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The much-anticipated Davies and Brook, Daniel Humm’s first London restaurant at Claridge’s Hotel of Mayfair, opened with its first service on December 9th. Here’s a sneak peek at the menu.
Humm and the Make It Nice team have created an establishment of casual elegance, very much in the same vein as the world-renowned Eleven Madison Park, the restaurant he runs in New York and which won the number one spot on the World’s 50 Best Restaurants in 2017.
For Humm, returning to Claridge’s is a homecoming of sorts as he served a stint at the ‘Great Old Dame of London’ as a fifteen-year-old Commis Chef.
Dishes include crispy rice salad with citrus-marinated yellowtail with pickled white carrots, jicama and herb pesto and well as Winter Squab with bitter greens, lemongrass and crispy shallots and finally Short rib with mint, poached endive and a mojo vinaigrette. The famed dry-aged duck dish from Eleven Madison Park will also cross the pond; it is dry-aged in-house for 14 days, then glazed with lavender and honey.
Dry-aged duck
Carrot Salad - Bitter Greens, Sunflower Seeds, and Horseradish
Hot and cold oysters
Citrus marinated yellowtail with Crispy Rice, Pickled White Carrot, and Herb Pesto
Cabbage Millie-feuille roasted with mushroom, Thai basil, and lemongrass
Winter vegetables gently cooked with mushroom broth
Apple cider donut
COLD STARTERS
CARROT SALAD
Bitter Greens, Sunflower Seeds, and Horseradish
ROASTED BEETROOT
Sheep’s Milk Yoghurt, Quinoa Falafel, and Cumin
BASS CEVICHE
Avocado, Cucumber, and Shrimp Oil
MARINATED YELLOWTAIL
Crispy Rice, Pickled White Carrot, and Herb Pesto
FOIE GRAS
Torchon with Cocoa and Quince + £10
CAVIAR (For the table)
Imperial Osietra Caviar with Butternut Squash, Smoked Shellfish, and Naan + £48 per person
WARM STARTERS
EGGPLANT
Variations with Coriander and Roasted Garlic
SILKEN TOFU
Slow-Cooked King Crab, Seaweed, and Black Truffle Dashi + £10
WINTER VEGETABLES
Gently Cooked with Mushroom Broth
POACHED LOBSTER
Delica Squash Bisque and Saffron
BASS
Lightly Cooked with Black Garlic and Turnips
MAINS
BLACK COD
Roasted with Napa Cabbage, Miso, and Kohlrabi
JOHN DORY
Poached with Porcini Ragu, Garlic, and Pine Nuts
PARSNIP
Variations with Black Sesame and Ginger
ROASTED POUSSIN
Stuffed with Parmesan, Lemon, and Fennel
BEEF SHORT RIB
Braised and Grilled with Cumin and Endive
DRY-AGED DUCK
Honey and Lavender Glazed with Beetroot and Sauce Civet
TASTING MENU
CAVIAR
Imperial Osietra Caviar, Butternut Squash, Smoked Shellfish, and Naan
BASS CEVICHE
Avocado, Cucumber, and Shrimp Oil
POACHED LOBSTER
Delica Squash Bisque and Saffron
CABBAGE MILLE-FEUILLE
Roasted with Mushroom, Thai Basil, and Lemongrass
DRY-AGED DUCK
Honey and Lavender Glazed with Beetroot and Sauce Civet
TRIPLE CREAM
Brioche Bun with Sorrel and Plum
DESSERT
