The May Fair’s signature restaurant has relaunched with a brand-new menu and revamped interiors. May Fair Kitchen now offers guests a Japanese izakaya and Italian restaurant experience, created by Executive Head Chefs Matt Downes and Shailesh Deshmukh, as well as Service Excellence Director Amir Jati.
The menu at the hotel‘s restaurant comprises a selection of light dishes prepared with fresh, seasonal ingredients, including a Japanese seafood platter, seared beef salad with Lombardy gorgonzola dolce and truffle dressing, and homemade bucatini pasta with nduja, San Marzano tomatoes and pecorino.
Complimenting the food menu is a new cocktail menu crafted by the restaurant’s head mixologist Pierpaolo Schirru, which features the likes of a Tonka passionfruit martini, Lychee & apricot rosé and a unique take on the classic espresso martini garnished with a smoked almond tuile.
The space’s refreshed interiors are inspired by Japanese aesthetics, with delicate curtains framing the entrance, bold red tones and billowing sheer fabric panels throughout.
May Fair Kitchen also offers a private dining room, complete with a private bar and terrace for more intimate gatherings.
