While sharing some influences with Daniel’s iconic - three Michelin-starred - Eleven Madison Park, the interior and feel of Davies and Brook (replacing Simon Rogan's Fera restaurant) combine to create a restaurant that’s entirely its own with a menu reflecting London’s eclectic cultural scene. Named Davies and Brook, marking the hotel’s location on the corner of Davies Street and Brook Street, in Mayfair.
Alongside signature dishes, such as his duck glazed with honey and lavender, there are new dishes such as buttermilk fried chicken, also known as CFC, crispy rice with citrus-marinated yellowtail, and grilled short rib of beef with fermented mint.
Mirroring the menus, the setting - designed by Brad Cloepfil from ‘Allied Works’ - and who only recently redesigned of Eleven Madison Park - is relaxed yet refined with artwork by American artist Roni Horn. And at the heart of it all is the buzzing bar - headed by Daniel Humm’s long-time collaborator Leo Robitschek.
Bass ceviche with avocado, cucumber & shrimp oil; poached lobster with Delica squash & saffron; dry-aged duck with honey and lavender glaze with beetroot and sauce Civet and roasted poussin stuffed with parmesan, lemon, and fennel.