Lunch at @dorian.nottinghill @maxcoen_chef 🔥🥩
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Nothing quite like the lunch service at Dorian. A totally full dining room with the counter completely packed out and all the chefs working hard behind it. The menu here is a seasonal one and so you can always count on there being new dishes utilising the best ingredients of the month. Max got super creative on this menu. Lots of new Rosti combinations - ordered all of them! Loved the brussel sprout and caviar Rosti, the Vacherin and black truffle Rosti + the crab and pomello Rosti. These little morsels always pack so much punch - well balanced flavours and textures all working hand in hand to create the perfect bite. The bluefin tuna crudo with green chilli was wild. Two different bites on one skewer. First a cube of otoro on black radish, sprinkled with chilli sugar and green chilli. The second, Akami on winter tomato with barley citrus vinaigrette. Don’t know how he comes up with this stuff but the flavours were wild. A delectable skewer. The skewered beef tongue was also new, served with mustard, crispy garlic, greens and egg yolk. Perfectly grilled and utterly tender - delicious all together. Tempura langoustine was super crispy but soft in the middle. Sweet itself, but served with a citrus and ginger dressing that worked so well. Of course, the tartare is a must here, as is some form of beef. Opted for the bone in sirloin. Lovely char and cook on this thing. A little tough in parts but beyond flavourful. I actually ordered a nice bottle of Chablis but a very generous follower offered me a few glasses of this incredible 1969 barolo - would be a fool not to try it. Deeply flavoured and smokey - so much complexity. Thank you if you’re reading this g! Only in Dorian! #notoriousfoodie 🙅🏽‍♂️ Less