Get Monster Munch Garnished Martinis At Brutes Of Mayfair

Brutes of Mayfair is doing its take on classic cocktails

Even after trending all of last year, martinis remain the cocktail of the moment and soon there’ll be a brand new place to get them as Brutes of Mayfair opens this April. Founded by James Stevenson and Guy Mazuch, who met working on the beverage team at JKS Restaurants, Brutes will be a neighbourhood bar, Mayfair-style. Taking reference from Bruton Place’s history as a meeting ground for artists and cultural figures, as well as tailor shops, classic bars and British sporting clubs, Brutes will feature a central bar, green leather banquettes, vintage Persian rugs, chequerboard flooring, mosaic tiles, a bespoke Marquee sound system, and custom 1960s-inspired bartender jackets for the staff.

Martinis sit at the heart of the Brutes menu, with a martini card allowing drinkers to customise their cocktails according to their preferred base spirit, style and garnish. That means you can have your martini dry, wet, dirty or brutal, and garnished with everything from blue cheese olives and gildas to pickled onion Monster Munch and chicken scratchings. If you don’t know how you like your martinis, there’ll be suggested combos and limited-edition collabs for you to choose from.

And if you don’t like martinis at all, you can choose a cocktail from the regularly-changing menu, which will include serves like the Seventh Stall (with wasabi leaf vodka, yellow tomato, Brutes hot sauce and mustard seed caviar) and the Perdedor (with London Dry Gin, Fino en Rama, Miyagawa Mandarin, lemon verbena granita and a Nocellara olive). British beers, wines and champagne round out the drinks selection, with snacks like French dip au jus and oversized potato crisps topped with sour cream, chives and caviar also on offer.

Speaking about the opening, James and Guy said: “At Brutes, we set out to create a bar with a real sense of place, something rooted in London and the street it lives on. The bartenders take centre stage, creating a communal atmosphere where guests feel part of something unfolding through drinks, music, and service. It’s the kind of bar we’ve always romanticised, a classic experience brought up to date.”