The Grill Dinning Area

The Grill at The Dorchester Hotel London

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The Grill at The Dorchester Hotel London

The Grill at The Dorchester Hotel London

While staying in London, you would have missed the royalty if you didn’t visit “the grill at the Dorchester”.

Established in 1931, it is a modern British grill restaurant that serves the finest food in London. It is dine-in in one of the best hotels in Mayfair, London next to Hyde Park. Chef Alain Ducasse’s protégé Christophe Marleix has created new seasonal menus, while keeping the touch of the original concept as well. It holds threes star (top ranking) in the Michelin Guide.

Food

I dine at “the grill at the Dorchester” with my wife and we ordered a dinner set at The Grill at the Dorchester for two course £58 (£29 – for each) I found the whole meal to be in good flavors and it was good value for money for me. I like what they offered although I was expecting more from haddock, if it were a little more then, it is what I would have enjoy in my whole meal. A tasteful two person dinner meal with a main course (Seared Cos with -haddock with Caponata- and Mussel) for me and (roasted pork belly with potatoes onion and lettuce) for my wife and deserts.

Starter

I got appetizer as Amuse-Bouche Smokes Salmon, it was tasty and made with dedication that the chef took to touch the brink of perfection.
Rate: 6.5 / 10

Smoked Salmon amuse-bouche

Smoked Salmon amuse-bouche

The veloute that was serve was rather cold with a nice piece of bacon making a balance of saltiness with the sweetness of peas on our taste buds. To top it off there was a quail egg placed at the center of it.

Pea Veloute

Pea Veloute

Main Course

I thought that having Seared Cos with Caponate and Mussel would be an interesting meal but for me the haddock was without a taste, I didn’t enjoy it because I was hoping for a little more flavor in it, the caponata was tasteless and eventually I thought I could only dream of caponata because it wouldn’t be coming true here at the grill.
Rate: 5.5/ 10

Seared Haddoc with Musscles and Caponata

Seared Haddoc with Musscles and Caponata

My wife got roasted pork belly with potatoes onion and lettuce; the pork was very tender and juicy but I didn’t get much excited because it was just fine for my my taste. I would prefer it with a little bit more crispy skin so that you could feel texture in the dish; (crispy outer with a tenderness inside).
Rate: 6 / 10

Waiter Slicing Pork Belly

Waiter Slicing Pork Belly

Pork Belly

Pork Belly

 

Wine

I got a good strong bottle of full Spanish Wine (Pina Fidelis) with 14% alcohol. It set down an exciting taste in our mouth because its acidity was stirring flavors with roasted pork and cheese. One thing I will credit is that the timing was also very much perfect because we order soufflés afterwards.
Rate: Good value for money £30

 

Pina Fidelis spanish wine

Pina Fidelis spanish wine

 

Cheese platter

We ordered two types of Cheese.

  • Blue stilton: it thought I was a little aggressive, if they would have kept a lower notch on the sourness, I would have appreciated.
  • Mature cow cheese: there was nothing exciting about it, it had very mediocre taste.
    Rate: 6 / 10
Dessert menu

Dessert menu

 

Dessert

We ordered individual deserts out of the courses. So we ordered two soufflés

  • Sicilian Pistachio/ salted caramel: I found a taste of lingering saltiness because of the pistachio in it. Otherwise soufflé was sweet but the magic started when you combine the salty caramel that comes with it amazing combination of sweetness and saltiness. When you keep both the flavors alternatively in your mouth and the seam of soufflé and coolness of ice-cream is felt, that’s where the greatness lie.

 

Pistacchio Souffle with salted Caramel

Pistacchio Souffle with salted Caramel

 

  • Choclate Sao Tome (75% from Alain Ducasse Manufacture, in paris): although it was named right from paris but it had no difference for me because it tasted like any other soufflé, though it did come with dark chocolate ice-cream.
Choccolate Souffle

Choccolate Souffle

Yogurt Strawberry and Basil: The yogurt was a having a sweet flavor with a touch of sourness of strawberry and the basil were adding freshness in it; for me it was a good combination.

Yogurt strawberry and basil

Yogurt strawberry and basil

Espresso
I never expect more out of UK when it comes to having an espresso. There is nothing special about it.

Expresso Coffee

Expresso Coffee

Service

At The Grill at the Dorchester the service was good, our waitress was friendly and welcoming.

The Dorchester Grill Menu

The Dorchester Grill Menu

Ambiance

The ambiance was dim and I felt the interior of the restaurant was decadent, it was all filled with mirrors and everything was with contrasting natural material of copper, zinc and marble. Although the butterscotch leather was complementing the oak parquet flooring.

The Dorchester Grill main entrance

 

Food Rating

I will rate this 7.0 out of 10 on my scale.

What I paid
Two main course meal for two people with desert and a bottle of wine at (£177.75)

The Bill

The Bill

Overall
I found the experience of The Grill at the Dorchester rather good as I expected; the food was good I enjoyed it but it was not that spectacular. The ambiance and the setting of the environment were light and comforting and the service was marvelous. I felt that all of these factors were accompanying the perfect experience you could desire in London.

Highlight of the evening

It’s was pistacchio soufflé that the chef put some of his time to think beyond it                                                        

 

Me waiting to beginMore about JP

Jean Paul was born in Italy. The passion for food it has always been in the family and he have been brought up tasting and trying food since early age. Growing up in this environment made him be appreciative for everyday life. He experience and taste dishes going from the most plain and simple food stall market up to the top end 3 Michelin stars restaurant. Giving an honest impartial review of their food, service ambiance and price and share all with his readers

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