Marylebone is one of London’s few enclaves where boutique flair meets residential calm. 108 Brasserie sits at the crossroads of that harmony, occupying number 108 on quietly picturesque Marylebone Lane. Although physically attached to The Marylebone Hotel, the restaurant enjoys a standalone entrance clad in red awnings, signalling local credentials as much as hotel pedigree. Guests step straight from cobbles into a space that feels both smart and familiar, the first hint of a carefully cultivated dual identity.
Owned by the family‑run Doyle Collection, the brasserie benefits from a service philosophy modelled on a private members’ club. Staff greet first‑time visitors with the same warmth shown to stalwart regulars, while linen‑clad tables and soft lighting lend special‑occasion poise without tipping into formality. That balance explains why the dining room hums from breakfast through supper: business lunches at noon, celebratory cocktails at dusk, relaxed suppers stretching into midnight.
Setting the Scene: Design that Works from Dawn to Dusk
Alexander Waterworth Interiors channelled old‑world Parisian café culture, yet the result feels unmistakably London. Parquet floors shine under antique mirrors, mahogany is softened by burnt‑orange mohair, and button‑back banquettes in deep crimson form cosy pockets along the walls. A dark‑stained oak bar anchors the room with subtle grandeur, its shelves glittering with bottles that catch the glow of globe pendants overhead. Diners describe a “buzz” that never lapses into clatter; conversation floats rather than ricochets.
Outside, a heated terrace seats four‑top tables beneath fairy lights and climbing greenery. Even in February, the space fills quickly with guests chasing an al fresco atmosphere more usually associated with Mediterranean squares. A minimum spend of £35 per person secures the coveted seats, and advance booking is essential.
Fun Fact: The brasserie’s terrace once appeared in a Richard Curtis film location scout report, though the final scene was shot elsewhere. Locals still nickname it “the rom‑com corner”.
Culinary Philosophy: Seasonal British Produce, European Technique
Executive chefs past and present have kept a steady brief: celebrate British ingredients while nodding to continental classics. Menus change with the seasons to spotlight produce from partners such as The Ginger Pig, La Fromagerie, Trealy Farm and Chapel & Swan. Seafood arrives from day‑boat suppliers on the South Coast, ensuring sustainable credentials alongside freshness.
Starters That Build Anticipation
- House‑baked Guinness bread, dark with treacle, served warm beside Abernethy butter. Many diners order a second portion “for pudding”.
- Crispy pig’s cheeks balanced by apple‑raisin chutney, a dish The Independent proclaimed “worth the visit alone”.
- Dorset crab on toasted crumpet, delicate yet richly savoury.
- Sea bass ceviche or tuna tartare, bright with citrus and chilli.
Main Courses from the Josper Grill
The kitchen’s Josper charcoal oven imparts a signature smoky crust to prime steaks, whether a rib‑eye for one or a shareable porterhouse. Miso glazed black cod remains a runaway bestseller, its silky flesh lacquered with sweet‑salty glaze. Traditionalists gravitate toward perfectly battered fish and chips. At the same time, Sunday sees an unlimited roast potatoes policy that fills tables by noon.
Desserts with a Devoted Following
The crème brûlée is renowned for a glass‑thin caramel canopy that cracks at the gentlest tap. Chocolate fondant arrives molten and paired with rotating ice‑cream flavours: peanut butter, honeycomb or espresso on recent menus.
Weekend Brunch: Marylebone’s Favourite Mid‑Morning Ritual
Brunch at 108, offered Saturday and Sunday until 16.00, costs £38 and includes juice or a Bucks Fizz, plus starter and main. Classics such as Eggs Benedict and waffles with crispy bacon share space with avocado sourdough crowned by burrata.
Once a month, the room transforms into the Live Jazz Brunch. At £75, it opens with Charles Heidsieck Champagne, live music, and an unlimited antipasti and oyster bar. Guests follow with a cooked‑to‑order plate—perhaps slow‑braised short rib ragu—before roaming the “Pie Room” dessert station stacked with profiteroles and lemon meringue pie. Tables sell out weeks ahead.
Afternoon Tea with Inclusive Flair
Served in the light-filled 108 Pantry, afternoon tea features finger sandwiches of smoked salmon on Guinness bread, coronation chicken tartlets, and truffled Brie. Warm scones—plain plus seasonal riffs such as pear and cardamom—precede patisserie jewels like apple and blackberry custard tarts. Importantly, full vegan and gluten‑free versions mirror the traditional spread, exemplifying hospitality that leaves no guest behind.
The Bar: Social Heartbeat and Home of 108 Gin
Some arrive to perch at the bar. Thirty‑seven gins line the counter, yet the house‑distilled 108 Gin steals the show. Crafted with locally foraged botanicals, bright citrus and a touch of Irish honey honouring Doyle family heritage, it stars in the signature 108 G&T and crisp martinis. Limited‑edition 108 Sloe Gin deepens the range.
Seasonal cocktails riff on London culture, such as the “Wallace Collection” gin sour and the “221B” smoky mezcal-whisky blend. Zero‑proof creations, such as a virgin gin smash, mean teetotal friends feel equally indulged.
Brunch, Jazz and Community: Extending the Experience
Beyond daily service, 108 Brasserie serves as a village living room. Participation in the annual Marylebone Food Festival places its Guinness bread and house cocktails centre stage among the street stalls. During the London Restaurant Festival, the team offers 15 per cent discounts to ticket holders, inviting new faces to test-drive the menu.
Summer sees collaborations, most recently with Provence rosé producer Maison Mirabeau, where the terrace is dressed in pink blooms and magnums are poured by the glass. December swaps blossoms for twinkling evergreens as “Merry Marylebone” markets animate surrounding lanes.
Charity on the Plate
For every order of fish and chips, the kitchen donates £1 to neighbourhood organisations including West London Mission and Women’s Trust. Regulars track the running total on a discreet blackboard near the host stand, a gentle reminder that comfort food can fund comfort elsewhere.
Critical Reception: What the Guides and Guests Report
Professional write‑ups and crowd‑sourced ratings reach similar verdicts. Harden’s 2025 guide calls the brasserie a “well‑run spot good for business lunches”, pegging average spend at £82 with wine. The Independent honoured the food nine out of ten, singling out pig’s cheeks and rib‑eye as highlights. Food bloggers emphasise atmosphere: Mayfair Foodie named Sunday roast “faultless”, while Food Goblin noted slick service offsetting premium prices.
On OpenTable, more than 4,000 reviews score the restaurant 4.5 out of 5 overall, praising the ambience and brunch. Value receives occasional grumbles, mainly aimed at the wine list’s central‑London mark‑ups. Noise levels rise at peak times; staff offer earthenware partitions on request for a softer soundscape.
Transport
- Bond Street Station (Central and Jubilee lines) seven minutes on foot.
- Baker Street Station (five lines) around ten minutes.
- Oxford Circus eleven minutes.
No on‑site parking; Q‑Park Cavendish Square is the nearest secure option.
Opening Hours
- Breakfast: Monday–Friday 07.30‑10.30, weekend 08.00‑11.00
- All‑day dining: Monday–Saturday noon‑00.00 (last orders 21.30), Sunday noon‑23.00 (last orders 20.30)
- Sunday roast served until 17.00
Dress code skews smart‑casual. Terrace bookings carry the £35 minimum spend and are limited to one hour forty‑five minutes per table.
Accessibility
DesignMyNight lists wheelchair access, though the split‑level pantry may present stairs. Guests requiring step‑free routes should telephone ahead so staff can arrange appropriate seating.
Why 108 Brasserie Deserves a Spot on Your Itinerary
For a romantic anniversary, an elegant Marylebone restaurant with discreet service feels essential. For corporate lunches, central connectivity and a menu of crowd‑pleasing classics simplify hosting. For locals, the bar’s London brasserie energy encourages spontaneous negronis on a Tuesday evening.
Yet the true draw is versatility. One address delivers breakfast pastries, business steak‑frites, an afternoon Marylebone brunch, Champagne‑fuelled jazz, late gin martinis and charity‑funded fish suppers. That continuum, underpinned by consistent quality, has turned 108 into an anchor of village life.
The restaurant’s own story mirrors London itself: Irish heritage, English produce, European technique, global clientele. Eating here is less about discovering a secret than about tapping into a well‑loved ritual—like strolling Regent’s Park at dusk or scanning Daunt Books for a holiday paperback.
