The Dumbwaiter headed back to Stratford again this week for a preview dinner of Allegra in a loft at The Stratford. The 7th floor restaurant - opening later this year - has chef Patrick Powell, previously of Chiltern Firehouse, at the helm. The special supper had dishes that used a number of ingredients from the restaurant's farm in Sussex, but Powell's soda bread is worth the journey alone.
Nathan Outlaw left his post at the Capital in Knightsbridge and has found a new home around the corner at the Goring in Belgravia. Siren is housed in a new orangery on the former terrace of the hotel with views of the garden. It's obvs all about fish at Siren, and the Dumbwaiter started with the cuttlefish black pudding followed by the turbot.
The Dumbwaiter & Co headed over to Berkeley Street to try the recently launched Saturday brunch menu at Park Chinois. Dim sum platters featuring Har Gau and scallop dumplings are served in the basement dining room - complete with live DJ - along with mains of their famous Cantonese roast duck and steamed sea bass. Make sure, though, to save room for the chocolate fondant with boozy custard. All that as well as a cocktail on arrival and half a bottle of champagne each left the Dumbwaiter & Friends feeling pretty content.
The Dumbwaiter hopped over to Soho to Scarlett Green for the launch of the Daisy Collection’s new plant-based menu which they’ve co-created with Kirk Haworth of Plates. After a refreshing Aperol Spritz, he enjoyed 6 courses with meticulously paired wines. The menu included a refreshing tomato and strawberry tartare, chilled elderflower, mint & basil and beetroot and cumin falafel.
On Tuesday it was to Charles Street in Mayfair for a special private dinner on the cigar terrace of the private members' club. After a glass or two of Champagne, the Dumbwaiter sat down to a meal of panzanella and burrata with Provencal rosé followed by roasted cod with olive and tomato dressing, that was matched with Mark's Club Sancerre.
It's the closest restaurant to the Dumbwaiter's place of work - all of a 30 second walk - yet he'd not eaten at Galvin La Chapelle since it first opened nearly a decade ago. While the mercury climbed over 30 degrees on the streets of the capital, the cool environs of La Chapelle were most welcome over a lunch of gazpacho followed by red mullet and a crisp glass of rosé.