Dovetale
Menu with Prices in the UK

Slow-simmered organic British chicken bone broth infused with thyme, bay leaf, and cracked black pepper.

Freshly picked British strawberries, blueberries, raspberries, and blackberries served chilled with wild mint.

Creamy rolled Scottish oats simmered in organic oat milk, topped with spiced Bramley apple compote and toasted pumpkin and sunflower seeds.

Toasted artisan sourdough rye bread topped with crushed Hass avocado, heritage tomato, radish pico de gallo, and lime.

House-baked toasted oat, nut, and seed granola layered with thick Greek yoghurt, sliced banana, and raw Epping Forest honey.

Ceremonial-grade matcha chia seed pudding soaked in coconut milk, crowned with crushed pistachios, coconut flakes, and fresh raspberries.

Flaky, golden laminated French butter croissant baked fresh every morning at 1 Hotel Mayfair.

Crisp laminated pastry folded around two batons of rich dark Valrhona chocolate.

Swirled brioche Danish filled with vanilla bean crème pâtissière and glazed seasonal orchard fruit.

Curated table selection of warm croissant, pain au chocolat, and seasonal Danish served with cultured butter and artisanal British jams.

Fluffy American-style buttermilk pancakes layered with whipped vanilla Chantilly cream, wild berry compote, and pure maple syrup.

Two free-range Cotswold eggs baked in a spiced roasted red pepper, cumin, and San Marzano tomato sauce with chargrilled flatbread.

Three-egg open omelette folded with wilted baby spinach, chives, aged gruyère, and dressed watercress.

Toasted English muffin layered with thick-cut honey-roasted British ham, poached Clarence Court eggs, and warm lemon hollandaise.

Toasted English muffin topped with hand-sliced Scottish smoked salmon, poached Clarence Court eggs, chives, and silky hollandaise.

Toasted seeded bagel loaded with whipped cream cheese, smashed avocado, pickled red onion, chilli flakes, and soft-boiled egg.

Warm flour tortilla stuffed with scrambled eggs, crispy hash browns, smoked streaky bacon, avocado, cheddar, and chipotle salsa.

Two free-range eggs your way with plant-based Cumberland sausages, roasted Portobello mushroom, grilled vine tomatoes, crispy hash browns, baked beans, and sourdough toast.

Two Clarence Court eggs cooked to order with dry-cured streaky bacon, pork Cumberland sausages, black pudding, Portobello mushroom, roasted tomato, baked beans, and sourdough.

Warm rosemary and sea-salt sourdough focaccia baked in-house and served with cold-pressed single-estate olive oil.

Six freshly shucked Irish Carlingford rock oysters on crushed ice with shallot mignonette, fresh lemon, and Tabasco.

Twelve chilled Carlingford oysters served with classic mignonette, charred lemon wedges, and hot pepper sauce.

10g tin of sustainable Umai Oscietra-style caviar served with warm buckwheat blinis, crème fraîche, and finely chopped chives.

Light, crisp seasonal market vegetables fried in airy tempura batter with crispy sage leaves and green herb dipping emulsion.

Blistered Spanish Padrón peppers tossed in flaky sea salt, grated cured mullet bottarga, and fresh Amalfi lemon zest.

Hand-diced dry-aged beef tartare seasoned with capers and shallots, served atop crisp golden potato rosti with crispy kale.

Salt-baked British heritage beetroots with whipped goat's curd, candied walnuts, blood orange segments, and aged sherry vinaigrette.

Sun-ripened Isle of Wight tomatoes layered with peppery mizuna leaves, crispy shallots, basil oil, and 12-year aged Modena balsamic.

Freshly spun Pugliese-style burrata paired with pickled green tomato, mild jalapeño dressing, cucamelons, and toasted sourdough croutons.

Wafer-thin olive-fed English Wagyu beef dressed 'Harry's Bar' style with fiery English mustard emulsion, aged Parmesan, and crisp beef-fat chips.

Handmade egg pasta parcels filled with roast potato mousseline, glazed in aromatic black truffle and cultured butter emulsion.

Artisan bronze-die linguine tossed with sweet hand-picked Dorset white and brown crab meat, red chilli, garlic, flat-leaf parsley, and lemon.

Whole Cornish day-boat sea bream butterflied and chargrilled over wood embers, served with bright green herb salad and roasted lemon.

Pan-roasted fillet of wild Cornish John Dory served over velvety olive oil crushed potatoes with coastal sea herbs and rich Madeira jus.

Josper-grilled Cornish monkfish basted in smoked paprika butter, served with charred Romano red pepper and grilled seasonal brassicas.

Crisp-skinned free-range flat iron chicken roasted with rosemary and confit garlic, served with charred lemon and natural chicken roasting jus.

35-day dry-aged Lake District grass-fed rib-eye seared over Josper coals and finished with flambéed green peppercorn and cognac sauce.

Showstopping bone-in British Black Angus T-bone for two, charred over charcoal and sliced tableside with bone marrow butter and watercress.

Seasonal two-course Mayfair lunch menu featuring a choice of market starter and European brasserie main or dessert (Mon – Fri lunch).

Complete three-course weekday lunch curated by Chef Tom Sellers' team—starter, main course, and seasonal patisserie dessert.

Roasted heirloom marrow stuffed with wild woodland mushrooms and herbs, served with roast potatoes, Yorkshire pudding, swede mash, greens, and vegetarian gravy.

Half roasted free-range Somerset chicken with traditional bread sauce, sage sausage stuffing, roast potatoes, Yorkshire pudding, swede mash, and greens.

Prime British Black Angus sirloin roasted medium-rare with whipped horseradish cream, crisp roasties, giant Yorkshire pudding, swede mash, and bone marrow gravy.

Three-course convivial table feast for groups of 6+, combining raw bar platters, shared Josper cuts, table sides, and signature desserts.

Triple-cooked skinny skin-on French fries dusted in rosemary sea salt.

Crisp butterhead Bibb lettuce tossed in creamy tarragon, avocado, and chive Green Goddess dressing.

Chargrilled green and yellow courgettes drizzled with cold-pressed olive oil, lemon zest, and creamy pulled stracciatella curd.

Crisp-edged crushed new potatoes finished with vibrant parsley, oregano, garlic, and red wine vinegar chimichurri.

Roasted cauliflower florets baked in a bubbling Westcombe cheddar mornay sauce scented with black truffle and crisp herb crumb.

Glazed British pork chipolatas wrapped in crisp streaky bacon, served hot for the Sunday Roast table.

Ethically sourced single-origin specialty espresso pulled fresh to order.

Double-shot specialty espresso steamed with organic British dairy or barista oat milk.

Hand-whisked Japanese ceremonial matcha or spiced masala chai steamed with velvety milk of choice.

Pot of artisan loose-leaf English Breakfast, Earl Grey, Fresh Mint, or soothing Chamomile infusion.

Freshly pressed daily seasonal Valencia orange juice or vibrant kale, apple, cucumber, and ginger green juice.

Sparkling cloudy Sicilian lemonade or fiery fermented botanical ginger beer served over hand-cut ice.

Refreshing tropical duo of creamy coconut sorbet and bright Japanese yuzu citrus sorbet served with toasted coconut.

Warm Medjool date sponge drenched in salted butterscotch sauce and crowned with a scoop of house-churned vanilla bean ice cream.

Custom-crafted tall sundae built live from Dovetale's vintage ice cream cart with your choice of gelatos, compotes, sauces, and crunchy toppings.

Rich molten Valrhona chocolate pot for two accompanied by crisp mini Belgian waffles, fresh strawberries, banana, and toasted marshmallows.

British beef patty with melted Westcombe cheddar in a soft brioche bun, served with skinny Dovetale fries.

Gentle artisan penne pasta tossed with smooth roasted San Marzano tomato sauce or cultured butter and Parmesan.

A fun child-sized scoop of vanilla, chocolate, or strawberry ice cream from the vintage trolley with chocolate sprinkles.