Kitchen Table, Core and Corbin & King alum join forces for Notting Hill’s new Dorian bistro

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Opening at the end of October, Dorian will be run by Chris D’Sylva of Notting Hill Fish + Meat Shop who has assembled a team including head chef Max Coen, formerly of the two-Michelin-starred kitchen table; bar manager Ale Villa, who recently led the beverage offering at Core by Clare Smyth; and former Corbin & King operator Ben Whitfield.

“The team we’ve put together is phenomenal,” says D’Sylva.

“They are all integrated into the local community and are some of the most talented people I have ever worked with. They are rock stars.

D’Sylva describes Dorian as an anti-Notting Hill restaurant for people who live and love the area.

The menu features ‘affordable’ dishes, including £2.50 Porthilly oysters; potato rösti with crab or chanterelle mushrooms and Cornish Yarg; mussels with cucumber and shiso; roasted beets and autumn squash from Namayasai Farms in East Sussex; and wild sea bass with virgin sauce.

There will also be a selection of grilled plates, including John Dory, prime rib, sirloin or pork chop, as well as other dry-aged meats and fish, sourced from vendors such as as Kernow Sashimi and Phillip Warren from Cornwall.

Puddings like peach pie or strawberries and fresh cream will complete the whole thing.

Coen will be supported in the kitchen by a core team that includes Kai Menneken, former sous chef at Phil Howard’s Church Road restaurant in Barnes; and River Café alumnus George Williams.

Villa will oversee the cocktail list, which will include its “signature” fig leaf negroni; while the predominantly French and Italian wine list will be provided by Noble Rot’s Keeling Andrew & Co.

The “sleek space” will feature three-sided banquettes, marble tables with wrought iron supports, wood paneling, custom brass lighting, smoked mirrors and bentwood chairs. An oxidized copper-colored bar with a counter seat, meanwhile, will give way to a large open kitchen with a wood-burning grill.

“Dorian will be the place to eat every day – while celebrating your most special occasion,” adds D’Sylva.

“I want him to feel like he’s been here forever.”


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