Next-level British fine dining
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| Piegon, truffle, cep walnut |
For modern fine British cuisine but without too many gimmicks or 'progressive concepts', I always find The Grill at Dorchester to be an excellent choice, lead by head chef Tom Booton, who was the head chef at the Michelin-starred Alyn Williams, The Grill is all about British cuisine with a modern touch, but remain true to its heritage. You will find things such as beef tartare and bread & butter pudding on the menu. The below captured my recent 2 visits in winter (7th and 8th), I was more or less able to sample the whole a la carte menu with a few hungry friends together.
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| Beef tartar with quail egg and raddish |
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| Quail, potato and pickle |
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| Brill, chanterelles, bourguignon |
The roasted quail was served with potato risotto, the meat was very tender and well seasoned, and had a great bold taste, so the pickle cabbages acted as a great contrast to balance off the rich taste of the quail. When you order the same dish twice within 2 weeks must mean you experienced something truly special, and that is the case with the pigeon dish at The Grill. The breast was layered with a truffle paste before roasting, the meat was so tender, and the cep and black truffle offered just a small hint of earthy aroma without overpowering the whole dish, it was such a high-level dish and simply perfect for winter.
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| Squid, red pepper, salsa |
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| Ribeye, onions and mushrooms |
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| Baked cod, parsley, baby gem |
The Grill's style of cooking push British fine dining into something modern, rich, and refined. The bold and powerful flavours are what The Grill is all about, not to mention it has such an amazing and classy-looking dining room. It is hard for me to understand why The Grill still has yet to get a Michelin star as I would rate the level of cooking rival many other 1-starred restaurants in London. Hopefully 1 day soon for Tom and his team.
Food 4/5
Average cost without drinks and services:
£80
53 Park Ln, Mayfair, London W1K 1QA
https://www.dorchestercollection.com
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