Culinary institution, The Grill at The Dorchester has officially reopened its doors to a new chapter in the restaurant’s 88 year history.
New Head chef Tom Booton presents his interpretation of a modern-day British grill, with an interior refresh and vibrant atmosphere to match. Offering a more relaxed approach to the dining experience, the legendary dining room now features a statement Pudding Bar (pictured), intimate banquette seating and a new cocktail concept: The Grill Bar at The Dorchester.
With front-row seats to the chefs in action, the dedicated Pudding Bar at The Dorchester has been designed to add an element of theatre to The Grill experience, allowing guests to enjoy their final course of desserts in new surroundings at the countertop.
Those who visit the six-seater Pudding Bar can have a chat to chef Booton and indulge in one of the signature deserts including; banoffee tart with roasted banana ice cream and Booton’s new classic the ‘Double Decker’. Home-made soft serve ice-cream will also be presented at the Pudding Bar, complemented with freshly made doughnuts.
London is a world leading destination for cocktails, and to launch The Grill Bar at The Dorchester award winning Senior Bartender of The Bar at The Dorchester Lucia Montanelli has been called upon to create a new cocktail menu.
Signature cocktails available at the eight-seater bar include; Gentleman Tom featuring The Dorchester’s Old Tom Gin; Tiddly Wink created with sloe gin, rhubarb and rosemary syrup and English sparkling wine; and Cheeky Chappy playfully inspired by chef Tom and uses Tequila blanco infused with kaffir lime, and ginger and pear liqueurs.
The Grill Bar at The Dorchester can be exclusively booked for specialty cocktail masterclasses and wine pairing experiences.
One of London’s finest young chefs, Booton has injected a fresh energy across both the food and service with the aid of a talented brigade – all of whom are under the age of 30. Jennifer Santner has joined as general manager, Adam Nevin as sous chef and Eugenio Egorov as head sommelier.
Booton’s ever- evolving menu shines a light on British growers with dishes including: homemade Stout bread served with black pudding and freshly churned butter; baby artichoke salad, foie gras snow, loaded skin and truffle; prawn scotch egg, warm tartar sauce and pickled gherkin; The Grill’s ‘Lobster Thermidor Tart’; and ribeye, beef roll, mushroom and tarragon mayonnaise.
The Grill may have entered a new chapter but the classic British Sunday Roast is very much still a staple serving, now with a weekly-changing ‘Bird of the Week’. The classic roast sirloin is served with beef brisket filled Yorkshire pudding complete with beef fat crispy roast potatoes, seasonal vegetables and a side of creamy cauliflower cheese.
