Chef’s Table

FLAVOURS OF THE SEASON

SIX-COURSE TASTING SAMPLE MENU

£275 PER PERSON

I believe that the heart of great cooking lies in the ingredients. When I use nature’s finest, fresh, seasonal produce, I’m not just creating a dish, I’m telling a story of the land’s bounty and the beauty of each season. This is the essence of our tasting menu.

Martyn Nail
Culinary Director at The Dorchester

Chef’s Table

• Welcome glass of Veuve Clicquot, Yellow Label, Brut and chef’s selection of canapés
• TRUFFLE BRIOCHE AND ONION AND ROSEMARY MILK BREAD — Truffle butter, roast chicken and sage butter and black fig and vine leaf butter
• SCOTTISH SALMON — Salmon ceviche, spicy avocado and caviar
• BROWN CRAB RISOTTO — Crab and Shetland Island mussels, celery and parsley
• PARTRIDGE — Quince, confit leg and pear cider jus
• NORFOLK DRY AGED BEEF — Roast beef fillet, short rib ravioli with truffle and mushroom jus
• YUZU AND CRÈME FRAÎCHE ICE CREAM — Yuzu and finger lime
• THE DORCHESTER SIGNATURE CHOCOLATE — 68% dark chocolate crémeux, malt ice cream
• TEA, COFFEE & PETITS FOURS

vegetarian (v) vegan

Our menu contains allergens. If you have any food allergies or intolerances, please let a member of the team know when making your reservation. A discretionary service charge of 15% will be added to your bill. All prices include VAT.