Kitchen Table, Core and Corbin & King alum join forces for new Notting Hill bistro

Opening in late October, Dorian will be led by Chris D’Sylva of Notting Hill Fish + Meat Shop who has brought together a team that includes head chef Max Coen, formerly of the two Michelin starred Kitchen Table; bar manager Ale Villa, who most recently led the drinks offering at Core by Clare Smyth; and former Corbin & King operator Ben Whitfield.

“The team we’ve put together is phenomenal,” says D’Sylva.

“They’re all embedded in the local community and are some of the most talented people I’ve ever worked with. They’re rock stars.” 

D’Sylva describes Dorian as being an anti-Notting Hill restaurant for people that live in and love the area.

The menu features 'approachably priced' dishes including Porthilly oysters at £2.50; potato rösti with crab or girolles and Cornish Yarg; mussels with cucumber and shiso; grilled beetroots and autumn squash sourced from East Sussex’s Namayasai Farms; and wild sea bass with sauce vierge.

There will also be a selection of grill plates including John Dory, côte de boeuf, sirloin or pork chop alongside other dry aged meats and fish, procured from suppliers including Cornwall’s Kernow Sashimi and Phillip Warren.

Puddings such as peach custard tart or strawberries and crème fraiche will round things off. 

Coen will be supported in the kitchen by a core team that includes Kai Menneken, formerly sous chef at Phil Howard’s Church Road restaurant in Barnes; and George Williams, an alumnus of The River Café.

Villa will oversee the cocktail list, which will include his 'signature' fig leaf negroni; while the predominantly French and Italian wine list will supplied by Noble Rot's Keeling Andrew & Co.

The 'elegant space' will feature three-sided banquettes, marble tables with wrought-iron stands, wood panelling, bespoke brass lighting, smoked mirrors and Bentwood chairs. An oxidised copper-coloured bar with counter seating, meanwhile, will give way to a large open kitchen with wood grill.

“Dorian will be the place to eat at every day - as well as celebrating your most special occasion,” adds D’Sylva.

“I want it to feel like it’s been there forever.”