Recently at @dorian.nottinghill @maxcoen_chef 🥩🔥🤤
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Some incredible new dishes on the menu at Dorian. The deep fried duck leg dipped in hot sauce was outrageously good, ultra crispy on the outside and super tender in the centre. The flavour of their hot sauce is addictive, a sort of buffalo-esque tang and creaminess with fairly mild heat. Very good. Max sent out a bunch of new rostis. The beef tartare and uni Rosti was ridiculous, as was the caviar and oyster Rosti. Something about all these delicious ingredients sat on a crispy potato Rosti just works so well. The lobster tail French toast was a total hit - grilled and topped with clarified butter, black truffle, sat on relish, lettuce and toasted brioche. What a bite. Pistachio and caviar ice cream was interesting - a wild combination that took everyone by surprise but also kept them coming back for more. It’s dinners like this that keep Dorian in my list of favourites. Bravo chef! Knockouttt #notoriousfoodie 🙅🏽‍♂️
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