Clipstone Restaurant

Clipstone Restaurant We are an intimate neighbourhood restaurant on a bright corner of Fitzrovia, established in 2016.

As well as our lovely, airy dining room with its open kitchen and bar we also have a (heated) outdoor terrace for the Spring through to Autumn season.

Pan fried cod, corn & Café de ParisAn Autumnal new main course - corn husks grilled for an hour, kernels then mixed with...
06/10/2026

Pan fried cod, corn & Café de Paris

An Autumnal new main course - corn husks grilled for an hour, kernels then mixed with diced jalapeno, shallot and lime zest. Meanwhile, the cod is fried in butter and thyme before being finished in the oven. When it’s ready butter and thyme are removed and replaced with Cafe de Paris butter which melts down and becomes a spicy, aromatic, fish-y, mustard-y sauce which coats the fish and acts as perfect foil for the sweetness of the corn.

We have never had a better cocktail list than now, and to celebrate here’s a carousel of new creations developed and dev...
03/10/2026

We have never had a better cocktail list than now, and to celebrate here’s a carousel of new creations developed and devised by our wonderful bar supremo
Hibiscus & ginger pisco sour
Sea herb vodka martini
Fig vodka & PX spritz
Damson & ch*****ne highball
And to finish, our classic negroni

Ten months in and we have, perhaps, our finest Early Evening Menu yet. Three absolute classics from our historic menus o...
29/09/2026

Ten months in and we have, perhaps, our finest Early Evening Menu yet. Three absolute classics from our historic menus over the first decade, all of which are so fondly remembered they have been requested down the years to make a return! Well now, they’re all here - a stunning comte souffle, bavette steak with Cafe de Paris butter and a much-missed choux bun for dessert.

10 Years of Clipstone
October, 5pm to 6pm
£20.16
From Thursday 1st October

FIRST COURSE
Twice-baked comte souffle

MAIN COURSE
Highland bavette, pink fir potatoes and Cafe de Paris butter

DESSERT
Choux bun, almond ice cream, raspberry jam and pistachio

Cornish mackerel, potato & pickled cucumberThe two major players in this new first course represent everything our kitch...
23/09/2026

Cornish mackerel, potato & pickled cucumber

The two major players in this new first course represent everything our kitchen is about. First, these stunning mackerel fillets from Henderson Seafood represent brilliant ingredients from wonderful suppliers that need little elaboration - fried in butter and served with a squeeze of lemon juice.
The potato salad which accompanies it is our attempt to take this buffet staple and re-think the perfect version. We use both pickled and fresh cucumber alongside the crushed potatoes and confit shallots to add a depth of flavour. Binding it all together is a smoked eel mayonnaise, the result of eel-bone infused oil used in the mayo making. Garnished with dill pickle gherkins this is already proving to be an incredibly popular first course.

As a glass on the side, we propose the stunning l’Annee Blanc from Les Clos Perdus in the Languedoc, one of the most under-rated winemakers in the world. This raisin-y, heady but fresh blend of Macabeu and Grenache blanc is our find of the summer!

With sunny days seemingly returning this weekend and an Indian-ish summer soon to be upon us, get your late summer fix o...
18/09/2026

With sunny days seemingly returning this weekend and an Indian-ish summer soon to be upon us, get your late summer fix on the terrace with this stunning new pasta dish, reminiscent of spaghetti on the spiaggia and tagliatelle on the terrazza.
House made linguine with mussels, an unctuous liquor plenty of lemon zest and bottarga.

A new dessert harking back to an old idea that chocolate is best enjoyed in its darkest form but with rich and sweet as ...
10/09/2026

A new dessert harking back to an old idea that chocolate is best enjoyed in its darkest form but with rich and sweet as well as strong and bitter flavours to balance. A mousse is served with toasted buckwheat creme anglaise and a textural crunch comes from a buckwheat and cocoa nib tuile.

03/09/2026

A view from our kitchen pass…

Anchovy choux bun & caramelised onion

Tal plates ‘Linguine, mussels & bottarga’

Service please!

Pickled carrots join ham hock terrine

Summer tomato cavatelli

… with a drizzle of olive oil

Gorgeous golden pan fried cod

…with bourride and fennel salad

Rump cap & Diane sauce

Sizzle sizzle nectarines

To accompany Pork belly & black olive

A reminder our full à la carte menu is available with 50% off food via CODE (Friday and Saturday lunchtime)

Address

5 Clipstone Street
London
W1W5

Opening Hours

Monday 12pm - 2:30pm
6pm - 11pm
Tuesday 12pm - 2pm
6pm - 2:30pm
Wednesday 12pm - 2:30pm
6pm - 11pm
Thursday 12pm - 2:30pm
6pm - 11pm
Friday 12pm - 2:30pm
6pm - 11pm
Saturday 12pm - 2:30pm
6pm - 11pm

Telephone

+44 20 7637 0871

Website

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