Chef’s Table

DEFINITIVELY DORCHESTER SAMPLE MENU
£195 PER PERSON

Our three-course menu is a curated celebration of my favourite dishes that define our hotel’s culinary spirit.

Martyn Nail
Culinary Director at The Dorchester

Welcome glass of Veuve Clicquot, Yellow Label, Brut

STARTER

• Celeriac velouté, smoked duck and game croquettes with celeriac remoulade
• Cornish lobster and crab cocktail with Marie Rose sauce and quail egg
• Severn & Wye smoked salmon, crème fraîche and soda bread
• Autumn burrata salad with London lettuce, beetroot, artichoke and truffle

MAIN COURSE

• Scottish halibut, razor clams, mousseline potatoes, roast cauliflower with parsley sauce
• Chicken and langoustine pie, mousseline potato, carrots, kale and bacon
• Aberdeen Angus tournedos, sauce Diane, wild mushrooms, spinach and braised carrots
• Miso roast aubergine escalope, shallots, wild mushrooms, balsamic vinegar and pine nuts (v)

DESSERT

• Tahitian vanilla mille-feuille, sea salted caramel and vanilla milk jam
• Citrus cheesecake, mandarin sorbet and finger lime
• Sticky toffee pudding with vanilla ice cream
• The Dorchester signature chocolate mousse, 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.