The Grill at The Dorchester

Through successive reinventions and the stewardship of different head chefs, The Grill at The Dorchester has always been an utterly beautiful dining room. The gentle glow of the table lamps; the crystal chandeliers, Bentley leather banquettes, and silver-service Wellington trolleys; the perfect drape of the tablecloths - it’s little wonder this room remains one of London’s most esteemed and luxurious dining destinations. With former Claridge’s food director Martyn Nail now at the helm, another era of peerless, classic cookery seems poised to begin.

The biggest change? The menu has swung back to classicism, following Tom Booton’s lighter, more adventurous approach. Scan it and you’ll find fish pie, Beef Wellington, oysters by the half dozen. You can crack open a tin of Dorchester caviar with crisps and crème fraîche for a cool £120. There’s no mistaking what kind of restaurant The Grill is now: one of luxury, indulgence, and unashamed grandeur.

Sharing an aged T-bone steak feels like an offer you simply can’t refuse, and predictably, it’s magnificent. The meat is cooked with care, preserving the juicy strip steak while letting the buttery tenderloin sing. Truffled chicken liver parfait on toasted brioche delivers exactly what it promises: silky, rich, with fresh truffle notes and the bright sweetness of pickled orange.

For the most part, The Grill nails its classic cooking, though there are a few minor niggles. Grilled Cornish octopus skewers on a bed of roasted red pepper muhammara felt under-seasoned and lacking in heft, and a crispy duck salad veered too far into sweetness. These are the menu’s more adventurous edges, but if you stick to the classics, you’ll rarely go wrong.

The Grill at The Dorchester offers a modern take on the traditional hotel grill room, blending British culinary heritage with contemporary touches. Led by culinary director Martyn Nail and head chef Jacob Keen-Downs, the restaurant presents a menu that reflects how people choose to dine today, through shared plates, updated classics and a focus on British produce.

The dining room retains its historic sense of occasion. Crystal chandeliers, Bentley leather banquettes and an open kitchen set the tone. Trolleys move between tables, dishes are finished at the pass, and staff manage the floor with confidence and ease. The atmosphere is elegant but unforced, with an energy that builds throughout the day.

The menu balances refined technique with a sense of comfort. Small plates and starters include tuna tartare prepared tableside and a classic seafood platter. The Grill’s take on beef Wellington is one of the signatures, while breakfast features omelette Arnold Bennett and Portland crab Benedict. On Sundays, a traditional roast is followed by a dessert trolley stocked with dishes such as banana split, Sherry trifle, chocolate mousse and baked Alaska.

The wine and cocktail list is tightly curated, with a dedicated sherry section that pays tribute to the room’s past. A ‘Sherry Moment’ takes place each evening, with a long pour served from the barrel at the bar, accompanied by olives. House cocktails include the frozen Martini, the Grill Adonis and London Calling.

A series of live music events, run in partnership with Ronnie Scott’s Jazz Club, brings another layer to the experience. Set across selected dates, the Supper Club Series pairs a three-course dinner with performances from jazz vocalists in an evening format that blends dining and entertainment.

The Grill is suited to a wide range of occasions, from midweek lunches and business breakfasts to celebratory dinners and Sunday roasts. It offers a dining experience shaped by tradition but adapted to the pace and style of contemporary London. Whether for a quick bite or a longer meal, the restaurant continues to feel like a landmark destination.