The May Fair Kitchen has undergone a recent refurbishment, menu refresh and general uplift. The now open plan kitchen allows guests to watch the chef’s at work while the meats and fish of the day are on clear display in a series of bayonets and meat windows at the entrance to the restaurant. Perhaps not such a new thing here in Sydney, but this style of dining is a huge leap in a new direction for London.
After a pre-dinner cocktail in the ultra chic May Fair Bar we’re invited into the dining area to view the days culinary offering before we take our seat. On display is a wonderful range of fresh seafood from whole lobsters, multiple fish varieties, while adjacent sits a selection of beautiful meat cuts. Passing by the display allows us to make sense of the menu, which is largely based around your protein choice. Each cut of meat or fish is labelled with its place of origin – everything is locally sourced. There’s little culinary jargon on the menu or poetic license used to describe the food, instead the chef allows the quality of the fresh produce to do the selling, leaving the menu as a navigation tool to choose accompanying sauces, sides and extras to accompany your choice of meat.
It’s a unique way to structure a menu but it works nicely, and with much discussion and pondering I opt for a 28 day aged sirloin steak, while my girl friend opts for the Irish Organic Salt Crusted Salmon with baby spinach. Both are perfect examples of doing simple extremely well. The steak is cooked to perfection, as is the salmon, while the sides and sauces add a wonderful flavour to the meal. A glass of the Salentein Reserve Malbec (Argentina) is the perfect friend to my juicy steak, while the hand-cut, locally sourced, potato chips act as the perfect sponge to soak up the saucy remains of our meals.
Dessert is offered on a digestive trolley, of which we opt for a blueberry panna cotta to share. A refreshing end to what was a beautiful experience. The May Fair Kitchen has effectively put a modern twist on it’s service and food offering, as such it juxtaposes the historic nature of Hotel wonderfully. Often one to shy away from hotel restaurants this was a memorable experience and whether staying on premise or not, it’s definitely worth dropping in.