The Grill at The Dorchester serves up warming autumnal delights to welcome back guests with exciting new menus and fresh flare.
Head Chef Tom Booton has crafted sensational dishes, committed to offering an unforgettable experience and a more relaxed approach to The Grill dining experience.
Booton’s ever-evolving menu aims to highlight British growers and shines a light on the incredible bounty of the British Isles. Signature and now famed dishes include – homemade stout bread served with black pudding and freshly churned butter – prawn scotch egg, warm tartar sauce and pickled gherkin – and The Grill’s ‘Lobster Thermidor Tart’.
To celebrate the comeback, The Grill has introduced ‘Thermidor Thursdays,’ offering the signature dish as part of the three or four course a la carte menu at no extra supplement.
New seasonal dishes include: white onion soup, black garlic, Roscoff; Ribeye, stuffed shallot, tarragon, shallot rings, bone marrow sauce; and Middle White suckling pig, pumpkin, bitter leaves with sherry sauce.
Puddings are a specialty of Booton and sous chef Adam Nevin, particularly the now coveted seasonal soft-serve.
Inspired by the lockdown baking favourite, the autumn opener is banana soft-serve with crispy walnuts, caramel and lockdown banana bread. Other dishes include made-to-order apple tarte tatin for two, served with cinnamon ice cream; and raspberries, chocolate mousse and sorrel ice cream.
H&C News last year ventured out to meet The Grill at The Dorchester’s Head Chef Tom Booton and try his food. We were more than pleased we made the visit, details of our experience can be seen here.
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Hospitality & Catering News: New Menu The Dorchester – 11 October 2020 – New Menu The Dorchester
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