About Drones

Erstwhile patrons of the old Drones, much beloved by Sloanes and Hoorays for its proximity to The Square and its associations with Bertie Wooster, won’t recognise it in its new incarnation. Opened in November 2000 under the auspices of Marco Pierre White it has been given a complete facelift - new interior, new menu and new standard of cooking. Anyone expecting the admittedly good burgers and fat fries of its past are in for a surprise. As popular as ever with the locals, Drones now attracts its fair share of celebs, families and corporate entertainers through its now far more funky portals. What’s Cooking? Parfait of Foie gras, Magret of duck Marco Pierre, Asparagus with sauce ravigote; Roast loin of veal a la Forestiere with gratin Dauphinois and jus gras; Gratinee of cod a la Viennoise with sabayon of Champagne; Oeuf a la neige praline rose with crème Anglaise; Fresh fruit in Champagne jelly with passion fruit syrup.

Set menu


-Blinis a la russe, sevruga caviar - £25 supp
-Salad a la russe, cornish crab, sauce mayonnaise
-Papillotte of smoked salmon claudine
-Parfait of foie gras en gelee
-Terrine of foie gras with green pepper corns en gelee of sauternes - £10 supp
-Asparagus with sauce ravigote
-Crème dubarry with sea scallops and truffle

Main Course

-Grilled lobster with herbs and garlic, sauce bearnaise - £10 (Canadian), £20 (native) supp
-Gratinee of cod a la viennoise, sabayon of champagne
-Coulibiac of salmon a la russe, sauce mousseline
-Tranche of salmon with herb crust and sabayon of chives
-Smoked haddock colcannon, poached egg and sauce bearnaise
-Grilled lemon sole, sauce tartare (served on the bone)
-Fillet of sea bass, artichokes barigoule, beurre tomate
-Roast rib of Aberdeen Angus Yorkshire, creamed horseradish and jus viande
-Roast loin of veal a la forestiere, gratin dauphinoise, jus gras
-Roast saddle of lamb rognonade, pomme puree, sauce perigueux
-Fillet of Aberdeen Angus en croute strasbourgeoise, celeriac puree and sauce perigourdine
-Roast free range chicken a l’anglaise
-Haunch of venison en daube, celeriac puree, fumet red wine, bourguignonne garnish
-Thyme salted pork with apple sauce, pomme puree, jus a la marjorame
-Roast goose a l’anglaise, fondant potato, apple sauce, jus gras
-Roast Norfolk turkey, properly garnished, sprouts & chestnuts, fondant potato, cranberry sauce and roasting juices


-Glacé nougatine and sauce chocolate
-Lemon tarte
-Fresh fruit in champagne jelly, syrup of passion fruit
-Tarte sablee of bitter chocolate
-Tarte tatin of apples with cinnamon(max 40)
-Tarte tatin of pears with vanilla(max 40)
-Bread & butter pudding, crème anglaise
-Crème brulee - granny smith
-Tarte prune & armagnac
-Oeuf a la neige praline rose, crème anglaise
-Christmas pudding


Bars Near Drones

Rib Bar
Hyatt Carlton Tower
162 Sloane Street

Relax in the sumptuous lounge at the Rib Bar, where you can enjoy a range of drinks in plush surroundings. The atmosphere is as light and warm as the soft jazz wafting in the background. The service is absolutely top-notch and the drinks are skilfully prepared by bartenders with years of experience.

Additional Information


1 Pont Street, Belgravia, SW1X 9EJ

Nearest tube:

Dinner - £50.00 per person

Lunch - £40.00 per person

Please select only one menu item on each course for your menu

A 15% gratuity will be added to the final bill

Also available:
Canapés £9.00 per person
Cheese Course £8.50 per person
Petits Fours £6.00 per person
Flowers from £45.00 per centre (approx)

Average Price:

£35 (€56)

Opening times:

Mon - Fri Lunch 12pm - 2.30pm and 6pm - 11pm Mon - Sat Dinner. Sun Lunch 12pm - 4pm

Dress Code:

Smart casual - no jeans, no trainers