scotts
Cuisine: Seafood
Price:    pound pound pound
6 users have been
Verdict based on 8 critic, 1 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 20 Mount Street, London W1K 2HE

Website: Visit restaurant website

Telephone: +44 20 7495 7309

Scott’s in Mount Street, Mayfair, is a seafood restaurant offering the finest oysters, fish and crustacea.  Seasonal game, meat and vegetarian dishes also feature… from scotts-restaurant.com

Latest reviews of Scott's

FT_logo

Nicholas Lander, Financial Times

11 July 2014

Our first courses – six different varieties of oysters served with hot wild boar  sausages and a ceviche of sea bass, served cool, laced with avocado and  enlivened with jalapeño chilli – were excellent but it was the grilled fish of  the day that was stunningly good

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Time_Out

Time Out Editors, Time Out

16 October 2012

Our delicately flavoured smoked halibut had the texture of smoked salmon and was perfectly complemented by asparagus and fried oysters. Roasted cod too was a triumph, arriving with girolles, samphire and brown shrimps…

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JayRayner

Jay Rayner (LM), London Magazine

1 September 2011

A salad of lobster comes with crisped bacon, slices of properly ripened avocado and a spiced dressing which gives the crustacean a lift without overwhelming it. Better still are pan-fried slip soles on a bed of nutty little brown shrimps…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 July 2011

Scott’s’ incredibly welcoming staff have that gift of making first-timers feel like the regulars (…) We arrived early evening and lingered – unhurried – until much later, and it was fascinating to observe just how many seats at the bar and tables around the room were taken by solo diners and families…

Read full review »

What the Critics say

FT_logo

Nicholas Lander, Financial Times

11 July 2014

Our first courses – six different varieties of oysters served with hot wild boar  sausages and a ceviche of sea bass, served cool, laced with avocado and  enlivened with jalapeño chilli – were excellent but it was the grilled fish of  the day that was stunningly good

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Our delicately flavoured smoked halibut had the texture of smoked salmon and was perfectly complemented by asparagus and fried oysters. Roasted cod too was a triumph, arriving with girolles, samphire and brown shrimps…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

1 September 2011

A salad of lobster comes with crisped bacon, slices of properly ripened avocado and a spiced dressing which gives the crustacean a lift without overwhelming it. Better still are pan-fried slip soles on a bed of nutty little brown shrimps…

Read full review »
The_New_York_Times

Oliver Strand, The New York Times

13 April 2010

The fish is skillfully sautéed so that the skin crisps up while the immaculate white flesh stays moist, then presented on a silver platter, expertly pulled apart and ladled with meunière. You say when…

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matthew_norman

Matthew Norman (Guardian), The Guardian

17 March 2007

Very, very rarely does one come across a new restaurant so beguilingly good that it turns you into a proselytising dullard who buttonholes ostentatiously bored victims and pleads with them to go…

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toby_young-300x180

Toby Young (ES), Evening Standard

12 February 2007

Just as important, though, is the attention to detail that Caprice Holdings is famous for. Their restaurants aren’t simply Edwardian in appearance – the quality of service harks back to the same era. The menu, too, has a reassuring, old-fashioned air…

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AA_Gill

AA Gill, The Sunday Times

14 January 2007

Scott’s has a very good and personable team running it. It also has an enormous amount of goodwill. It’s serving the right sort of food in the right sort of place, although, I think, rather expensively…

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fay_maschler

Fay Maschler, Evening Standard

6 December 2006

Spider crab picked over and baked in its shell was absolutely worth someone’s considerable effort. Seafood risotto arrives at the table in a copper saucepan which keeps the contents hot but spoils the limpid look of risotto served in a soup plate…

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What the Bloggers say

Hugh Wright

Hugh Wright, TwelvePointFivePercent

15 July 2011

Scott’s’ incredibly welcoming staff have that gift of making first-timers feel like the regulars (…) We arrived early evening and lingered – unhurried – until much later, and it was fascinating to observe just how many seats at the bar and tables around the room were taken by solo diners and families…

Read full review »