24-26 Maddox Street,
Monday - Saturday
12 to 10.30pm (last orders)
Goodman Mayfair are proud to present a series of special Sunday openings. As well as our classic steaks, on our Sunday openings we will be serving a beef roast, with traditional sides such as goosey roast potatoes. Cooked in our imported charcoal ovens, just like our steaks, but at a lower temperature and for a longer time, we think it's the ultimate way to serve a Sunday roast.
In addition to the food, we are delighted to announce that Greg Davis, denizen of Soho and Mayfair, where he has delighted jazz lovers over the years, will be bringing his trio to Goodman for our Sunday openings. A mellifluous blend of standards, Latin grooves and bluesy jazz, with Greg Davis on sax, Sandy Burnett on double bass and Clifford Charles on guitar. The band will be performing between 2 and 5 pm.
On our Sunday openings the restaurant will be open from 12-6pm, with the last booking available at 5pm.
Sunday 30th March
Sunday 27th April
Sunday 29th June
Sunday 27th July
Sunday 31st August
Sunday 21st September
Sunday 26th October
Sunday 30th November
Meat ageing on site, six tonnes of it. Meat plates cut every day, and on request. Meat from the UK, Nebraska, Italy and beyond. Wine sourced from 30 different suppliers. We make life difficult for ourselves, to make sure we bring the best to you.
We dry-age our meat on-site, in a temperature controlled, dehumidified environment. No steak finds its way to our blackboard before this unique treatment, bringing out the full concentration of flavour.
We take our meat cutting process very seriously, not least because it's done using a petrifyingly large blade! Our regulars can even boast of having theirs cut to order.
Our specially imported charcoal ovens use a blend of wood from sustainable sources, kept at 375-400°C to turn the best meat in the world into a fabulously smoky, flavourful steak.
We have lovingly sourced (and tasted!) every wine on our menu so we’re pretty sure there is something there that you will enjoy.
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