The Squaremichelin restaurant

The Squaremichelin restaurantChef Clment LeroyChef Clment Leroys latest venture sees his evolutionary approach to modern haute cuisine transported from Chantilly, France, to Mayirs celebrated restaurant The Square. Originally from RomanssurIsere situated in the South of France, Leroy serves artistic dishes with inestimable flair, while his cooking 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, Clment 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 Savoys eponymous Paris restaurant win its third Michelin star in , with whom he worked for ten years. Leroys debut menu at The Square showcases some of the chefs vourite autumnal ingredients, including signature dishes Handpicked devon crab with beetroot, iced coral, cardamom; Seared Orkney scallop marsala, hazelnut, green coffee bean; John dory with celery, sea urchin, and lychee.

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

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

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

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 Clment Leroys extensive travels. With more than , wines to choose from our sommelier team will ensure the perfect match to complement your meal.

With a portfolio of five restaurants, two patisserie brands and two wine merchants based across London and the East Coast of the United States, MARC is renowned for delivering epicurean excellence and providing cutting edge cuisines that are united by a consistent commitment to the highest quality ingredients, impeccable food, wine and service, in exceptional surroundings.

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

Chef Aya TamuraChef Aya Tamuras latest venture sees her transported, alongside husband and Executive Chef Clment Leroy, from Chantilly, France, to Mayirs celebrated restaurant The Square. Originally from Tochigi, Japan, where she was born in , 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. Tamuras 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 showstopping Saltbaked pineapple, kombu, coconut, salted butter ice cream.

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