Harrods’ new Dining Hall marks the third phase of the monumental restoration of the store’s iconic Food Halls. Formerly known as the Meat & Fish Hall, the new Dining Hall is designed to be an elevated experience, giving customers the chance to sit and enjoy produce sourced directly from the Roastery & Bake Hall and the Fresh Market Hall, prepared by Harrods’ own chefs.
The new room is set to become a must-visit culinary destination in Knightsbridge, where locals, London foodies and Harrods shoppers alike can enjoy fresh and seasonal dishes made with specialist ingredients and the finest fish and meat, alongside handmade pasta.
Trusted partners such as Kama by Vineet and Caviar House & Prunier are part of the line-up; The Sushi Bar is headed up by Eddie Lim of the Mango Tree group; while The Wine Bar, in the heart of the room, offers an international wine list curated by Harrods’ expert team of buyers.
Bringing authenticity back to London’s Indian food, world-renowned Michelin star chef Vineet Bhatia has curated a menu of modernised regional dishes from all over India for this Dining Hall restaurant.
Andy Cook, Executive Chef at Harrods, says of the new room: ‘The new Dining Hall is a dynamic, live experience celebrating the exceptional level of talent and service our team of 150-in house chefs and servers deliver daily to our discerning customers. Each menu offers a modern, seasonal and relevant take on traditional dishes as well new and bespoke house cocktails, all made in-house with the finest ingredients in the world.”
At The Fish Bar, the menu champions the best of British fish and seafood from the Fresh Market Hall, ethically caught and directly sourced by Harrods fish buyers and fishmongers. Key dishes include signature Harrods fish and chips, ceviche, a catch of the day, and smoked salmon from the Faroe Islands, all beautifully served.
The Grill showcases the finest meats, ranging from dry-aged beef, Wagyu and rotisserie chicken (from Packington Farm) to seasonal game. The Harrods chefs have created a simple but classic menu; this includes T-bone, fillet and porterhouse steaks, all cooked to order over a charcoal grill and served alongside a selection of sides including Truffle Mac & Cheese, triple-cooked fries and creamed green vegetables.
Specialising in seasonal takes on traditional Italian recipes, The Pasta Bar will be the go-to destination for fresh handmade pasta. The menu will change daily based on the seasonal produce delivered each morning, complemented by staple hero dishes including Pappardelle al Ragù and Focaccia di Recco.
Centre stage in the new Dining Hall is The Wine Bar, where guests can choose from a menu of more than 100 wines by the glass. The menu has been curated by style, not by terroir to allow guests to explore wines within a flavour profile that they are familiar with. Using the Coravin preservation system for still wines and the Genii preservation system for sparkling, exclusive bottles are served by the glass and can be experienced in perfect condition for up to 12 months.
Vineet Bhatia’s 26-seat restaurant, Kama by Vineet, introduces Harrods customers to a newly created menu by the world-renowned chef, featuring modernised regional Indian classics such as thali, and a variety of curries.
Meanwhile, the Sushi Bar offers speciality nigiri with a selection of sauces including truffle yuzu and traditional soy, while an expansion of Eddie Lim’s Asian offering is also available at the new Bao Kitchen on the Fourth Floor, where customers can enjoy a selection of dim sum, bao buns and rice bowls.
