Since it first opened in 1911, The Georgian at Harrods has stood strong and tall as one of London’s top-listed dining spots. Despite its recent modern refurbishment and menu, The Georgian remains true to its heritage and tradition, with many historic dishes continuing to reign supreme. 

A helpful concierge on the ground floor guides you up the escalators to the restaurant which is stunning. Spanning 10,333 square feet on Harrods’ fourth floor, the building preserves its Art Deco architecture while simultaneously incorporating modern touches for added comfort, glamour, and style. When it first opened in 1911, The Georgian at Harrods was actually London’s largest restaurant—and it still remains impressive, seating 164 covers with an open, gilded outdoor terrace. Across the space, you’ll find 25 exquisite chandeliers creating a fairytale-like ambience. A piano takes centre stage throughout the afternoon tea service, with the music evolving into an evening repertoire inspired by the history of the room, including the Jazz Age of the 1920s for dinner. 

Dinner Highlights – 100 years of history

The moment you sit at your table, The Georgian Signature sourdough will be ready—freshly baked and fermented for 48 hours prior served with Ivy House Farm butter, walnut treacle, and Marmite butter. We recommend getting the Carlingford oysters and Oscietra caviar to snack on before the feast starts. 

From their starters list, two historical standouts include the Harrods Diamond Jubilee consommé from 1909 and the Paté en Croûte from 1960. The former features clarified chicken broth infused with Lapsang Souchong tea and roasted celeriac, while the latter combines smoked rabbit, smoked Alsace bacon, and pistachio in a crisp, golden pastry set with Marsala jelly, served with Cumberland sauce. Both dishes are delicious and prove the enduring appeal of classic British dishes. Other starters include Coal-roasted leek vinaigrette, Devonshire crab tart, and Smoked-haddock Scotch egg. 

Onto the mains, you have the 1959 Sole Bercy, glazed with shallot, parsley, and a delicate white wine sauce—rich and hearty, with a luscious depth and smooth texture. You must also try the Chargrilled veal cutlet, seared for tenderness with roast garlic, smoked paprika sauce, fresh basil, and sour cream—a star dish from 1951 and served with a gorgeous flavourful bone too. Roasted to perfection, the autumn vegetable salad, cod fillet with spiced brown-shrimp butter, and French chicken with lemon-thyme all hit the spot as well. 

The Pies 

Led by the renowned pie king Chef Calum Franklin, you MUST order from their pie selection—each crafted with love and mastery. Rich and indulgent, the Beef Shin and Squash Pie comes steamed in a saffron suet pastry, served with salsa verde. If you like seafood, the Atlantic Lobster Pie is aromatic, infused with lemongrass, ginger, and Thai basil, presented in a delicate vol-au-vent. Vegetarians will love the Leek and Potato Pie—comforting and satisfying, with layers of mature cheddar, and accompanied by onion soubise and parsley liquor. 

To share, you must have The Georgian Pie Experience featuring a slow-cooked shoulder of British lamb encased in an intricately designed pie, served with ratatouille, crispy anchovy tempura, and delicate sweetbreads, finished with a fragrant lamb consommé. Additionally, the Beef Wellington is a showstopper, wrapped in bresaola, layered with wild mushroom duxelles and spinach, and served with sauce périgourdine, roast potatoes, and caraway-glazed carrots.

Dessert

The classic Sticky Toffee Pudding comes with buttermilk ice cream, pecan tuile and a rich brown-butter sauce. If you’re a chocolate lover, the Chocolate Sphere features a Harrods Grand Cru 66% dark chocolate shell filled with 42% milk chocolate mousse, praline, and yuzu confit. Another British classic, the Georgian Trifle, boasts layers of caramelised Bramley apple compote, vanilla crème diplomate, Calvados-soaked sponge, and apple jelly. Everything is exceedingly good!

Drinks and Wine 

Continuing the Georgian Harrods’ century-old tradition of serving top-notch beverages, the mixologists there know what they’re doing with signature cocktails that honour the past, while still embracing the present and even the future. The bar is a destination in itself. Set just outside the main dining room, this is a great spot before and after dinner. Signature cocktails take pride of place at the bar. Smooth and refreshing, The Georgian Martini mixes Tanqueray No. Ten gin with Mancino Sakura vermouth, Fino sherry, and strawberry bitters. Another highlight is the Pacific 75, which combines Roku gin, coconut, passion fruit, jasmine tea, and Harrods Brut Champagne. Deep with complex fruity layers, the Plum Negroni has Tanqueray No. Ten gin with Mancino Sakura vermouth, Campari, and plum eau de vie. For a more aromatic option, the Truffled Old-Fashioned is an excellent choice, crafted with Cognac, orange, mandarin, spiced bitters, and a hint of truffle. 

The head sommelier at The Georgian drew the wine list from Harrods’ cellars, showcasing the finest bottles from prestigious estates and hidden treasures with also some superb value wines and Harrods’ own label options. 

Afternoon Tea 

Led by Executive Pastry Chef Markus Bohr, you should get the freshly baked warm scones, available plain or studded with fruit, served alongside clotted cream and chef-made jams. Other pâtisseries include the Black Forest Gâteau, Blackberry Tart, and Pistachio Religieuse—all delicious. If you prefer savoury options, the Duck à l’orange sandwich combines confit duck legs and duck breast “ham” with orange marmalade and crispy duck skin, served on tomato bread, creating a rich and citrusy bite. Another standout is the Crispy treacle roast celeriac sando, featuring six-hour miso-marinated celeriac cooked tempura-style, paired with porcini mushroom ketchup and soft Japanese milk bread—a creative plant-based delight.

With a career spanning over 40 years, Markus began his journey in his parents’ pastry shop in Germany, followed by training at the prestigious Pastry Master school in Stuttgart. He honed his skills in some of the world’s finest hotels, including the Shangri-La Singapore, Mandarin Oriental Bangkok, and Grand Hyatt Hotels in Taipei, Jakarta, Maui, and Washington. His exceptional experience and passion for pastry shine through in every bite.

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