, honey ice cream; Chocolate grand cru, pistachio, red shiso; Trinket box, quince, beer, charcoal meringue and the show-stopping Salt-baked pineapple, kombu, coconut, salted butter ice cream.

Private Dining

Well suited to business lunches, team dinners or private parties, our private room accommodates up to 18 guests.

The set menu options, specially designed for events, revolve around modern haute cuisine with a focus on quality, seasonal ingredients and draw inspiration from Executive Chef Clément Leroy’s extensive travels. With more than 2,500 wines to choose from our sommelier team will ensure the perfect match to complement your meal.

The private dining room provides a relaxed yet elegant setting with striking artwork by Oscar Murillo and David Altmedj.

For more information or to check availability please contact us directly office@squarerestaurant.com

The Square Restaurant Mayfair