A TASTE OF DORCHESTER COLLECTION
This special in-room dining menu, available at all our hotels, showcases a delicious dish from each Dorchester Collection hotel. From London, Ascot, Paris and Geneva to Milan, Rome, Beverly Hills and Los Angeles, enjoy a taste of Dorchester Collection.

Hotel Bel-Air


GARDEN VEGETABLE SOUP
LEEKS | POTATOES | ONIONS | CELERY | COURGETTES | GREEN BEANS | CARROTS | PISTOU
This is a flavoursome dish that's close to the heart of our acclaimed chef Wolfgang Puck. It reminds him of his childhood as it's based on the soup his mother used to make him when he was growing up in Austria. The soup is finished with a generous spoonful of pistou, a traditional French condiment made with tomato, basil, garlic and olive oil, which is added to the soup just before serving for a wonderful burst of flavour.
Hôtel Plaza Athénée


THE CROQUE-PLAZA
WHITE BREAD | CHICKEN | COMTÉ CHEESE | BLACK TRUFFLE | MIXED SALAD | BLACK TRUFFLE OIL
The croque-plaza is a luxury adaptation of the early 20th century 'croque-monsieur', which made its debut in a Parisian café in 1910. The croque-plaza sets itself apart with its distinctive chicken breast and black truffle filling – a tempting combination that makes this dish a delicious choice at any time of day.
Le Meurice


LOBSTER CLUB
WHITE OR WHOLEMEAL BREAD | LOBSTER | LETTUCE | ROCKET | MAYONNAISE
The club sandwich originated in the US in the late 19th century. It was popularised in hotels around the world and was said to be King Edward VIII’s favourite meal. Le Meurice adds a touch of luxury to this traditional recipe by creating a lavish lobster club – a highly satisfying lunch or supper dish.

Le Richemond


LE SWISS DÉLICE
WHOLEMEAL BREAD | GRUYÈRE | AIR-DRIED GRISON
Created as a celebration of the finest Swiss produce, air-dried Grison is a local Swiss delicacy from Graubünde. Before drying, the beef is marinated in white wine and seasonings such as salt, onion and assorted herbs.The addition of Gruyère makes this exceptional sandwich a pure delight.
The Beverly Hills Hotel


McCARTHY SALAD
LETTUCE | CHICKEN | BEETROOT | EGG | TOMATO | AVOCADO | SMOKED BACON | CHEDDAR | BALSAMIC VINAIGRETTE
McCarthy salad is almost as famous as the Polo Lounge restaurant where it was first served. Neil McCarthy was a regular guest at The Beverly Hills Hotel and captain of a local polo team in the 1940s. One day at the Polo Lounge he requested a very specific list of ingredients for a salad and the McCarthy salad was born. The recipe has remained untouched and has been a signature dish at the hotel ever since.

45 Park Lane


BUTTER LETTUCE SALAD
LETTUCE | AVOCADO | POINT REYES BLUE CHEESE | CHERRY TOMATOES | HERB VINAIGRETTE
This deliciously simple salad is beautifully presented in a stunning tower of fresh ingredients, drizzled in a herb vinaigrette made from the finest Tuscan olive oil. It’s a signature dish at CUT at 45 Park Lane and makes a light lunch or main course accompaniment.
Hotel Principe di Savoia


VITELLO TONNATO
VEAL | TUNA | CAPERS | ANCHOVIES | MAYONNAISE | SALAD
This much-loved Italian dish dates back to the 17th century, when celebrated chef Pellegrino Artusi quoted the recipe in his well-known book, Science in the Kitchen and the Art of Eating Well. It remains particularly popular as a holiday dish, when “lunch cannot start without vitello tonnato”. This modern version of the classic is made with thin slices of cold veal, garnished with a tuna sauce and artfully decorated with a colourful salad garnish.

Hotel Eden


RIGATONI ALLA NORMA
RIGATONI | CHERRY TOMATOES | RICOTTA | AUBERGINE | BASIL
Rigatoni alla Norma is a classic Italian pasta dish named in honour of Bellini’s famous opera Norma, written in the early 19th century. Many years later, a chef having seen and been inspired by the greatness of the opera, created this dish as a tribute to Bellini’s work.
Coworth Park


FISH AND CHIPS
FISH IN CRISPY BEER BATTER | CHUNKY CHIPS | TARTARE SAUCE
This British classic is a year-round favourite at The Barn restaurant at Coworth Park, known for its rustic style of cooking. Our chefs have given the dish a modern-day twist by adding beer to the batter, which gives it a really crisp texture that melts in the mouth. Traditional accompaniments of hearty chunky chips and our own special recipe tartare sauce complete the appeal.

The Dorchester


BREAD AND BUTTER PUDDING
BRIOCHE | SULTANAS | CREAM | VANILLA | MARMALADE | VANILLA ICE CREAM
Bread and butter pudding is a famous, quintessentially British dessert. Originally made in Victorian times, bread and butter pudding at The Dorchester is an indulgent experience for a sweet gastronomic treat. This version of the British classic is based on a recipe used at The Dorchester since it opened in 1931. The dessert was made fashionable by Anton Mosimann during his time as executive chef in the 1970s and remains a firm favourite.