The Dorchester reopens with new F&B initiatives

Iconic Mayfair hotel, The Dorchester, has announced a series of new menus to mark its reopening.

The new host of food and drink offerings will be available across the hotel’s F&B venues including The Grill, The Promenade and The Bar at The Dorchester.

The Grill’s Head Chef Tom Booton will be serving up the very best of Britain’s autumnal produce to give guests an unforgettable experience. Booton’s ever-evolving menu aims to highlight British growers and shine a light on the incredible bounty of the British Isles. 

New dishes include: white onion soup with black garlic; ribeye, stuffed shalott, tarragon, sholott rings and bone marrow sauce; and Middle White suckling pig with pumpkin, bitter leaves and sherry sauce. 

The Grill has also introduced ‘Thermidor Thursdays’, offering the chef’s signature grilled lobster thermidor tart as part of the three and four course a la carte menu at no additional charge, whilst over at The Grill’s Pudding Bar, unveiled earlier this year, Booton and sous chef Adam Nevin will showcase autumnal flavours with desserts such as banana soft-serve with crispy walnuts, caramel and lockdown banana bread. 

Meanwhile, Sunday Lunch at The Grill remains a staple on the menu, but has been refreshed with a selection of savoury cocktails. The new menu features drinks such as Sunday Tonic, a blend of vodka, dom Benedectine, beef consommé and homemade leek syrup, and Bloody Bull, a take on a bloody Mary that combines tomato juice, beef consommé, celery, salt and pepper, garnished with a puff pastry cow.

Located in the heart of the hotel, The Promenade, a place for informal dining, casual drinks and afternoon tea, also sees its menu updated. Created to reflect the change in seasons, afternoon tea will include treats such as pumpkin and crème brûlée tart; olive oil cake, figs and pistachio; and Coronation Norfolk black leg chicken, confit ginger, golden raisins, Granny Smith apple, mild curry spice, parsley crème fraîche and mayonnaise on white bread.

Overseen by legendary Bar Manager Giuliano Morandin and his award-winning team, the new cocktail menu, titled ‘The Dorchester Celebrates’, is a collection of drinks inspired by moments from the hotel’s rich history. Entailing six new serves, guests can sample beverages such as The Crown, which is made using Osmanthus gin, peach liqueur, Strega, pineapple and Sichuan pepper cordial, Veuve Clicquot Carte Jaune and amethyst shade. Other highlights include Starman, a tribute to the iconic track that combines spiced rum, Amaretto, coffee bitters and lime, mellowed by hop flavours of London Pride. 

www.dorchestercollection.com