Dorian’s owner Chris D’Sylva said he wanted his Notting Hill restaurant “to feel like it’s been there forever” when he launched it in 2022. Mission accomplished, then, for the owner of Notting Hill Fish + Meat Shop and Supermarket of Dreams with the Talbot Street restaurant having risen to institutional status pretty much overnight, earning a Michelin star just over two years after opening, in February 2024.
Billed as a bistro for locals 'that want to suck the marrow out of life', the venture personifies the mini revolution that has occurred in Notting Hill pairing and easy-going vibe with very high quality food. The restaurant is run by a team of young industry pros that include head chef Max Coen, formerly of Kitchen Table and Ikoyi; San Franciscan-born, Irish-bred Daisy Eccles heading the front of house team; head of wine Jeri Kimber-Ndiaye; and head of bar Bertie Morris.
The savoury menu is divided into three core parts - a large range of snacks that include its signature caviar rosti; starters such a beef tartare; and a mains selection that includes hefty hunks of protein, including a number of steak options. All of it is exceptionally high quality, with Coen using his contacts to great effect, as well as produce from Chris D’Sylva’s suppliers.
The drinks list features the Dorian port & tonic, made using a house port made especially for Dorian by the Vault team, alongside creative spins on cocktail classic. The wine list, featuring a rotating selection of over 1,000 bins, leans heavily on Burgundy and Champagne but also showcases lesser-known producers, indigenous grape varietals and rising starts from across the globe. For those bringing their own bottle, the corkage policy – introduced in 2024 – allows one bottle per table, at £100.
The elegant dining room features banquette seating along three of its sides, marble tables with wrought-iron stands, wood panelling, brass lighting and smoked mirrors but the real action is to be found at the counter that looks onto Dorian’s open kitchen.
Billed as a bistro for locals 'that want to suck the marrow out of life', the venture personifies the mini revolution that has occurred in Notting Hill pairing and easy-going vibe with very high quality food. The restaurant is run by a team of young industry pros that include head chef Max Coen, formerly of Kitchen Table and Ikoyi; San Franciscan-born, Irish-bred Daisy Eccles heading the front of house team; head of wine Jeri Kimber-Ndiaye; and head of bar Bertie Morris.
The savoury menu is divided into three core parts - a large range of snacks that include its signature caviar rosti; starters such a beef tartare; and a mains selection that includes hefty hunks of protein, including a number of steak options. All of it is exceptionally high quality, with Coen using his contacts to great effect, as well as produce from Chris D’Sylva’s suppliers.
The drinks list features the Dorian port & tonic, made using a house port made especially for Dorian by the Vault team, alongside creative spins on cocktail classic. The wine list, featuring a rotating selection of over 1,000 bins, leans heavily on Burgundy and Champagne but also showcases lesser-known producers, indigenous grape varietals and rising starts from across the globe. For those bringing their own bottle, the corkage policy – introduced in 2024 – allows one bottle per table, at £100.
The elegant dining room features banquette seating along three of its sides, marble tables with wrought-iron stands, wood panelling, brass lighting and smoked mirrors but the real action is to be found at the counter that looks onto Dorian’s open kitchen.
