Eatweek Guide

The Connaught Grill in Mayfair is where heritage and modern luxury meet. Housed within Hotel, the space is steeped in history, once known as the Grill Room when it first opened in 1955.

Today, the restaurant glows with a contemporary touch. Designer John Heah’s warm wood paneling and Mira Nakashima furniture create a cozy yet sophisticated setting, perfectly balancing old-world charm with modern elegance.

From the open kitchen, flames rise from the wood-fired grill, turning the best of British ingredients into dishes that are as beautiful as they are bold.

The menu offers a diverse range of dishes, including beloved favorites like Hereford beef tartare and crispy potatoes, or an XL Orkney scallop generously bathed in Café de Paris butter. Each dish is rich, indulgent, and executed to perfection.

One of the standout dishes on the main course is the sea bass en croute. Accompanied by a delectable scallop and lemon mousse, all drizzled with a decadent Champagne sauce. To elevate the dish to a level of pure luxury, a spoonful of Oscietra caviar could be added.
Sides are classic comfort: boulangère potatoes with caramelized onion and thyme and herbal creamed spinach with basil and nutmeg.

Paired with champagne and white from Burgundy, the meal felt celebratory.

The Connaught Grill is a place that honors its past while serving up a vibrant, modern dining experience. Every dish, every detail, is crafted to impress.

FoodieLondon

The illustrious sanctuary, included in 2023 in Michelin Guide, beckons you into a realm of unparalleled Japanese culinary artistry. Here, the air is thick with anticipation as you embark on a sensory journey, where each bite of authentic premium sushi and the world’s most exquisite Wagyu beef is a symphony of flavors crafted by the hands of Japan’s most masterful chefs. 

The kitchen is led by sushi master Takashi Namekata and wagyu master Hisao Ueda, who have broken away from traditional canons, offering a fresh perspective on traditional Japanese dishes. Their creative duo is one of the most intriguing and ambitious on the Dubai culinary scene.

Together, they have crafted a unique omakase menu that features only the finest ingredients. This includes seafood sourced from Japan’s Toyosu Fish Market, Kobe A5 beef with the highest 12-point marbling scale, and rare fish such as bluefin tuna from renowned broker Yamayuki and conger eel, which is flown to Dubai weekly from Toyosu auctions.

Each dish is a masterpiece, meticulously prepared with an unwavering dedication to ensuring every guest’s experience is nothing short of extraordinary.

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