The Restaurant
Row on 5 opened in late 2024 at 5 Savile Row, the first proper restaurant on a street built for tailoring, and it is Jason Atherton's flagship in partnership with executive chef Spencer Metzger. Metzger spent thirteen years at The Ritz, starting as a fifteen-year-old apprentice, and won the Great British Menu Champion of Champions in 2022. By the 2026 Michelin ceremony the room had its second star, a year after its first.
The Kitchen
The format is a single 15-course tasting menu staged in three acts that move you through different spaces in the building, £250 a head; lunch, Friday and Saturday only, is £150. Metzger cooks a tightly edited modern British and French menu on peak-season British produce. The two dishes critics single out are the Inverness langoustine, served as a tartare with a bitter jelly made from its own innards, and the sika deer in a sauce flavoured with red fruit and beetroot. There is an optional wine pairing from a deep, regionally organised list. At £250 it sits with London's other two-star tasting menus, and it books up. Find it at 5 Savile Row, London W1S 3PB.
The Room
The dining room is among the most carefully composed of London's recent openings: oak panelling, low light, a long bar, and calm, captain-led service that matches the kitchen's tempo. It is hushed and serious rather than buzzy, built for a long, attentive dinner that runs to three hours or more. Dress smart; a jacket reads correctly. This is a room for an evening you have cleared the calendar for, not a quick dinner. Ask for a table on the main floor if you want privacy for a conversation.
Best for Impressing a Client
Book Row on 5 to impress a client or mark a deal because it signals seriousness without theatre: a two-Michelin-star kitchen, a Savile Row address that reads as quiet money, and a room discreet enough that the conversation stays in it. The Mayfair finance and family-office crowd has made it the dinner of 2026. The long tasting format suits an evening where the meal is the event, and the captain-led service handles a table that needs to feel important. Reserve four to six weeks ahead, ask for the main dining room, and tell them if it is a business dinner.
Not for a quick dinner or a casual catch-up. Row on 5 is a long 15-course tasting menu at £250 a head; the pacing is deliberate and the evening runs to three hours or more.
Frequently Asked
Is Row on 5 worth it?
Yes, if you want one of London's serious two-Michelin-star tasting menus. Spencer Metzger's 15-course menu at £250 is priced with its two-star peers, and the cooking, from the Inverness langoustine tartare to the sika deer, earns the room's second star awarded in 2026. Come for a long, important dinner, not a casual one; on those terms it is one of the best new tables in Mayfair.
How hard is it to book Row on 5?
Hard. Since the 2026 two-star promotion the room books roughly four to six weeks ahead, and weekend evenings go first. Reserve through the restaurant's website as soon as your date is set, take a weeknight if you can, and consider the Friday or Saturday lunch at £150 if dinner is full. Tell them if it is a client dinner and they will seat you accordingly.
What should I order at Row on 5?
There is one route: the 15-course tasting menu at £250, staged in three acts across the building. Within it, the dishes to watch for are the Inverness langoustine tartare with a bitter jelly made from its innards and the sika deer in a red-fruit-and-beetroot sauce. Add the wine pairing if you want the full evening; the list is deep and regionally organised.
What does dinner at Row on 5 cost?
The tasting menu is £250 a head, with an optional wine pairing on top. Friday and Saturday lunch is £150 for a shorter version, the cheaper way in. For a two-Michelin-star Mayfair room that is in line with its peers, so the bill is high but not out of step. Budget for wine and service on top of the menu price.
Is Row on 5 good for a client dinner or a proposal?
Yes to both. The two-star kitchen and discreet Savile Row room make it a strong client dinner, and the long, attentive tasting format suits a proposal you want to feel significant. It is less suited to a casual or quick meal. Book four to six weeks ahead, request the main dining room, and tell the team the occasion.
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