The story
Bentley’s Oyster Bar & Grill has been a fixture on Piccadilly for over 110 years, and as Mark Wiens notes, it remains “one of the most iconic and historic seafood restaurants in London.” The dining room feels quietly elegant—traditional, upscale, and romantic—without any stuffiness. The raw bar leads the show, but regulars know the kitchen shines just as brightly with its cooked dishes.
Wiens called the fish pie “legendary,” and the menu also turns out a signature dressed crab, delicate razor clams with shallot vinegar, and a classic Dover sole. It’s the kind of place where a langoustine cocktail or smoked salmon with blinis can feel like the most natural way to begin a meal. Warm, reliably excellent, and unmistakably London.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the briny-fresh oysters, the undisputed star, while the overall vibe is one of timeless, upscale comfort that feels both indulgent and welcoming.
“We had a dozen oysters of different varieties — from Atlantic Edge in Wales, Jersey, Akal Island from Ireland, Scottish natives from Loch Ryan, and three Connemara. The ones from Atlantic Edge are so fresh and clean, with perfect salinity, not too strong. They're silky smooth. The native oysters are a totally different shape — rounder, flatter, up to 5 years old. They have a much stronger flavor, more meatiness, almost creamy with a scallop-like center. The seawater taste is stronger. The Vietnamese dressed oysters have ginger that's humming, with just enough acidity and the fragrance of fried shallot and crunch. The Tabasco and lemon combination is great too.”
What creators say
1 creator has covered Bentley's Oyster Bar & Grill. Most active: Mark Wiens
Bentley's Oyster Bar & Grill is one of the most iconic and historic seafood restaurants in London, over 110 years old, serving incredible oysters, signature dressed crab, and a legendary fish pie — a truly remarkable dining experience.
Dishes mentioned
Oysters
We had a dozen oysters of different varieties — from Atlantic Edge in Wales, Jersey, Akal Island from Ireland, Scottish natives from Loch Ryan, and three Connemara. The ones from Atlantic Edge are so fresh and clean, with perfect salinity, not too strong. They're silky smooth. The native oysters are a totally different shape — rounder, flatter, up to 5 years old. They have a much stronger flavor, more meatiness, almost creamy with a scallop-like center. The seawater taste is stronger. The Vietnamese dressed oysters have ginger that's humming, with just enough acidity and the fragrance of fried shallot and crunch. The Tabasco and lemon combination is great too.
Prawn Cocktail
The prawns are peeled already and served with a prawn cocktail sauce — a mixture of mayonnaise, ketchup, a little Tabasco, and sometimes a little cherry for sweetness. The prawns are firm and sweet. The way the prawn and sauce pair together is a perfect harmony — you barely know where the prawn ends and the sauce starts. It's absolutely delicious.
Razor Clams with Shallot Vinegar
The razor clams have a bouncy texture but it's not coarse — still creamy, almost a little buttery. With the shallot vinegar, it's fantastic. The red wine vinegar is sour but not too acidic, with that crunch and infusion of shallots. This has to be the way.
Dressed Crab
This is the signature dish that made Bentley's famous. It has brown crab meat, white crab meat, grated egg yolk, and chives in the middle — meant to resemble the colors of the Irish flag because the owner is Irish. The two different textures of crab meat with the egg yolk, the saltiness, and the roe of the crab are incredible. There's a little bit of mayonnaise and starchy yolk. What a dish, what a creation.
Smoked Salmon with Blinis
The smoked salmon is the best I think I've ever had. The taste is so intense — the smokiness is way more intense than other smoked salmon. You really get that woody smokiness. It's a phenomenal, remarkable dish.
