Mazarine

Mazarine takes the corner of Hanover Square in the building that houses Mandarin Oriental Mayfair, and the hotel lists it among its own restaurants. It opened in December 2025, from the team behind Sparrow Italia, and it cooks the food of the French coast with seafood at the centre. It is listed in the MICHELIN Guide.

The kitchen is led by Thierry Laborde, who trained at Le Louis XV in Monaco under Alain Ducasse, ran the kitchen at Le Gavroche as head chef under Albert Roux, and held a Michelin star of his own at L'Oranger. The raw bar carries oysters, langoustines, sea urchin and caviar. For the table there is Dover sole, grilled or meunière, a classic bouillabaisse, and a whole sea bass baked in a salt crust. Bolt Design did the interior, and the undulating ceiling is painted a golden, sandy colour over linen-laid tables.

For private occasions there is a private dining room for twelve, semi-private sections within the main room for larger parties, and exclusive hire of the whole restaurant, dining room and bar together, for up to 100 guests. Private menus are composed with each host, from a set seafood menu to something written for the evening, and the sommelier guides the wine.