The Biltmore Mayfair has welcomed Grill 88, a new destination steakhouse, offering the highest-quality steaks and seafood in an intimate setting.

Evoking the glamour of times-gone-by with its sleek art-deco inspired interiors, the 32-cover restaurant exudes a serene yet sultry. Sage green tones are complemented by cool white marble surfaces and brushed brass metalwork. The early evening sunlight pours in at dusk through large sash windows overlooking Grosvenor Square, highlighting the abstract hanging artworks by La Viola.

Envisioned by Executive Chef Luis Campos, the menu celebrates the highest-quality ingredients, from aged Lake District Sirloin Steaks to Japanese Wagyu, Australian cuts and the finest Kelly and Gillardeau oysters. Every dish will be prepared with the specially-sourced Holm Oak charcoal, rich and earthy with peaty notes, that adds an underscore of sweetness to the menu.

Diners will be able to select from a variety of prime beef cuts, including grain-fed Japanese A5 Kagoshima Black Breed Ribeye Wagyu, and large cuts to share including a Full-Blood Wagyu Chateaubriand or Butcher’s Platter. For convivial celebrations and a touch of ceremony, steaks can be cooked at the table on Himalayan salt or a lava block, including a Black Pork Iberico Presa.

The restaurant’s signature cocktail list celebrates the local Mayfair neighbourhood, with specialty drinks, such as the Mezcal Mews and Grosvenor Affair served alongside classic cocktails.

“To me, cooking is a lifestyle. It gives you not only what you need to stay creative on a daily basis, but also something special to share with your family, friends and community” says Campos. “When designing the menu, I looked back on my travels around the globe and aimed to bring not only some of the world’s highest-quality meat cuts, but also experimental flavours, to Grill 88 and Mayfair”.