Situated on the mezzanine level of the Warner Stand the Sir Pelham Warner Restaurant provides MCC Members and guests an exclusive and intimate fine dining experience.
Major Match Days
On all major match days, The Sir Pelham Warner Restaurant is available to Full M.C.C. Members and their guests for whom they have purchased Rover tickets. Associate and Senior Members may book, with guests, only for the days on which they are entitled to purchase Rover tickets.
The Deadline for advanced restaurant reservations for the England v Australia Investec Test Match is Wednesday 8 July at Midday.
Any reservations after this time will be on a walk-in basis on the day, subject to availability.
Natwest T20 Blast
The Warner Restaurant will be open for dinner offering a two-course buffet at £35 per person.
Come and enjoy all the action from our only pitch-facing restaurant.
To make a reservation please call the Restaurant Booking Line on 020 7616 8563 or email firstname.lastname@example.org.
County, MCC and other Match Days
Members and other spectators may reserve tables by calling the Restaurant Booking Line on 020 7616 8563 or by emailing email@example.com.
A table d’hôte lunch menu and afternoon tea is available throughout the day during Middlesex matches and prices are as follows:
• Two Courses for £42 per person
• Three Courses for £46.50 per person
• Afternoon Tea for £20 per person (advance reservations are required)
Bookings: firstname.lastname@example.org or call 020 7616 8563
England v Sri Lanka Day 5
ALSO AVAILABLE FOR
Middlesex v Nottinghamshire - Day 1
Royal London One-Day Cup
Dress code: smart casual for public restaurants (smart jeans/tailored shorts are acceptable. No trainers or flip flops).
On county match days, any bookings of seven or more, a £20 per person deposit will be required. This will be deducted from the final bill on the day.
Bookings: call the Restaurant Booking Line on 020 7616 8563 or email email@example.com for a booking form.
Treacle Cured Salmon
beetroot crème fraiche
with soda bread
Ham hock and Parsley Terrine
piccalilli, crisp bread
Goats Curd and Grilled Fig Salad,
poached baby leeks and du puy lentils,
chive vinaigrette (v)
Seared fillet of Sea Bream,
grilled artichokes, red peppers and courgettes,
Honey and Thyme Glazed Rump of Lamb
fondant potato and carrot puree
broccoli spears, mint and caper sauce
Butternut Squash Ravioli,
sautéed spring greens, buttermilk and curry emulsion (v)
Chocolate and Caramel Mousse
peanut biscuit and salted caramel
strawberries, cream and meringue
Mature English Farmhouse Cheeses
Served with apricot and plum chutney and artisan