Located just off Grosvenor Square (entrance on South Audley Street) in the heart of Mayfair, 34 has become a modern-day classic since it opened in November 2011. Burned orange banquettes, oak parquet and a colourful contemporary art collection give the room a warm and inviting look, highlighted by the bespoke charcoal grill in the open kitchen. The grill, also known as a parrilla and fed by natural fuels, was custom-made and imported from Argentina.

Head Chef, John Edwards has developed an eclectic menu, using the grill not only for beef, but also for seasonal game, fish and shellfish. “Lobster mac” is a perennial favourite, and there is a wide variety of salads and lighter dishes for the less carnivorous diners.

Private Dining in The Emin Room
The Emin Room is located above 34, one of Mayfair’s favourite restaurants, on South Audley Street. The room houses specially commissioned art by celebrated artist Tracey Emin and is filled exclusively with her works, evolving as she adds one-off creations from tapestries to individual bronzes and upholstery, paintings and neons to the collection. An icon of our generation, Tracey Emin has been strongly involved with 34 from its inception, from being present at the restaurant’s launch in November 2011, to creating 34’s famous ‘doggy bags’ (a striking pencil and water colour portrait of Roxy, Richard Caring’s favourite Alsatian).

Accommodating up to 60 people for a seated lunch or dinner on 6 round tables or 36 on one long oval table, the room is suitable for a wide variety of private and corporate events – from wedding receptions, to birthday meals, presentations, book launches and networking events. Oak panelled walls, a rust and ebony coloured marble bar, deep vermilion leather chairs and the Tracey Emin collection makes this one of the most desirable private rooms in the area.

34’s menu is mainly focused on a modern British approach to cooking. Head Chef, Harvey Ayliff has created a selection of menus especially for The Emin Room. Seasonality plays a major part in the dishes at 34, and guests will be served a selection of seasonal game, vegetables, fish and meat from a series of carefully crafted menus. Seasonal vegetarian options are also available.