Dilling's most famous signature. He takes the humble Hunter's Chicken and transforms it into a technical masterpiece using premium Bresse chicken. The Sauce Albuféra is incredibly rich and silky, often finished with generous shavings of black truffle. Reviewers call it the most luxurious chicken dish in the country.
Tips from diners
This isn't always on the daily menu — if you're booking for a special occasion, it's worth calling ahead to see if it's available.
A cold starter that highlights Dilling's love for luxury produce. The premium Kaluga caviar provides a salty pop that is balanced by the oceanic sweetness of the oyster and the subtle richness of the smoked cream. It is a masterfully balanced opening course.
Tips from diners
The smoked cream is the secret — it adds a layer of complexity that really sets this apart from standard caviar services.
Far from a rustic soup, this is a refined velouté featuring the best of British shellfish. It's served with confit potato and finished with a touch of Sarawak pepper. Reviewers consistently praise the incredible depth of the clam velouté.
Tips from diners
The texture of the razor clams is remarkably tender. It's a great example of Dilling's precision with delicate seafood.
A showcase of traditional French charcuterie technique. The pâté is made using high-quality Iberico pork and black pudding, with a core of rich foie gras. It's served with toasted sourdough and house pickles to cut through the fat.
Tips from diners
The ratio of foie gras to pork is spot-on. It's a very rich starter, so consider a lighter main if you choose this.
A sophisticated dessert that balances the bitterness of 60% Peruvian chocolate with the creamy sweetness of Vacherin cheese and the nutty crunch of toasted buckwheat. It's a modern, less-sweet finish that appeals to serious chocolate lovers.
Tips from diners
The buckwheat adds a surprisingly good texture that keeps the dish from feeling too heavy. It's a very clever combination.
Overlooking Regent Street, Alex Dilling's flagship restaurant is a sanctuary of refined French gastronomy. Dilling is famous for his obsessive attention to detail and his ability to modernize classical recipes through incredible technique. The dining room is intimate and calm, reflecting the precision of the food.
The entrance is inside the Hotel Café Royal — take the elevators to the second floor. The dining room overlooks Regent Street, offering a great view of the bustle from a very quiet, calm space.
The three-course lunch menu is excellent value for this level of cooking and includes many of the same technical flourishes as the dinner tasting menu.
They are very diligent about confirmations — make sure you reply to their email or text, or they may release the table, even if you've provided a card guarantee.
Page last updated: