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THE SQUARE DINING ROOM
'Something so well done is very rare'
Our elegant and contemporary candle-lit Dining Room is accessed via an eclectic cocktail lounge, filled with striking sculptures and stunning artwork. Crisp white table cloths, simple table settings and an impressive baroque inspired mirror might lead you to think we are somewhat traditional. However, the food and service provide a different dining experience altogether.
The emphasis of The Square dining room is firmly fixed on quality cuisine of the highest order with the occasional foray into the more exotic delicacies. The dining room has been designed to accommodate intimate dining for 2 through to larger parties as well as everything in between. New head chef at The Square, David McGoff, brings a new world of experience to his role.
Raised and trained in Scotland, 'Mac' spread his wings to New Zealand where he established himself as a leading chef before setting his sights on a new destination - Bristol.
In his new role as head chef at The Square, he's determined to make his mark with French bistro-inspired cooking and his passion for baking.
"I have always taken huge satisfaction in building dishes from scratch: butcher work, stocks, breads, ice creams and desserts. The fact that produce of outstanding quality can be achieved, with a little work, at a lower cost to out-sourcing has always informed my cooking, and I take great pleasure in teaching this approach to younger kitchen staff," says Mac.
Mac joins the Square from the Picture House Restaurant, where he has made a real impact on trade and reviews in the past year.
The Square at the Berkeley Square Hotel is renowned for its elegant, candle-lit setting and contemporary art. The dining room is open to the general public and hotel guests and also serves the thriving private members club.
His new menu should appeal to this discerning crowd as Mac is technically accomplished and knows how to pack in flavours. Sample dishes include: starters of Cauliflower veloute, cheddar, pancetta, tomato essence (�4.50) and Duck liver parfait, sage and onion brioche, apple jelly (�4.95); mains of Grilled fillet of smoked haddock topped with welsh rarebit, spring onion mash, sauce antiboises (�13.95) and Fillet and blade of beef with roast salsify, celeriac puree, dripping toast (�17.95); and delicious desserts of Glazed lemon tart with cr�me fraiche ice cream (�4.95) and Fresh orange cr�me brulee, hot chocolate shot (�4.95).