Dovetale

Finding beauty in every corner of the restaurant with

A fan-favourite since day one: our Carpaccio of English Wagyu “Harry’s Bar,” topped with hot mustard, Old Wi******er, and crispy beef fat chips.

The team at is committed to sourcing responsibly and partnering with those who share our values. Our seafood supplier, , works directly with Cornwall’s local fishermen to bring us the freshest line-caught fish, delivered within 48 hours. Cornwall’s numerous ports and small-scale fishing practices make it an ideal base, supporting quality and sustainability at every step.

Spelt risotto with a confit yolk and foraged mushrooms—a dish that brings out deep, earthy flavours in every bite.

All smiles for Saturday night with & . Will you be joining us this evening?

Last week, our team travelled to the Cornish coast to meet with , our supplier who sources bluefin tuna. These exceptional tunas are line-caught with precision by local fishermen, using the traditional Japanese Ikejime technique to ensure the finest quality.

Swipe through for a peek into our adventure and savour the coastal flavours in our signature Tuna Tartare and Seared Cornish Bluefin Tuna ‘Kami’ dishes, showcasing the best of Cornish waters in the heart of Mayfair.

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Autumnal comforts at your table. Enjoy our potato gnocchi topped with black winter truffle & aged parmesan foam.

A Dovetale twist on English Peking duck, paired with the tartness of Mirabelle plum and enriched by the delicate sweetness of Epping Forest honey, bringing a perfect balance of flavours.

As the seasons change this can only mean one thing - Sunday Roast is back.

Join us this Sunday from 12pm – 8pm for a classic British roast with all the trimmings, served with fluffy Yorkshire pudding, crispy roasties, heritage carrots, greens, and silky gravy. Enjoy the soulful sounds of Naná Y La Esencia from 1pm – 4pm.
 
Reserve your table via the link in our bio.

About last night. In honour of , and teamed up with to host a celebration for the books. Swipe to step inside the party…

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Something to finish your dining experience. Enjoy our warm gianduja chocolate tart with cocoa nibs and ice cream.

Dinner is served.

Reserve your table at Dovetale for the weekend through the link in our bio.

An evening at Dovetale captured through the eyes of our friend,

Fresh flavours in every bite. Crisp duck leg salad with cucumber and fine beans dresssed in a soy and Epping honey glaze.

Lunch is served. Enjoy white miso-glazed salmon belly on a bed of smoked grains with crunchy seeds and fresh mint.

Savour the flavours of the British coast with our dressed Cornish crab, alongside fluffy brown crab waffles. 

A must-try from the new lunch menu. Fresh pappardelle with cuttlefish bolognese.

Snaps from the kitchen. A fan favourite is back, ‘Ratatouille’ will be hitting the sides tomorrow on our new summer menu.

This Sunday, rejoice in the embrace of sunshine with a summer roast. Designed to share, enjoy a Sommerset chicken or Aged black angus sirloin complete with fresh, seasonal salads and pommes pont neuf.

Reserve your table via the link in bio.

Celebrate the bounty of the sea on as we spotlight a sustainably-sourced cured wild Cornish sea bass from our friends at , complete with Amalfi lemon and crème fraîche.

Available during dinner service from 8-15 of June.

A beautiful peek into the restaurant ahead of another night of service. Will you be joining us this week?

Make your table reservation through the link in our bio.

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Saturday is here, brunch is calling. Enjoy one of our favourites, hot smoked salmon on a potato rosti with cream cheese & herbs.

Every Saturday, 11am - 3:45pm.

A look into our open kitchen, where you can experience masters of craft in action as you dine with us.

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Fresh and busting with flavour. Enjoy our cured Cornish bream complete with blood orange aquachilli & habernero oil.

Bank holiday weekend plans never looked so good.

Gather your friends and brunch with us this Saturday and holiday Monday. One of our favourites? Buttermilk fried chicken, waffles and hot sauce butter, top with caviar for a little something extra.