Bonheur by Matt Abé Restaurant London Review: A New Era in Mayfair Fine Dining

December 20, 2025

Bonheur by Matt Abé, a restaurant in London, is a story of ambition and legacy. The place is located in Mayfair’s Upper Brook Street at the very site that once housed the legendary Le Gavroche. This landmark space is now reborn under the creative direction of chef-patron Matt Abé. The moment you sit down, you sense the interplay of history and innovation gathering around the table.

Matt Abé is no newcomer. Originally from Sydney, he trained under chef Matt Moran and then moved to London, where he joined Restaurant Gordon Ramsay, eventually becoming chef-patron. In November 2025, he launched Bonheur, his first solo venture, in that hallowed Upper Brook Street space. The choice of location carries weight: Le Gavroche defined modern British fine dining for decades. Abé acknowledges that heritage and intends not merely to honor it, but to transform it. The name “Bonheur” translates to “happiness” in French — signalling his aim for dining to be both refined and joyful.

From the lounge to the dining room, every detail at Bonheur is considered. The design by Russell Sage Studio takes inspiration from Abé’s Australian roots. Soft sandstone, rust and ochre tones, velvet banquettes and horse‐hair wallpaper combine to create a warm, modern space. The lighting is low and inviting; the playlist even touches on funk and disco to offset tradition. The effect is a refined dining room that still feels welcoming and relaxed, with a sense of character. Seating is comfortable and the air carries the promise of more than just food—it’s an experience.

Bonheur by Matt Abé Restaurant London Menu

Bonheur’s menu reflects Abé’s philosophy: precision, craft, and seasonality. Guests can choose from a three-course à la carte (£165), a five-course “Journey” menu (£195), or a seven-course “Dream” menu (£225). Signature dishes demonstrate both technique and ingredient purity.

A reinvented “Quiche Lorraine” uses smoked ham, leeks, and Gruyère. Cornish turbot comes with celeriac, lobster, and hollandaise. A standout 125-day-aged Cumbrian Blue Grey sirloin is served with potato terrine, Bordelaise sauce, and smoked bone marrow. For dessert, pecan praline mousse with cocoa-nib ice cream and Pedro Ximénez gel. Each dish is crafted with confidence and clarity—elegant but never overly fussy. The wine list and service further elevate the moment, making the meal feel both personal and impeccable.

Bonheur by Matt Abé stands out for marrying big ambition with genuine hospitality. You’re dining in Mayfair, in the shadow of a historic dining institution, yet you’re experiencing something fresh. The cooking respects its fine-dining roots but moves with lightness. The space honours history yet invites you in as part of the next chapter.