The Terence Conran-designed Mandarin Grill has a minimalist look with clean lines and cool palettes to put the focus on the creative dishes by new executive chef Robin Zavou. The finest seasonal organic ingredients are used to interpret grill classics with culinary flair.

For example, organic Welsh Rhug Estate lamb and line caught sea bass is used. Much of the menu has changed to reflect Zavou’s creativity. Starters include a selection of oysters, salmon and caviar with king crab, bagel and egg and “Tea” consommé, custard truffle and sourdough, with mains of French duck, venison, blue lobster and amadai. The wine list is extensive and pairing is available.

Signature dishes

US prime rib of roast beef carved tableside with roast potato, Yorkshire pudding and jus