Commonwealth Kitchen

Like the Commonwealth itself, this blue-blooded club has evolved over the years as times & attitudes have changed. Following a revamp under the Searcy’s banner, Commonwealth Kitchen opened its doors to the public for the first time in 2011. Effortlessly efficient staff preside over the spacious modern dining room with its white furniture & mezzanine bar, while the cooking has a global feel thanks to a regularly changing ‘market menu’ that highlights ingredients from a particular country. A recent ‘taste of Dominica’, for example, yielded smoked herring & rice patties followed by coconut & ginger king prawns with crispy plantain – although there’s a thoroughly British backbone to most regular dishes, such as rich slow-cooked lamb shoulder with rack, kidneys, tea-smoked apricot & mint jus. The wine list is suitably international & arranged by style.