The Dorchester

Easter Sunday at The Grill

Easter Sunday calls for a wonderful three-course lunch at The Grill, filled with spring’s finest ingredients and a few seasonal goodies.

Chef Martyn Nail’s menu opens with a choice of fresh starters, from creamy feta with sweet green peas to delicate brown shrimp and griddled asparagus, coated in a zesty lemon butter.

For the main course, our glorious Sunday roast provides a touch of tradition, with a selection of tender meat or a vegetarian nut roast served alongside all the classic trimmings. Or for something lighter, then perhaps a plate of grilled halibut in a jammy tomato confit or handmade fettuccini in a wild mushroom sauce will take your fancy.

When it comes to desserts, Martyn has created an Easter-themed feast with treats such as a spiced hot cross bun bread and butter pudding, and a glossy chocolate egg with silky hazelnut ice cream.