Kaspar’s at The Savoy
Not bound by the seasons, inspired by them
Drawn from the sea | Raised in the fields | Foraged from the earth
Choose from arrays of caviar, smoked fish, oysters, and fresh seafood from the Seafood Bar; Keltic seafare scallops, Loch Duart salmon tartare or sumac roasted chickpea as intermediate plates; followed by pan seared North Atlantic Halibut, Isle of Harris lobster or foraged garlic risotto. Conclude with delicious Guariguette strawberries, a Baba or the finest artisan cheeses.
Cut-glass mirroring and bright brass railings, silver leaf ceiling and chequer-board marble floor frame a central circular bar flanked by Murano glass columns and pendant glass light fittings to crown Kaspar’s theatrical style. Welcome to one of the most exciting restaurant concepts at The Savoy since Kaspar first took his seat at the table.