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Dining
All-day dining with Mediterranean flair
In an atmosphere of relaxed refinement, Saison offers all-day dining in delicious Mediterranean style. Masterminded by starred Argentine-Italian chef Mauro Colagreco, the menus showcase seasonal ingredients curated with Mediterranean simplicity to allow the flavours to sing. Breakfast, afternoon tea, lunch and dinner are served in this beautiful uplifting space, atmospherically bathed in natural daylight from its lovingly restored historic glass ceiling.
Hours
Breakfast
- Daily 07:00 - 10:30
Lunch
- Daily 12:00 - 15:00
Snack Menu
- Daily 15:00 - 17:30
Dinner
- Daily 17:30 - 22:00
Inspired by the French and Italian Rivieras
Our story
In 1882 Queen Victoria visited the French and Italian Riviera for the first time and stayed in Menton. In recalling her wonderful trip, she referred to the region as "a paradise of nature." Her presence on the Riviera, meanwhile, sealed the region’s position as the favoured resort for British, European and American travellers, artists and writers during the Golden Age of Travel and beyond. Saison is inspired by the enduring British passion for the Riviera, and the way generations have been drawn to its beautiful bucolic lifestyle, its luminescent natural light and its glamorous allure.
Cuisine
Relaxed all-day Mediterranean-style dining, including afternoon tea with a special Saison twist.
Inspiration
A celebration of the enduring British love affair with the Riviera which began with Queen Victoria and has seen generations of travellers drawn back by its charismatic allure.
Design
Referencing impressionistic quality of the French and Italian Riviera's natural light that long drew artists and writers, Saison is atmospherically lit from above via an original Edwardian skylight.
Highlighting sustainable winegrowing
The Saison wine list is inspired by the English passion for the Riviera and its wines, and crafted to include some of the best estates of the Mediterranean area. Within our comprehensive international list are a number of wines from estates that follow sustainable winegrowing and winemaking practices. Sustainable farming is an alternative to organic farming, where producers are free to intervene when necessary and adopt responsible use of water, power, fuel and labour practices. Growers minimise agricultural inputs to improve the soil, encourage biodiversity and even take care of the spiritual health of the vineyard. We also support biodynamic farming, including the annual application of nine biodynamic preparations in homoeopathic quantities, and also farming by the moon calendar. Low-intervention wines are made with very few additives and filtering is often avoided. They are sometimes referred to as 'raw' or 'natural' wine.
Meet our Executive Chef
David Lepage
David Lepage leads and manages the kitchen operations within Saison, ensuring smooth delivery of breakfast, lunch, afternoon tea and dinner. He has many years of culinary experience, having worked in luxury hotels including the Mandarin Oriental London, Rosewood Baha Mar and The Ritz-Carlton Montreal. Prior to joining Raffles London at The OWO, he worked for over a decade for Chef Daniel Boulud in New York, London and the Bahamas.
