Dorian
Menu with Prices in the UK

Warm blistered house sourdough focaccia paired with rosemary-cured whipped pork lardo and flaky Maldon sea salt.

Crisp golden breadcrumb croquettes filled with spicy Calabrian nduja sausage and molten smoked scamorza cheese.

Plump Spanish Gordal olives stuffed with pickled guindilla chilli and draped in salted Cantabrian anchovy fillets.

Feather-light baked choux pastry puffs overflowing with aged Montgomery Cheddar custard and shaved black truffle.

Six sweet Irish Carlingford oysters served on crushed ice with fermented chilli vinegar, pickled shallots, and lemon.

Thinly sliced raw sea bass cured in cold-pressed olive oil, Sicilian blood orange segments, fennel pollen, and sea salt.

Roaring-fire baked scallops in the shell swimming in smoked garlic, parsley, and Café de Paris butter.

Hand-chopped prime British sirloin tartare dressed in warm roasted bone marrow oil, shallots, capers, and toasted brioche.

Signature beef-tallow potato rösti topped with sweet white Cornish crab, rich brown crab emulsion, and crisp pink pomelo.

Shatteringly crisp house potato rösti layered with cultured crème fraîche, finely snipped chives, and aged N25 caviar.

Crisp golden potato rösti crowned with wood-charred Cornish squid rings, rich sea urchin emulsion, and chilli oil.

Glazed pan-roasted veal sweetbreads served with wild woodland morels, charred spring onion, and aged Madeira sauce.

Tender wood-grilled octopus tentacle served over silky smoked paprika chickpea purée, pickled fennel, and olive oil.

Creamy Pugliese burrata paired with chargrilled bitter Tardivo radicchio, roasted Piedmont hazelnuts, and aged balsamic.

Al dente artisan pasta tossed in sweet Cornish crab bisque, garlic, Amalfi lemon zest, red chilli, and flat-leaf parsley.

Delicate hand-pinched pasta parcels stuffed with roasted squash and ricotta in nutty foaming brown butter and aged Parmesan.

Wild North Cornwall turbot grilled over oak embers with smoked mussel champagne beurre blanc, sea aster, and trout roe.

Charred Mediterranean red mullet butterflied over wood coals, served with saffron rouille, grilled lemon, and caperberries.

Split native British lobster roasted over embers and basted continuously with spiced coral butter and tarragon.

Prime single-portion ribeye matured for 60 days in Himalayan salt chambers, flame-seared and finished with beef-fat herb crust.

Monumental bone-in aged British ribeye roasted over white-hot wood coals and carved tableside with roasted bone marrow jus.

Ultra-rare 90-day aged heritage dairy-cow sirloin delivering extraordinary nutty depth, served with green peppercorn jus.

Acorn-fed Spanish Iberico shoulder cut grilled pink over oak embers, paired with blistered stone fruit and mustard seed jus.

Thick-cut Cumbrian Herdwick lamb chops seared crisp on the fat cap and dressed in sharp anchovy-capers salsa verde.

Chunky hand-cut potatoes fried in aged beef tallow to a glass-crisp golden finish and dusted in rosemary sea salt.

Sweet pointed cabbage charred black at the edges over wood flames and brushed with whipped salted anchovy garlic butter.

Crisp seasonal bitter leaves, Castelfranco radicchio, and endive dressed in aged Chardonnay vinegar and wholegrain mustard.

Silk-smooth Robuchon-style buttered potato purée crowned with glossy roasted marrowbone reduction.

Classic tableside steak sauces whisked fresh: choose rich tarragon Béarnaise or cognac green peppercorn cream.

Freshly baked dark chocolate chip cookie served warm in a cast-iron pan alongside creamy Jersey milk ice cream.

Roasted Bronte pistachio gelato drizzled in grassy Sicilian olive oil and finished with a savoury pop of Oscietra caviar.

Rich ganache chocolate tart in crisp cocoa pastry with Maldon sea salt flakes and cool cultured crème fraîche.

Wobbly Madagascar vanilla bean custard bathed in bitter amber caramel—a timeless French bistro finale.

Two refreshing scoops of vibrant hand-churned seasonal citrus sorbet topped with candied zest.

Spiced cold-pressed tomato juice shaken with fresh grated horseradish, Worcester sauce, lemon, and celery salt.

Cornish botanical Pentire Adrift distilled spirit over ice with Mediterranean tonic, rosemary sprig, and pink grapefruit.

Bitter botanical non-alcoholic Negroni crafted with blood orange, gentian root, and wormwood over a hand-cut ice block.

Chilled British natural mineral water bottled directly at the chalk springs of Broughton, Hampshire.

Cold-pressed citrus juice squeezed fresh daily behind the Talbot Road bar.

Dark-roasted Italian-style espresso shot pulled fresh to finish dinner alongside petit fours.

Whole garden mint leaves and fragrant lemon verbena steeped in boiling water to aid digestion after steak.

Tender 5oz flat-iron minute steak cooked medium over wood embers, served simply with crisp fries and ketchup.

Fresh artisan pasta tossed simply in salted Yorkshire butter and mild grated Parmigiano Reggiano.

Boneless grilled seasonal white fish fillet served alongside hand-cut chips and sweet garden peas.

Single generous scoop of creamy house-churned Jersey milk vanilla ice cream with wafer.