Dinner at the Waldorf

Dinner at the Waldorf champions timeless cooking with a modern touch to the Covent Garden area. The menu skews British with European accents, favouring prime cuts, seasonal greens and confident sauces built on classic technique.

Open with a neat nod to tradition: steak tartare layered with egg yolk emulsion, shallots, chives and gherkins, ready to scoop with sourdough flatbread. Or keep it cool and elegant with smoked salmon blini finished with crème fraiche, caviar and dill.

For the main event, a ribeye steak from the Lake District arrives with confit garlic, braised shallot, peppery watercress and chunky chips, plus a choice of peppercorn, béarnaise or café de Paris butter. Prefer poultry? Roast corn-fed chicken teams up with silky pomme purée, seasonal greens and an infused thyme jus. Sides are made for sharing, from parmesan triple-cooked chunky chips to tender stem broccoli.

Puddings lean nostalgic: raspberry Eton mess folded through vanilla meringue and raspberry ripple ice cream, or a dark chocolate crème brûlée with a crisp brandy snap and stem ginger ice cream. The wine list keeps things easy, running from Chenin Blanc and Sauvignon Blanc to Pinotage and Merlot. Take your seat, savour the classics, and let dinner take centre stage.