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Astor Bar & Grill's culinary output is simple and effective, drawing its primary influences from the celebrated high-end American steakhouses of New York and Chicago, and ulimtately delivers a contemporary version of a classic grill menu with an emphasis on steak, using specially sourced 35 day hung Scotch beef.
Head Chef Philip Cooper is in charge of the kitchen after four years working as Executive Chef at Mirabelle for Marco Pierre White.
Astor Bar & Grill houses a large island bar located in the main dining room and Dick's, a members-only wood-panelled private bar, which is also available for private hire. Thiriot has devised a drinks menu that not only highlights sophisticated tastes and traditional combinations, but also innovates with flavours and recipes, complementing both the direction of the food menu and the elegant ambience of the venue itself.
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