Dorchester Collection’s Hotel Bel-Air has ushered in the next era of culinary excellence under the direction of Culinary Director Joe Garcia with a new menu direction for the hotel’s lauded culinary outlet, The Restaurant.

Melding modern California cuisine with Mediterranean influence, guests can expect all-day fare, lunch, brunch and dinner inflected with bold flavours that highlight local ingredients at their peak season and amplify the essence of Southern California with a level of refinement on par with the iconic hotel.

Utilising chef Garcia’s relationships with local purveyors to further bolster the menu of reinvented comforting classics, new signature dishes include standouts such as the crispy skin Loup de Mer served on fingerling potatoes, braised leeks, baby Tokyo turnips, and an emulsion made with Madeira wine and black truffles from Perigord; a refined Bluefin Tuna Crudo serving as a nod to the simplicity of Japanese cuisine with fresh tuna, local avocado, purple ninja radishes from Weiser Farms and a sumptuous ponzu sauce; and the Colorado lamb chops prepared on the wood grill to imbue smokiness to the perfectly cooked rack, served with a puree of white cauliflower and vibrant garnishes of yellow-cheddar, green and purple cauliflower, topped with saffron poached sultanas and finished with a thyme jus.