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Dorian (Notting Hill)

15th November 2022 by Richard Bagnold Leave a Comment

New venture and neighbourhood restaurant in Notting Hill with food from ex-Ikoyi head chef. Editor's note: awarded 1 Michelin star in the 2024 guide

Dorian is a new venture from owner Chris D’Sylva and head chef Max Coen who was also head chef at 2 Michelin starred Kitchen Table and 3 Michelin starred Frantzen in Stockholm.  Therefore, quite a lot of but surrounded this new venture.  In general it was a good meal, in quite a confined and loud space, but sadly the liver parfait and roti snacks proved to be more enjoyable and better executed than the larger dishes.  The beef tartare was good and the pigeon good quality but the frisee accompanying the sweetbreads was too salty for comfort.  Unfortunately the £79 sirloin to share that was strongly recommended was cold and the venison was basically raw for the majority of the cut rather than rare.  However the duck had good quality, the dessert and cheeses enjoyable adding to a good bistro menu in principle.  I would happily come back and simply have all the snacks at the bar with a glass from their good wine list as its forte based on this visit however, I will a dish or two again on the next visit which will hopefully be better as I enjoyed the style of the menu here.

Food Grade:  66%

Dorian
Entrance area
Open kitchen
Liver parfait snack
Rosti snacks
Sweetbread
Tartare
Pigeon
Mushrooms
Sirloin
Duck
Venison
Dessert
Cheeses

Location

Leave a Review of this Restaurant Cancel reply

  • Food Rating - 66%
    66

Summary

Buzzing atmosphere.
Open kitchen & chef engagement with counter-dining.

Acoustics and space.
Some execution inconsistencies.

Restaurant Details

Michelin Stars:

Cuisine: British Modern

Address: 105 Talbot Rd, London W11 2AT

Website: Dorian (Notting Hill)

Wine List: Click Here

Telephone: +44 (0) 20 3089 9556

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About Me

meMy hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.

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